WorldWideScience

Sample records for cake simulant relevant

  1. 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…

  2. 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

  3. 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.

  4. 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...

  5. 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);…

  6. 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)

  7. 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.

  8. 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.

  9. 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......, and the mixing procedure affect the result, and lab-scale experiments are often used to study how these pre-treatments influence the filtration process. However, the existing mathematical filtration models are based on filtration of inorganic particles and cannot simulate the filtration data obtained when manure...... 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...

  10. 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)

  11. 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…

  12. 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

  13. 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…

  14. 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

  15. 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)

  16. 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.

  17. 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

  18. 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.

  19. 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.

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

    NARCIS (Netherlands)

    Toet, A.; Houtkamp, J.M.; Vreugdenhil, P.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 w

  1. 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

  2. Equilibrium Analysis in Cake Cutting

    DEFF Research Database (Denmark)

    Branzei, Simina; Miltersen, Peter Bro

    2013-01-01

    Cake cutting is a fundamental model in fair division; it represents the problem of fairly allocating a heterogeneous divisible good among agents with different preferences. The central criteria of fairness are proportionality and envy-freeness, and many of the existing protocols are designed...... to guarantee proportional or envy-free allocations, when the participating agents follow the protocol. However, typically, all agents following the protocol is not guaranteed to result in a Nash equilibrium. In this paper, we initiate the study of equilibria of classical cake cutting protocols. We consider one...... of the simplest and most elegant continuous algorithms -- the Dubins-Spanier procedure, which guarantees a proportional allocation of the cake -- and study its equilibria when the agents use simple threshold strategies. We show that given a cake cutting instance with strictly positive value density functions...

  3. 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.

  4. 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.

  5. Control-relevant modeling and simulation of a SOFC-GT hybrid system

    Directory of Open Access Journals (Sweden)

    Rambabu Kandepu

    2006-07-01

    Full Text Available In this paper, control-relevant models of the most important components in a SOFC-GT hybrid system are described. Dynamic simulations are performed on the overall hybrid system. The model is used to develop a simple control structure, but the simulations show that more elaborate control is needed.

  6. 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.

  7. 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.

  8. 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.

  9. 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

  10. 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

  11. 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.

  12. 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...

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

    OpenAIRE

    Alexander Toet; 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...

  14. 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.

  15. 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.

  16. 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.

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

    Directory of Open Access Journals (Sweden)

    Alexander Toet

    2016-02-01

    Full Text Available 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

  19. 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.

  20. Development of Microcomputer Methods for Analysis and Simulation of Clinical Pharmacokinetic Data Relevant to New Drug Development.

    Science.gov (United States)

    1985-08-02

    applications of new microcomputer graphics techonology to the analysis and interpretation of clinical pharmacological data. This involves continuing...COF AD DEVELOPMENT OF MICROCOMPUTER METHODS FOR ANALYSIS AND SIMULATION OF CLINICAL PHARMACOKINETIC DATA RELEVANT TO NEW DRUG DEVELOPMENT ANNUAL/FINAL...Simulation of Clinical Pharmacokinetic Data ERING ORG. TU Relevant to New Drug Development 6. PERFORMiNG ORG. REPORT NUMBER 7. AUTHOR(*) 5. CONTRACT OR

  1. 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)

  2. 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.

  3. 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.

  4. 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)

  5. 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.

  6. 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.

  7. 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....

  8. 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.

  9. Simulations of Ion Coupling Experiments on NDCX-II relevant to IFE

    Science.gov (United States)

    Barnard, J. J.; More, R. M.; Terry, M.

    2012-10-01

    The Neutralized Drift Compression Experiment II (NDCX-II) is an induction accelerator for which the construction project was completed at Lawrence Berkeley National Laboratory in March, 2012, and is presently being commissioned. The baseline design for NDCX-II will accelerate ˜0.03 μC of singly charged lithium ions to 1.2 MeV (with possible upgrades up to 3.1 MeV), delivered in sub-ns pulses with sub-mm rms beam radii. The purpose of NDCX-II is to carry out beam and target interaction experiments relevant to IFE. We have carried out detailed hydrodynamic simulations of planar targets having several configurations. In this poster we will focus on experiments that maximize shock strength by traveling wave deposition (i.e. by varying ion beam energy in a velocity chirp) and/or by varying intensity profile, and we will also explore methods to optimize shock strengths in composite materials where shocks can be formed at material boundaries and at end-of-range. These results will be discussed in the context of heavy ion fusion direct drive targets.

  10. 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...

  11. Property Assessment of Sponge Cake Added with Egg Replacer

    OpenAIRE

    Yaqiang He; Linlin Wang; Qian Lu

    2015-01-01

    Chicken egg which is always used in sponge cake production is likely to deteriorate during storage or transportation. This weakness prevents the wide use of chicken egg in sponge cake making. In order to solve this problem, egg replacer has been developed. In this study, effect of egg replacer on the property of sponge cake was analyzed. The result indicated egg replacer could improve the yield rate and specific volume of sponge cake. However, high content of egg replacer would negatively imp...

  12. Application of all-relevant feature selection for the failure analysis of parameter-induced simulation crashes in climate models

    Science.gov (United States)

    Paja, Wiesław; Wrzesien, Mariusz; Niemiec, Rafał; Rudnicki, Witold R.

    2016-03-01

    Climate models are extremely complex pieces of software. They reflect the best knowledge on the physical components of the climate; nevertheless, they contain several parameters, which are too weakly constrained by observations, and can potentially lead to a simulation crashing. Recently a study by Lucas et al. (2013) has shown that machine learning methods can be used for predicting which combinations of parameters can lead to the simulation crashing and hence which processes described by these parameters need refined analyses. In the current study we reanalyse the data set used in this research using different methodology. We confirm the main conclusion of the original study concerning the suitability of machine learning for the prediction of crashes. We show that only three of the eight parameters indicated in the original study as relevant for prediction of the crash are indeed strongly relevant, three others are relevant but redundant and two are not relevant at all. We also show that the variance due to the split of data between training and validation sets has a large influence both on the accuracy of predictions and on the relative importance of variables; hence only a cross-validated approach can deliver a robust prediction of performance and relevance of variables.

  13. Lesquerella Press Cake as an Organic Fertilizer for Greenhouse Tomatoes

    Science.gov (United States)

    Lesquerella press cake is a co-product generated during the processing of the new oilseed crop lesquerella [Lesquerella fendleri (A. Gray) S. Wats.]. As with other new crops, developing commercial uses for the press cake would increase the profitability of growing lesquerella. The press cake conta...

  14. 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.

  15. 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.

  16. 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....

  17. 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.

  18. 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.

  19. [The use of dried grape press cake in pig fattening].

    Science.gov (United States)

    Herzig, I; Tomová, M; Holub, A; Pleskac, Z

    1979-12-01

    In dried grape press cake the content of crude nutrients and ash, overall sugar, amino acids, alpha-tocopherol and gross energy was determined. In biological experiments with pigs (total of 109 animals) 10% of mixture A1 or SOL was replaced by the same amount of dried crushed grape press cake, without affecting negatively the weight gains and consumption of mixtures per unit of weight gain. Nutritional effects of grape press cake are a subject of discussion and comprise three factors: higher content of enrgy (fat and sugars) in mixtures containing press cake, anti-oxidation effect of press cake and the effect of tocopherols on the metabolism of basic nutrients.

  20. Realism, Authenticity, and Learning in Healthcare Simulations: Rules of Relevance and Irrelevance as Interactive Achievements

    Science.gov (United States)

    Rystedt, Hans; Sjoblom, Bjorn

    2012-01-01

    Because simulators offer the possibility of functioning as authentic representations of real-world tasks, these tools are regarded as efficient for developing expertise. The users' experience of realism is recognised as crucial, and is often regarded as an effect of the similarity between reality and the simulator itself. In this study, it is…

  1. 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.

  2. 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

  3. Property Assessment of Sponge Cake Added with Egg Replacer

    Directory of Open Access Journals (Sweden)

    Yaqiang He

    2015-08-01

    Full Text Available Chicken egg which is always used in sponge cake production is likely to deteriorate during storage or transportation. This weakness prevents the wide use of chicken egg in sponge cake making. In order to solve this problem, egg replacer has been developed. In this study, effect of egg replacer on the property of sponge cake was analyzed. The result indicated egg replacer could improve the yield rate and specific volume of sponge cake. However, high content of egg replacer would negatively impact the internal structure and sensory property of sponge cake. Based on the result of this research, optimum content of egg replacer in sponge cake is 3.6 g. In the industrial production of sponge cake, different types of wheat flour and additives would be used. The optimum content of egg replacer may be different from the result of this research. Therefore, in the industrial production, the optimum content of egg replacer should be determined based on experiment.

  4. On the relevance of structure preservation to simulations of muscle actuated movements.

    Science.gov (United States)

    Maas, Ramona; Siebert, Tobias; Leyendecker, Sigrid

    2012-03-01

    In this work, we implement a typical nonlinear Hill-type muscle model in a structure-preserving simulation framework and investigate the differences to standard simulations of muscle-actuated movements with MATLAB/Simulink. The latter is a common tool to solve dynamical problems, in particular, in biomechanic investigations. Despite the simplicity of the examples used for comparison, it becomes obvious that the MATLAB/Simulink integrators artificially loose or gain energy and angular momentum during dynamic simulations. The relative energy error of the MATLAB/Simulink integrators related to a very low actual muscle work can naturally reach large values, even higher than 100%. But also during periods with large muscle work, the relative energy error reaches up to 2%. Even in simulations with very small time steps, energy and angular momentum errors are still present using MATLAB/Simulink and can (at least partially) be responsible for phase errors in long-term simulations. This typical behaviour of commercial integrators is known to increase for more complex models or for computations with larger time steps, whose use is crucial for efficiency, especially in the context of optimal control simulations. In contrast to that, time-stepping schemes being derived from a discrete variational principle yield discrete analogues of the Euler-Lagrange equations and Noethers theorem. This ensures that the structure of the system is preserved, i.e. the simulation results are symplectic and momentum consistent and exhibit a good energy behaviour (no drift).

  5. Capture reactions at astrophysically relevant energies: extended gas target experiments and GEANT simulations

    CERN Document Server

    Kölle, V; Braitmayer, S E; Mohr, P J; Wilmes, S; Staudt, G; Hammer, J W; Jäger, M; Knee, H; Kunz, R; Mayer, A

    1999-01-01

    Several resonances of the capture reaction sup 2 sup 0 Ne(alpha, gamma) sup 2 sup 4 Mg were measured using an extended windowless gas target system. Detailed GEANT simulations were performed to derive the strength and the total width of the resonances from the measured yield curve. The crucial experimental parameters, which are mainly the density profile in the gas target and the efficiency of the gamma-ray detector, were analyzed by a comparison between the measured data and the corresponding simulation calculations. The excellent agreement between the experimental data and the simulations gives detailed insight into these parameters. (author)

  6. 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...

  7. 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...

  8. 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-...

  9. 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.

  10. The effect of filter cake viscoelasticity on filtration

    DEFF Research Database (Denmark)

    Christensen, Morten Lykkegaard

    Wastewater is usually treated biologically, and a by-product from this treatment is waste-activated sludge with high water content. Sludge is therefore often filtrated to reduce the volume for handling and disposal, and to minimise the water content before incineration of the sludge. However......, it is difficult to use the existing mathematical filtration models to simulate and optimise the filtration process. Activated sludge as well as synthetic model particles has been filtrated in this project. The study shows that compression of the formed filter cake is a time dependent process, and not only...... a function of pressure as assumed when using the conventional models. Moreover, it is shown how the existing filtration models can be modified and the filtration process for activated sludge simulated....

  11. 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.

  12. Monte Carlo simulation of several biologically relevant molecules and zwitterions in water

    Science.gov (United States)

    Patuwo, Michael Y.; Bettens, Ryan P. A.

    2012-02-01

    In this work, we study the hydration free energies of butane, zwitterionic alanine, valine, serine, threonine, and asparagine, and two neuraminidase inhibitors by means of Monte Carlo (MC) simulation. The solute molecule, represented in the form of distributed multipoles and modified 6-12 potential, was varied from a non-interacting 'ghost' molecule to its full potential functions in TIP4P water. Intermediate systems with soft-core solute-solvent interaction potentials are simulated separately and then subjected to Bennett's Acceptance ratio (BAR) for the free energy calculation. Hydration shells surrounding the solute particles were used to assess the quality of potential functions.

  13. 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.

  14. 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)

  15. Molecular Dynamics Simulations of Aqueous and Confined Systems Relevant to the Supercritical Water Cooled Nuclear Reactor

    Science.gov (United States)

    Kallikragas, Dimitrios Theofanis

    Supercritical water (SCW) is the intended heat transfer fluid and potential neutron moderator in the proposed GEN-IV Supercritical Water Cooled Reactor (SCWR). The oxidative environment poses challenges in choosing appropriate design materials, and the behaviour of SCW within crevices of the passivation layer is needed for developing a corrosion control strategy to minimize corrosion. Molecular Dynamics simulations have been employed to obtain diffusion coefficients, coordination number and surface density characteristics, of water and chloride in nanometer-spaced iron hydroxide surfaces. Diffusion models for hydrazine are evaluated along with hydration data. Results demonstrate that water is more likely to accumulate on the surface at low density conditions. The effect of confinement on the water structure diminishes as the gap size increases. The diffusion coefficient of chloride decreases with larger surface spacing. Clustering of water at the surface implies that the SCWR will be most susceptible to pitting corrosion and stress corrosion cracking.

  16. 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...

  17. 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.

  18. 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.

  19. Auxin polar transport in arabidopsis under simulated microgravity conditions - relevance to growth and development

    Science.gov (United States)

    Miyamoto, K.; Oka, M.; Yamamoto, R.; Masuda, Y.; Hoson, T.; Kamisaka, S.; Ueda, J.

    1999-01-01

    Activity of auxin polar transport in inflorescence axes of Arabidopsis thaliana grown under simulated microgravity conditions was studied in relation to the growth and development. Seeds were germinated and allowed to grow on an agar medium in test tubes on a horizontal clinostat. Horizontal clinostat rotation substantially reduced the growth of inflorescence axes and the productivity of seeds of Arabidopsis thaliana (ecotypes Landsberg erecta and Columbia), although it little affected seed germination, development of rosette leaves and flowering. The activity of auxin polar transport in inflorescence axes decreased when Arabidopsis plants were grown on a horizontal clinostat from germination stage, being ca. 60% of 1 g control. On the other hand, the auxin polar transport in inflorescence axes of Arabidopsis grown in 1 g conditions was not affected when the segments were exposed to various gravistimuli, including 3-dimensional clinorotation, during transport experiments. Pin-formed mutant of Arabidopsis, having a unique structure of the inflorescence axis with no flower and extremely low levels of the activity of auxin polar transport in inflorescence axes and endogenous auxin, did not continue its vegetative growth under clinostat rotation. These facts suggest that the development of the system of auxin polar transport in Arabidopsis is affected by microgravity, resulting in the inhibition of growth and development, especially during reproductive growth.

  20. 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.

  1. 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.

  2. 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...

  3. Designing a Clean Label Sponge Cake with Reduced Fat Content.

    Science.gov (United States)

    Eslava-Zomeño, Cristina; Quiles, Amparo; Hernando, Isabel

    2016-10-01

    The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSol™5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSol™5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSol™5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake.

  4. Meta-Envy-Free Cake-Cutting Protocols

    Science.gov (United States)

    Manabe, Yoshifumi; Okamoto, Tatsuaki

    This paper discusses cake-cutting protocols when the cake is a heterogeneous good that is represented by an interval in the real line. We propose a new desirable property, the meta-envy-freeness of cake-cutting, which has not been formally considered before. Though envy-freeness was considered to be one of the most important desirable properties, envy-freeness does not prevent envy about role assignment in the protocols. We define meta-envy-freeness that formalizes this kind of envy. We show that current envy-free cake-cutting protocols do not satisfy meta-envy-freeness. Formerly proposed properties such as strong envy-free, exact, and equitable do not directly consider this type of envy and these properties are very difficult to realize. This paper then shows meta-envy-free cake-cutting protocols for two and three party cases.

  5. Sunflower cake in the diet of Quarter Horses in activity

    Directory of Open Access Journals (Sweden)

    Adalberto Falaschini

    2010-01-01

    Full Text Available The increased availability of sunflower cake, a by-product of oilseed extraction for biodiesel production, prompted us to test the scope of its utilization in the diet of Quarter Horses employed in equestrian shows. We substituted 600 and 1200 g of feed with 300 and 600 g of sunflower cake, respectively, so as to obtain isoproteic and isoenergetic diets. Digestibility evaluation by the AIA method evidenced generally improved nutrient utilization with the lower cake diet (300 g sunflower. The higher cake diet was associated with a reduction in organic matter, protein and ether extract digestibility coefficients. In particular, the trend of the protein coefficients (88.5 - 91.5 - 87.7 for control, 300 and 600 g sunflower cake, respectively was confirmed by higher plasma urea levels.

  6. 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)

  7. 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)

  8. Isolation of Salmonella typhimurium from outbreak-associated cake mix.

    Science.gov (United States)

    Zhang, Guodong; Ma, Li; Patel, Nehal; Swaminathan, Bala; Wedel, Stephanie; Doyle, Michael P

    2007-04-01

    During May and June of 2005, 26 persons in several states were infected by a single strain (isolates indistinguishable by pulsed-field gel electrophoresis) of Salmonella enterica serotype Typhimurium after eating cake batter ice cream. The cake mix used to prepare the cake batter in the ice cream was implicated by epidemiologic investigation as the source of Salmonella contamination. Initial tests did not detect Salmonella in cake mix collected during the outbreak investigation. The objective of this study was to evaluate different procedures to isolate Salmonella from the implicated cake mix, cake, and ice cream. All outbreak-associated food samples (14 samples) were collected during the outbreak investigation by health departments of several of the states involved. Different combinations of Salmonella isolation procedures, including sample size, preenrichment broth, enrichment broth, enrichment temperature, and isolation medium, were used. Salmonella Typhimurium was isolated from two cake mix samples; the food isolates were indistinguishable from the outbreak pattern by pulsed-field gel electrophoresis subtyping. Universal preenrichment broth was substantially better than was lactose broth for preenrichment, and tetrathionate broth was better than was Rappaport-Vassiliadis broth for isolating Salmonella from the two positive cake mix samples. Although more typical Salmonella colonies were observed on plates from enrichment cultures grown at 35 degrees C, more confirmed Salmonella isolates were obtained from plates of enrichment cultures grown at 42 degrees C. Brilliant green agar, xylose lysine tergitol 4 agar, xylose lysine desoxycholate agar, Hektoen enteric agar, and bismuth sulfite agar plates were equally effective in isolating Salmonella from cake mix. The best combination of preenrichment-enrichment conditions for isolating the outbreak strain of Salmonella was preenrichment of cake mix samples in universal preenrichment broth at 35 degrees C for 24 h

  9. Development of a physiologically relevant dripping analytical method using simulated nasal mucus for nasal spray formulation analysis

    Directory of Open Access Journals (Sweden)

    Tina Masiuk

    2016-10-01

    Full Text Available Current methods for nasal spray formulations have been elementary evaluating the dripping characteristics of a formulation and have not assessed the behavior of the nasal formulation in the presence of varying types of mucus depending on the indication or diseased state. This research investigated the effects of nasal mucus on the dripping behavior of nasal formulations and focused on developing an improved in vitro analytical test method that is more physiologically relevant in characterizing nasal formulation dripping behavior. Method development was performed using simulated nasal mucus preparations for both healthy and diseased states as coatings for the dripping experiment representing a wide range of viscosity. Factors evaluated during development of this in vitro test method included amount of mucus, application of mucus, drying times, and compatibility of the mucus on a C18 Thin Layer Chromatography (TLC substrate. The dripping behavior of nasal formulations containing a range of 1% Avicel to 3.5% Avicel was assessed by actuating the nasal spray on a perpendicular TLC plate coated with either healthy or diseased simulated nasal mucus. After actuation of the nasal spray, the dripping of the formulation on the coated TLC plate was measured after the plate was repositioned vertically. The method that was developed generated reproducible results on the dripping behavior of nasal formulations and provided critical information about the compatibility of the formulation with the nasal mucus for different diseased states, aiding in nasal spray formulation development and physical characterization of the nasal spray.

  10. Development of a physiologically relevant dripping analytical method using simulated nasal mucus for nasal spray formulation analysis$

    Institute of Scientific and Technical Information of China (English)

    Tina Masiuk n; Parul Kadakia; Zhenyu Wang

    2016-01-01

    Current methods for nasal spray formulations have been elementary evaluating the dripping char-acteristics of a formulation and have not assessed the behavior of the nasal formulation in the presence of varying types of mucus depending on the indication or diseased state. This research investigated the effects of nasal mucus on the dripping behavior of nasal formulations and focused on developing an improved in vitro analytical test method that is more physiologically relevant in characterizing nasal formulation dripping behavior. Method development was performed using simulated nasal mucus preparations for both healthy and diseased states as coatings for the dripping experiment representing a wide range of viscosity. Factors evaluated during development of this in vitro test method included amount of mucus, application of mucus, drying times, and compatibility of the mucus on a C18 Thin Layer Chromatography (TLC) substrate. The dripping behavior of nasal formulations containing a range of 1%Avicel to 3.5%Avicel was assessed by actuating the nasal spray on a perpendicular TLC plate coated with either healthy or diseased simulated nasal mucus. After actuation of the nasal spray, the dripping of the formulation on the coated TLC plate was measured after the plate was repositioned vertically. The method that was developed generated reproducible results on the dripping behavior of nasal formula-tions and provided critical information about the compatibility of the formulation with the nasal mucus for different diseased states, aiding in nasal spray formulation development and physical characterization of the nasal spray.

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

    Directory of Open Access Journals (Sweden)

    Toshiyuki Toyosaki

    2013-10-01

    Full Text Available 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 temperature. In contrast, the cake using hen egg increased drastically a hardness of the cake and decreased an adhesion of the cake. Though water content of the sponge cake using silky fowl egg showed hardly change on 10 days of storage at room temperature, the cake using hen egg significantly decreased water content of the cake. The sponge cake using silky fowl egg showed restricted generation of hydroperoxides for 10 days in storage at room temperature. In contrast, the cake using hen egg showed an increased amount of hydroperoxides for 10 days. The present experiments suggested that the use of silky fowl egg could improve a quality and oxidative stability of baked cakes.

  12. 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...

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. Utilization of Bamboo Charcoal as Additives in Cakes

    Directory of Open Access Journals (Sweden)

    Ronald O. Ocampo

    2015-12-01

    Full Text Available Charcoal has been used for healing various diseases, as antidote to poisoning and as purifying agent to filtered water. This study is conducted to utilize charcoal as additives in making cakes. Specifically, it is intended to determine the acceptable level of charcoal when used as additives in the production of brownies, dark brown chocolate, and chiffon cakes. It can be concluded that an addition of 1 tablespoon of bamboo charcoal gave the highest sensory evaluation to brownies and 3 tablespoon to dark brown chocolate .The control ( no charcoal added is still the best treatment for chiffon cake.

  18. 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.

  19. 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.

  20. 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.

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

    OpenAIRE

    Sue-Siang Teh; Alaa El-Din Bekhit; John Birch

    2014-01-01

    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% an...

  2. 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.

  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. 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.

  5. Effects of Fractionation Methods on the Isolation of Fiber-rich Cake from Alfalfa and Ethanol Production from the Cake

    Directory of Open Access Journals (Sweden)

    Shuangning Xiu

    2014-04-01

    Full Text Available Freshly harvested alfalfa was fractionated using centrifugation and filtration, whereby alfalfa was separated into a fiber-rich cake and a nutrient-rich juice. The solid cakes from the above separation processes were used as the feedstock for ethanol production using separate hydrolysis and fermentation. The filtration process proved to be more efficient at reducing the solids mass transfer to the juice than the centrifuge process. Glucose from filtered alfalfa solid cake can be efficiently fermented to ethanol with 75% of the theoretical yield. In conclusion, centrifugation was not as effective as filtration in removing particulates and colloidal matter from alfalfa. The filtration process resulted in a solid cake with a higher cellulose digestibility, which leads to a higher ethanol production.

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

    Science.gov (United States)

    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 pH 12. The purity of isolated proteins of black and yellow mustard cakes was 89.83% and 91.12% respectively and their pepsin digestibility was 89.67% and 90.17% respectively which assigned the absence of antinutritional compounds. It was found that essential amino acids isoleucine, lysine, methionine, threonine and tryptophan and non essential amino acids arginine and tyrosine were present in greater concentration in black mustard cake protein whereas other amino acids were higher in yellow mustard cake protein.

  7. 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.

  8. 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.

  9. 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.

  10. Comparative study of texture of normal and energy reduced sponge cakes.

    Science.gov (United States)

    Baeva, M R; Panchev, I N; Terzieva, V V

    2000-08-01

    The complete sucrose elimination and its replacement by microencapsulated aspartame (Nutra Sweet) and bulking agents (sorbitol, wheat starch and wheat germ) on the physical and textural sensory characteristics of two diabetic sponge cakes against a control sponge cake was studied. Mathematical and statistical methods were used and regression models worked out, describing the physical and textural characteristics of the three sponge cakes and their values were optimized. The effect on the porosity, springiness, volume and shrinkage of sponge takes was substantial and depended on the amount of the added ingredients. The diabetic sponge cake containing wheat germ showed the least physical and sensory deviations against the control sponge cake. The energy value of the diabetic sponge cakes against the control one was reduced with 25% for the ordinary sponge cake without sucrose and with 29% for sponge cake without sucrose containing wheat germ.

  11. Permeability of collapsed cakes formed by deposition of fractal aggregates upon membrane filtration.

    Science.gov (United States)

    Park, Pyung-Kyu; Lee, Chung-Hak; Lee, Sangho

    2006-04-15

    We have investigated, theoretically, the physical properties of cake layers formed from aggregates to obtain a better understanding of membrane systems used in conjunction with coagulation/flocculation pretreatment. We developed a model based on fractal theory and incorporated a cake collapse effect to predict the porosity and permeability of the cake layers. The floc size, fractal dimension, and transmembrane pressure were main parameters that we used in these model calculations. We performed experiments using a batch cell device and a confocal laser-scanning microscope to verify the predicted specific cake resistances and porosities under various conditions. Based on the results of the model, the reduction in inter-aggregate porosity is more important than that in intra-aggregate porosity during the cake collapsing process. The specific cake resistance decreases upon increasing the aggregate size and decreasing the fractal dimensions. The modeled porosities and specific cake resistances of the collapsed cake layer agreed reasonably well with those obtained experimentally.

  12. Compost and vermicompost of olive cake to bioremediate triazines-contaminated soil.

    Science.gov (United States)

    Delgado-Moreno, Laura; Peña, Aránzazu

    2009-02-15

    The use of organic amendments to bioremediate potential organic pollutants of soil and water has become an increasingly relevant issue in the last years. This strategy has been applied to four triazine herbicides in a typical calcareous agricultural soil of the Mediterranean area. The soil was amended with olive cake, compost and vermicompost of olive cake at rates four times higher than the agronomic dose in order to stimulate biodegradation of simazine, terbuthylazine, cyanazine and prometryn, added in a mixture to the soils. Degradation studies were carried out in sterile and microbially active soil to evaluate the effect of the chemical and biological degradation of triazines. The residual herbicide concentrations at the end of the degradation assay showed no significant differences between non amended and amended soil. However, the addition of compost and vermicompost enhanced the biological degradation rate of triazines during the first week of incubation, with half-lives ranging form 5 to 18 days for the amended soils, whilst negligible degradation occurred in non-amended soil during this period. In contrast, olive cake did not significantly modify the degradation of triazines in spite that the addition of this amendment to soil resulted in the highest dehidrogenase activity values. In all the substrates, degradation of cyanazine and prometryn was faster (between 1.5 and two times higher) than those of terbuthylazine and simazine, without significant relationship with sorption parameters. The first order kinetic equation satisfactorily explained the experimental data for all triazines. A biphasic model, such as that proposed by Hoerl, was better to predict the very rapid triazines decay during the first week of incubation in soil amended with compost and vermicompost.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. Bilberry and bilberry press cake as sources of dietary fibre

    Directory of Open Access Journals (Sweden)

    Anna-Marja Aura

    2015-12-01

    Full Text Available Background: Dietary recommendations for Nordic countries urge the use of plant foods as a basis for healthy nutrition. Currently, the level of dietary fibre (DF intake is not adequate. Berries are an elementary part of the recommended Nordic healthy diet and could be consumed in higher amounts. Materials and methods: Finnish bilberries and a bilberry press cake from juice processing were studied for DF content, carbohydrate composition, and non-carbohydrate fibre content, which was analysed as sulphuric acid insoluble and soluble material. The microstructure of all samples was also studied using light microscopy and toluidine blue O, calcofluor, and acid fuchsin staining. Results: The total DF contents of fresh and freeze-dried bilberries and the press cake were 3.0, 24.1, and 58.9%, respectively. Most of the DF was insoluble. Only about half of it was carbohydrate, the rest being mostly sulphuric acid–insoluble material, waxy cutin from skins, and resilient seeds. Bilberry seeds represented over half of the press cake fraction, and in addition to skin, they were the major DF sources. Microscopy revealed that skins in the press cake were intact and the surface of the seeds had thick-walled cells. Conclusions: Bilberry press cake is thus a good source of insoluble non-carbohydrate DF, and could be used to provide DF-rich foods to contribute to versatile intake of DF.

  18. 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.

  19. Contextualizing the relevance of basic sciences: small-group simulation with debrief for first- and second-year medical students in an integrated curriculum

    Science.gov (United States)

    Ginzburg, Samara B; Brenner, Judith; Cassara, Michael; Kwiatkowski, Thomas; Willey, Joanne M

    2017-01-01

    Aim There has been a call for increased integration of basic and clinical sciences during preclinical years of undergraduate medical education. Despite the recognition that clinical simulation is an effective pedagogical tool, little has been reported on its use to demonstrate the relevance of basic science principles to the practice of clinical medicine. We hypothesized that simulation with an integrated science and clinical debrief used with early learners would illustrate the importance of basic science principles in clinical diagnosis and management of patients. Methods Small groups of first- and second-year medical students were engaged in a high-fidelity simulation followed by a comprehensive debrief facilitated by a basic scientist and clinician. Surveys including anchored and open-ended questions were distributed at the conclusion of each experience. Results The majority of the students agreed that simulation followed by an integrated debrief illustrated the clinical relevance of basic sciences (mean ± standard deviation: 93.8% ± 2.9% of first-year medical students; 96.7% ± 3.5% of second-year medical students) and its importance in patient care (92.8% of first-year medical students; 90.4% of second-year medical students). In a thematic analysis of open-ended responses, students felt that these experiences provided opportunities for direct application of scientific knowledge to diagnosis and treatment, improving student knowledge, simulating real-world experience, and developing clinical reasoning, all of which specifically helped them understand the clinical relevance of basic sciences. Conclusion Small-group simulation followed by a debrief that integrates basic and clinical sciences is an effective means of demonstrating the relationship between scientific fundamentals and patient care for early learners. As more medical schools embrace integrated curricula and seek opportunities for integration, our model is a novel approach that can be utilized

  20. 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.

  1. 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.

  2. 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...

  3. Effect of flour-oil composite as powdered fat source in low-fat cake mixes

    Science.gov (United States)

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

  4. 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...

  5. 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

  6. 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...

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

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

    OpenAIRE

    FARM YAN YAN; DUDUKU KRISHNIAH; MARIANI RAJIN; AWANG BONO

    2009-01-01

    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 ...

  13. Simulation of reaction diffusion processes over biologically relevant size and time scales using multi-GPU workstations.

    Science.gov (United States)

    Hallock, Michael J; Stone, John E; Roberts, Elijah; Fry, Corey; Luthey-Schulten, Zaida

    2014-05-01

    Simulation of in vivo cellular processes with the reaction-diffusion master equation (RDME) is a computationally expensive task. Our previous software enabled simulation of inhomogeneous biochemical systems for small bacteria over long time scales using the MPD-RDME method on a single GPU. Simulations of larger eukaryotic systems exceed the on-board memory capacity of individual GPUs, and long time simulations of modest-sized cells such as yeast are impractical on a single GPU. We present a new multi-GPU parallel implementation of the MPD-RDME method based on a spatial decomposition approach that supports dynamic load balancing for workstations containing GPUs of varying performance and memory capacity. We take advantage of high-performance features of CUDA for peer-to-peer GPU memory transfers and evaluate the performance of our algorithms on state-of-the-art GPU devices. We present parallel e ciency and performance results for simulations using multiple GPUs as system size, particle counts, and number of reactions grow. We also demonstrate multi-GPU performance in simulations of the Min protein system in E. coli. Moreover, our multi-GPU decomposition and load balancing approach can be generalized to other lattice-based problems.

  14. Composition and fatty acid profile of milk from cows supplemented with pressed oilseed cake.

    Science.gov (United States)

    Oliveira, Ronaldo Lopes; Neto, Severino Gonzaga; de Lima, Francisco Helton Sa; de Medeiros, Ariosvaldo Nunes; Bezerra, Leilson Rocha; Pereira, Elzania Sales; Bagaldo, Adriana Regina; de Pellegrini, Caius Barcellos; Correia, Braulio Rocha

    2016-10-01

    This study compared the productive and nutritional parameters of milk from crossbred lactating cows managed on Panicum maximum Jacq. cv. Tanzania and with a diet supplemented with different pressed oilseed cakes. The supplements used were as follows: peanut cake, sunflower cake and palm kernel cake for replacement of soybean meal. Sixteen cows with an average weight of 544 ± 57 kg and producing 8 ± 1.4 L of milk per day were used in this study. The animals were randomly assigned to the treatments according to a Latin square design repeated over time, with four treatments, 16 animals and four experimental periods. Supplementation of the diet with peanut cake, sunflower cake and palm kernel cake compared with soybean meal in the diet of cows did not affect the average daily production or composition of the milk. The palm kernel cake promoted an increase in lauric fatty acids (C12:0 ) and palmitoleic acids (C16:1 ) (5.02 and 1.65%, respectively) compared with peanut cake and sunflower cake (4.13 and 4.01%, respectively). The levels of oleic fatty acids (C18:1 ) were higher for the sunflower cake and palm kernel cake supplements (26.01 and 25.01%, respectively) compared with peanut cake (23.11%). The replacement of soybean meal with sunflower cake and palm kernel cake improved the nutritional quality of the milk, with lower concentrations of saturated fatty acids and higher concentrations of unsaturated fatty acids, without compromising the production or nutritional composition of the milk. © 2015 Japanese Society of Animal Science.

  15. The gluino-glue particle and relevant scales for the simulations of supersymmetric Yang-Mills theory

    CERN Document Server

    Bergner, Georg; Münster, Gernot; Sandbrink, Dirk; Özugurel, Umut D

    2012-01-01

    Supersymmetric Yang-Mills theory is in several respects different from QCD and pure Yang-Mills theory. Therefore, a reinvestigation of the scales, at which finite size effects and lattice artifacts become relevant, is necessary. Both, finite size effects and lattice artifacts, induce a breaking of supersymmetry. In view of the unexpected mass gap between bosonic and fermionic particles an estimation of these effects is essential.

  16. 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

  17. 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....

  18. 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.

  19. 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)

  20. 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.

  1. 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...

  2. 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.

  3. 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.

  4. 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...

  5. 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.

  6. 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...

  7. 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.

  8. 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

  9. 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

  10. 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 

  11. 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.

  12. 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.

  13. 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)

  14. 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.

  15. 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.

  16. 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

  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. 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.

  19. 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

  20. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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)

  5. Working with argan cake: a new etiology for hypersensitivity pneumonitis

    OpenAIRE

    Paris, Christophe; Herin, Fabrice; Reboux, Gabriel; Penven, Emmanuelle; Barrera, Coralie; Guidat, Cécile; Thaon, Isabelle

    2015-01-01

    Background Argan is now used worldwide in numerous cosmetic products. Nine workers from a cosmetic factory were examined in our occupational medicine department, following the diagnosis of a case of hypersensitivity pneumonitis (HP) related to handling of argan cakes. Methods Operators were exposed to three forms of argan (crude granulates, powder or liquid) depending on the step of the process. All workers systematically completed standardized questionnaires on occupational and medical histo...

  6. 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.

  7. 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...

  8. 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 (Psponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

  9. 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.

  10. 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...

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

    OpenAIRE

    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...

  12. 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...

  13. A novel laboratory scale method for studying heat treatment of cake flour

    OpenAIRE

    Chesterton, A. K. S.; Wilson, D I; Sadd, P. I.; Moggridge, G. D.

    2014-01-01

    This is the accepted manuscript version. The final version is available from Elsevier at http://www.sciencedirect.com/science/article/pii/S0260877414003112. A lab-scale method for replicating the time–temperature history experienced by cake flours undergoing heat treatment was developed based on a packed bed configuration. The performance of heat-treated flours was compared with untreated and commercially heat-treated flour by test baking a high ratio cake formulation. Both cake volume and...

  14. 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.

  15. 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.

  16. 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.

  17. 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 ().

  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 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).

  19. 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.

  20. Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake.

    Science.gov (United States)

    Cepeda-Vázquez, Mayela; Blumenthal, David; Camel, Valérie; Rega, Barbara

    2017-03-01

    Furan, a possibly carcinogenic compound to humans, and furfural, a naturally occurring volatile contributing to aroma, can be both found in thermally treated foods. These process-induced compounds, formed by close reaction pathways, play an important role as markers of food safety and quality. A method capable of simultaneously quantifying both molecules is thus highly relevant for developing mitigation strategies and preserving the sensory properties of food at the same time. We have developed a unique reliable and sensitive headspace trap (HS trap) extraction method coupled to GC-MS for the simultaneous quantification of furan and furfural in a solid processed food (sponge cake). HS Trap extraction has been optimized using an optimal design of experiments (O-DOE) approach, considering four instrumental and two sample preparation variables, as well as a blocking factor identified during preliminary assays. Multicriteria and multiple response optimization was performed based on a desirability function, yielding the following conditions: thermostatting temperature, 65°C; thermostatting time, 15min; number of pressurization cycles, 4; dry purge time, 0.9min; water / sample amount ratio (dry basis), 16; and total amount (water + sample amount, dry basis), 10g. The performances of the optimized method were also assessed: repeatability (RSD: ≤3.3% for furan and ≤2.6% for furfural), intermediate precision (RSD: 4.0% for furan and 4.3% for furfural), linearity (R(2): 0.9957 for furan and 0.9996 for furfural), LOD (0.50ngfuran gsample dry basis(-1) and 10.2ngfurfural gsample dry basis(-1)), LOQ (0.99ngfuran gsample dry basis(-1) and 41.1ngfurfural gsample dry basis(-1)). Matrix effect was observed mainly for furan. Finally, the optimized method was applied to other sponge cakes with different matrix characteristics and levels of analytes.

  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. In-vitro fermentation characteristics and methane reduction potential of mustard cake (Brassica juncea L.

    Directory of Open Access Journals (Sweden)

    S. M. Durge

    2016-10-01

    Full Text Available Aim: To assess the effect of mustard cake (Brassica juncea L. levels in concentrate mixtures and in composite feed mixtures (CFMs on in-vitro fermentation characteristics and methane production. Materials and Methods: Five concentrate mixtures were prepared with containing 30% oil cake, where linseed cake was replaced by mustard cake at the rate of 0%, 7.5%, 15.0%, 22.5%, and 30% in concentrate mixture. Mustard cake contained glucosinolate 72.58 μmol/g oil free dry matter (DM and contents in diet were 0, 5.4, 10.9, 16.3, and 21.8 μmol/g of concentrate mixture, respectively. Concentrate mixture containing 15.0% mustard cake was found to produced minimum methane which was then used for the preparation of CFM containing 0%, 25%, 50%, and 75% levels with gram straw. Result: Increased levels of mustard cake in concentrate mixtures had a linear decrease (p<0.05 in the total gas production, and the 15% inclusion showed lowest methane concentration (quadratic, p<0.01. The degradability of DM and organic matter (OM of concentrate mixtures did not change, however, pH and NH3-N concentrations of the fermentation medium showed linear (p<0.05 reductions with increased mustard cake levels. Increased levels of 15% mustard cake containing concentrate mixture in CFMs exhibited a trend (p=0.052 of increased gas production, whereas methane concentration in total gas, methane produced and degradability of DM and OM were also displayed a linear increase (p<0.05. However, the pH, NH3-N, and total volatile fatty acid levels decreased linearly (p<0.05 with increased levels of concentrate in CFMs. Conclusion: Reduction in methane production was evidenced with the inclusion of mustard cake in concentrate mixture at 15% level, and the CFMs with 25% concentrate, which contained 15% mustard cake, exhibited an improved fermentation and reduced methane production.

  3. Mycotoxin Cocktail in the Samples of Oilseed Cake from Early Maturing Cotton Varieties Associated with Cattle Feeding Problems

    OpenAIRE

    2015-01-01

    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...

  4. 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

  5. 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

    2011-12-25

    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 and

  6. 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.

  7. 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

  8. 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

  9. 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

  10. 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…

  11. 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...

  12. 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"…

  13. Simulation of mercury capture by activated carbon injection in incinerator flue gas. 2. Fabric filter removal.

    Science.gov (United States)

    Scala, F

    2001-11-01

    Following a companion paper focused on the in-duct mercury capture in incinerator flue gas by powdered activated carbon injection, this paper is concerned with the additional mercury capture on the fabric filter cake, relevant to baghouse equipped facilities. A detailed model is presented for this process, based on material balances on mercury in both gaseous and adsorbed phases along the growing filter cake and inside the activated carbon particles,taking into account mass transfer resistances and adsorption kinetics. Several sorbents of practical interest have been considered, whose parameters have been evaluated from available literature data. The values and range of the operating variables have been chosen in order to simulate typical incinerators operating conditions. Results of simulations indicate that, contrary to the in-duct removal process, high mercury removal efficiencies can be obtained with moderate sorbent consumption, as a consequence of the effective gas/sorbent contacting on the filter. Satisfactory utilization of the sorbents is predicted, especially at long filtration times. The sorbent feed rate can be minimized by using a reactive sorbent and by lowering the filter temperature as much as possible. Minor benefits can be obtained also by decreasing the sorbent particle size and by increasing the cleaning cycle time of the baghouse compartments. Reverse-flow baghouses were more efficient than pulse-jet baghouses, while smoother operation can be obtained by increasing the number of baghouse compartments. Model results are compared with available relevant full scale data.

  14. 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.

  15. 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.

  16. Evaporation of suspensions to form an incompressible cake and to fill filter pores with solid particles

    Science.gov (United States)

    Khuzhayorov, B. Kh.

    2011-11-01

    Equations of filtration of suspensions to form an incompressible cake of particles on the surface of the filter with simultaneous passage of a certain share of the particles from the cake to the filter's pore space and next to the region of a filtered liquid are derived from the principles of the mechanics of multiphase media. The influence of the travel of the particles in the region of the cake and the filter on the dynamics of growth of the cake bed is investigated. An analysis of the derived dynamic filtration equations shows that allowance for the factors of travel and accumulation of particles in the cake and the filter causes their total filtration resistance, in particular the resistance in the inertial component of the filtration law, to decrease.

  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. 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.

  19. 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.

  20. 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.

  1. 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...

  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. Brettanomyces as a starter culture in rice-steamed sponge cake: a traditional fermented food in China.

    Science.gov (United States)

    Wu, Peng; Xu, Xiaoyun; Xu, Yongxia; Chen, Qingchan; Pan, Siyi

    2011-11-01

    The potential use of Brettanomyces anomalus PSY-001 as an additional starter culture for the production of Rice-steamed sponge cake (RSSC), a traditional fermented food in China, was investigated. Two productions of RSSC, each containing batches of experimental cakes with Brettanomyces added and reference cakes with the leavened liquid added were carried out. For both experimental and reference cakes, chemical analysis and sensory evaluation were carried out during the fermentation period. The results showed that experimental cakes had desirable aroma and taste. The observed differences indicate a positive contribution to the overall quality of RSSC by B. anomalus PSY-001.

  4. 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

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Effects of sucrose reduction on the structural characteristics of sponge cake

    Directory of Open Access Journals (Sweden)

    Rosane Souza Cavalcante

    Full Text Available ABSTRACTThe consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal characteristics of cakes with a reduction in sucrose, and the effects of its substitution on starch gelatinisation. Starting with a pre-established formulation, the sucrose was gradually substituted by a 1.0% mixture of sucralose in a 1.5% xanthan gum solution. In the substituted cake mix, the apparent viscosity and its thermal properties were evaluated using differential scanning calorimetry (DSC. Specific volume (SV and cell count (CC were evaluated in the cakes. As the sucrose content decreased (52.17 to 10.00%, the specific volume (1.94 to 0.7 mL/g, cell count (36.2 to 4.0 cell/cm2 and the apparent viscosity of the batter (337.56 to 631.40 cP were also reduced. The results showed that substituting the sucrose contributed greatly to the formation of defects in the cake structure (holes. From the data obtained, and thermograms of standard cake batters and those with a reduction in sucrose, it can be concluded that sucralose reduced the temperature of starch gelatinisation, speeding the process and causing compaction of the cake structure during baking, favouring the formation of bubbles throughout the batter.

  11. 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...

  12. 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

  13. A note on envy-free cake cutting with polynomial valuations

    DEFF Research Database (Denmark)

    Branzei, Simina

    2015-01-01

    The cake cutting problem models the fair allocation of a heterogeneous divisible resource among multiple players. The central fairness criterion is envy-freeness and a major open question in this domain is the design of a bounded protocol that can compute an envy-free allocation of the cake for any...... number of players. The only existing finite envy-free cake cutting protocol for any number of players, designed by Brams and Taylor [4], has the property that its runtime can be made arbitrarily large by setting up the valuation functions of the players appropriately. Moreover, there is no closed formula...

  14. The Application of Dragon Fruit Peels as a Dye in Red Velvet Cake

    OpenAIRE

    Dianka Wahyuningtias

    2015-01-01

    Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use ...

  15. 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.

  16. 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.

  17. 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)

  18. 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.

  19. 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.

  20. 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)

  1. 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.

  2. 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.

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

    Science.gov (United States)

    Doyurum, Sabriye; Celik, Ali

    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 0.5M HNO(3) and 0.2M HCl, respectively. The morphological analysis of the olive cake was performed by the scanning electron microscopy (SEM).

  4. Proposal of a taste evaluating method of the sponge cake by using 3D range sensor

    Science.gov (United States)

    Kato, Kunihito; Yamamoto, Kazuhiko; Ogawa, Noriko

    2002-10-01

    Nowadays, the image processing techniques are while applying to the food industry in many situations. The most of these researches are applications for the quality control in plants, and there are hardly any cases of measuring the 'taste'. We are developing the measuring system of the deliciousness by using the image sensing. In this paper, we propose the estimation method of the deliciousness of a sponge cake. Considering about the deliciousness of the sponge cake, if the size of the bubbles on the surface is small and the number of them is large, then it is defined that the deliciousness of the sponge cake is better in the field of the food science. We proposed a method of detection bubbles in the surface of the sectional sponge cake automatically by using 3-D image processing. By the statistical information of these detected bubbles based on the food science, the deliciousness is estimated.

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

    OpenAIRE

    Shkrygunov K. I.; Lipova E. A.; Dikusarov V. G.; Soshkin Y. V.

    2013-01-01

    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

  6. 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

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

    OpenAIRE

    Shkrygunov K. I.; Lipova E. A.; Dikusarov V. G.; Soshkin Y. V.

    2013-01-01

    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

  8. EFFECTS OF FEEDING DIFFERENT LEVELS OF Balanites aegyptiaca (HEGLIG KERNEL CAKE ON CATTLE RUMEN ENVIROMENT

    Directory of Open Access Journals (Sweden)

    M.G. MORKAZ

    2011-09-01

    Full Text Available The present experiment aimed to investigate the effects of replacing groundnut cake with Balanites aegyptiaca kernel cake up to 15% on rumen environment in local kenana cattle. The study was conducted at the experimental unit of Veterinary Medicine and Animal Production College, Sudan University of Science and technology at Hillat Kuku. Traits studied were rumen pH ammonia concentration (NH3, volatile fatty acids concentration (VFAs and bacterial count (BC. No significance difference was observed for pH, NH3, VFAs and BC between treatments. Generally, NH3 and VFAs was increased with time post feeding. But, BC decreased with time post feeding. It was concluded that incorporation of B. Aegyptiacua kernel cake at 5, 10, 15% to replace equal percentages of groundnut cake did not significantly (P<0.05 affected rumen environment.

  9. 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....

  10. 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

    The detailed three-dimensional accumulation of deposits and the build-up of pressuredrop during filtration of compressible gases laden with nanoparticles (diameter dp=50 nm) through capillaries (1–4 micron radius) was investigated by Langevin dynamics (LD) at Peclet number, Pe, 0.01–10. At low Pe...... 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...... 1 after clogging, since the cake acts as a perfectly efficient filter. Penetration of nanoparticles takes place until the onset of cake filtration at high Pe (1–10) while for smaller ones (0.01–0.1) it is negligible at the employed capillary radii and length (10 micron). Analytical expressions...

  11. 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.

  12. 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....

  13. 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.

  14. Reduction of phorbol ester content in jatropha cake using high energy gamma radiation

    Directory of Open Access Journals (Sweden)

    Runumi Gogoi

    2014-07-01

    Full Text Available In this paper, an attempt has been made to remove phorbol ester present in jatropha cake by exposing it to gamma radiation. A sensitizer was also used to accelerate the degradation of phorbol esters. The phorbol ester content in the cake was estimated by high performance liquid chromatography (HPLC. It was observed that gamma irradiation of the jatropha seed cake was effective in reducing the phorbol ester content. Originally, the phorbol ester content in the cake was found as 0.29 mg/g, which on exposure to radiation was reduced by 33.4% and 96% with radiation dose of 30 and 125 kGy respectively. The presence of a sensitizer was found to enhances the susceptibility of phorbol esters degradation by oxidative degradation on exposure to ionizing radiation.

  15. 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.

  16. 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.

  17. Milk yield and quality in Guernsey cows fed cottonseed cake-based diets partially substituted with baobab (Adansonia digitata L.) seed cake.

    Science.gov (United States)

    Madzimure, James; Musimurimwa, Carmen; Chivandi, Eliton; Gwiriri, Lovemore; Mamhare, Eddison

    2011-01-01

    The objective of this study was to determine the effects of partially substituting cottonseed cake with graded levels of baobab (Adansonia digitata L.) seed cake (BSC) on milk yield and quality in Guernsey cows. Sixteen cows in mid-lactation and in their third parity were allocated to diets containing 0% (control), 5%, 10%, and 15% BSC in a completely randomized design. Each cow was given a daily feed ration of 6 kg and a basal diet of soya bean stover ad libitum. There were no differences in daily feed intake (P > 0.05), but basal intake differed among all treatment groups with cows on the control diet having the highest intake (30 ± 0.34 kg/day). Mean daily milk yield differed (P  0.05). These results indicate that BSC can substitute soya bean cake in dairy diets, but milk production and butterfat content are compromised.

  18. Basic Studies on Sponge Cake Making as a Teaching Material of Food Preparation

    OpenAIRE

    白土, 弘子; 井川, 佳子

    1994-01-01

    The purpose of this study is to investigate about the basic condition for sponge cake making usable as a teaching material of food preparation. The results were as follows : 1. Egg foams were stable under high concentration of sucrose and low temperature. The cake with 34% sucrose showed a good appearance. 2. Substituting starch for wheat flour was effective to keep low viscosity of batters. 3. The data for the baking process indicated the importance of the first and second stages in baking, ...

  19. 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.

  20. EFFECTS OF FEEDING DIFFERENT LEVELS OF Balanites aegyptiaca (HEGLIG) KERNEL CAKE ON CATTLE RUMEN ENVIROMENT

    OpenAIRE

    M.G. MORKAZ; K M Elamin; Ahmed, S H; S.A. Omer

    2011-01-01

    The present experiment aimed to investigate the effects of replacing groundnut cake with Balanites aegyptiaca kernel cake up to 15% on rumen environment in local kenana cattle. The study was conducted at the experimental unit of Veterinary Medicine and Animal Production College, Sudan University of Science and technology at Hillat Kuku. Traits studied were rumen pH ammonia concentration (NH3), volatile fatty acids concentration (VFAs) and bacterial count (BC). No significance difference was o...

  1. New insulation fiberboards from sunflower cake with improved thermal and mechanical properties

    OpenAIRE

    Evon, Philippe; Vinet, Justine; Rigal, Matthieu; Labonne, Laurent; Vandenbossche, Virginie; Rigal, Luc

    2015-01-01

    International audience; New thermal insulation fiberboards were manufactured by compression molding from a cake generated during the sunflower biorefinery. Fiberboards were cohesive mixtures of a natural binder and lignocellulosic fibers from sunflower cake. The natural binder ensured the board cohesion, and fibers acted as reinforcing fillers. The influence of molding conditions, i.e. binder type and binder content, on board density, mechanical and heat insulation properties was examined. Th...

  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.

  3. 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.

  4. 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

  5. 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.

  6. 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.

  7. Detoxification of Jatropha curcas kernel cake by a novel Streptomyces fimicarius strain.

    Science.gov (United States)

    Wang, Xing-Hong; Ou, Lingcheng; Fu, Liang-Liang; Zheng, Shui; Lou, Ji-Dong; Gomes-Laranjo, José; Li, Jiao; Zhang, Changhe

    2013-09-15

    A huge amount of kernel cake, which contains a variety of toxins including phorbol esters (tumor promoters), is projected to be generated yearly in the near future by the Jatropha biodiesel industry. We showed that the kernel cake strongly inhibited plant seed germination and root growth and was highly toxic to carp fingerlings, even though phorbol esters were undetectable by HPLC. Therefore it must be detoxified before disposal to the environment. A mathematic model was established to estimate the general toxicity of the kernel cake by determining the survival time of carp fingerling. A new strain (Streptomyces fimicarius YUCM 310038) capable of degrading the total toxicity by more than 97% in a 9-day solid state fermentation was screened out from 578 strains including 198 known strains and 380 strains isolated from air and soil. The kernel cake fermented by YUCM 310038 was nontoxic to plants and carp fingerlings and significantly promoted tobacco plant growth, indicating its potential to transform the toxic kernel cake to bio-safe animal feed or organic fertilizer to remove the environmental concern and to reduce the cost of the Jatropha biodiesel industry. Microbial strain profile essential for the kernel cake detoxification was discussed.

  8. Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake.

    Science.gov (United States)

    Santos, Rozilda da Conceição Dos; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; Lima, Elizanne de Moura; Carvalho, Francisco Fernando Ramos de

    2016-11-17

    The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16 ± 0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0, 7.5, 15.0, 22.5, and 30.0% with nine replications per treatment. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (Pkernel inclusion in the diet. There was not difference (P>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (P0.05). The sarcomere length decreased linearly (Pkernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (P=0.050). The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

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

    Science.gov (United States)

    Wang, Jin; Pan, Siru; Luo, Dongping

    2013-02-01

    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.

  10. Influence of operating parameters on cake formation in pilot scale pulse-jet bag filter.

    Science.gov (United States)

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

    2012-07-01

    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 test facility where lime stone dust is separated from air at ambient conditions. Results reveal that filtration velocity significantly affects filter pressure drop as well as cake properties; cake density and specific cake resistance. Cake density is slightly affected by dust concentration. Specific resistance of filter cake increases with velocity, slightly affected by dust concentration, changes inversely with the upper pressure drop limit and decreases over a prolonged use (aging). Specific resistance of filter media is independent of upper pressure drop limit and increases linearly over a prolonged use.

  11. 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.

  12. 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.

  13. The Application of Dragon Fruit Peels as A Dye in Red Velvet Cake

    Directory of Open Access Journals (Sweden)

    Dianka Wahyuningtias

    2015-11-01

    Full Text Available Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use of the Dragon fruit that is considered to be food wastes. This research aims to provide a new alternative natural food coloring in the Red Velvet Cake. Experimental research is used by doing experiments and planned and systematic testing to Red Velvet Cake, and by collecting primary data and secondary data as well. All data is presented in a descriptive with SPSS. From the results of mean average can be inferred that the Red Velvet Cake using natural food coloring from Red Dragon fruit is acceptable to the community.

  14. The Application of Dragon Fruit Peels as a Dye in Red Velvet Cake

    Directory of Open Access Journals (Sweden)

    Dianka Wahyuningtias

    2015-11-01

    Full Text Available Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use of the Dragon fruit that is considered to be food wastes. This research aims to provide a new alternative natural food coloring in the Red Velvet Cake. Experimental research is used by doing experiments and planned and systematic testing to Red Velvet Cake, and by collecting primary data and secondary data as well. All data is presented in a descriptive with SPSS. From the results of mean average can be inferred that the Red Velvet Cake using natural food coloring from Red Dragon fruit is acceptable to the community.

  15. 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.

  16. Marketing in Germany: A market research for a start-up business of cake making/decorating business in Frankfurt

    OpenAIRE

    Bondar, Kristina

    2016-01-01

    The research problem was to make a market analysis of cake making/decorating business in Frankfurt, Germany. Based on the research process, customers’ attitudes towards cake making/decorating companies were found out. The main objective of the thesis was to know targeted customer behavior and opinions towards a business idea of initiating business in cake making/decorating, in order to find out if it will be profitable or not. This thesis consists of four sections: Introduction, Market ...

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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

  2. 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.)

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. 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.

  9. Bubble structure evaluation method of sponge cake by using image morphology

    Science.gov (United States)

    Kato, Kunihito; Yamamoto, Kazuhiko; Nonaka, Masahiko; Katsuta, Yukiyo; Kasamatsu, Chinatsu

    2007-01-01

    Nowadays, many evaluation methods for food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that have been used for the quality evaluation recently. The goal of our research is structure evaluation of sponge cake by using the image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner, because the depth of field of this type scanner is very shallow. Therefore the bubble region of the surface has low gray scale value, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. The input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.

  10. Quantitative evaluation method of the bubble structure of sponge cake by using morphology image processing

    Science.gov (United States)

    Tatebe, Hironobu; Kato, Kunihito; Yamamoto, Kazuhiko; Katsuta, Yukio; Nonaka, Masahiko

    2005-12-01

    Now a day, many evaluation methods for the food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that are using for the quality evaluation. An advantage of the image processing is to be able to evaluate objectively. The goal of our research is structure evaluation of sponge cake by using image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner. Because the depth of field of this type scanner is very shallow, the bubble region of the surface has low gray scale values, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. First, input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.

  11. Twin screw wet granulation: Effect of process and formulation variables on powder caking during production.

    Science.gov (United States)

    Saleh, Mohammed F; Dhenge, Ranjit M; Cartwright, James J; Hounslow, Michael J; Salman, Agba D

    2015-12-30

    This work focuses on monitoring the behaviour and the mass of the built up/caking of powder during wet granulation using Twin Screw Granulator (TSG). The variables changed during this work are; powder (α-lactose monohydrate and microcrystalline cellulose (MCC)), the screw configuration (conveying and kneading elements) and the weight percentage of hydroxypropyl-methyl cellulose (HPMC) dissolved in the granulation liquid (i.e. changing liquid viscosity). Additionally, the effect of these variables on the size distribution, of the granules produced, was determined. The experiments were conducted using an acrylic transparent barrel. A stainless steel barrel was then used to conduct the two extreme granulation liquid viscosities with two different screw configurations, using lactose only. This was done to compare the findings to those obtained from the transparent barrel for validation purpose. These variables showed to affect the behaviour and the mass of the powder caking as well as the size distribution of granules. Overall, the use of kneading element resulted in uniform behaviour in caking with higher mass. Furthermore, increasing the amount of HPMC resulted in a reduction of the mass of powder caking for lactose, while showing inconsistent trend for MCC. Furthermore, lactose showed to have a greater tendency to cake in comparison to MCC. The results, for lactose, obtained from the stainless steel barrel compared well with their corresponding conditions from the transparent barrel, as the screw configuration and HPMC mass varied.

  12. 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.

  13. Phosphorus sources, filter cake and microorganisms on the morphometric variables in tomato seedlings

    Directory of Open Access Journals (Sweden)

    Ivis Díaz Aguila

    2016-07-01

    Full Text Available The present work aims to evaluate the effect of three phosphorus sources, filter cake and microorganisms on the morphometric variables in tomato seedlings (Solanum lycopersicum L.. The investigation was carried out under greenhouse conditions in the Citrico Arimao Enterprise. A Brown soil without carbonate differentiation was used, to which was carried out an agrochemical analysis previously. An experimental design totally randomized was used, with factorial arrangement 3 x 3 + 1, and three repetitions. As a source of phosphorous triple superphosphate, simple superphosphate and a natural phosphoric rock were used and the three levels of organic fertilization consisted of the application of filter cake, filter cake enriched with Azotofos biofertilizer and without filter cake. At 45 and 60 days, the morphometric variables, height, diameter of the stall, the mass of the aerial part and of the root were measured. Variance analyses for all the variables were carried out. The media were compared by Tukey test with a level of error probability of 5 %. The ASISTAT statistical package was used. The morphometric variables, height, diameter of the stall, fresh mass of the aerial part and roots of the tomato seedlings at 45 and 60 days increased with the addition of filter cake, enriched or not, and the application of the phosphoric rock.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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.

  3. 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)

  4. 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.

  5. Addition of chia seed mucilage for reduction of fat content in bread and cakes.

    Science.gov (United States)

    Fernandes, Sibele Santos; Salas-Mellado, Myriam de Las Mercedes

    2017-07-15

    In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50°C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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 %).

  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. 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.

  14. 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.

  15. 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.

  16. Membrane fouling in a membrane bioreactor (MBR): sludge cake formation and fouling characteristics.

    Science.gov (United States)

    Ping Chu, Hiu; Li, Xiao-Yan

    2005-05-05

    A submerged membrane bioreactor (MBR) with a working volume of 1.4 L and a hollow fiber microfiltration membrane was used to treat a contaminated raw water supply at a short hydraulic retention time (HRT) of approximately 1 h. Filtration flux tests were conducted regularly on the membrane to determine various fouling resistances, and confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) were employed to characterize the biofouling development and sludge cake formation on the membrane. The experimental results demonstrate that the MBR is highly effective in drinking water treatment for the removal of organic pollutants, ammonia, and UV absorbance. During the MBR operation, the fouling materials were not uniformly distributed on the entire surface of all of the membrane fibers. The membrane was covered partially by a static sludge cake that could not be removed by the shear force of aeration, and partially by a thin sludge film that was frequently washed away by aeration turbulence. The filtration resistance coefficients were 308.4 x 10(11) m(-1) on average for the sludge cake, 32.5 x 10(11) m(-1) on average for the dynamic sludge film, and increased from 10.5 x 10(11) to 59.7 x 10(11) m(-1) for the membrane pore fouling after 10 weeks of MBR operation at a filtration flux of 0.5 m3/m2 x d. Polysaccharides and other biopolymers were found to accumulate on the membrane, and hence decreased membrane permeability. More important, the adsorption of biopolymers on the membrane modified its surface property and led to easier biomass attachment and tighter sludge cake deposition, which resulted in a progressive sludge cake growth and serious membrane fouling. The sludge cake coverage on the membrane can be minimized by the separation, with adequate space, of the membrane filters, to which sufficient aeration turbulence can then be applied.

  17. 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.

  18. 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.

  19. Development and Experimental Validation of Large Eddy Simulation Techniques for the Prediction of Combustion-Dynamic Process in Syngas Combustion: Characterization of Autoignition, Flashback, and Flame-Liftoff at Gas-Turbine Relevant Operating Conditions

    Energy Technology Data Exchange (ETDEWEB)

    Ihme, Matthias [Univ. of Michigan, Ann Arbor, MI (United States); Driscoll, James [Univ. of Michigan, Ann Arbor, MI (United States)

    2015-08-31

    The objective of this closely coordinated experimental and computational research effort is the development of simulation techniques for the prediction of combustion processes, relevant to the oxidation of syngas and high hydrogen content (HHC) fuels at gas-turbine relevant operating conditions. Specifically, the research goals are (i) the characterization of the sensitivity of syngas ignition processes to hydrodynamic processes and perturbations in temperature and mixture composition in rapid compression machines and ow-reactors and (ii) to conduct comprehensive experimental investigations in a swirl-stabilized gas turbine (GT) combustor under realistic high-pressure operating conditions in order (iii) to obtain fundamental understanding about mechanisms controlling unstable flame regimes in HHC-combustion.

  20. 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 ...

  1. 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

  2. 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

  3. Ab initio MD simulations of Mg2SiO4 liquid at high pressures and temperatures relevant to the Earth's mantle

    Science.gov (United States)

    Martin, G. B.; Kirtman, B.; Spera, F. J.

    2010-12-01

    Computational studies implementing Density Functional Theory (DFT) methods have become very popular in the Materials Sciences in recent years. DFT codes are now used routinely to simulate properties of geomaterials—mainly silicates and geochemically important metals such as Fe. These materials are ubiquitous in the Earth’s mantle and core and in terrestrial exoplanets. Because of computational limitations, most First Principles Molecular Dynamics (FPMD) calculations are done on systems of only 100 atoms for a few picoseconds. While this approach can be useful for calculating physical quantities related to crystal structure, vibrational frequency, and other lattice-scale properties (especially in crystals), it would be useful to be able to compute larger systems especially for extracting transport properties and coordination statistics. Previous studies have used codes such as VASP where CPU time increases as N2, making calculations on systems of more than 100 atoms computationally very taxing. SIESTA (Soler, et al. 2002) is a an order-N (linear-scaling) DFT code that enables electronic structure and MD computations on larger systems (N 1000) by making approximations such as localized numerical orbitals. Here we test the applicability of SIESTA to simulate geosilicates in the liquid and glass state. We have used SIESTA for MD simulations of liquid Mg2SiO4 at various state points pertinent to the Earth’s mantle and congruous with those calculated in a previous DFT study using the VASP code (DeKoker, et al. 2008). The core electronic wave functions of Mg, Si, and O were approximated using pseudopotentials with a core cutoff radius of 1.38, 1.0, and 0.61 Angstroms respectively. The Ceperly-Alder parameterization of the Local Density Approximation (LDA) was used as the exchange-correlation functional. Known systematic overbinding of LDA was corrected with the addition of a pressure term, P 1.6 GPa, which is the pressure calculated by SIESTA at the experimental

  4. 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.

  5. 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

  6. 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.

  7. Why relevance theory is relevant for lexicography

    DEFF Research Database (Denmark)

    Bothma, Theo; Tarp, Sven

    2014-01-01

    , 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...... dictionary project, identifying new tasks and responsibilities of the modern lexicographer. The article furthermore discusses how relevance theory impacts on teaching dictionary culture and reference skills. By integrating insights from lexicography and information science, the article contributes to new...

  8. 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.

  9. In vitro starch digestion and cake quality: impact of the ratio of soluble and insoluble dietary fiber.

    Science.gov (United States)

    Oh, Im Kyung; Bae, In Young; Lee, Hyeon Gyu

    2014-02-01

    The influence of the ratio of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) on the in vitro starch digestion, predicted glycemic index (pGI), and the physicochemical properties of fiber-enriched cakes were evaluated. The hydration and pasting properties were affected by the ratio of SDF and IDF. According to the increase of IDF ratio (SDF ratio reduction) in 3 g fiber-enriched cakes, slowly digestible starch (SDS) contents increased, while the rapidly digestible starch (RDS) contents decreased. The pGI values were significantly different with control in 3 g fiber-enriched cake containing more than 50% IDF contents (pfiber-enriched cake samples were not significantly different by SDF and IDF ratio. With the exception of the SDF 100% cake, volume index, hardness, and color values of the fiber-enriched cakes increased according to reductions in the SDF ratio. The cakes containing 3 g of total dietary fiber (the same ratio of SDF and IDF) per serving were shown to have low pGI and acceptable quality attributes. Specially, total dietary fiber amount and IDF ratio are more effective than SDF ratio to lower the pGI value.

  10. 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.

  11. 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

    2015-06-12

    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.

  12. Mycotoxin Cocktail in the Samples of Oilseed Cake from Early Maturing Cotton Varieties Associated with Cattle Feeding Problems

    Directory of Open Access Journals (Sweden)

    Agha W. Yunus

    2015-06-01

    Full Text Available 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.

  13. 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.

  14. Responsive Surface Methodology Optimizes Extraction Conditions of Industrial by-products, Camellia japonica Seed Cake

    Science.gov (United States)

    Kim, Jae Kyeom; Lim, Ho-Jeong; Kim, Mi-So; Choi, Soo Jung; Kim, Mi-Jeong; Kim, Cho Rong; Shin, Dong-Hoon; Shin, Eui-Cheol

    2016-01-01

    Background: The central nervous system is easily damaged by oxidative stress due to high oxygen consumption and poor defensive capacity. Hence, multiple studies have demonstrated that inhibiting oxidative stress-induced damage, through an antioxidant-rich diet, might be a reasonable approach to prevent neurodegenerative disease. Objective: In the present study, response surface methodology was utilized to optimize the extraction for neuro-protective constituents of Camellia japonica byproducts. Materials and Methods: Rat pheochromocytoma cells were used to evaluate protective potential of Camellia japonica byproducts. Results: Optimum conditions were 33.84 min, 75.24%, and 75.82°C for time, ethanol concentration and temperature. Further, we demonstrated that major organic acid contents were significantly impacted by the extraction conditions, which may explain varying magnitude of protective potential between fractions. Conclusions: Given the paucity of information in regards to defatted C. japonica seed cake and their health promoting potential, our results herein provide interesting preliminary data for utilization of this byproduct from oil processing in both academic and industrial applications. SUMMARY Neuro-protective potential of C. japonica seed cake on cell viability was affected by extraction conditionsExtraction conditions effectively influenced on active constituents of C. japonica seed cakeBiological activity of C. japonica seed cake was optimized by the responsive surface methodology. Abbreviations used: GC-MS: Gas chromatography-mass spectrometer, MTT: 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, PC12 cells: Pheochromocytoma, RSM: Response surface methodology. PMID:27601847

  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. 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

  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)

    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,...

  4. 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

  5. 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

  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. Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake

    Directory of Open Access Journals (Sweden)

    Habibe Kordsardouei

    2013-05-01

    Full Text Available 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.

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

    Directory of Open Access Journals (Sweden)

    Yana Sukaryana

    2010-12-01

    Full Text Available 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 conducted at temperature 28 oC as long as 9 days. Determining the best of the mixtures be based on the crude protein increased and the crude fibre decreased. The results showed that the combination of product mix is the best fermentation inoculums doses 0.3% in mixture of palm kernel cake and rice bran ; 80%: 20%, which produces dry matter of 88,12%, crude protein 17.34%, ether extract 5,35%, crude fibre 23.67%, and ash 6.43%. When compared with a mixture of palm kernel cake and rice bran; 80%: 20% without of fermentation is crude protein increase 29.58% and crude fibre decreased 22.53%.

  10. 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.

  11. 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.

  12. 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...

  13. 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.

  14. 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...

  15. 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.

  16. 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.

  17. 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…

  18. 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.

  19. 含豇豆粉蛋糕的研制%Study on Cowpea Flour Cake

    Institute of Scientific and Technical Information of China (English)

    田海娟; 张传智; 赵晶

    2014-01-01

    Used the cowpea powder added to flour to process cake by single factor and orthogonal experimental design. The optimal formula of cowpea flour cake was:cake flour for 200 g,the cowpea flour 30 g,eggs 420 g,white sugar 170 g,cream of tartar 5 g,edible oil 50 g,water 100 g,bubble powder 5 g.The cowpea flour cake obtained with the best quality.%将豇豆粉添加到面粉中制作面包,通过单因素与正交试验设计,优选出含豇豆粉蛋糕的最佳配方为:蛋糕专用粉200 g、豇豆粉30 g、鸡蛋420 g、白砂糖170 g、塔塔粉5 g、食用油50 g、水100 g、泡打粉5 g,此时所制得的含豇豆粉的蛋糕品质最佳。

  20. Stamped coal cakes in cokemaking technology Part 1 - A parameter study on stampability

    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 pyrolysis in the so called stamp charge operation. Using stamp charging not only improves the flexibility of the coke making plant using cost efficient raw materials, but oven throughput is also increased. 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 depending on the stamping energy. The first part of this paper defines the overall process objectives and presents results from systematic investigations of the effects of several coal properties on the so called stampability as the integral model parameter for compacting. Surface moisture, coal granulometry and mechanical properties have significant influence on the densification. The incorporation of these parameters into the model allows the differentiated calculation of the cake density.

  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. A new type of cementation flushing fluid for efficiently removing wellbore filter cake

    Directory of Open Access Journals (Sweden)

    Erding Chen

    2015-11-01

    Full Text Available For effectively removing the water-based drilling fluid filter cake and improving interfacial cementing strength and cementing quality, a new type of cementation flushing fluid (WD-C was developed based on the strong flushing principle of water soluble fiber and the oxygenolysis principle of filter cake. It is composed of 0.5% WF-H fiber, 2.2% WF-O oxidant, 0.35% FeSO4, 1.8% KCl, 3.0% swollen powder perlite and water with its density of 1.03 g/cm3. This cementation flushing fluid was systematically tested and evaluated in terms of its washing efficiency on the filter cake of water-based drilling fluid and its capacity to improve the bonding strength of cementation interface. In addition, an analysis was performed of its effect on the physical-chemical characteristics and the micro-structures of interfacial cements by means of infrared spectrum (IR, scanning electron microscope (SEM and energy dispersive X-ray detector (EDS. It is shown that the new cementation flushing fluid presents excellent washing effect on water-based drilling fluid filter cake (with washing time within 10 min. The cement particles at the cemented interface can be hydrated normally, and hydrated calcium silicate gel, Ca(OH2 and rod-shaped ettringite (AFt crystal are generated and interwoven with each other. In this way, dense network structures are formed, so the bonding strength of the second cementing interface rises significantly, and then cementing quality is improved. Based on the research results, one more technology is set up for removing the water-based drilling fluid filter cake efficiently and improving the bonding strength of the second cementing interface.

  6. 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)

  7. 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。

  8. Chemical stability of salt cake in the presence of organic materials. [Detonation hazard

    Energy Technology Data Exchange (ETDEWEB)

    Beitel, G.A.

    1976-04-01

    High-level waste stored as salt cake is principally NaNO/sub 3/. 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 300-450/sup 0/C. However, black-powder-type mixes cannot be ignited by radiation and are shock-insensitive. Temperatures generated by radionuclide decay in the salt are below 175/sup 0/C 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. (DLC)

  9. 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.

  10. 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

  11. 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

  12. 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.

  13. Co-composting of physic nut (Jatropha curcas) deoiled cake with rice straw and different animal dung.

    Science.gov (United States)

    Das, Manab; Uppal, H S; Singh, Reena; Beri, Shanuja; Mohan, K S; Gupta, Vikas C; Adholeya, Alok

    2011-06-01

    To address the dispensing of this growing volume, a study on utilization of jatropha (Jatropha curcas) deoiled cake through compost production was carried out. The deoiled cake was composted with rice straw, four different animal dung (cow dung, buffalo dung, horse dung and goat dung) and hen droppings in different proportions followed by assessment, and comparison of biochemical characteristics among finished composts. Nutrient content in finished compost was within the desired level whereas metals such as copper, lead and nickel were much below the maximum allowable concentrations. Although a few finished material contained phorbol ester (0.12 mg/g), but it was far below the original level found in the deoiled cake. Such a study indicates that a huge volume of jatropha deoiled cake can be eliminated through composting.

  14. EVALUATION OF VARIOUS CHARACTERISTICS OF Akara (FRIED BEANS CAKE) MADE FROM COWPEA (vigna unguiculata) AND SOYBEAN (glycine max) BLENDS

    OpenAIRE

    Ogundele G F; Ojubanire B A; Bamidele O P

    2014-01-01

    Akara (fried bean cake) is one of the most popular local dishes in Nigeria. Proximate composition, functional properties and sensory evaluation of akara prepared from cowpea and soybean blends were carried out in present study. Furthermore, study was also planned to determine the best ratio of cowpea & soybean blend that can give best akara production (fried beans cake). Result of proximate analysis revealed that the combination of cowpea and soybean blends (sample B, C and D) h...

  15. Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods

    OpenAIRE

    2014-01-01

    Sesame cake is a by-product of sesame oil industry. In this study, the effect of extraction methods (maceration and sonication) and solvents (ethanol, methanol, ethanol/water (50:50), methanol/water (50:50), and water) on the antioxidant properties of sesame cake extracts are evaluated to determine the most suitable extraction method for optimal use of this product. Total phenolic content is measured according to the Folin–Ciocalteu method and antioxidant activities of each extract are evalua...

  16. 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.

  17. Carcass characteristics and meat quality of lambs fed babassu cake (Orbignya speciosa) as a replacement for elephant grass silage.

    Science.gov (United States)

    Luz, Janaina Barros; Alves, Kaliandra Souza; Mezzomo, Rafael; Ribeiro Dos Santos Neta, Ernestina; Gomes, Daiany Íris; Sampaio Oliveira, Luis Rennan; Silva, Josiane Costa; Ramos de Carvalho, Francisco Fernando

    2017-01-01

    The study aimed to evaluate the effect of the partial replacement of elephant grass silage with babassu cake (Orbignya speciosa) on the carcass characteristics and meat quality of feedlot lambs. Forty-five castrated male Santa Ines sheep (19.08 ± 0.41 kg) approximately 4 months old were distributed in a completely randomized design, with five treatments 0.0, 12.5, 25.0, 37.5 and 50 % (%DM) replacement of babassu cake with silage forming isoproteic diets formulated at a ratio of 40 % roughage to 60 % concentrate. All of the studied animals were slaughtered at the end of the experiment. The liver weights and yields increased with the inclusion of babassu cake. The weight of the shoulder increased from 2.31 to 2.61 kg, while the loin yield decreased from 7.38 to 6.64 % with the inclusion of babassu cake, both linearly. The body length, thoracic perimeter, rump perimeter and carcass compactness index showed high and positive correlations with the hot and cold carcass weights. The myofibrillar fragmentation index decreased linearly as a function of the inclusion level of babassu cake, but other quality variables were not affected. The replacement of up to 50 % of the elephant grass silage with babassu cake in the diet of lambs does not cause negative effects on carcass characteristics or meat quality.

  18. 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

  19. In vitro study on digestion of pumpkin oil cake protein hydrolysate: evaluation of impact on bioactive properties.

    Science.gov (United States)

    Vaštag, Zužana; Popović, Ljiljana; Popović, Senka; Peričin-Starčević, Ivana; Krimer-Malešević, Vera

    2013-06-01

    In this work, a simulated gastrointestinal digestion of pumpkin oil cake protein hydrolysate prepared by alcalase (AH) was studied to evaluate the impact of the main gastrointestinal proteases on its antiradical and angiotensin I-converting enzyme (ACE) inhibitory activity. The in vitro digestion was performed in a model system under optimized reaction conditions, first by pepsin and then with α-chymotrypsin and trypsin, simultaneously. The treatment with the gastrointestinal proteases led to a significant increase of the degree of hydrolysis, up to 55.95 ± 3.1% in the final digest. After the digestion, the 2,2-azinobis3-ethylbenzo-thiazoline-6-sulphonic acid radical cation activity of AH was increased from 7.59 ± 0.1 to 10.25 ± 0.3 mM trolox equivalent antioxidant coefficient/mg (p 0.05) in the final digest. These results showed an advantage of AH to increase the antiradical and resist ACE inhibitory activity during digestion by main gastrointestinal proteases, appearing as promising bioactive food ingredient.

  20. 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)

  1. 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)

  2. 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)

  3. On the reversibility of cake buildup and compression in a membrane bioreactor

    DEFF Research Database (Denmark)

    Jørgensen, Mads Koustrup; Keiding, Kristian; Christensen, Morten Lykkegaard

    2014-01-01

    Fouling in a membrane bioreactor was studied by describing the reversibility of fouling developing during short-term experiments. Data were fitted to a recently proposed model of the buildup and compression of fouling layers. Shear stepping experiments performed to characterize the efficiency...... on compressed cake layers is released, the cake swells back to a looser structure. Based on these observations, we discuss the validity of using the critical flux concept to study fouling irreversibility. Modeling data of short-term filtration tests shows that the presence of a critical flux for irreversible...... fouling depends on the relaxation time relative to the filtration time and pressure. Therefore, to observe a critical flux for irreversible fouling, the relaxation times applied in the stepping approach should be customized to be sufficient to remove all removable fouling. The model suggests...

  4. Influence of baking conditions on the quality attributes of sponge cake.

    Science.gov (United States)

    Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O

    2017-03-01

    Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

  5. 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.

  6. Estradiol increases consumption of a chocolate cake mix in female rats.

    Science.gov (United States)

    Boswell, Karen J; Reid, Larry D; Caffalette, Christopher A; Stitt, Karen T; Klein, Lucas A; Lacroix, Aubrie M; Reid, Meta L

    2006-05-01

    Female Sprague-Dawley rats were given an opportunity to eat chocolate cake mix (CCM) using a common brand of cake mix, while standard laboratory food was also available. They took large amounts of the CCM, often taking more than 20 g in 24 h. Some animals were given a single injection of 1 of 6 doses of estradiol valerate (ranging from 0.09 to 10.0 mg/kg) and others were given vehicle. Estradiol valerate provides for sustained release of estradiol. Those receiving estradiol ate more than those receiving vehicle at doses larger than 0.09 mg/kg. Further, with a dose of 10 mg/kg, greater intake among estradiol-treated females was apparent 2 months post-injection. Methodological issues of neophobia and conditioned avoidance were addressed in the study's design and may explain why increased intakes were observed here in contrast to the consensus that estradiol reduces food intake.

  7. 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).

  8. 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.

  9. Cultivation of three medicinal mushroom species on olive oil press cakes containing substrates

    OpenAIRE

    Gregori, Andrej; Pohleven, Franc

    2015-01-01

    Olive oil press cakes (OOPC) represent a waste that has a negative impact on environment. OOPC have little or no use and because of that solutions for their alternative use are sought after. In our experiments we investigated substrate mixtures composed of different proportions of OOPC, wheat bran, crushed corn seeds and beech sawdust for cultivation of Ganoderma lucidum, Lentinula edodes and Grifola frondosa fruiting bodies. The increasing amount of OOPC in fruiting bodies cultivation subst...

  10. Xylanase production by Penicillium canescens on soya oil cake in solid-state fermentation.

    Science.gov (United States)

    Antoine, Assamoi Allah; Jacqueline, Destain; Thonart, Philippe

    2010-01-01

    There is an increasing interest for the organic residues from various sectors of agriculture and industries over the past few decades. Their application in the field of fermentation technology has resulted in the production of bulk chemicals and value-added products such as amino acid, enzymes, mushroom, organic acids, single-cell protein, biologically active secondary metabolites, etc. (Ramachandran et al., Bioresource Technology 98:2000-2009, 2007). In this work, the production of extracellular xylanase by the fungus Penicillium canescens was investigated in solid-state fermentation using five agro-industrial substrates (soya oil cake, soya meal, wheat bran, whole wheat bran, and pulp beet). The best substrate was the soya oil cake. In order to optimize the production, the most effective cultivation conditions were investigated in Erlenmeyer flasks and in plastic bags with 5 and 100 g of soya oil cake, respectively. The initial moisture content, initial pH, and temperature of the culture affected the xylanase synthesis. The optimal fermentation medium was composed by soya oil cake crushed to 5 mm supplemented with 3% and 4% (w/w) of casein peptone and Na(2)HPO(4) x 2H(2)O. After 7 days of incubation at 30 degrees C and under 80% of initial moisture, a xylanase production level of 18,895 +/- 778 U/g (Erlenmeyer flasks) and 9,300 +/- 589 U/g (plastic bags) was reached. The partially purified enzyme recovered by ammonium sulfate fractionation was completely stable at freezing and refrigeration temperatures up to 6 months and reasonably stable at room temperature for more than 3 months.

  11. 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

  12. 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.

  13. 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.

  14. 螺旋藻海绵蛋糕的研制%Development of Spirulina sponge cake

    Institute of Scientific and Technical Information of China (English)

    周占富

    2016-01-01

    The processing technology and formula of Spirulina sponge cake were introduced. The best formula of Spirulina sponge cake was egg of 585 g,sugar of 275 g,low gluten flour of 190 g,Spirulina powder of 65 g,cake oil of 22.5 g,salt of 3.0 g,clean water of 118 g and salad oil of 50 g. The results showed the sponge cake had rich nutrition and health functions through adding Spirulina powder to the low gluten powder and adjusting its procecsing technology and formula,and it was suitable for different people.%介绍了螺旋藻海绵蛋糕的制作工艺和配方,经正交试验得出了螺旋藻海绵蛋糕的最佳配方为鸡蛋585 g、白砂糖275 g、低筋面粉190 g、螺旋藻粉65 g、蛋糕油22.5 g、食盐3.0 g、清水118 g、色拉油50 g。结果表明,在低筋面粉中掺入适量螺旋藻粉,通过调整制作工艺及配方烘焙得到的螺旋藻海绵蛋糕营养丰富且具有保健功效,适合于不同人群食用。

  15. Metabolizable energy and nutrient digestibility of detoxified castor meal and castor cake for poultry

    Directory of Open Access Journals (Sweden)

    João Batista Matos Júnior

    2011-11-01

    Full Text Available This experiment aimed to determine the metabolizable energy and the digestibility of detoxified castor meal and castor cake nutrients for broilers. A total of 180 Cobb-500TM broilers from 21 to 32 days of age was randomly distributed in three treatments with six replicates of 10 broilers - 5 males and 5 females. The experimental treatments were a reference-diet and two test-diets composed of 80% of reference-diet and 20% of detoxified castor cake or castor meal. The adaptation period ranged from 21 to 27 days of age and the total excreta collection period ranged from 28 to 32 days of age. The detoxified castor meal presented apparent metabolizable energy of 2,032 kcal/kg of natural matter, apparent metabolizable energy corrected for nitrogen balance of 1,829 kcal/kg of natural matter and the digestibility coefficients of 57.8% dry matter, 68.4% crude protein, 10.5% crude fiber, 35.9% nitrogen free extract, 80.0% ether extract and 26.6% ash. In the detoxified castor cake, the apparent metabolizable energy content was 2,550 kcal/kg of natural matter, the nitrogen corrected apparent metabolizable energy balance was of 2,320 kcal/kg of natural matter and the digestibility coefficients of 60.6% for dry matter, 77.2% for crude protein, 14.0% for crude fiber, 45.7% for nitrogen free extract, 85.4% for ether extract and 28.2% for ash. The metabolizable energy and digestibility of nutrients in detoxified castor cake are higher than in the detoxified castor meal.

  16. 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...

  17. 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 ...

  18. 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 ...

  19. Deep learning relevance

    DEFF Research Database (Denmark)

    Lioma, Christina; Larsen, Birger; Petersen, Casper

    2016-01-01

    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......What if Information Retrieval (IR) systems did not just retrieve relevant information that is stored in their indices, but could also "understand" it and synthesise it into a single document? We present a preliminary study that makes a first step towards answering this question. Given a query, we...... to existing relevant documents. Users are shown a query and four wordclouds (of three existing relevant documents and our deep learned synthetic document). The synthetic document is ranked on average most relevant of all....

  20. 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。

  1. Study on the salty flavor cake%风味咸蛋糕的研制

    Institute of Scientific and Technical Information of China (English)

    田春美; 王艳领

    2016-01-01

    A salty flavor cake was developed through adding shallot powder to the basical material made cake. And the optimum parameters were determined through single factor experiment and orthogonal experiment. The result showed that the salty flavor cake which was made by shallot powder of 6.0 g,salt of 10.0 g,baking powder of 3.6 g,sugar of 150 g had the best quality.%在基础蛋糕配方中添加葱粉,制得一种风味咸蛋糕。通过单因素试验和正交试验确定风味咸蛋糕的最佳配方参数,结果表明:风味咸蛋糕中葱粉、食盐、泡打粉、白砂糖的添加量分别是6.0、10.0、3.6、150 g 时蛋糕品质最好。

  2. 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

  3. 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.

  4. 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%.

  5. 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)

  6. 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.

  7. 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.

  8. 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.

  9. Effect of Sunflower cake inclusion on certain blood biochemicals of Japanese quails

    Directory of Open Access Journals (Sweden)

    Rekhate

    2010-12-01

    Full Text Available A week old 120, Japanese quail chicks were equally and randomly distributed into four different treatment groups (T0, T1, T2 and T3, of three replicates having 10 chicks in each. All the chicks were reared on saw dust litter upto six weeks of age. The chicks in control group-T0 were fed corn-soya based diet with multi- enzyme and group T1, T2 and T3 were fed on diets containing 10, 20 and 30 per cent replaced soybean cake by sunflower cake with multi-enzyme supplementation, respectively. The significant (P< 0.01 differences were noticed between the treatments for weekly live body weights upto sixth week. The blood-biochemicals viz., serum glucose, serum total protein and serum cholesterol level did not varied significantly. It was concluded that inclusion of sunflower cake do not have any adverse effect on blood-biochemical parameters however supplementation of multi-enzyme improves numerically the growth performance of Japanese quails. [Vet. World 2010; 3(6.000: 289-290

  10. Prediction of membrane fouling in MBR systems using empirically estimated specific cake resistance.

    Science.gov (United States)

    Khan, S Jamal; Visvanathan, C; Jegatheesan, V

    2009-12-01

    The focus of this study was to empirically estimate the specific cake resistance (SCR) by the variation in shear intensity (G) in four laboratory-scale MBRs. The control reactor (MBR(0)) was operated with aeration only while other MBRs (MBR(150), MBR(300) and MBR(450)) were operated with aeration and mechanical mixing intensities of 150, 300 and 450 rpm, respectively. It was found that the SCR was strongly correlated (R(2)=0.99) with the fouling rates in the MBRs. Moreover, the contribution of cake resistance (R(c)) to the total hydraulic resistance (R(t)) was predominant compared to the irreversible fouling resistance (R(f)). On this basis, the cake filtration model was selected as a predictive tool for membrane fouling. This model was modified by replacing the SCR with its empirical shear intensity relationship. The modified model can predict the fouling rate for a given shear intensity (G) within 80 and 250 s(-1) in a MBR system.

  11. 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.

  12. 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.

  13. 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.

  14. The Nematicidal Effect of Camellia Seed Cake on Root-Knot Nematode Meloidogyne javanica of Banana

    Science.gov (United States)

    Yang, Xiujuan; Wang, Xuan; Wang, Kang; Su, Lanxi; Li, Hongmei; Li, Rong; Shen, Qirong

    2015-01-01

    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. PMID:25849382

  15. Technological characteristics of yeast-containing cakes production using waxy wheat flour

    Directory of Open Access Journals (Sweden)

    K. Iorgachova

    2016-12-01

    Full Text Available This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the physical, chemical and organoleptic characteristics of the products are studied. According to the technological properties of a new type of wheat flour, two methods of its adding are proposed ‒ adding the maximum amount of waxy wheat flour at dough kneading stage or using the mixture of waxy and bakery wheat flours for kneading sourdough and dough. It is shown that the replacement of 60 % bakery wheat flour with waxy wheat flour in the recipe of yeast-containing cakes at the dough kneading stage contributes to the production of products with higher quality and organoleptic characteristics compared to both the control and cakes based on a mixture of different types of wheat flour. These samples are characterized by increased by 1.7 – 11.3 % specific volume, porosity – 2.6 – 5.5 % and the total deformation of the crumb – 6.5 – 41.4 %.

  16. 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

  17. 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. ...

  18. A novel approach to evaluate the permeability of cake layer during cross-flow filtration in the flocculants added membrane bioreactors.

    Science.gov (United States)

    Zhang, Hanmin; Gao, Jifeng; Jiang, Tao; Gao, Dawen; Zhang, Shurong; Li, Hongyan; Yang, Fenglin

    2011-12-01

    In order to obtain a better understanding of the cake layer formation mechanism in the flocculants added MBRs, a model was developed on the basis of particle packing model considering cake collapse effect and a frictional force balance equation to predict the porosity and permeability of the cake layers. The important characteristic parameters of the flocs (e.g., floc size, fractal dimensions) and operating parameters of MBRs (e.g., transmembrane pressure, cross-flow velocity) are considered in this model. With this new model, the calculated results of porosities and specific cake resistances under different MBR operational conditions agree fairly well with the experimental data.

  19. 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.

  20. 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.

  1. 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

  2. Emission characteristics of co-combustion of sewage sludge with olive cake and lignite coal in a circulating fluidized bed.

    Science.gov (United States)

    Toraman, Oner Yusuf; Topal, Hüseyin; Bayat, Oktay; Atimtay, Aysel T

    2004-01-01

    In this study, a circulating fluidized bed (CFB) of 125 mm diameter and 1800mm height was used to find the combustion characteristics of sewage sludge (SS) produced in Turkey. Sludge + olive cake, and sludge + lignite coal mixtures were burned separately. Various sludge-to-lignite coal and sludge-to-olive cake ratios (5/95, 10/90, 15/85, 20/80) were tried. On-line concentrations of major components (O2, SO2, CO2, CO, NOx, CmHn) were measured in the flue gas, as well as temperature and pressure distributions along the bed. Combustion efficiencies of sludge + olive cake and sludge + lignite coal mixtures were calculated, and the optimum conditions for operating parameters were discussed. The results have shown that the combustion mainly takes place in the upper regions of the main column where the temperature reaches 900 degrees C. SS + Coal burn in the CFB with an efficiency of 95.14% to 96.18%, which is considered to be quite good. When burning sludge mixed with olive cake, appreciable amounts of CO and unburned hydrocarbons are formed and the combustion efficiency drops to 92.93%. CO and CmHn emissions are lower when lignite coal is mixed with various amounts of SS than the emissions when the coal is burned alone. As the %SS is increased in the fuel mixture, the SO2 emission decreases. NOx emissions are slightly higher. When burning sludge mixed with olive cake, SO2 and NOx emissions are slightly higher. CO and CmHn emissions decrease sharply when SS is mixed with 5%wt. olive cake. With increasing sludge ratio these emissions increase due to the unburned hydrocarbons. As a result of this study, it is believed that SS can be burned effectively in a CFBC together with other fuels, especially with olive cake (OC). OC will be a good additive fuel for the combustion of lower quality fuels.

  3. 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).

  4. Perceptions of document relevance

    Directory of Open Access Journals (Sweden)

    Peter eBruza

    2014-07-01

    Full Text Available This article presents a study of how humans perceive the relevance of documents.Humans are adept at making reasonably robust and quick decisions about what information is relevant to them, despite the ever increasing complexity and volume of their surrounding information environment. The literature on document relevance has identified various dimensions of relevance (e.g., topicality, novelty, etc., however little is understood about how these dimensions may interact.We performed a crowdsourced study of how human subjects judge two relevance dimensions in relation to document snippets retrieved from an internet search engine.The order of the judgement was controlled.For those judgements exhibiting an order effect, a q-test was performed to determine whether the order effects can be explained by a quantum decision model based on incompatible decision perspectives.Some evidence of incompatibility was found which suggests incompatible decision perspectives is appropriate for explaining interacting dimensions of relevance.

  5. 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.

  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. 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…

  8. 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

  9. 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.

  10. 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.

  11. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

    Science.gov (United States)

    Itthivadhanapong, Pimchada; Jantathai, Srinual; Schleining, Gerhard

    2016-06-01

    This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.

  12. 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.

  13. 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.

  14. Chocolate cake. Guilt or celebration? Associations with healthy eating attitudes, perceived behavioural control, intentions and weight-loss.

    Science.gov (United States)

    Kuijer, Roeline G; Boyce, Jessica A

    2014-03-01

    Food and eating are often associated with ambivalent feelings: pleasure and enjoyment, but also worry and guilt. Guilt has the potential to motivate behaviour change, but may also lead to feelings of helplessness and loss of control. This study firstly examined whether a default association of either 'guilt' or 'celebration' with a prototypical forbidden food item (chocolate cake) was related to differences in attitudes, perceived behavioural control, and intentions in relation to healthy eating, and secondly whether the default association was related to weight change over an 18month period (and short term weight-loss in a subsample of participants with a weight-loss goal). This study did not find any evidence for adaptive or motivational properties of guilt. Participants associating chocolate cake with guilt did not report more positive attitudes or stronger intentions to eat healthy than did those associating chocolate cake with celebration. Instead, they reported lower levels of perceived behavioural control over eating and were less successful at maintaining their weight over an 18month period. Participants with a weight-loss goal who associated chocolate cake with guilt were less successful at losing weight over a 3month period compared to those associating chocolate cake with celebration.

  15. The effect of filter cakes enriched with soluble phosphorus used as a fertilizer on the sugarcane ratoons

    Directory of Open Access Journals (Sweden)

    Diego Henriques Santos

    2014-07-01

    Full Text Available The objective of this work was to evaluate the effect of fertilization with filter cakes enriched with soluble phosphate on sugarcane ratoons. The experiment was performed from November 2007 to December 2009 at Presidente Prudente, São Paulo State, Brazil, in a completely randomized block design in a 4 x 4 factorial arrangement, with the first factor consisting of doses of filter cake (0; 1; 2 and 4 mg ha-1 and the second doses consisting of phosphorus fertilizer (0, 50, 100, 200 kg ha-1 of P2O5 with 4 replicates. The following variables were evaluated: the number of tillers per meter, the leaf area index, soluble solids (ºBrix, stalk and sugar yield in the second crop cycle. We found a residual effect in the sugarcane ratoon after applying filter cakes enriched with soluble phosphate in the planting furrow. The initial tillering, leaf area index, stalk and sugar yield in the cane ratoon benefit from the application of filter cakes and soluble phosphate in the planting furrow. The best combination is filter cakes at a dose between 1.0 and 2.0 mg ha-1 with 100 to 200 kg ha-1 soluble phosphate applied at planting. This method obtains higher stalk and sugar yields for sugarcane ratoons.

  16. 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.

  17. 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).

  18. 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.

  19. 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.

  20. The "true" pore size of textile filter media and its relevance for the filtration process with respect to the interaction with apparatus and suspension

    OpenAIRE

    Anlauf, Harald

    2016-01-01

    The success of a filtration process depends on the filter medium itself but also on the apparatus design and the process conditions. Here the discussion is focussed on woven media for cake filtration, but the principle findings seem to be transferable to vleeces depth filter media or membranes. Particle retention and the flow resistance are representing the main properties of a filter medium relevant for the filtration process. For an optimal filter operation further properties like mechanica...

  1. Qualidade tecnológica e sensorial de bolos elaborados com soro de leite Technological and sensory quality of cakes produced with milk whey

    Directory of Open Access Journals (Sweden)

    Elessandra da Rosa Zavareze

    2010-03-01

    Full Text Available O presente estudo teve como objetivo utilizar soro de leite in natura concentrado e desidratado na elaboração de bolos e avaliar a influência deste na composição química e nas características tecnológicas e sensoriais do produto. Os resultados foram avaliados estatisticamente por análise de variância (ANOVA, as médias comparadas pelo teste de Tukey (p The objective of this work was to make cakes with the addition of liquid, concentrated and dry milk whey to analyze the influence of this ingredient on the chemical composition, and on the technological and sensorial characteristics of cakes. Results were evaluated with variance analysis, the average compared by Tukey's test (p < 0.05 and results of sensorial preference test-rankings were evaluated with the Friedman method. The cakes with the addition of whey presented an increase in protein and ash content when compared with standard cakes. The technological characteristics score of cakes made with liquid whey was higher than the score of cakes made with the addition of concentrated and dry whey. However in the sensorial evaluation through preference test-ranking, cakes with the addition of dry and concentrated whey were preferred by the panelists compared to the cakes with added liquid whey.

  2. Development of a novel cup cake with unique properties of essential oil of betel leaf (Piper betle L.) for sustainable entrepreneurship.

    Science.gov (United States)

    Roy, Arnab; Guha, Proshanta

    2015-08-01

    Betel vine (Piper betle L.) is a root climber with deep green heart shaped leaves. It belongs to the Piperaceae family. There is a huge wastage of the leaves during glut season and it can be reduced by various means including extraction of medicinal essential oil which can be considered as GRAS (generally recognized as safe) materials. Therefore, attempts were made to develop a novel cup cake by incorporating essential oil of betel leaf. The textural properties of the cakes were measured by texture analyzer instrument; whereas the organoleptic properties were adjudged by human preferences using sensory tables containing 9-point hedonic scale. Price estimation was done considering all costs and charges. Finally, all parameters of the developed cake were compared with different cup cakes available in the market for ascertaining consumer acceptability of the newly developed product in terms of quality and market price. Results revealed that the Novel cup cake developed with 0.005 % (v/w) essential oil of betel leaf occupied the 1st place among the four developed novel cup cakes. However, it occupied 4th place among the nine cup cakes in the overall preference list prepared based on the textural and organoleptic qualities, though its market price was calculated to be comparable to all the leading cupcakes available in the market. This indicates that manufacturing of novel cup cake with essential oil of betel leaf would be a profitable and self-sustaining entrepreneurship.

  3. Clinical Research of Ulcerative Colitis Treated with Herbal Cake-partitioned Moxibustion

    Institute of Scientific and Technical Information of China (English)

    吴焕淦; 施征; 朱毅; 马晓芃; 姚怡; 崔云华; 赵天平; 刘慧荣; 杨玲

    2009-01-01

    Objective:To observe the effects of herbal cake.partitioned moxibustion and bran-partition moxibustion in improving symptoms of ulcerative colitis(UC)and the TNF-α and its receptor of colon mucosa.Method:67 UC cases were randomly allocated into herbal cake-partition moxibustion group of 35 cases and bran-partitioned moxibustion group of 32 cases,to compare the improvement and detect the TNF-α and its receptor with inlmunohistochemical method in both groups.Result:Herbal cake.partitioned moxibustion iS prior to bran-partitioned moxibustion in improving of diarrhea,flatus,lassitude,tenesmus and lumbar soreness;The expression of TNF-α,TNF-αR1,and TNF-αR2 are significantly decreased after treatment in herbal cake-partitioned moxibustion group,while in bran-partitioned moxibustion group only TNF-αR1 expression is significant decreased after treatment.Conclusion:Moxibustion can well improve the syndromes of UC.Herbal cake.partitioned Moxibustion is prior to bran-partitioned moxibustion in the improvement of diarrhea and flatus;Herbal cake-partitioned moxibustion could down-regulate the expression of TNF-α,TNF-αR1.and TNF-αR2.while bran-partitioned moxibustion could only down-regulate the expression of TNF-αR1.%目的:观察隔药灸、隔麸灸对溃疡性结肠炎(UC)患者症状的改善作用和对结肠黏膜TNF-α及其受体的影响.方法:将67例UC患者随机分为隔药灸组(35例)和隔麸灸组(32例),对比观察两组患者症状的改善情况,并采用免疫组织化学法观察两组结肠黏膜TNF-α及其受体的变化.结果:隔药灸组在腹泻、矢气、神疲乏力、里急后重、腰酸症状的改善方面优于隔麸灸组;隔药灸组结肠黏膜TNF-α、TNF-αR1、TNF-αR2的表达均较治疗前显著下降,隔麸灸组仅见TNF-αR1较治疗前显著下降.结论:艾灸对UC患者各项症状均有较好的改善作用,在腹泻、矢气等部分症状的改善方面,隔药灸优于隔麸灸;隔药灸能够下调结

  4. Alpha amylase from a fungal culture grown on oil cakes and its properties

    Directory of Open Access Journals (Sweden)

    Sumitra Ramachandran

    2004-06-01

    Full Text Available Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different oil cakes such as coconut oil cake (COC sesame oil cake (SOC, groundnut oil cake (GOC, palm kernel cake (PKC and olive oil cake (OOC were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB. GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1 resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each at 30ºC for 72h using 2 mL spore suspension (6x10(7spores/ml. Partial purification of the enzyme using ammonium sulphate fractionation resulted in 2.4-fold increase in the activity. The enzyme showed molecular weight of 68 KDa by SDS-PAGE. Except Mn, all other metal ions such as Ca, K, Na, Mg were found to be inhibitory for the enzyme activity. The enzyme was optimally active at 50(0C and pH 5.0.Fermentação no Estado Sólido foi empregada na produção de alfa-amilase usando Aspergillus niger. Diferentes tipos de torta foram utilizadas, como torta de óleo de coco (COC, torta de de óleo de amendoim (GOC torta de óleo de sesamo (SOC, torta de palma (PKC e torta de óleo de oliva (OOC foram selecionadas para serem usadas como substratos para produção de enzima e comparadas com o farelo de trigo (WB, GOC foi escolhido por ser o que produziu maiores concentrações de enzima. A combinação WB e GOC (1:1 resultou em maiores títulos da enzima quando em comparação com os substratos individuais. A máxima concentração de enzima (9196 U/ gms foi obtida quando a FES foi conduzida utilizando WB + GOC, com umidade de 64% e suplementada com lactose e nitrato de amônia (1% cada a 300C por 72 horas utilizando 2 mL de uma suspensão de esporo (6x107sporos/ml. A purifica

  5. Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality.

    Science.gov (United States)

    Sahnoun, Mouna; Ismail, Nouha; Kammoun, Radhouane

    2016-01-01

    Corn starch was treated by enzymatic hydrolysis with Aspergillus oryzae S2 α-amylase, acetylation with vinyl acetate, and dual modification. The dual modified starch displayed a higher substitution degree than the acetylated starch and lower reducing sugar content than the hydrolysed starch. The results revealed that the cooling viscosity and amylose content of those products decrease (P cake formulations at 5 and 10 % concentrations on a wheat flour basis and compared to native starch. The results revealed that when applied at 5 % concentrations, the modified starches reduced the hardness, cohesion, adhesion and chewiness of baked cakes and enhanced their elasticity, volume, height, crust color, and appearance as compared to native starch. These effects were more pronounced for the cake incorporating the dually modified starch.

  6. Effect of Operating Parameters and Chemical Additives on Crystal Habit and Specific Cake Resistance of Zinc Hydroxide Precipitates

    Energy Technology Data Exchange (ETDEWEB)

    Alwin, Jennifer Louise [New Mexico State Univ., Las Cruces, NM (United States)

    1999-08-01

    The effect of process parameters and chemical additives on the specific cake resistance of zinc hydroxide precipitates was investigated. The ability of a slurry to be filtered is dependent upon the particle habit of the solid and the particle habit is influenced by certain process variables. The process variables studied include neutralization temperature, agitation type, and alkalinity source used for neutralization. Several commercially available chemical additives advertised to aid in solid/liquid separation were also examined in conjunction with hydroxide precipitation. A statistical analysis revealed that the neutralization temperature and the source of alkalinity were statistically significant in influencing the specific cake resistance of zinc hydroxide precipitates in this study. The type of agitation did not significantly effect the specific cake resistance of zinc hydroxide precipitates. The use of chemical additives in conjunction with hydroxide precipitation had a favorable effect on the filterability. The morphology of the hydroxide precipitates was analyzed using scanning electron microscopy.

  7. An outbreak of gastroenteritis caused by Salmonella enterica serotype Enteritidis traced to cream cakes

    Directory of Open Access Journals (Sweden)

    Kee Tai Goh

    2011-03-01

    Full Text Available Introduction: This paper describes the epidemiological, microbiological and environmental investigations conducted during an outbreak of Salmonella gastroenteritis in Singapore.Methods: A case-control study was undertaken to identify the vehicle of transmission. Microbiological testing was performed on faecal, food and environmental samples. Isolates of Salmonella were further characterized by phage typing and ribotyping.Results: There were 216 gastroenteritis cases reported from 20 November to 4 December 2007. The causative agent was identified as Salmonella enterica subspecies enterica serotype Enteritidis for 14 out of 20 cases tested. The vehicle of transmission was traced to cream cakes produced by a bakery and sold at its retail outlets (P < 0.001, OR = 143.00, 95% Cl = 27.23–759.10. More than two-thirds of the 40 Salmonella strains isolated from hospitalized cases, food samples and asymptomatic food handlers were of phage type 1; the others reacted but did not conform to any phage type. The phage types correlated well with their unique antibiograms. The ribotype patterns of 22 selected isolates tested were highly similar, indicating genetic relatedness. The dendrogram of the strains from the outbreak showed distinct clustering and correlation compared to the non-outbreak strains, confirming a common source of infection.Discussion: The cream cakes were likely contaminated by one of the ingredients used in the icing. Cross-contamination down the production line and subsequent storage of cakes at ambient temperatures for a prolonged period before consumption could have resulted in the outbreak.

  8. Effect of citric acid on the utilization of olive cake diets for laying hens

    Directory of Open Access Journals (Sweden)

    Mohammed A. Al-Harthi

    2015-07-01

    Full Text Available 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. Each treatment was represented by eight replicates of three laying hens each. The diets were fed to laying hens from 40 to 56 weeks of age. Olive cake inclusion up to 20% without citric acid supplementation in the diets of laying hens did not affect laying performance, egg quality or liver function indices, but 10% and 20% OC diets increased feed intake and impaired the feed conversion ratio (FCR compared with the control group. Citric acid added at 0.1% to the diets of laying hens containing 20% OC yielded similar FCR to the unsupplemented control. In addition, citric acid supplementation at 0.1% significantly decreased relative weight of liver compared with the other levels of citric acid, which is obvious in OC-free diet, and it significantly increased relative weight of ovary compared with the control diet, which is obvious in different diets. In conclusion, OC could be used in the laying hens’ diets at 20% when supplemented with 0.1% citric acid without negative effects on laying performance, egg quality and blood metabolites.

  9. Hydrophilic olive cake extracts: Characterization by physicochemical properties and Cu(II) complexation

    Energy Technology Data Exchange (ETDEWEB)

    Kolokassidou, K. [Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678 Lefkosia (Cyprus); Szymczak, W. [Institute of Radiation Protection, Helmholtz Zentrum Muenchen - German Research Center for Environmental Health, Ingolstaedter Landstr. 1, 85764 Neuherberg (Germany); Wolf, M.; Obermeier, C. [Institute of Groundwater Ecology, Helmholtz Zentrum Muenchen - German Research Center for Environmental Health, Ingolstaedter Landstr. 1, 85764 Neuherberg (Germany); Buckau, G. [Institut fuer Nukleare Entsorgung, Forschungszentrum Karlsruhe, P.O. Box 3640, 76021 Karlsruhe (Germany); Pashalidis, I., E-mail: pspasch@ucy.ac.cy [Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678 Lefkosia (Cyprus)

    2009-05-30

    Disposed olive cake generates hydrophilic components that can be mobilized in the aquatic environment. This paper deals with the characterization of such components, isolated by alkaline extraction. It is shown that these substances possess properties very much resembling humic acid, including a substantial inventory of proton exchanging groups. Extraction and purification of the hydrophilic components from the disposed olive cake was performed by the standard approach for isolation of humic acids from solid sources, i.e. alternating alkaline dissolution and acid flocculation, leaving the purified extract in the protonated form. The purified sample was characterized by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), Fourier Transform Infra Red Spectroscopy (FTIR), UV-vis, Time-of-Flight Secondary Ion Mass Spectrometry (TOF-SIMS) and Asymmetrical Flow Field-Flow Fractionation (AFFFF). The complex formation properties were investigated by potentiometry using Cu(II) ion selective electrode under atmospheric conditions at I = 0.1 M NaClO{sub 4} (aqueous solution) and pH 6. The formation constant for the CuHA complex is found to be log {beta} = 5.3 {+-} 0.4 which is close to the corresponding value (log {beta} = 5.2 {+-} 0.4) obtained from similar investigations with the commercially available Aldrich humic acid (this study) and corresponding published values for various humic acids. Both, structural properties and complex formation data show that the olive cake extract has considerable similarities with humic acids from different sources, pointing towards potential similarities in environmental behavior and impact.

  10. INCREASING ANAEROBIC DIGESTION PERFORMANCE OF WASTEWATER WITH CO-DIGESTION USING DECANTER CAKE

    Directory of Open Access Journals (Sweden)

    Thaniya Kaosol

    2014-01-01

    Full Text Available 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 potential of different HRTs and that of wastewater digestion alone. The anaerobic co-digestion is operated in continuous with continuously stirred reactors at HRT of 10, 20 and 30 days. The mechanical stirring units of all reactors are operated automatically. The stirring action occurred continuously during the experiments. The anaerobic co-digestion results show that the anaerobic co-digestion provides higher biogas production rate and higher methane yield than that of the wastewater digestion alone. The optimum HRT of the anaerobic co-digestion is 20 days. This reactor produces 2.88 L day-1, with 64.5% of methane and the maximum methane production rate of 1.87 L day-1 and the methane yield of 0.321 l CH4/g CODremoved. The anaerobic co-digestion of wastewater with decanter cake provides the higher methane yield potential production than that provided by the wastewater digestion alone at the ambient temperature. The best HRT is 20 days for anaerobic co-digestion between the wastewater and decanter cake. The experimental results reveal that HRT and co-digestion are the parameters that can affect the biogas production and methane yield.

  11. Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours.

    Science.gov (United States)

    Aziah, A A Noor; Min, W Lee; Bhat, Rajeev

    2011-09-01

    Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.

  12. 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.

  13. Impact of Poultry Litter Cake, Cleanout, and Bedding following Chemical Amendments on Soil C and N Mineralization

    Directory of Open Access Journals (Sweden)

    Dexter B. Watts

    2012-01-01

    Full Text Available Poultry litter is a great alternative N source for crop production. However, recent poultry litter management changes, and increased chemical amendment use may impact its N availability. Thus, research was initiated to evaluate the effect that broiler cake and total cleanout litter amended with chemical additives have on C and N mineralization. A 35-day incubation study was carried out on a Hartsells fine sandy loam (fine-loamy, siliceous, subactive, thermic Typic Hapludults soil common to the USA Appalachian Plateau region. Three poultry litter components (broiler cake, total cleanout, and bedding material from a broiler house were evaluated and compared to a soil control. Chemical amendments lime (CaCO3, gypsum (CaSO4, aluminum sulfate (AlSO4, and ferrous sulfate (FeSO4 were added to the poultry litter components to determine their impact on C and N mineralization. Litter component additions increased soil C mineralization in the order of broiler cake > total cleanout > bedding > soil control. Although a greater concentration of organic C was observed in the bedding, broiler cake mineralized the most C, which can be attributed to differences in the C : N ratio between treatments. Chemical amendment in addition to the manured soil also impacted C mineralization, with AlSO4 generally decreasing mineralization. Nitrogen mineralization was also significantly affected by poultry litter component applications. Broiler cake addition increased N availability followed by total cleanout compared to soil control, while the bedding resulted in net N immobilization. Chemical amendments impacted N mineralization primarily in the broiler cake amended soil where all chemical amendments decreased mineralization compared to the no chemical amendment treatment. This short-term study (35-day incubation indicates that N availability to crops may be different depending on the poultry litter component used for fertilization and chemical amendment use which could

  14. Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal

    Directory of Open Access Journals (Sweden)

    Francisco Fernandes Júnior

    2014-02-01

    Full Text Available The objective of this study was to evaluate carcass characteristics and meat quality of lambs fed sunflower cake to replace the protein of cottonseed meal. The experiment was conducted at the sheep sector at the Farm School, State University of Londrina. Thirty Santa Inês lambs, intact males, with age and weight at the beginning of the experiment of 80 days and 21.45 ± 2.16 kg, respectively, were used. It was used a completely randomized experimental design. The animals were divided into 5 treatments, with 6 replicates per treatment, according to the amount of protein of cottonseed meal replaced by protein of the sunflower cake (0, 20, 40, 60 and 80% of replacement. Carcasses were evaluated and the Longissimus dorsi was removed for analyzes of shear force, color, pH, marbling, water loss by pressure, sensory analysis, chemical analyses and lipid oxidation. Hot and cold carcass yields showed quadratic distributions, where the best values were found for treatments with low inclusion of sunflower cake. Carcass measurements, as well as cut yields were not affected by the content of sunflower cake. Regarding the parameters of lamb meat, only water losses during cooking and shear force were affected, being quadratic and linear, respectively. The meat was more tender in animals fed higher amounts of sunflower cake. The tasters of the sensory panel did not identify differences between treatments, and classified the meat with moderate odor intensity, good tenderness, low to moderate juiciness and medium acceptability. The replacement of cottonseed meal protein by sunflower cake protein in the levels used, did not affect the majority of the carcass characteristics and the meat quality.

  15. Assessment of Jatropha curcas L. biodiesel seed cake toxicity using the zebrafish (Danio rerio) embryo toxicity (ZFET) test.

    Science.gov (United States)

    Hallare, Arnold V; Ruiz, Paulo Lorenzo S; Cariño, J C Earl D

    2014-05-01

    Consequent to the growing demand for alternative sources of energy, the seeds from Jatropha curcas remain to be the favorite for biodiesel production. However, a significant volume of the residual organic mass (seed cake) is produced during the extraction process, which raises concerns on safe waste disposal. In the present study, we assessed the toxicity of J. curcas seed cake using the zebrafish (Danio rerio) embryotoxicity test. Within 1-h post-fertilization (hpf), the fertilized eggs were exposed to five mass concentrations of J. curcas seed cake and were followed through 24, 48, and 72 hpf. Toxicity was evaluated based on lethal endpoints induced on zebrafish embryos namely egg coagulation, non-formation of somites, and non-detachment of tail. The lowest concentration tested, 1 g/L, was not able to elicit toxicity on embryos whereas 100 % mortality (based also on lethal endpoints) was recorded at the highest concentration at 2.15 g/L. The computed LC50 for the J. curcas seed cake was 1.61 g/L. No further increase in mortality was observed in the succeeding time points (48 and 72 hpf) indicating that J. curcas seed cake exerted acute toxicity on zebrafish embryos. Sublethal endpoints (yolk sac and pericardial edema) were noted at 72 hpf in zebrafish embryos exposed to higher concentrations. The observed lethal endpoints induced on zebrafish embryos were discussed in relation to the active principles, notably, phorbol esters that have remained in the seed cake even after extraction.

  16. Formation of Ge quantum dots array in layer-cake technique for advanced photovoltaics

    Energy Technology Data Exchange (ETDEWEB)

    Chien, C Y; Chang, Y J; Chang, J E; Lee, M S; Li, P W [Department of Electrical Engineering, National Central University, ChungLi, 320, Taiwan (China); Chen, W Y; Hsu, T M, E-mail: pwli@ee.ncu.edu.tw [Department of Physics and Center for Nano Science and Technology, National Central University, ChungLi, 32001, Taiwan (China)

    2010-12-17

    We report a simple and manageable growth method for placing dense three-dimensional Ge quantum dot (QD) arrays in a uniform or a graded size distribution, based on thermally oxidizing stacked poly-SiGe in a layer-cake technique. The QD size and spatial density in each stack can be modulated by conditions of the Ge content in poly-Si{sub 1-x}Ge{sub x}, oxidation, and the underlay buffer layer. Size-dependent internal structure, strain, and photoluminescence properties of Ge QDs are systematically investigated. Optimization of the processing conditions could be carried out for producing dense Ge QD arrays to maximize photovoltaic efficiency.

  17. Energy applications of olive-oil industry by-products: 1. The exhaust foot cake

    Energy Technology Data Exchange (ETDEWEB)

    Masghouni, M. [Ecole Nationale des Ingenieurs de Tunis, Belvedere (Tunisia). Laboratoire de synthese et d' analyse des materiaux; Hassairi, M. [Ecole Nationale des Ingenieurs de Tunis, Belvedere (Tunisia). Laboratoire de thermique industrielle

    2000-07-01

    The energy characteristics of the exhaust foot cake (EFC) from the olive-oil extraction industry are described in this paper. This biomass has proved to be an interesting energy source. The use of this solid-waste as a combustible in brick manufacture is economically profitable: 1100 tons of EFC yearly substitute 420 EOT of No. 2 heavy fuel containing 4% of sulphur. The use of this solid-waste as an energy source is environment friendly, as it reduces the nuisance of solid-waste and gas emissions to the atmosphere, particularly sulphur oxides. (author)

  18. Cakes, custard and category theory easy recipes for understanding complex maths

    CERN Document Server

    Cheng, Eugenia

    2015-01-01

    Most people imagine maths is something like a slow cooker: very useful, but pretty limited in what it can do. Maths, though, isn't just a tool for solving a specific problem - and it's definitely not something to be afraid of. Whether you're a maths glutton or have forgotten how long division works (or never really knew in the first place), the chances are you've missed what really makes maths exciting. Calling on a baker's dozen of entertaining, puzzling examples and mathematically illuminating culinary analogies - including chocolate brownies, iterated Battenberg cakes, sandwich sandwiches

  19. Detection of radiation-induced hydrocarbons in baked sponged cake prepared with irradiated liquid egg

    Science.gov (United States)

    Schulzki, G.; Spiegelberg, A.; Bögl, K. W.; Schreiber, G. A.

    1995-02-01

    For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg.

  20. Detection of radiation-induced hydrocarbons in baked sponge cake prepared with irradiated liquid egg

    Energy Technology Data Exchange (ETDEWEB)

    Schulzki, G.; Spiegelberg, A.; Boegl, K.W.; Schreiber, G.A. [Federal Institute for Health Protection of Consumers and Veterinary Medicine, Berlin (Germany)

    1995-10-01

    For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg. (Author).

  1. Energy use in the bread, cake, pastry, and pie baking industries

    Energy Technology Data Exchange (ETDEWEB)

    Cleland, A.C.; Earle, M.D.; Serrallach, G.F.

    1980-05-01

    A survey was carried out to determine energy consumption in the bread, cake, pastry, and pie baking industry. Information was obtained from 11 bread bakeries. Energy use in the bread bakeries over the period 1977/78 was found to average 2.45 MJ/kg of which 0.46 MJ/kg was electricity and the rest oven and boiler fuels. Process flow charts are shown. The purposes for which electricity are used are described. An energy consumption analysis is presented and energy conservation measures are described. (MCW)

  2. Determination of Al in cake mix: Method validation and estimation of measurement uncertainty

    Science.gov (United States)

    Andrade, G.; Rocha, O.; Junqueira, R.

    2016-07-01

    An analytical method for the determination of Al in cake mix was developed. Acceptable values were obtained for the following parameters: linearity, detection limit - LOD (5.00 mg-kg-1) quantification limit - LOQ (12.5 mg-kg-1), the recovery assays values (between 91 and 102%), the relative standard deviation under repeatability and within-reproducibility conditions (<20.0%) and measurement uncertainty tests (<10.0%) The results of the validation process showed that the proposed method is fitness for purpose.

  3. Growth performance and carcass characteristics of feedlot cattle fed different levels of macadamia oil cake.

    Science.gov (United States)

    Acheampong-Boateng, O; Mikasi, M S; Benyi, K; Amey, A K A

    2008-04-01

    Eighteen cattle (six Bonsmara males, seven Simmanteler x Beefmaster males and five Simmanteler x Beefmaster females) were assigned to three diets containing 0% (Control), 10% and 20% Macadamia oil cake to evaluate the effects of different levels of Macadamia oilcake (MOC) on feed intake, growth performance and carcass characteristics of feedlot cattle. Differences in average feed intake were not significant (P > 0.05). Average daily gains on the 0% and 20% MOC diets were not significantly different (P 0.05). There were no condemned livers, suggesting that either there were no toxic factors in the feed or, even if present, were probably inactive in the liver.

  4. Meaurement of Cosmic Ray elemental composition from the CAKE balloon experiment

    CERN Document Server

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

    2009-01-01

    CAKE (Cosmic Abundances below Knee Energies) was a prototype balloon experiment for the determination of the charge spectra and of abundances of the primary cosmic-rays (CR) with Z$>$10. It was a passive instrument made of layers of CR39 and Lexan nuclear track detectors; it had a geometric acceptance of $\\sim$0.7 m$^2$sr for Fe nuclei. Here, the scanning and analysis strategies, the algorithms used for the off-line filtering and for the tracking in automated mode of the primary cosmic rays are presented, together with the resulting CR charge distribution and their abundances.

  5. 山茶油无糖蛋糕的研制%Development of camellia oil sugar-free cake

    Institute of Scientific and Technical Information of China (English)

    郑明静; 胡晗; 周美龄; 余玲; 陈妮; 曾绍校

    2015-01-01

    Objective To develop a camellia oil sugar-free cake in order to change the ingredients of traditional Chiffon Cake with high sugar and high fat and develop a new type of healthy cake containing high nutrition and low glycemic index. Methods The oil and sucrose in chiffon cake’ formula was replaced by camellia oil and maltose, respectively. The method of single factor experiment combining with orthogonal experiment was adopted, with texture and sensory evaluation as indexes to study the effect of the additive amount of camellia oil, maltitol, milk and other factors on the camellia oil sugar-free cake. Results The factors had significant influence on the quality of cake (P<0.05). The optimum formula were 110 g cake flour, 10 g corn starch, 80 g maltitol, 50 g camellia oil, 75 g milk, 200 g egg and 2 g cream of tartar. Conclusion The camellia oil sugar-free cakes can put forward a new idea for the popularize of camellia oil and development of sugar-free cakes.%目的:对山茶油无糖蛋糕进行研制,改变传统戚风蛋糕高糖高脂的成分,开发一款具有高营养价值低血糖指数的新型保健蛋糕。方法将传统戚风蛋糕的配方中的食用油和蔗糖分别替换山茶油与麦芽糖醇,采用单因素实验和正交实验相结合,以质构、感官评价以为指标,研究山茶油添加量、麦芽糖醇添加量和牛奶添加量对山茶油无糖蛋糕品质的影响。结果各因素对蛋糕的品质影响显著(P<0.05),最佳配方:低筋面粉110 g、玉米淀粉10 g、麦芽糖醇80 g、山茶油50 g、牛奶75 g、鸡蛋200 g、塔塔粉2 g。结论山茶油无糖蛋糕为山茶油的推广以及无糖蛋糕的研发提供了新思路。

  6. Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake.

    Science.gov (United States)

    Levin, M A; Burrington, K J; Hartel, R W

    2016-09-01

    Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to a single WPPC supplier. The variability of the composition and functionality of WPPC was previously studied. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. Cold flow increased significantly, and hardness and stickiness decreased. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel.

  7. Production of bio-fuels from cottonseed cake by catalytic pyrolysis under steam atmosphere

    Energy Technology Data Exchange (ETDEWEB)

    Puetuen, Ersan [Department of Material Science and Engineering, Anadolu University, Iki Eyluel Campus, 26555 Eskisehir (Turkey); Uzun, Basak Burcu; Puetuen, Ayse Eren [Department of Chemical Engineering, Anadolu University, Iki Eyluel Campus, 26555 Eskisehir (Turkey)

    2006-06-15

    The purpose of this study is to evaluate the amounts of catalytic pyrolysis products of cottonseed cake in steam atmosphere and investigate the effects of both zeolite and steam on pyrolysis yields. The effect of steam was investigated by co-feeding steam at various velocities (0.6:1.3:2.7cms{sup -1}) in the presence of zeolite (20wt% of feed). Liquid pyrolysis products obtained at the most appropriate conditions were fractionated by column chromatography. Elemental analysis and FT-IR were applied on both of these liquid products and their sub-fractions. The H/C ratios obtained from elemental analysis were compared with the petroleum products. The aliphatic sub-fractions of the oils were then analysed by capillary column gas chromatography. Further structural analysis of pyrolysis oil was conducted using {sup 1}H-NMR spectroscopy. The characterization has shown that the bio-oil obtained from catalytic and steam pyrolysis of cottonseed cake was more beneficial than those obtained from non-catalytic and catalytic works under static and nitrogen atmospheres. (author)

  8. 苦荞麦酥配方的优化%The Optimized Formula of Buckwheat Cakes

    Institute of Scientific and Technical Information of China (English)

    张忠

    2013-01-01

      以经气流膨化制得的苦荞米花为原料,采用过油、搅拌、压型、切分、包装等工艺流程,通过添加不同比例的麦芽糖醇﹑柠檬酸、玛雅琳、食盐、煎蛋香精、山梨糖醇,对苦荞麦酥的配方进行研究,试验结果表明:苦荞麦酥的最佳配方为麦芽糖醇95.27%,柠檬酸0.30%,玛雅琳1.2%,食盐1.2%,煎蛋香精0.03%,山梨糖醇2%。%The formula of buckwheat cakes was studied by using the oil, stirring, pressure type, segmentation, packaging process and adding different proportions of maltitol, citric acid, margarine, salt, omelette flavor, sorbitol. The results showed that:the best optimized formula of buckwheat cakes for maltitol 95.27%, 0.30%citric acid, Maya Lin 1.2%, salt 1.2%, 0.03%of the omelette flavor, sorbitol 2%.

  9. Fluidized bed treatment of rapeseed meal and cake as possibility for the production of canolol

    Directory of Open Access Journals (Sweden)

    Pudel Frank

    2014-01-01

    Full Text Available Canolol (2,6-dimethoxy-4-vinylphenol, 4-vinylsyringol, which is formed by thermally initiated CO2splitting off from sinapic acid, possesses a high antioxidant potential. Furthermore different positive physiological properties are described. Due to rapeseed’s high content of phenolic acids, particularly sinapic acid, it is obvious to produce canolol as by-product of rapeseed processing. Roasting of rapeseed meal or cake in a fluidized bed followed by extraction with supercritical carbon dioxide of the formed canolol represents a production procedure which not impairs the commercial oil mill process. This article summarizes results from the roasting process with rapeseed meal and cake in fluidized bed equipments of different design and size showing that it is a suitable technique to transform sinapic acid into canolol. The achieved canolol contents are at 500 mg/kg in minimum, if the material is rapidly cooled-down after reaching the optimal temperature of 165 °C. Further roasting leads to a fast reduction of the canolol content. In addition it could be observed, that the sinapic acid content is not decreasing in the same amount as the canolol content increases. Sinapic acid seems to be “reproduced” during roasting. The reaction mechanisms of the described phenomena are not known.

  10. Elaboração de bolo com farinha de Yacon Cake developed with Yacon flour

    Directory of Open Access Journals (Sweden)

    Claudia Severo da Rosa

    2009-09-01

    Full Text Available A batata Yacon apresenta carboidratos na forma de frutooligossacarídeos (FOS. Estudos comprovam que os FOS aumentam a saciedade e reduzem o índice glicêmico. Os produtos da fermentação podem minimizar a resposta glicêmica, além de estimular a glicólise, e ainda resultam em uma porção reduzida de energia. Os objetivos deste trabalho foram elaborar a farinha de Yacon, avaliar a composição química de diferentes concentrações de farinha de Yacon na elaboração de bolos e analisar sensorialmente as preparações elaboradas. A farinha de Yacon apresentou potencial como ingrediente na formulação de bolos, uma vez que teve boa aceitabilidade.The Yacon potatoes present carbohydrates in the form of fructo oligosaccharides (FOS. There are studies proving that the FOS delays the gastric emptying, increase the alimentary fiber,have prebiotic and hypoglycemic effects. They stimulate glycolysis, resulting in a reduced amount of energy. The objective of this research was to evaluate the chemical composition of cakes formulated with different concentrations of Yacon flour and to evaluate their sensory characteristics. The Yacon flour presented potential to be a cake ingredient.

  11. Determination of saponins in the kernel cake of Balanites aegyptiaca by HPLC-ESI/MS.

    Science.gov (United States)

    Chapagain, Bishnu P; Wiesman, Zeev

    2007-01-01

    The kernel cake produced from Balanites aegyptiaca fruit of Israeli origin was analysed for its saponin constituents using high-performance liquid chromatography-mass spectrometry (HPLC-MS). The HPLC was equipped with a reversed-phase C18 column and a refractive index detector (RID), and elution was isocratic with methanol and water (70:30). The MS system was equipped with electrospray ionisation (ESI). Nine compounds were chromatographically separated, their masses were determined in the negative ion mode and subsequent fragmentation of each component was carried out. From the nine components, six saponins with molecular masses of 1196, 1064, 1210, 1224, 1078 and 1046 Da were identified, with the compound of mass 1210 Da being the main saponin (ca. 36%). Saponins with masses of 1224 and 1046 Da have not been previously reported in B. aegyptiaca. In all saponins, diosgenin was found to be the sole aglycone. This study shows that HPLC-ESI/MS is a quick and reliable technique for characterizing the saponins from kernel cake of B. aegyptiaca.

  12. Airborne molds and mycotoxins associated with handling of corn silage and oilseed cakes in agricultural environment

    Science.gov (United States)

    Lanier, Caroline; Richard, Estelle; Heutte, Natacha; Picquet, Rachel; Bouchart, Valérie; Garon, David

    2010-05-01

    In agricultural areas, the contamination of feedstuffs with molds and mycotoxins presents major environmental and health concerns. During cattle feeding, fungi and mycotoxins were monitored in corn silage, oilseed cakes and bioaerosols collected in Normandy. Most of the corn silages were found to be contaminated by deoxynivalenol (mean concentration: 1883 μg kg -1) while a few of oilseed cakes were contaminated by alternariol, fumonisin B 1 or gliotoxin. In ambient bioaerosols, the values for fungi per cubic meter of air varied from 4.3 × 10 2 to 6.2 × 10 5 cfu m -3. Seasonal variations were observed with some species like Aspergillus fumigatus which significantly decreased between the 2 seasons ( P = 0.0186) while the Penicillium roqueforti group significantly increased during the second season ( P = 0.0156). In the personal bioaerosols, the values for fungi per cubic meter of air varied from 3.3 10 3 to 1.7 10 6 cfu m -3 and the number of A. fumigatus spores significantly decreased between the 2 seasons ( P = 0.0488). Gliotoxin, an immunosuppressive mycotoxin, was quantified in 3 personal filters at 3.73 μg m -3, 1.09 μg m -3 and 2.97 μg m -3.

  13. Cake layer reduction by gas sparging cross flow ultrafiltration of skim latex serum

    Directory of Open Access Journals (Sweden)

    Harunsyah Nik Meriam Sulaiman

    2002-11-01

    Full Text Available A gas sparged method was investigated for reducing cake layer formation and enhancing the crossflow ultrafiltration process. The injection of nitrogen gas promotes turbulence and increases the permeate flux of the process fluid. Experiments were carried out using a tubular membrane (100 kDa MWCO,mounted vertically with skim latex serum, which results from the coagulation of skim latex by-product. The objective of this research was focused mainly on the observed reversible cake resistance during the cross flow ultrafiltration of skim latex serum. The effect of operating parameters, including feed flow rate, flowrate gas sparging and transmembrane pressure ware investigated. Results obtained thus far show that the use of gas sparged technique has been able to enhance total permeate flux in the range 8.29% to 145.33% compared to non-gas sparged condition. In this research optimum permeate flux was obtained at a feed flowrate of 1400 ml/min, a flowrate gas sparging of 500 ml/min and a transmembrane pressure of 0.89 barg.

  14. Flash pyrolysis of sunflower oil cake for production of liquid fuels

    Energy Technology Data Exchange (ETDEWEB)

    Yorgun, S.; Sensoez, S. [Department of Chemical Engineering, Faculty of Engineering, Osmangazi University, 26480 Eskisehir (Turkey); Kockar, O.M. [Department of Chemical Engineering, Faculty of Engineering, Anadolu University, 26470 Eskisehir (Turkey)

    2001-06-01

    Flash pyrolysis experiments of sunflower (Helianthus annuus L.) press oil cake were performed in a tubular transport reactor at atmospheric pressure under nitrogen atmosphere. The effects of pyrolysis temperature, particle size and sweep gas flow rate on the yields of products were investigated. The temperature of pyrolysis, particle size and sweep gas flow rate were varied in the ranges 450-700C, D{sub p}<0.224, 0.224-0.425, 0.425-0.850 mm and 25-600 cm{sup 3} min{sup -1}, respectively. The maximum oil yield of ca. 45% was obtained at a pyrolysis temperature of 550C, with the sweep gas flow rate of 300 cm{sup 3} min{sup -1} and particle size of 0.425-0.850 mm. The elemental analysis and calorific value of the pyrolysis oil were determined, and then the chemical composition of the oil was investigated using chromatographic and spectroscopic techniques (1H NMR, IR, column chromatography and GC). The chemical characterization has shown that the oil obtained from sunflower oil cake can be used as a renewable fuel and chemical feedstock.

  15. 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.

  16. 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…

  17. 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)

  18. Relevant Subspace Clustering

    DEFF Research Database (Denmark)

    Müller, Emmanuel; Assent, Ira; Günnemann, Stephan;

    2009-01-01

    Subspace clustering aims at detecting clusters in any subspace projection of a high dimensional space. As the number of possible subspace projections is exponential in the number of dimensions, the result is often tremendously large. Recent approaches fail to reduce results to relevant subspace c...

  19. In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.

    Science.gov (United States)

    Pongjanta, J; Utaipattanaceep, A; Naivikul, O; Piyachomkwan, K

    2008-09-01

    Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch in butter cake increased significantly (Pstarch hydrolysis rate compared to the control cake (0% RS III). The rates of starch hydrolysis from 0 to 180 min digestion time for 0, 5, 10 15, and 20% RS III in place of wheat flour in butter cakes were 3.70 to 67.65%, 2.97 to 64.86%, 2.86 to 59.99%, 2.79 to 55.96 and 2.78 to 53.04% respectively. The physico-chemical properties of 5 to 10% RS III substituted with wheat flour in the butter cake were not significantly different from the control cake and were moderately accepted by panellists in the sensory evaluation test.

  20. Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

    Science.gov (United States)

    Petisca, Catarina; Henriques, Ana Rita; Pérez-Palacios, Trinidad; Pinho, Olívia; Ferreira, Isabel M P L V O

    2013-12-15

    A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds.

  1. Nutrient contents of the fresh pulps and dried pulp cakes of vitellaria paradoxa of Gulu District, Uganda

    DEFF Research Database (Denmark)

    Oryema, Christine; Oryem-Origa, Hannington; Roos, Nanna

    2016-01-01

    Vitellaria paradoxa Gaertn locally known as ‘Yaa’ in Acholi is a valuable edible indigenous wild fruit in Gulu District, northern Uganda. It is a multipurpose fruit tree and highly favoured by the inhabitants of this district. Its fruit pulps are eaten when fresh and/or made into cakes and dried...

  2. Home Economics--Food Services, Basic Cake Decorating. Kit No. 57. Instructor's Manual [and] Student Learning Activity Guide.

    Science.gov (United States)

    Brevard, Eddie, Jr.

    An instructor's manual and student activity guide on basic cake decorating are provided in this set of prevocational education materials which focuses on the vocational area of home economics (food services). (This set of materials is one of ninety-two prevocational sets arranged around a cluster of seven vocational offerings: agriculture, home…

  3. Olive cake, citrus pulp and wheat straw silage as an ingredient in lamb diets: 2. Effects on meat quality

    Directory of Open Access Journals (Sweden)

    L.G. Chies

    2011-03-01

    Full Text Available In the Mediterranean area, the use of some agricultural by-products, difficult to be eliminated, in the feeding of animals, represents a key element for the valorization of bioenergetic resources. Among the agricultural by-products which may be found at a low price in our area, the olive cake and the citrus pulp of orange have awaked great interest...

  4. Enabling safe dry cake disposal of bauxite residue by deliquoring and washing with a membrane filter press.

    Science.gov (United States)

    Kinnarinen, Teemu; Lubieniecki, Boguslaw; Holliday, Lloyd; Helsto, Jaakko-Juhani; Häkkinen, Antti

    2015-03-01

    Dry cake disposal is the preferred technique for the disposal of bauxite residue, when considering environmental issues together with possible future utilisation of the solids. In order to perform dry cake disposal in an economical way, the deliquoring of the residue must be carried out efficiently, and it is also important to wash the obtained solids well to minimise the amount of soluble soda within the solids. The study presented in this article aims at detecting the most important variables influencing the deliquoring and washing of bauxite residue, performed with a horizontal membrane filter press and by determining the optimal washing conditions. The results obtained from pilot-scale experiments are evaluated by considering the properties of the solids, for instance, the residual alkali and aluminium content, as well as the consumption of wash liquid. Two different cake washing techniques, namely classic washing and channel washing, are also used and their performances compared. The results show that cake washing can be performed successfully in a horizontal membrane filter press, and significant improvements in the recovery of alkali and aluminium can be achieved compared with pressure filtration carried out without washing, or especially compared with the more traditionally used vacuum filtration.

  5. Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets.

    Science.gov (United States)

    Oliveira, Ronaldo Lopes; Palmieri, Adriana Dantas; Carvalho, Silvana Teixeira; Leão, André Gustavo; de Abreu, Claudilene Lima; Ribeiro, Claudio Vaz Di Mambro; Pereira, Elzania Sales; de Carvalho, Gleidson Giordano Pinto; Bezerra, Leilson Rocha

    2015-05-01

    This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty-two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and 'goatiness' of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat.

  6. Impact of poultry litter cake, cleanout, and bedding following chemical amendments on soil C and N mineralization

    Science.gov (United States)

    Poultry litter is a great alternative N source for crop production. However, recent poultry litter management changes and increased chemical amendment use may impact litter plant N availability. Thus, research was initiated to evaluate the effect that broiler house cake and total cleanout litter ame...

  7. Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes

    Directory of Open Access Journals (Sweden)

    Noelia Soledad Bedoya-Perales

    2014-12-01

    Full Text Available The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake texture during storage by decreasing amylopectin re-crystallization and thus delaying starch retrogradation providing longer-lasting crumb softness. The objective of this study was to determine the effect of different concentrations of maltogenic α-amylase and fat on the technological and sensory characteristics of cakes. Therefore, balanced formulations with three different fat concentrations (20, 40, and 60 g/100 g, based on the flour content were used to evaluate the addition of maltogenic α-amylase (0, 500, and 1000 mg/kg. Technological quality determinations were carried out on days 1, 7, 14, and 21 of storage. The best results in terms of cake quality (greater specific volume, higher crumb moisture content, lower crumb firmness, and greater sensory acceptance were obtained with the combination of 20 g/100 g fat and 1000 mg/kg maltogenic α-amylase (based on the flour content, which proved to be an alternative to reduce the fat levels in the elaboration of this type of product.

  8. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking

    Science.gov (United States)

    Fancy buckwheat flour was thermo-mechanically modified by steam jet-cooking and the resulting product was evaluated as a fat replacer for the use in cakes with reduced-fat content. Steam jet-cooking caused the integrity of buckwheat flour components to be disrupted, significantly changing the physi...

  9. Emission characteristics of co-combustion of sewage sludge with olive cake and lignite coal in a circulating fluidized bed

    Energy Technology Data Exchange (ETDEWEB)

    Toraman, O.Y.; Topal, H.; Bayat, O.; Atimtay, A.T. [Middle East Technical University, Ankara (Turkey). Dept. of Environmental Engineering

    2004-07-01

    In this study, a circulating fluidized bed (CFB) of 125 mm diameter and 1800 trim height was used to find the combustion characteristics of sewage sludge (SS) produced in Turkey. Sludge + olive cake, and Sludge + lignite coal mixtures were burned separately. Various sludge-to-lignite coal and sludge-to-olive cake ratios (5/95, 10/90. 15/85, 20/80) were tried. On-line concentrations of major components (O{sub 2}, SO{sub 2}, CO{sub 2}, CO, NOx, C{sub m}H{sub n}) were measured in the flue gas, as well as temperature and pressure distributions along the bed. Combustion efficiencies of sludge + olive cake and sludge + lignite coal mixtures were calculated, and the optimum conditions for operating parameters were discussed. The results have shown that the combustion mainly takes place in the upper regions of the main column where the temperature reaches 900 C. SS + coal burn in the CFB with an efficiency of 95.14% to 96.18%, which is considered to be quite good. When burning sludge mixed with olive cake, appreciable amounts of CO and unburned hydrocarbons are formed and the combustion efficiency drops to 92.93%. CO and C{sub m}H{sub n} emissions are lower when lignite coal is mixed with various amounts of SS than the. emissions when the coal is burned alone. As the %SS is increased in the fuel mixture, the SO{sub 2} emission decreases. NOx emissions are slightly higher. When burning sludge mixed with olive cake, SO{sub 2} and NOx emissions are slightly higher. CO and C{sub m}H{sub n} emissions decrease sharply when SS is mixed with 5%wt. olive cake. With increasing sludge ratio these emissions increase due to the unburned hydrocarbons. As a result of this study, it is believed that SS can be burned effectively in a CFBC together with other fuels, especially with olive cake (OC). OC will be a good additive fuel for the combustion of lower quality fuels.

  10. Integrated application of some compatible biocontrol agents along with mustard oil seed cake and furadan on Meloidogyne incognita infecting tomato plants

    Institute of Scientific and Technical Information of China (English)

    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 nematodes reproduction factor as compared to untreated infested soil.

  11. Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.

    Science.gov (United States)

    Poonnakasem, Naratip; Pujols, Kairy Dharali; Chaiwanichsiri, Saiwarun; Laohasongkram, Kalaya; Prinyawiwatkul, Witoon

    2016-01-01

    Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile(®) with slight modification using an online (N = 234) check-all-that-apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9-point hedonic scale, 8 emotion responses on a 5-point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given.

  12. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.

    Science.gov (United States)

    Berry, Tristan K; Yang, Xin; Foegeding, E Allen

    2009-06-01

    The effects of sucrose on the physical properties and thermal stability of foams prepared from 10% (w/v) protein solutions of whey protein isolate (WPI), egg white protein (EWP), and their combinations (WPI/EWP) were investigated in wet foams and angel food cakes. Incorporation of 12.8 (w/v) sucrose increased EWP foam stability (drainage 1/2 life) but had little effect on the stability of WPI and WPI/EWP foams. Increased stability was not due to viscosity alone. Sucrose increased interfacial elasticity (E ') of EWP and decreased E' of WPI and WPI/EWP combinations, suggesting that altered interfacial properties increased stability in EWP foams. Although 25% WPI/75% EWP cakes had similar volumes as EWP cakes, cakes containing WPI had larger air cells. Changes during heating showed that EWP foams had network formation starting at 45 degrees C, which was not observed in WPI and WPI/EWP foams. Moreover, in batters, which are foams with additional sugar and flour, a stable foam network was observed from 25 to 85 degrees C for batters made from EWP foams. Batters containing WPI or WPI/EWP mixtures showed signs of destabilization starting at 25 degrees C. These results show that sucrose greatly improved the stability of wet EWP foams and that EWP foams form network structures that remain stable during heating. In contrast, sucrose had minimal effects on stability of WPI and WPI/EWP wet foams, and batters containing these foams showed destabilization prior to heating. Therefore, destabilization processes occurring in the wet foams and during baking account for differences in angel food cake quality.

  13. Korrek, volledig, relevant

    DEFF Research Database (Denmark)

    Bergenholtz, Henning; Gouws, Rufus

    2007-01-01

    as detrimental to the status of a dictionary as a container of linguistic knowledge. This paper shows that, from a lexicographic perspective, such a distinction is not relevant. What is important is that definitions should contain information that is relevant to and needed by the target users of that specific......In explanatory dictionaries, both general language dictionaries and dictionaries dealing with languages for special purposes, the lexicographic definition is an important item to present the meaning of a given lemma. Due to a strong linguistic bias, resulting from an approach prevalent in the early...... phases of the development of theoretical lexicography, a distinction is often made between encyclopaedic information and semantic information in dictionary definitions, and dictionaries had often been criticized when their definitions were dominated by an encyclopaedic approach. This used to be seen...

  14. Information Needs/Relevance

    OpenAIRE

    Wildemuth, Barbara M.

    2009-01-01

    A user's interaction with a DL is often initiated as the result of the user experiencing an information need of some kind. Aspects of that experience and how it might affect the user's interactions with the DL are discussed in this module. In addition, users continuously make decisions about and evaluations of the materials retrieved from a DL, relative to their information needs. Relevance judgments, and their relationship to the user's information needs, are discussed in this module. Draft

  15. Eat Cake

    Institute of Scientific and Technical Information of China (English)

    蒋涵毅

    2009-01-01

    又开学啦,体力消耗又变大了。我每天放学回家最期待的东西就是妈妈给我准备的点心。虽然各种snacks我都爱吃;但我的favorite应还是cakes。今天让我来给大家介绍几款我从小就超级喜欢的蛋糕。呵呵,先介绍八款。我考考你能从图片里辨认出它们吗?

  16. Banana Cakes

    Institute of Scientific and Technical Information of China (English)

    1998-01-01

    Ingredients: Two bananas, 50 grams of preserved fruits, 25 grams sesame seeds, 10 grams glutinous rice powder,white sugar,oil. Method: 1. Chop the preserved fruits and mix them well with vegetable oil. white sugar and sesame. 2. Mash the bananas into a paste and mix it with

  17. Cultivation of three medicinal mushroom species on olive oil press cakes containing substrates

    Directory of Open Access Journals (Sweden)

    Andrej GREGORI

    2015-12-01

    Full Text Available Olive oil press cakes (OOPC represent a waste that has a negative impact on environment. OOPC have little or no use and because of that solutions for their alternative use are sought after. In our experiments we investigated substrate mixtures composed of different proportions of OOPC, wheat bran, crushed corn seeds and beech sawdust for cultivation of Ganoderma lucidum, Lentinula edodes and Grifola frondosa fruiting bodies. The increasing amount of OOPC in fruiting bodies cultivation substrates resulted in decreasing production of fruiting bodies. Results show, that although OOPC in small portion can be successfully used as a medicinal mushroom fruiting bodies cultivating substrate, their use is rational only, if no other substrate composing materials can be found or when OOPC usage solves the problem of its deposition.

  18. Production and characterization of bio-oil and biochar from rapeseed cake

    Energy Technology Data Exchange (ETDEWEB)

    Ozcimen, D.; Karaosmanoglu, F. [Istanbul Technical Univ. (Turkey). Dept. of Chemical Engineering

    2004-04-01

    New and renewable fuels are the major alternatives to conventional fossil fuels. Biomass in the form of agricultural residues is becoming popular among new renewable energy sources, especially given its wide potential and abundant usage. Pyrolysis is the most important process among the thermal conversion processes of biomass. In this study, the production of bio-oil and biochar from rapeseed cake obtained by cold extraction pressing was investigated and the various characteristics of biochar and bio-oil acquired under static atmospheric conditions were identified. The biochar obtained are carbon rich, with high heating value and relatively pollution-free potential solid biofuel. The bio-oil product was presented as an environmentally friendly green biofuel candidate. (author)

  19. Adsorption of copper from aqueous solution on Brassica cumpestris (mustard oil cake)

    Energy Technology Data Exchange (ETDEWEB)

    Ajmal, Mohammad [Department of Applied Chemistry, Faculty of Engineering and Technology, Aligarh Muslim University, Aligarh 202002, Uttar Pradesh (India); Rao, Rifaqat Ali Khan [Department of Applied Chemistry, Faculty of Engineering and Technology, Aligarh Muslim University, Aligarh 202002, Uttar Pradesh (India)]. E-mail: rakrao2000@yahoo.com; Khan, Moonis Ali [Department of Applied Chemistry, Faculty of Engineering and Technology, Aligarh Muslim University, Aligarh 202002, Uttar Pradesh (India)

    2005-06-30

    The adsorption behavior of various heavy metals on mustard oil cake (MOC) was studied. The maximum adsorption of Cu(II) was observed followed by Zn(II), Cr(VI), Mn(II), Cd(II), Ni(II) and Pb(II). The adsorption of Cu(II) was found to be dependent on initial concentration of solution, pH, adsorbent dose, temperature and contact time. The adsorption followed pseudo-first-order and second-order kinetics but pseudo-second-order kinetic model was better obeyed since experimental data agreed well with theoretical data. Thermodynamic parameters were also evaluated. The adsorption process was found to be endothermic and spontaneous in nature. Attempts were also made to desorb Cu(II) from the adsorbent and regeneration of the spent adsorbent. The breakthrough and exhaustive capacities were found to be 5 and 10 mg g{sup -1}, respectively.

  20. Characteristics and bioactivities of different molecular weight polysaccharides from camellia seed cake.

    Science.gov (United States)

    Xu, Zhou; Li, Xu; Feng, Shiling; Liu, Jing; Zhou, Lijun; Yuan, Ming; Ding, Chunbang

    2016-10-01

    Four polysaccharides, namely COP-1, COP-2, COP-3 and COP-4, were ultrafiltrated from crud Camellia oleifera seed cake polysaccharides (COP-c), purified, and characterized, including the determination of antioxidant and antiproliferative activities. Their molecular weights were 7.9, 36, 83 and 225kDa, respectively. All COPs showed the similar FT-IR spectrums, but significant differentials in monosaccharide components. COP-2 exhibited the highest radical scavenging abilities. COP-1 has the strongest metal chelating capabilities. Although with higher molecular weight, COP-4 showed the poorest antioxidant abilities. These results suggested appreciate molecular weight COP possessed a better antioxidant activities. Additionally, all COPs had non-significant antiproliferative abilities in HaLa and HepG2 cells.

  1. Negative-Pressure Cavitation Extraction of Secoisolariciresinol Diglycoside from Flaxseed Cakes

    Directory of Open Access Journals (Sweden)

    Hao Tian

    2015-06-01

    Full Text Available 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 conditions, the extraction yield and the extraction purity of SDG was 16.25 mg/g and 3.86%, respectively. The efficiency of NPCE was compared with that of conventional extraction methods. Our results demonstrated that NPCE was comparable to the well-known ultrasound-assisted extraction in term of extraction yield and purity. This extraction technique has advantages of less time-consuming, low solvent usage and high throughput capability.

  2. Utilization of coconut oil cake for the production of lipase using Bacillus coagulans VKL1.

    Science.gov (United States)

    Gowthami, Palanisamy; Muthukumar, Karuppan; Velan, Manickam

    2015-01-01

    The overproduction of enzymes was performed by manipulating the medium components. In our study, solvent-tolerant thermophilic lipase-producing Bacillus coagulans was isolated from soil samples and a stepwise optimization strategy was employed to increase the lipase production using coconut oil cake basal medium. In the first step, the influence of pH, temperature, carbon source, nitrogen source and inducers on lipase activity was investigated by the One-Factor-At-A-Time (OFAT) method. In the second step, the three significant factors resulted from OFAT were optimized by the statistical approach (CCD).The optimum values of olive oil (0.5%), Tween 80 (0.6%) and FeSO4 (0.05%) was found to be responsible for a 3.2-fold increase in the lipase production identified by Central Composite Design.

  3. Hypothermia, immune suppression and SDD: can we have our cake and eat it?

    Science.gov (United States)

    Polderman, Kees H

    2011-01-01

    In vitro studies and clinical observations suggest that both accidental and controlled/therapeutic hypothermia have a strong immunosuppressive effect, and that hypothermia increases the risk of infections, especially wound infections and pneumonia. In the previous issue of Critical Care, Kamps and colleagues report that when hypothermia was used for prolonged periods in patients with severe traumatic brain injury in conjunction with selective decontamination of the digestive tract, the risks of infection were the same or lower in patients treated with therapeutic cooling. The risk of infection is widely regarded as the most important danger of therapeutic cooling. The findings of Kamps and colleagues need to be verified in prospective trials and in higher-resistance environments, but raise the possibility of cooling for prolonged periods with greatly reduced risk. We may be able to have our cake and eat it.

  4. Bacteriological and shelf-life characteristics of canned, pasteurized crab cake mix.

    Science.gov (United States)

    Loaharanu, P; Lopez, A

    1970-05-01

    The bacteriological spoilage characteristics of a canned, pasteurized crab cake mix product stored at various temperatures were investigated. A large number of bacteria, both mesophilic and psychrophilic, survived the pasteurization process. Bacillus and Micrococcus were found to predominate when the product was stored at 30 C (86 F) and 18 C (64 F), whereas Alcaligenes predominated at 2 C (36 F). The product was found to be free of Escherichia coli. Bacterial counts, trimethylamine nitrogen, volatile reducing substances, and ammonia determinations were evaluated as indices of quality for the product. Close correlation was observed between bacterial counts, volatile reducing substance values, and organoleptic tests when the product was stored at 30 C (86 F). The shelf-life of the product was approximately 6 months at 2 C (36 F), 4 days at 18 C (64 F), and 27 hr at 30 C (86 F).

  5. Microwave assisted thermal treatment of defective coffee beans press cake for the production of adsorbents.

    Science.gov (United States)

    Franca, Adriana S; Oliveira, Leandro S; Nunes, Anne A; Alves, Cibele C O

    2010-02-01

    Defective coffee press cake, a residue from coffee oil biodiesel production, was evaluated as an adsorbent for removal of basic dyes (methylene blue--MB) from aqueous solutions. The adsorbent was prepared by microwave treatment, providing a significant reduction in processing time coupled to an increase in adsorption capacity in comparison to conventional carbonization in a muffle furnace. Batch adsorption tests were performed at 25 degrees C and the effects of particle size, contact time, adsorbent dosage and initial solution pH were investigated. Adsorption kinetics was better described by a second-order model. The experimental adsorption equilibrium data were fitted to Langmuir, Freundlich and Tempkin adsorption models, with Langmuir providing the best fit. The results presented in this study show that microwave activation presents great potential as an alternative method in the production of adsorbents.

  6. Expeditious illustration of layer-cake models on and above a tactile surface

    Science.gov (United States)

    Lopes, Daniel Simões; Mendes, Daniel; Sousa, Maurício; Jorge, Joaquim

    2016-05-01

    Too often illustrating and visualizing 3D geological concepts are performed by sketching in 2D mediums, which may limit drawing performance of initial concepts. Here, the potential of expeditious geological modeling brought by hand gestures is explored. A spatial interaction system was developed to enable rapid modeling, editing, and exploration of 3D layer-cake objects. User interactions are acquired with motion capture and touch screen technologies. Virtual immersion is guaranteed by using stereoscopic technology. The novelty consists of performing expeditious modeling of coarse geological features with only a limited set of hand gestures. Results from usability-studies show that the proposed system is more efficient when compared to a windows-icon-menu-pointer modeling application.

  7. Purification and characterisation of antibacterial peptide-containing compound derived from palm kernel cake.

    Science.gov (United States)

    Tan, Yen Nee; Ayob, Mohd Khan; Wan Yaacob, Wan Ahmad

    2013-01-01

    Palm kernel cake (PKC), the most useful by-product resulted from palm kernel oil production. In this study, PKC-derived protein product was found suitable for use as an antimicrobial agent with potent antibacterial activity, particularly against Bacillus species, after enzymatic hydrolysis with alcalase. The hydrolysate was further purified by gel filtration chromatography. The purified fraction was found to have 14.63±0.70% (w/w) protein, a molecular mass of 2.4kDa and low hemolytic activity (antibacterial effect of purified PKC fraction. This study suggests that the antibacterial PKC compound may be not a pure peptide but instead a peptide-containing compound high in lauric acid derivative.

  8. Jamming, Self-Filtration and Cake Growth in Concentrated Particle Suspensions

    Science.gov (United States)

    Guo, Youjing; Li, Shoubo; Yang, Donglei; Mi, Yongli; Wang, Xiaorong

    2015-03-01

    We study the flows of concentrated particle suspensions driven through a circular orifice. Above a critical concentration, a jammed structure (i.e., quasi-solid sphere) often forms in the flow and at the entrance of the geometrical constriction. Once occurred this jammed structure grows fast as time t passes and produces a reduction in the solid concentration downstream. Our analysis shows that a combination of the particle jamming, the self-filtration, and the cake-formation with the flow passing through the pores of the jammed solid is responsible for the occurrence of such phenomena. Based on this mechanism, we establish a mathematical model to show how the jammed structure is propagated. Our results suggest that the size D of the jammed structure in this case is proportional to a 1/3 power of the time t. Experiments also support this conclusion.

  9. The Development of Lettuce Cake%莴苣蛋糕的研制

    Institute of Scientific and Technical Information of China (English)

    李凡玥; 魏可鹏

    2015-01-01

    Peel and slice lettuce,hot very hot after beating the juice.Whip the blister,like eggs and lettuce juice with sugar etc.Stir in flour and injection molding ,then baking products.Be determined the time of whip the eggs by single factor experiment egg for 10 min,for the amount of lettuce juice 50 g,cake quality is better.With the added quantity of flour,lettuce juice,sugar,blend oil for factors,through the four factors three levels orthogonal experiment determining the optimal lettuce cake recipe for flour 60 g, lettuce juice 50 g,sugar 80 g,and blend oil 20 mL.%莴苣去皮切片,热烫打浆后制汁,鸡蛋、莴苣汁加糖等搅打起泡,加入面粉拌匀,注模,烘烤得成品。由单因素实验确定打蛋时间10 min,莴苣汁加入量50 g蛋糕质量较好。以面粉、莴苣汁、白砂糖、调和油的用量为因素,通过三水平四因素正交试验确定莴苣蛋糕制作的最优配方为面粉60 g、莴苣汁50 g、白砂糖80 g、调和油20 mL。

  10. Batch adsorption of cadmium ions from aqueous solution by means of olive cake

    Energy Technology Data Exchange (ETDEWEB)

    Al-Anber, Zaid Ahmed [Al-Balqa Applied University, Faculty of Engineering Technology, Chemical Engineering Department, P.O. Box 15008, Amman 11131 (Jordan)], E-mail: z_alanber@yahoo.com; Matouq, Mohammed Abu Dayeh [Al-Balqa Applied University, Faculty of Engineering Technology, Chemical Engineering Department, P.O. Box 15008, Amman 11131 (Jordan)

    2008-02-28

    The use of natural adsorbent such as olive cake to replace expensive imported synthetic adsorbent is particularly appropriate for developing countries such as Jordan. In this study, batch adsorption experiments were carried out for the removal of cadmium ions from its aqueous solution using olive cake as adsorbent. Parameters effects such as temperature, pH and adsorbent dose on the adsorption process were studied. The adsorbent used in this study exhibited as good sorption at approximately pH 6 at temperatures 28, 35 and 45 deg. C. The removal efficiency was found to be 66% at pH 6 and temperature 28 deg. C. The equilibrium data were analyzed using Langmuir and Freundlich isotherm models to calculate isotherm constants. The experimental results were in a good agreement with these models. Results show that when an increasing in temperature from 28 to 45 deg. C, the maximum adsorption capacity (q{sub max}) is decreased from 65.4 to 44.4 mg/g and Freundlich constant (K{sub f}) decreased from 19.9 to 15.7. The thermodynamic parameters for the adsorption process data were evaluated using Langmuir isotherm. The free energy change ({delta}G{sup o}) and the enthalpy change ({delta}H{sup o}) showed that the process was feasible and exothermic, respectively. The dynamic data fitted to the first order, Lagergren-first order and pseudo second-order kinetic models. The experimental results indicated that the pseudo second-order reaction model provided the best description for these data with a correlation coefficient of 0.99. The adsorption rate constant was calculated as 8.4 x 10{sup -3} g mg{sup -1} min{sup -1} at 28 deg. C.

  11. Catalytic flash pyrolysis of oil-impregnated-wood and jatropha cake using sodium based catalysts

    KAUST Repository

    Imran, Ali

    2015-11-24

    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 treatment of the pyrolysis vapors. The in-situ catalytic pyrolysis was carried out in an entrained flow reactor system using a premixed feedstock of Na2CO3 and biomass and post treatment of biomass pyrolysis vapor was conducted in a downstream fixed bed reactor of Na2CO3/γ-Al2O3. Results have shown that both Na2CO3 and Na2CO3/γ-Al2O3 can be used for the production of a high quality bio-oil from catalytic pyrolysis of oil-impregnated-wood and jatropha cake. The catalytic bio-oil had very low oxygen content, water content as low as 1wt.%, a neutral pH, and a high calorific value upto 41.8MJ/kg. The bio-oil consisted of high value chemical compounds mainly hydrocarbons and undesired compounds in the bio-oil were either completely removed or considerably reduced. Increasing the triglycerides content (vegetable oil) in the wood enhanced the formation of hydrocarbons in the bio-oil. Post treatment of the pyrolysis vapor over a fixed bed of Na2CO3/γ-Al2O3 produced superior quality bio-oil compared to in-situ catalytic pyrolysis with Na2CO3. This high quality bio-oil may be used as a precursor in a fractionating process for the production of alternative fuels. © 2015 Elsevier B.V.

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

    Directory of Open Access Journals (Sweden)

    Sinurat AP

    2013-03-01

    Full Text Available 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. The second experiment was carried out by blowing the after sieving at 2 mm shieve PKC, to produced heavy, medium and light fractions. The shell content and nutrient contents of the medium and light fractions were compared to those of unsieved PKC. In the third experiment, the sieved PKC was supplemented with 2 enzymes with different concentrations, i.e., BS4 at 10, 15 and 20 ml/kg PKC and a commercial multi enzymes at 0.5, 1.0 and 2.0 g/kg PKC. Digestibility of nutrients (dry matter, crude protein and TME were measured by force feeding method with six replications for each sample. Results of the study showed that sieving with 2 mm diameter siever without blowing was effective in reducing about 50% of PKC shell and improved crude protein, ether extract and amino acids, contents and reduced the crude fiber content of the PKC. Supplementation of enzymes improved the digestibility of dry matter, crude protein and the true metabolisable energy (TME of the PKC. Optimum improvement was obtained when PKC was supplemented with 20 ml BS4 enzymes/kg PKC. Similar improvement was obtained by supplementation of commercial multi enzymes at 2 g/kg PKC. Therefore, in order to improve the nutritive values of PKC, it is suggested to sieve the PKC followed by supplementation of enzyme prior to feeding.

  13. Neem by-products in the fight against mosquito-borne diseases: Biotoxicity of neem cake fractions towards the rural malaria vector Anopheles culicifacies (Diptera: Culicidae

    Directory of Open Access Journals (Sweden)

    Balamurugan Chandramohan

    2016-06-01

    Conclusions: Overall, this study suggests that the methanolic fractions of neem cake may be considered as a new and cheap source of highly effective compounds against the rural malaria vector An. culicifacies.

  14. Investigation of mud density and weighting materials effect on drilling fluid filter cake properties and formation damage

    Science.gov (United States)

    Fattah, K. A.; Lashin, A.

    2016-05-01

    Drilling fluid density/type is an important factor in drilling and production operations. Most of encountered problems during rotary drilling are related to drilling mud types and weights. This paper aims to investigate the effect of mud weight on filter cake properties and formation damage through two experimental approaches. In the first approach, seven water-based drilling fluid samples with same composition are prepared with different densities (9.0-12.0 lb/gal) and examined to select the optimum mud weight that has less damage. The second approach deals with investigating the possible effect of the different weighting materials (BaSO4 and CaCO3) on filter cake properties. High pressure/high temperature loss tests and Scanning Electron Microscopy (SEM) analyses were carried out on the filter cake (two selected samples). Data analysis has revealed that mud weigh of 9.5 lb/gal has the less reduction in permeability of ceramic disk, among the seven used mud densities. Above 10.5 ppg the effect of the mud weight density on formation damage is stabilized at constant value. Fluids of CaCO3-based weighting material, has less reduction in the porosity (9.14%) and permeability (25%) of the filter disk properties than the BaSO4-based fluid. The produced filter cake porosity increases (from 0.735 to 0.859) with decreasing of fluid density in case of drilling samples of different densities. The filtration loss tests indicated that CaCO3 filter cake porosity (0.52) is less than that of the BaSO4 weighted material (0.814). The thickness of the filter cake of the BaSO4-based fluid is large and can cause some problems. The SEM analysis shows that some major elements do occur on the tested samples (Ca, Al, Si, and Ba), with dominance of Ca on the expense of Ba for the CaCO3 fluid sample and vice versa. The less effect of 9.5 lb/gal mud sample is reflected in the well-produced inter-particle pore structure and relatively crystal size. A general recommendation is given to

  15. Rapeseed and Raspberry Seed Cakes as Inexpensive Raw Materials in the Production of Activated Carbon by Physical Activation: Effect of Activation Conditions on Textural and Phenol Adsorption Characteristics

    Directory of Open Access Journals (Sweden)

    Koen Smets

    2016-07-01

    Full Text Available The production of activated carbons (ACs from rapeseed cake and raspberry seed cake using slow pyrolysis followed by physical activation of the obtained solid residues is the topic of this study. The effect of activation temperature (850, 900 and 950 °C, activation time (30, 60, 90 and 120 min and agent (steam and CO2 on the textural characteristics of the ACs is investigated by N2 adsorption. In general, higher activation temperatures and longer activation times increase the BET specific surface area and the porosity of the ACs, regardless of the activation agent or raw material. Steam is more reactive than CO2 in terms of pore development, especially in the case of raspberry seed cake. The performance of the ACs in liquid adsorption is evaluated by batch phenol adsorption tests. Experimental data are best fitted by the Freundlich isotherm model. Based on total yield, textural characteristics and phenol adsorption, steam activation at 900 °C for 90 min and CO2 activation at 900 °C for 120 min are found as the best activation conditions. Raspberry seed cake turns out to be a better raw material than rapeseed cake. Moreover, AC from raspberry seed cake produced by steam activation at 900 °C for 90 min performs as well as commercial AC (Norit GAC 1240 in phenol adsorption. The adsorption kinetics of the selected ACs are best fitted by the pseudo-second-order model.

  16. Chronobiology: relevance for tuberculosis.

    Science.gov (United States)

    Santos, Lígia Gabrielle; Pires, Gabriel Natan; Azeredo Bittencourt, Lia Rita; Tufik, Sergio; Andersen, Monica Levy

    2012-07-01

    Despite the knowledge concerning the pathogenesis of tuberculosis, this disease remains one of the most important causes of mortality worldwide. Several risk factors are well-known, such poverty, HIV infection, and poor nutrition, among others. However, some issues that may influence tuberculosis warrant further investigation. In particular, the chronobiological aspects related to tuberculosis have garnered limited attention. In general, the interface between tuberculosis and chronobiology is manifested in four ways: variations in vitamin D bioavailability, winter conditions, associated infections, and circannual oscillations of lymphocytes activity. Moreover, tuberculosis is related to the following chronobiological factors: seasonality, latitude, photoperiod and radiation. Despite the relevance of these topics, the relationship between them has been weakly reviewed. This review aims to synthesize the studies regarding the association between tuberculosis and chronobiology, as well as urge critical discussion and highlight its applicability to health policies for tuberculosis.

  17. Image Analysis on Detachment Process of Dust Cake on Ceramic Candle Filter%陶瓷过滤管表面粉尘层清除过程的图像分析

    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.

  18. Investigation of the {sup 236}U/{sup 238}U isotope abundance ratio in uranium ores and yellow cake samples

    Energy Technology Data Exchange (ETDEWEB)

    Srncik, M. [Vienna Univ. (Austria). Dept. of Inorganic Chemistry; European Commission, Joint Research Centre, Karlsruhe (Germany). Institute for Transuranium Elements; Mayer, K.; Hrnecek, E.; Wallenius, M.; Varga, Z. [European Commission, Joint Research Centre, Karlsruhe (Germany). Institute for Transuranium Elements; Steier, P. [Vienna Univ. (Austria). VERA Lab.; Wallner, G. [Vienna Univ. (Austria). Dept. of Inorganic Chemistry

    2011-07-01

    Uranium ores and yellow cake samples of known geographic origin were investigated for their n({sup 236}U)/n({sup 238}U) isotope abundance ratio. Samples from four different uranium mines in Australia, Brazil and Canada were selected. Uranium was separated by UTEVA {sup registered} Resin and was measured by Accelerator Mass Spectrometry (AMS) at the Vienna Environmental Research Accelerator (VERA). The measurement of the isotope abundance ratio n({sup 236}U)/n({sup 238}U) will be used to investigate possible correlations between the original mineral (uranium ore) and the intermediate product (yellow cake). Such correlations are useful indicators for nuclear forensic or for non-proliferation purposes. (orig.)

  19. The effect of addition high rape cake and phytase on nutritive value of diets for broiler chickens

    Directory of Open Access Journals (Sweden)

    Banaszkiewicz Teresa

    2013-01-01

    Full Text Available The aim of this study was to evaluate the effect of high rape cake content and phytase added to phosphorus and calcium deficient diets on the nutritive value for broiler chickens. Two experiments were performed: a growth experiment on four groups of one-day-old broilers Ross 308, 30 birds per group (6 replications x 5 birds and a digestibility experiment on 60 chickens divided into four groups of 20 birds (4 replications of 5 birds. The digestibility of the starter diets were evaluated on chickens at 7 days of age and of grower diets at 28 days of age. The diets used in the digestibility tests were the same for the growth trial. In the growth experiment four diets were prepared for the due periods: starters (1-21 day and growers (22-49 day of chicken life. The control diet (SBM did not contain rape cake, while experimental diets contained 15% (starters and 20% (growers rape cake of Lirajet cultivar. The experimental diet denoted RC HP had P and Ca contents equal the control diet (phosphorus about 7.5 g and calcium about 10 g.kg-1, while the diet denoted as RC LP contained less P and Ca (5.8 g and 6.8 g.kg-1 respectively than the control and RC HP diets. The diet denoted RC LP+ Phy was supplemented with an enzyme preparation containing phytase at a quantity of 875 FYT.kg-1. Application of 15% of rape cake into starter and 20% into grower diets (RC HP allowed for similar body weights and feed conversion ratio as the control group, whereas reduction of phosphorus and calcium content in the starter diet (RC LP significantly decreased body weight at day 21. The addition of phytase to the starter diet with low level of phosphorus and calcium showed the tendency to improve body weight in this period. Application of rape cake into starter and grower diets had poor effects on fat digestibility in all groups, whereas supplementation of grower diets with a low level of phytase phosphorus and calcium improved the digestibility of total phosphorus in

  20. Effect of water activity and temperature on growth of three Penicillium species and Aspergillus flavus on a sponge cake analogue.

    Science.gov (United States)

    Abellana, M; Sanchis, V; Ramos, A J

    2001-12-30

    This study compared the effect of temperature and water activity and their interactions on the rate of mycelial growth of Penicillium aurantiogriseum, P. chrysogenum, P. corylophilum and Aspergillus flavus on a sponge cake analogue. As expected, growth rates showed dependence on a(w), and temperature. However, no significant differences were observed in the growth rates of different isolates. The minimum a(w) values for growth of the Penicillium spp. was 0.85-0.90. A. flavus was able to grow at 0.90 a(w) when the temperature was above 15 degrees C. This study has shown that fungal growth by these species on a sponge cake analogue, with a composition similar to usual bakery products, is prevented if the a(w) is kept at < 0.85.