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

International Nuclear Information System (INIS)

Sirven, J.B.; Pailloux, A.; M'Baye, Y.; Coulon, N.; Alpettaz, Th.; Gosse, St.

2009-01-01

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)

Supercritical fluid extraction of uranium for its purification from various yellow cake matrices

International Nuclear Information System (INIS)

Prabhat, Parimal; Rao, Ankita; Tomar, B.S.; Kumar, Pradeep

2016-01-01

Uranium is produced from different uranium ores as crude yellow cake of different chemical composition such as sodium diuranate (SDU), ammonium diuranate (ADU), magnesium diuranate (MDU), high temperature uranium peroxide (HTUP) etc. This depends on nature of ores and ore processing methods, availability of required facilities at processing site and other economic as well as environmental factors. These yellow cakes are further processed to produce pure uranium suitable for fuel fabrication facility by conventional solvent extraction process. Supercritical Fluid Extraction (SFE) is being developed as an alternate method for separation in nuclear fields due to its inherent potential to minimize liquid waste generation and process simplification. In present study, SFE of uranium from various yellowcake of different chemical composition has been carried out. Chemical parameter such as effect of TBP amount on SFE of uranium has been carried out and optimized at 2 ml for 200 mg SDU. Instrumental parameter such as temperature and pressure on SFE of uranium has been optimized at 323 K and 15.2 MPa. Extraction efficiency (%) achieved at optimized condition is 91.45 ± 0.2, 97.01 ± 0.75 and 96.72 ± 0.27 for SDU, MDU and HTUP respectively. Purity of uranium before SFE and after has been compared. Further studies is in progress for better understanding of chemical composition of matrix on SFE of uranium and improving purity of uranium separated from this route. (author)

Nutritional value of yellow-seeded winter rapeseed cakes for growing pigs

Directory of Open Access Journals (Sweden)

Ewa Święch

2016-08-01

Full Text Available Objective of the study was to compare the composition and nutritional value of a winter brown- (BRC and three yellow-seeded (YRC cold-pressed rapeseed cakes as the components of pigs’ diets, and to assess their effects on colonic bacterial fermentation and the relative weight of organs. In experiment 1, the standardised ileal digestibility (SID of protein and amino acids (AA of cakes was determined in 12 male cannulated pigs. Each diet was fed to six pigs during three seven-day periods. Ileal digesta was collected during the last three days of the period. In experiment 2, five groups each containing six female pigs with initial body weights (BW of 20 kg were fed on diets containing BRC, YRC, or soyabean oil meal (SBM as the main protein source. The apparent total tract digestibility (ATTD of nutrients and growth performance were measured untill 60 kg BW was reached, and short chain fatty acids (SCFA concentrations in the colon, as well as the weight of the liver, kidney, heart, and thyroid, were recorded. The main differences between BRC and YRC were found in higher content of fat and protein, lower amounts of fibre and glucosinolates (Gls, and higher ATTD of fibre in YRC. Protein and AA SID, ATTD of nutrients, total SCFA colonic concentration, and growth performance did not significantly differ. The chemical composition of the three YRC was not uniform, the greatest differences were found among the amounts of Gls. The relative weights of the thyroid and heart were greater in pigs fed BRC than in YRC and SBM diets. Thyroid weight was positively correlated with dietary progoitrin, alkenyl Gls, and total Gls, whereas heart weight was positively correlated with progoitrin and alkenyl Gls. It was concluded that winter yellow-seeded rapeseed is a better raw material for cold-pressing than brown-seeded due to having lower Gls and fibre content. 

Preparation of nuclear pure uranium trioxide from El Atshan crude yellow cake using Tri-octyl-phosphine oxide

Energy Technology Data Exchange (ETDEWEB)

Hammad, A K; Serag, H M [Nuclear materials authority, (Egypt); Abdallah, A M [Faculty of science, university of mansoura, (Egypt)

1995-10-01

Tri n-octyl phosphine oxide (TOPO) has been investigated as a refinery extractant for crude yellow cake prepared from El Atshan ore, Eastern Desert, Egypt. Relevant factors namely: type and concentration of acid, TOPO concentration, effect of temperature, residence time and organic/ aqueous ratio have been studied and optimized. The required number of extraction and stages was determined. Further purification could be achieved for the final product by selective precipitation of uranium peroxide from the stripped solution using hydrogen peroxide followed by its calcination. Complete chemical analysis of the final product has proved its nuclear purity. 8 figs., 3 tabs.

Preparation of nuclear pure uranium trioxide from El Atshan crude yellow cake using Tri-octyl-phosphine oxide

International Nuclear Information System (INIS)

Hammad, A.K.; Serag, H.M.; Abdallah, A.M.

1995-01-01

Tri n-octyl phosphine oxide (TOPO) has been investigated as a refinery extractant for crude yellow cake prepared from El Atshan ore, Eastern Desert, Egypt. Relevant factors namely: type and concentration of acid, TOPO concentration, effect of temperature, residence time and organic/ aqueous ratio have been studied and optimized. The required number of extraction and stages was determined. Further purification could be achieved for the final product by selective precipitation of uranium peroxide from the stripped solution using hydrogen peroxide followed by its calcination. Complete chemical analysis of the final product has proved its nuclear purity. 8 figs., 3 tabs

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)

Secondary resources processing in production of nuclear grade yellow cake

International Nuclear Information System (INIS)

Sivasubramanian, S.

2009-01-01

Full text: Recovering uranium in a cost competitive manner from sources other than the uranium ore is considered necessary from the point of view of meeting the strategic as well as the nuclear power programme need of the country. Globally, uranium is produced from ores which have more than 10 times uranium content compared to those available in India. Secondary sources of uranium are mostly defined by recycled uranium, from spent fuel of nuclear reactors, re-enriched depleted uranium tails, ex-military weapons grade uranium and stock piles for civilian use. Uranium production from secondary sources in India is largely dependent on processing of monazite, and to a smaller extent it is recovered from waste metallurgical slags generated by BARC and other private industries engaged in extracting niobium tantalum from the ores. The paper gives over view of the commercially successful processes of producing uranium from monazite and other secondary sources along with the details of setting up demonstration units for recovering uranium from wet phosphoric acid. The research and development work carried out to improve the cost economics of uranium production from monazite is also discussed as the total reported quantity of uranium associated with the monazite resources of the country is estimated at 30,000 tons of uranium metal (at the end of X Plan) compared to 75,000 ton of uranium in its primary ores

Ore leaching processing for yellow cake production and assay of their uranium content by radiometric analysis

Energy Technology Data Exchange (ETDEWEB)

Abdel-Rahman, Mohamed A.E. [Nuclear Engineering Department, Military Technical College, Kobry El-Kobbah, Cairo (Egypt); El-Mongy, Sayed A. [Nuclear and Radiological Regularity Authority (ENRRA), Nasr City, Cairo (Egypt)

2018-01-17

In this study, Ore granite samples were collected from Gattar site for leashing of yellow cake. The process involves heap leaching of uranium through four main steps; size reduction, leaching, uranium purification, and finally precipitation and filtration. The separation process has been given in details and as flow chart. Gamma spectrometry based on HpGe detector and energy dispersive X-ray (EDX) were used to assay uranium content and activity before and after separation. The uranium weight percentage value as measured by EDX were found to be 40.5 and 67.5 % before and after purification respectively. The results of the calculations based on gamma measurements show high uranium activity and the uranium activity ratios values are 0.045 ± 4.9, 0.043 ± 4.7, and 0.046 ± 2.3 %, before purification, whereas these values were found to be 0.050 ± 3.3, 0.049 ± 3.3, and 0.050 ± 2.7 %, after purification, respectively. The results are discussed in details in the paper. (copyright 2018 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim)

To Make Long Character-Marked Cuttings From Low-Grade Yellow-Poplar Lumber - Rip First

Science.gov (United States)

Philip A. Araman

1979-01-01

Long, character-marked furniture cuttings are easily obtained when low-grade (2A and 2B Common) yellow-poplar lumber is first ripped into strips and then crosscut to remove objectionable defects. Overall yields of character-marked material using this procedure were 78% from 1 Common and 2A Common and 70% from 2B Common yellow-poplar lumber. Furthermore, 82% of the 1...

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.

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…

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.

Technical improvement of uranium purification

International Nuclear Information System (INIS)

Huang Lunguang; Zhuang Haixing; Niu Yuqing; Zhou Mi

1996-01-01

The authors introduces the present process of producing nuclear-grade UO 2 in Hengyang Uranium Processing Mill of China. At the beginning of 1990's, in order to suit the needs of nuclear-grade products which are needed by the construction of nuclear power station in China, the authors studied the process of using national yellow cake as crude material to produce nuclear-grade UO 2 , which includes drying and calcining of yellow cake, HNO 3 dissolving, extracting and purifying uranium with TBP-kerosene solvent extraction, ADU precipitating, AUTC converting and crystallizing, calcining AUTC crystal, and finally nuclear-grade UO 2 products are obtained. Through these studies, the authors have grasped the technology that is needed by the nuclear-grade products. Therefore, the authors could make improvements in both process flow and process engineering

Yellow cake for the future

International Nuclear Information System (INIS)

James, H.E.; Boydell, D.W.

1976-01-01

With the demand for uranium growing at an increasingly rate as nuclear power is installed world-wide, greater extraction efficiency and new technologies for the exploitation of lower and lower grade ores have become almost mandatory. The Extraction Metallurgy Division of the Atomic Energy Board in collaboration with other organisations, has long been active in research in this area and has progressively developed improved processes for uranium extraction

Technological studies on uranium refining at nuclear materials authority, Egypt

International Nuclear Information System (INIS)

Mohammed, H.S.

1997-01-01

In 1992 nuclear materials authority (NMA) took a decision to establish yellow cake refining. Unit so as to study refining of El-Atshan yellow cake which recently produced by ion-exchange pilot plant, production sector. The research studies followed the conventional refining rout to produce nuclear grade UO 3 . This implies investigations on some common solvents to refine the cake viz. tri alkyl phosphates, tri alkyl phosphine oxides, dialkyl phosphoric acid as well as high-molecular weight long-chain tertiary amines. Moreover, non-conventional refining process has also been presented depending on the selectivity of uranyl ion to be dissolved by carbonate and to be precipitated by hydrogen peroxide. Most of the proposed processes were found feasible to refine El-Atshan yellow cake. however, the non- conventional refining process appears to be the most promising, owing to its superior performance and economy

Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies.

Science.gov (United States)

Tate, P V; Chavan, J K; Patil, P B; Kadam, S S

1990-04-01

The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents.

Effect of replacing groundnut cake with urea fermented brewer's ...

African Journals Online (AJOL)

The effect o replacing groundnut cake with urea fermented brewer's dried grains at 0 25 50, 75 and 100 % graded levels in broiler chick starter diets was investigated. Five dietary treatments were formulated to be isonitrogenous and isocaloric to provide 23 % crude protein and 2900 kcal/kg metabolizable energy.

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.

Science.gov (United States)

Aydogdu, Ayca; Sumnu, Gulum; Sahin, Serpil

2018-02-01

The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.

Evaluation of veneer yields and grades from yellow-poplar, white oak, and sweetgum from the southeast

Science.gov (United States)

Robert H. McAlister

1980-01-01

Dry volume yields and standard grades of veneer are given for yellow-poplar, sweetgum, and white oak by tree diameter and location within the stem. Results show that the typical stands of mixed southern pine and hardwood timer yield enough veneer to utilize almost 90 percent of the stand volume in the production of COM-PLY lumber and panels

Apple Coffee Cake

Science.gov (United States)

... this page: https://medlineplus.gov/recipe/applecoffeecake.html Apple Coffee Cake To use the sharing features on ... time: 50 minutes Number of Servings: 20 Tart apples and raisins make for a moist, delicious cake. ...

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...

Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.

Science.gov (United States)

de Gouvêa, Ana Al; Oliveira, Ronaldo L; Leão, André G; Assis, Dallyson Yc; Bezerra, Leilson R; Nascimento Júnior, Nilton G; Trajano, Jaqueline S; Pereira, Elzania S

2016-08-01

Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet. Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance. Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Impurities enhance caking in lactose powder

DEFF Research Database (Denmark)

Carpin, M.; Bertelsen, H.; Dalberg, A.

2017-01-01

Caking of lactose and other dry ingredients is a common problem in the dairy and food industries. The lactose production process includes different purification steps, depending on the type of lactose produced. The aim of this study was therefore to investigate how the remaining impurities (i.......e. non-lactose components) affect the caking tendency of the final powder. The results from a combination of different methods, including dynamic vapor sorption, characterization of the physicochemical composition and assessment of caking with a ring shear tester, suggested humidity caking. Larger...... amounts of impurities in the lactose powder resulted in enhanced moisture sorption and greater caking tendency. These findings emphasize the importance of controlling the washing and purification steps throughout the production process in order to limit caking in the final product...

Moisture-induced caking of beverage powders.

Science.gov (United States)

Chávez Montes, Edgar; Santamaría, Nadia Ardila; Gumy, Jean-Claude; Marchal, Philippe

2011-11-01

Beverage powders can exhibit caking during storage due to high temperature and moisture conditions, leading to consumer dissatisfaction. Caking problems can be aggravated by the presence of sensitive ingredients. The caking behaviour of cocoa beverage powders, with varying amounts of a carbohydrate sensitive ingredient, as affected by climate conditions was studied in this work. Sorption isotherms of beverage powders were determined at water activities (a(w) ) ranging from 0.1 to 0.6 in a moisture sorption analyser by gravimetry and fitted to the Brunauer-Emmett-Teller (BET) or the Guggenheim-Anderson-de Boer (GAB) equation. Glass transition temperatures (T(g) ) at several a(w) were analysed by differential scanning calorimetry and fitted to the Gordon-Taylor equation. Deduced T(g) = f(a(w) ) functions helped to identify stability or caking zones. Specific experimental methods, based on the analysis of mechanical properties of powder cakes formed under compression, were used to quantify the degree of caking. Pantry tests complemented this study to put in evidence the visual perception of powder caking with increasing a(w) . The glass transition approach was useful to predict the risks of caking but was limited to products where T(g) can be measured. On the other hand, quantification of the caking degree by analysis of mechanical properties allowed estimation of the extent of degradation for each product. This work demonstrated that increasing amounts of a carbohydrate sensitive ingredient in cocoa beverages negatively affected their storage stability. Copyright © 2011 Society of Chemical Industry.

Packing a cake into a box

KAUST Repository

Skopenkov, Mikhail

2011-01-01

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.

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.

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

PEMANFAATAN TEPUNG SINGKONG SEBAGAI SUBSTITUSI TERIGU UNTUK VARIASI CAKE

Directory of Open Access Journals (Sweden)

Risa Panti Ariani

2016-08-01

Full Text Available Abstrak Tujuan penelitian ini untuk memperoleh variasi cake dari tepung singkong dengan mensubstitusi terigu. Karena terigu merupakan produk impor olahan dari gandum, sebagai usaha mendukung peningkatan ketahanan pangan. Penelitian ini menggunakan metode penelitian eksperimental semu di laboratorium karena keterbatasan untuk mengontrol semua variabel yang relevan. Instrumen pengumpulan data menggunakan lembar observasi untuk memperoleh data uji kualitas dari panelis terlatih, sedangkan data uji selera diperoleh dari masyarakat umum untuk mengetahui keberterimaan variasi cake singkong. Analisis data penelitian dilakukan secara deskriptif kualitatif. Hasil penelitian memperoleh kualitas cake singkong pada kriteria yang sempurna pada, (a pound cake dengan substitusi 80% bahan utama, (b roll cake dengan substitusi 100% bahan utama, tetapi kualitas tekstur terendah, (c chiffon cake dengan substitusi 100% bahan utama, serta pengembangan (volume maksimal, (d bolu kukus dengan substitusi 80% bahan utama, tetapi kualitas aroma terendah, (e sponge cake dengan substitusi 80% bahan utama, tetapi semua kriteria terendah, (f brownies dengan substitusi 100% bahan utama, serta semua kriteria tertinggi, (g fruit cake menggunakan buah-buahan lokal dengan substitusi 100% bahan utama, serta semua kriteria tertinggi, dan (g rainbow cake dengan substitusi 100% bahan utama, tetapi kualitas tekstur terendah. Secara umum keberterimaan masyarakat sangat menyukai variasi cake singkong, tetapi sponge cake dan rainbow cake memperoleh keberterimaan terendah. Dengan demikian 8 jenis cake dapat menggunakan tepung singkong sebagai substitusi terigu untuk mendukung peningkatan ketahanan pangan. Kata kunci: tepung singkong, variasi cake, substitusi terigu Abstract The purpose of this study to obtain a cake variation of substituting wheat with cassava flour. Because wheat is imported products processed from wheat, in an effort to support increased food security. This study uses a

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...

From baking a cake to solving the diffusion equation

Science.gov (United States)

Olszewski, Edward A.

2006-06-01

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

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);…

The effect of olive cake types on lipase production by isolated Rhizopus sp. and process statistical optimization

Directory of Open Access Journals (Sweden)

Gholam Khayati

2013-01-01

Full Text Available The aim of this work was to study the production of extracellular lipase by solid-state fermentation with different olive cakes varieties including Mary, Shenghe and Yellow from isolated fungi using agro-industries waste such as rice straw, rice barn and wheat straw. The highest yields of enzyme were obtained in solid-state fermentation using rice straw as solid substrate in combination with 40% Mary olive cakes as inducer. The initial screening by using Plackett-Burman's design demonstrated that among the tested factors, lactose and ammonium sulfate of the medium significantly (p < 0.05 enhanced the lipase production. Further optimization of lipase production by isolated fungi in solid-state fermentation by applying response surface methodology was achieved, which revealed these as follows: 0.42 (% w/v for lactose and 0.09 (% w/v for ammonium sulfate. Also the enzyme kinetics parameters, biochemical properties, thermodynamic of thermal deactivation and deactivation rate constant of enzyme were determined.

From Baking a Cake to Solving the Schrodinger Equation

OpenAIRE

Olszewski, Edward A.

2005-01-01

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

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.

Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage.

Science.gov (United States)

Morassi, Letícia L P; Bernardi, Angélica O; Amaral, Alexandra L P M; Chaves, Rafael D; Santos, Juliana L P; Copetti, Marina V; Sant'Ana, Anderson S

2018-04-01

This study aimed to determine the prevalence and populations of fungi in cake production chain. Besides, the growth potential of twelve fungal strains in different cake formulations was evaluated. Raw materials from two different batches (n=143), chocolate cakes (n=30), orange cakes (n=20), and processing environment air samples (n=147) were analyzed. Among the raw materials, wheat flour (3.2±0.3 log CFU per g) and corn meal (3.8±0.8 log CFU per g) belonging to batch #1 showed significant higher fungal counts (pcakes were Aspergillus flavus (28.15%), Penicillium citrinum (18.45%), Penicillium paxilli (14.56%), and Aspergillus niger (6.8%), which were also detected in the raw materials and processing environment air. Only Penicillium glabrum and Penicillium citrinum showed visible mycelium (>3mm) in the free of preservative cake formulation at 19th and 44th days of storage at 25°C, respectively. Revealing the biodiversity of fungi in ingredients, air and final products, as well as challenging final products with representative fungal strains may assist to implement effective controlling measures as well as to gather data for the development of more robust cake formulations. Copyright © 2017 Elsevier Ltd. All rights reserved.

Yellow Fever Vaccine Booster Doses: Recommendations of the Advisory Committee on Immunization Practices, 2015.

Science.gov (United States)

Staples, J Erin; Bocchini, Joseph A; Rubin, Lorry; Fischer, Marc

2015-06-19

On February 26, 2015, the Advisory Committee on Immunization Practices (ACIP) voted that a single primary dose of yellow fever vaccine provides long-lasting protection and is adequate for most travelers. ACIP also approved recommendations for at-risk laboratory personnel and certain travelers to receive additional doses of yellow fever vaccine (Box). The ACIP Japanese Encephalitis and Yellow Fever Vaccines Workgroup evaluated published and unpublished data on yellow fever vaccine immunogenicity and safety. The evidence for benefits and risks associated with yellow fever vaccine booster doses was evaluated using the Grading of Recommendations, Assessment, Development, and Evaluation (GRADE) framework. This report summarizes the evidence considered by ACIP and provides the updated recommendations for yellow fever vaccine booster doses.

7 CFR 28.442 - Middling Yellow Stained Color.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Middling Yellow Stained Color. 28.442 Section 28.442... Stained Color. Middling Yellow Stained Color is American Upland cotton which in color is deeper than Middling Tinged Color. [57 FR 34498, Aug. 5, 1992] below color grade cotton ...

Effect of Pre-gelatinized Wheat Starch on Physical and Rheological Properties of Shortened Cake Batter and Cake Texture

Directory of Open Access Journals (Sweden)

F. Ebrahimi

2016-10-01

Full Text Available The focus of this study was the effect of 1.5%, 3% and 4.5% pre-gelatinized wheat starch (based on the total weight of cake batter on improving the qualitative properties of shortened cake batter. Specific volume and viscosity of the shortened cake batter were measured for controls, 1.5%, 3% and 4.5% gelatinized starch; some important properties such as texture and sensory evaluation were examined. By increasing pre-gelatinized wheat starch used in the batter, a significant difference was observed in the rheological properties of the batter. Cake batter properties were found improved compared to the control samples. The sample with 3% pre-gelatinized starch had a lower viscosity than other treatments. The treatment with 4.5% pre-gelatinized starch had the lowest specific volume compared to other treatments. The overall results showed that the shortened cake with 3% pre-gelatinized starch was the best treatment in terms of texture and sensory evaluation factors.

Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky during ripening

Directory of Open Access Journals (Sweden)

Daniela Strnadová

2012-01-01

Full Text Available Olomouc cake of cheese (Olomoucké tvarůžky is smear-ripened cheese, which is produced from sour industrial curd. Brevibacterium linens, which are added during the production process, are reproducing and make gold-yellow smear cover. The aim of this work was to assess the chemical analysis of the quality of Olomouc cake of cheese. Changes in chemical composition were evaluated during different stages of production and at the same time it was detected whether changes in chemical composition during the manufacturing process are same in spring as well as in summer, without statistically significant differences. Dry matter of Olomouc cake of cheese was ranged from 35 % to 39 %. The increase of dry matter during production is evident, but these changes were in the most cases not statistically signifiant (P > 0.05. The value of titratable acidity of the cheese considerably changes during the manufacturing process, it has a decreasing tendency. Titratable acidity of cheese after shaping was 106.64 (136.12 SH and at the end of life it was 49.91 (65.06 SH. These changes were very highly statistically significant (P 0.05 in cheese from summer period. Content of salt is increased from 5.30 % to 5.98 %, respectively 6.10 %. In spring period the oposite changes in most cases occured (P 0.05.

Let them eat cake!

OpenAIRE

Samson, Audrey; Gallardo, Francisco; FRAUD, -

2017-01-01

Let them eat cake!' is a food-led event serving an edible imaginary of a Facebook profile. In early 2012, Facebook conducted massive scale emotional contagion by manipulating the emotional expressions in the News Feeds of 689,003 users. This exemplifies how the governability and the biopolitics of everyday life flow through the many layers of shared images, liked videos, protocols, and hyperlinks, all orchestrated by the Facebook News Feed algorithm. 'Let them eat cake!' proposes a gustatory ...

Effect of wheat flour characteristics on sponge cake quality.

Science.gov (United States)

Moiraghi, Malena; de la Hera, Esther; Pérez, Gabriela T; Gómez, Manuel

2013-02-01

To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake-making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. Copyright © 2012 Society of Chemical Industry.

Cascade reservoir flood control operation based on risk grading and warning in the Upper Yellow River

Science.gov (United States)

Xuejiao, M.; Chang, J.; Wang, Y.

2017-12-01

Flood risk reduction with non-engineering measures has become the main idea for flood management. It is more effective for flood risk management to take various non-engineering measures. In this paper, a flood control operation model for cascade reservoirs in the Upper Yellow River was proposed to lower the flood risk of the water system with multi-reservoir by combining the reservoir flood control operation (RFCO) and flood early warning together. Specifically, a discharge control chart was employed to build the joint RFCO simulation model for cascade reservoirs in the Upper Yellow River. And entropy-weighted fuzzy comprehensive evaluation method was adopted to establish a multi-factorial risk assessment model for flood warning grade. Furthermore, after determining the implementing mode of countermeasures with future inflow, an intelligent optimization algorithm was used to solve the optimization model for applicable water release scheme. In addition, another model without any countermeasure was set to be a comparative experiment. The results show that the model developed in this paper can further decrease the flood risk of water system with cascade reservoirs. It provides a new approach to flood risk management by coupling flood control operation and flood early warning of cascade reservoirs.

Production of staphylococcal enterotoxin A in cream-filled cake.

Science.gov (United States)

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

1995-07-01

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

Jatropha press cake as organic fertilizer in lettuce cultivation

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José R. Mantovani

Full Text Available ABSTRACT In biodiesel production, vegetable press cake is obtained as waste, and a suitable destination for jatropha press cake would be the use in agriculture as organic fertilizer. This study aimed to evaluate the effect of jatropha press cake on soil fertility attributes and on lettuce production and accumulation of nutrients in the shoots. The experiment was conducted in pots in a greenhouse, in a randomized block design with eight treatments and five replicates. The treatments consisted of doses of jatropha press cake equivalent to 0, 0.5, 1.0, 2.0, 4.0, 8.0, 16.0 and 32.0 t ha-1. Portions of 5.5 dm3 of soil received limestone, phosphate fertilizer and the doses of jatropha press cake, and remained incubated for 30 days. After incubation, soil samples were collected, each pot received one lettuce seedling and the experiment was carried out for 45 days. The organic fertilization with jatropha press cake increased the contents of nutrients in the soil, especially K+, but caused increment in soil acidity and electrical conductivity. The use of jatropha press cake as organic fertilizer decreased lettuce production and accumulation of nutrients in the shoots.

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...

Preparation of food supplements from oilseed cakes.

Science.gov (United States)

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

2015-05-01

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

Optimization of suspensions filtration with compressible cake

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Janacova Dagmar

2016-01-01

Full Text Available In this paper there is described filtering process for separating reaction mixture after enzymatic hydrolysis to process the chromium tanning waste. Filtration of this mixture is very complicated because it is case of mixture filtration with compressible cake. Successful process strongly depends on mathematical describing of filtration, calculating optimal values of pressure difference, specific resistant of filtration cake and temperature maintenance which is connected with viscosity change. The mathematic model of filtration with compressible cake we verified in laboratory conditions on special filtration device developed on our department.

Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment.

Science.gov (United States)

Marston, Kathryn; Khouryieh, Hanna; Aramouni, Fadi

2015-12-01

Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for 15, 30, and 45 min. The pH of ozone-treated flour decreased as exposure time increased. The L* (lightness) values of sorghum flour significantly increased (p cake volume significantly increased as ozonation time increased. Additionally, longer ozonation exposure times increased cells per slice area, lightness, and slice brightness values in gluten-free cakes while reducing crumb firmness. Despite improving lightness and slice brightness values, ozonation did not significantly increase the specific volume of gluten-free batter-based bread. While ozonation improved the volume and texture in cakes, it did not have the same positive effects on gluten-free bread. Bread made from ozonated sorghum flour had an open ragged structure with equivalent volume to the control flour. In both applications, the increased brightness and lightness values due to ozone exposure is recommended to increase the acceptability of sorghum products. © The Author(s) 2014.

Effects of irradiation on hygiene quality of moon cake

International Nuclear Information System (INIS)

Zhang Fengjiao; Chen Bin; Guo Yaping; Gao Meixu; Li Haipeng; Sun Baozhong

2007-01-01

To explore the influence of controllable conditions with different doses of irradiation and store time on the safe and the quality of Moon Cake, the indexes including peroxide value, acid value, mould, coli group coliform group, total numbers of colony and taste of Moon Cake were concerned about. The results show that the peroxide value were increased and acid value were decreased gradually with the increased value of 60 Co γ-irradiation. Meanwhile, the microorganism growth in the moon cake were controlled. It is concluded that the taste of Moon Cake was not changed and the shelf life of ones were prolonged by 3 months when doses of irradiation was 8 kGy, in addition, Tea-polyphenols could prevent the lipid in Moon Cake from lipid oxidation effectively. (authors)

Application of thermal analysis in quality assurance of nuclear materials

International Nuclear Information System (INIS)

Raje, N.; Ghonge, D.K.; Reddy, A.V.R.

2010-01-01

Uranium finds its application as nuclear fuel and has stringent specifications regarding the presence of certain impurities. Magnesium diuranate (yellow cake) is the intermediate product in the hydrometallurgy of uranium. It is prepared by leaching of uranium ore using dilute sulphuric acid and subsequent ion-exchange separation of trace impurities from the leach solution followed by magnesium diuranate precipitation using magnesia. Determination of U, Mg, Na, K, Fe, Mn, Si, Al, Cd, Cr, Cu,Co, V, Mo, B, Cd, REEs, Th, chloride, sulphate and phosphate is required in yellow cake to examine whether their levels are in permissible limits. Currently, due to the processing of low-grade ores, higher levels of impurities are being encountered in the leach solution that affect the properties of magnesium diuranate (MDU). In order to meet the fuel specifications, quality assurance of MDU is essential

Biodegradation of shea nut cake by indigenous soil bacteria ...

African Journals Online (AJOL)

Yeast extracts enhanced growth. Pseudomanas strain G9 degraded 71.25% shea nut cake, while Pseudomonas strain G38 degraded 50.35% shea nut cake within 48 h. Pseudomonas G9 can be used to degrade shea nut cake. G9 and G38 are different species of Pseudomonas and molecular typing such as PCR can be ...

Potentials of biodegraded cashew pomace for cake baking.

Science.gov (United States)

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

1992-04-01

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

[Design and application of a cake-shaping apparatus for drug-separated moxibustion].

Science.gov (United States)

Zhu, Ai-Jun; Lu, Xiao-Dong

2008-08-01

Acupuncturist makes herbal cakes with traditional manual way, with such disadvantages as slow in making, varying in thickness and size of the cake. When the patients are treated with medical cake-separated moxibustion, they will be unevenly affected by the heat and the patient easily suffers from burning. These hinder clinically wide application of cake-separated moxibustion. With practice of many years, the authors design and make a kind of manual cake-shaping apparatus which can rapidly and conveniently make uniform medical cake, with simple technique, ingenious structure and normal material.

Microbial protein and blood parameters of goats fed with licury cake

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Máikal Souza Borja

2014-02-01

Full Text Available The objective of this study was to determine the ideal level of licury cake in the diet of Boer goats through microbial synthesis estimated based on the presence of purine derivatives in the urine and on blood urea and glucose parameters. Twenty uncastrated one-year-old ¾ Boer goats with an average body weight of 18 kg were distributed in a completely randomized design. Each animal was confined to a one m2 suspended stall with access to water ad libitum. The diets were formulated in accordance with the NRC (2007, and the ingredients were: 50% Tifton-85 (Cynodon sp hay, corn meal, soybean meal, premixed vitamin and mineral supplement, and licury cake. The treatments were: 1 0% of the goat’s total diet composed of licury cake (DM basis, 2 15% of the total diet composed of licury cake, 3 30% of the diet composed of licury cake, and 4 45% of the diet composed of licury cake. The experiment lasted for 17 days. The first 10 days were used to adapt the animals to the diets and facilities. The inclusion of the licury cake in the goat’s diets reduced the levels of blood nitrogen and glucose. Urinary excretion decreased linearly with the inclusion of licury cake in the diet. The inclusion of licury cake in the goat’s diets also caused a linear reduction in the excretion of allantoin, xanthine and hypoxanthine and total purine derivative (PD in urine samples. Based on the microbial protein production and blood parameters of goats fed with licury cake, up to 15% of the goat diet may be composed of licury cake.

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.

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. Copyright © 2013 Elsevier Ltd. All rights reserved.

PEMBUATAN PEPTON DARI BUNGKIL KEDELAI DAN KHAMIR DENGAN ENZIM PAPAIN UNTUK MEDIA PERTUMBUHAN BAKTERI [Peptone Production From Soybean Press Cake and Yeast By Papain Enzyme For The Bacterial Growth Media

Directory of Open Access Journals (Sweden)

Fachraniah1

2002-12-01

Full Text Available Peptone can be produced from soybean press cake and yeast by enzymatic hydrolysis with papain. The activity of papain used in this experiment against casein is indicated by Vm (2000 unit and Km (0.8%. The process condition for soybean press cake was : [S] = 3.72%, [E] = 0.4%, 60 0C, pH 6.2-6.3, 5 hours, while for yeast was [S] = 4.76%, [E] = 0.2%, 60 0C, pH 5.8-5.9, 5 hours. The yield of the hydrolysis process of soybean press cake peptone was 12.1%, while that of yeast was 18.9%. The peptone obtained was brownish yellow in color with moisture content of 3 and 5%, ash content 6 and 7 %, total protein 9 and 11%, solubility 98%, amino nitrogen 1.9 and 2.82, and AN/TN ratio = 26.47 and 27.62%, respectively. The chromatographic pattern of the peptone using gel filtration column of Superdex-75 appeared to be the same as that of the commercial soy pepton. Growth test with E. coli, S. aureus, and B. subtilis showed that soybean press cake and yeast peptone could be used as component in media for microbial growth.

EFISIENSI PENGGUNAAN TELUR DALAM PEMBUATAN SPONGE CAKE

Directory of Open Access Journals (Sweden)

Ida Ayu Putu Hemy Ekayani

2011-07-01

Full Text Available Penelitian ini bertujuan untuk membuat kue berpori (spong cake dengan kualitas baik  dengan menggunakan jumlah telur minimal yang dibantu dengan penggunaan baking powder secara optimal untuk menurunkan biaya produksi yang disebabkan oleh mahalnya harga telur. Penelitian ini merupakan penelitian laboratorium (eksperimen. Analisis data dilakukan secara deskriptif. Hasil penelitian menunjukkan bahwa kualitas sponge cake terbaik dihasilkan dari dua variasi rancangan variasi kadar baking powder dan telur yakni resep pertama dengan formulasi tepung terigu 100 gram, baking powder 6 gram, telur 100 gram, lemak 75 gram, dan tanpa penambahaan air; dan resep ke dua dengan formulasi tepung terigu 100 gram, baking powder 2 gram, telur 80 gram, lemak 75 gram, dan air 16 gram. Jumlah telur yang digunakaan dalam kedua resep tersebut cukup jauh berkurang dari resep umum yang menggunakan 180 gram telur untuk 100 gram tepung terigu. Temuan penelitian ini akan berimplikasi pada sponge cake dengan harga yang lebih murah, tetapi dengan kualitas yang tetap relatif baik dapat dihadirkan ke pasar.   Kata-kata kunci: spong cake,  kualitas, baking powder, biaya produksi

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.

Feasibility analysis of heat pump dryer to dry hawthorn cake

International Nuclear Information System (INIS)

Wang, D.C.; Zhang, G.; Han, Y.P.; Zhang, J.P.; Tian, X.L.

2011-01-01

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

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.

Evaluasi Mutu Bunga Potong Krisan Yellow Fiji Menggunakan Pengolahan Citra

Directory of Open Access Journals (Sweden)

Usman Ahmad

2006-12-01

Full Text Available The domestic and export market of chrysanthemum cut-flower require a prime and consistent cuality. Meanwhile, manual grading system based on human vision resulting in quality inconsistentcy. The objective of this study was to develop computer program for quality evaluation of Yellow Fiji chysanthemum cut-flower using image processing. The cut-flowers were classified into different quality standards (AA,A.B.C based on the steam length and straightness, and flower diameter. Then results indicated a strong relationship between quality parameters extracted from the image and those obtained from direct meaurement for grade AA,A,B and C with R2=0.98, R2=0.97, R2=0.97, and R2=0.98 respectively for length of stem. Also with R2=0.90, R2=0.87, R2=88, and R2=88 respectively for diamter of flower. The validation of the computer program for the quality evaluation of Yellow Fiji chrysanthemum cut-flower performed a hight a ccuracy of 100% for AA grade, 90% for A grade, 85% for B grade, and 100% for C grade.

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

OpenAIRE

Ramachandran,Sumitra; Patel,Anil K.; Nampoothiri,Kesavan Madhavan; Chandran,Sandhya; Szakacs,George; Soccol,Carlos Ricardo; Pandey,Ashok

2004-01-01

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 indivi...

Investigation of the structure of filter cakes from bore flushing

Energy Technology Data Exchange (ETDEWEB)

Hartmann, A; Oezerler, M; Marx, C; Hartmann, A; Oezerler, M; Marx, C; Poege, S; Young, F

1985-01-01

After a description of the tasks and functions of the filter cake in bores, the requirements for filter cakes are explained. The aim of the investigation is finding a correlation between the filter cake structures and the prehistory of flushing. The technique of preparing the samples and previous results from investigations with electron microscopes are introduced and discussed.

Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat.

Science.gov (United States)

The purpose of this research was to study the functional differences between straight grade (75% extraction rate) and patent (60% extraction rate) flour blends from 28 genetically pure soft white and club wheat grain lots, as evidenced by variation in sugar snap cookie and Japanese sponge cake quali...

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.

Preparation Of Pure Vanadium Pentoxide From Red Cake

International Nuclear Information System (INIS)

ZAREH, M.M.; EL-HAZEK, M.N; BU ZAID, A.H.M; MOHAMED, H.S.

2010-01-01

The red cake, extracted from petroleum ash by acid leaching, contains some impurities such as iron, nickel, zinc, Cr and Cu. For purification the red cake, vanadium in the red cake was taken into solution by treating the red cake with soda ash solution at 90 o C, S /L 1/10 and leaching time of 6 h. The obtained leaching efficiency of vanadium reached 99 %. The solution was clarified by filtration and slurred with solid ammonium sulphate (50g/l) and ammonium chloride (50 g/l). The pH of the slurry was kept at 8-9 by adding ammonium hydroxide. Ammonium metavanadate was crystallized from the slurry at room temperature and during the crystallization step, the slurry was kept under mild agitation. The reaction between the sodium vanadate and ammonium sulphate led to the formation of ammonium metavanadate (AMV) 98.35 % (atomic adsorption techniques). The AMV crystals were separated from the residual liquor by filtration, washed with 5% ammonium chloride solution then dried at 100 o C. Over 98.35 % of the vanadium contained in the red cake was recovered by this way as AMV. Thermal decomposition of AMV at 350 o C 1 h yielded 99.32 % pure vanadium pentoxide.

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

Science.gov (United States)

Lee, Jun Ho

2015-09-01

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (PBaking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat.

Science.gov (United States)

Ramseyer, Daniel D; Bettge, Arthur D; Morris, Craig F

2011-01-01

The purpose of this research was to study the functional differences between straight grade (75% extraction rate) and patent (60% extraction rate) flour blends from 28 genetically pure soft white and club wheat grain lots, as evidenced by variation in sugar snap cookie and Japanese sponge cake quality. Functional differences were examined relative to arabinoxylan content, protein content, and oxidative cross-linking potential of flour slurries. Oxidative cross-linking measurements were obtained on flour slurries with a low shear Bostwick consistometer and considered endogenous oxidative cross-linking potential (water alone) or enhanced oxidative cross-linking potential (with added hydrogen peroxide-peroxidase). A 2-way ANOVA indicated that flour blend was the greater source of variation compared to grain lot for all response variables except water-extractable arabinoxylan content. Patent flours produced larger sugar snap cookies and Japanese sponge cakes, and contained significantly less total and water-unextractable arabinoxylans, protein, and ash than did straight grade flours. Patent flours produced more viscous slurries for endogenous and enhanced cross-linking measurements compared to the straight grade flours. The functional differences between patent and straight grade flours appear to be related to the particular mill streams that were utilized in the formulation of the 2 flour blends and compositional differences among those streams. Journal of Food Science © 2011 Institute of Food Technologists® No claim to original US government works.

EFISIENSI PENGGUNAAN TELUR DALAM PEMBUATAN SPONGE CAKE

OpenAIRE

Ida Ayu Putu Hemy Ekayani

2011-01-01

Penelitian ini bertujuan untuk membuat kue berpori (spong cake) dengan kualitas baik  dengan menggunakan jumlah telur minimal yang dibantu dengan penggunaan baking powder secara optimal untuk menurunkan biaya produksi yang disebabkan oleh mahalnya harga telur. Penelitian ini merupakan penelitian laboratorium (eksperimen). Analisis data dilakukan secara deskriptif. Hasil penelitian menunjukkan bahwa kualitas sponge cake terbaik dihasilkan dari dua variasi rancangan variasi kadar baking powder ...

Effect of transglutaminase on some properties of cake enriched with various protein sources.

Science.gov (United States)

Alp, H; Bilgiçli, N

2008-06-01

The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb.

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.

First results of the CAKE experiment

International Nuclear Information System (INIS)

Chiarusi, T.; Bottazzi, E.; 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[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

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.

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…

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. © 2016 Institute of Food Technologists®.

Effect of Palm Kernel Cake Replacement and Enzyme ...

African Journals Online (AJOL)

A feeding trial which lasted for twelve weeks was conducted to study the performance of finisher pigs fed five different levels of palm kernel cake replacement for maize (0%, 40%, 40%, 60%, 60%) in a maize-palm kernel cake based ration with or without enzyme supplementation. It was a completely randomized design ...

Wafer Cakes of Improved Amino Acid Structure

Directory of Open Access Journals (Sweden)

Roksolana Boidunyk

2017-11-01

Full Text Available The article presents the results of the study of the amino acid composition of newly developed wafer cakes with adipose fillings combined with natural additives. The appropriateness of the using non-traditional raw materials (powder of willow herb, poppy oilcake, carob, as well as skimmed milk powder in order to increase the biological value of wafer cakes and improve their amino acid composition is proven.

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. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

Effect of coal soluble constituents on caking property of coal

Energy Technology Data Exchange (ETDEWEB)

Hengfu Shui; Mingdong Zheng; Zhicai Wang; Xunming Li [Anhui University of Technology, Maanshan (China). School of Chemistry and Chemical Engineering, Key Laboratory of Anhui Educational Department

2007-07-15

Three cokemaking bituminous coals were extracted by the CS{sub 2}/NMP mixed solvents with different content of NMP, and the effect of the amount and the component of coal soluble constituents on the caking property of the extracted residues of coals were investigated in this study. The CS{sub 2}/NMP mixed solvent (1:1 by volume) was found to give the maximal extraction yields for the three coals, and the fat coal gave the highest extraction yield of 78.6% (daf) corresponding to its highest caking index of 101. It was found that for coking coal, when the extraction yield got to the maximum of 25.3% in the 1:1 by volume of CS{sub 2}/NMP mixed solvent, the residue extracted still had caking property with the caking index of 19. This means parts of the caking constituents of coal are un-extractible because of covalent bonding or strong associative cross-links. The soluble components extracted by the CS{sub 2}/NMP mixed solvent and their effects on the caking indexes of the residues at a similar extraction yield quite differed depending on the NMP content in the mixed solvent. The coal solubles extracted by the CS{sub 2}/NMP mixed solvent with NMP less than 50% contained less light constituents with less of oxygen groups. This may lead to the decrease in the caking indexes for the residues obtained at the similar extraction yields compared to those of the CS{sub 2}/NMP mixed solvent with NMP more than 50%. 11 refs., 5 figs., 3 tabs.

Sustainable Agriculture: enhancing the 'neem cake'

International Nuclear Information System (INIS)

Mariani, Susanna

2015-01-01

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

Sustainable Agriculture: enhancement of the 'neem cake'

International Nuclear Information System (INIS)

Susanna, Mariani

2015-01-01

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

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

OpenAIRE

Chesterton, AKS; Wilson, David Ian; Sadd, PI; Moggridge, Geoffrey Dillwyn

2014-01-01

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 AACC shape measures were optimal after 15 min treatment at 130 °C, though their values varied between harvests. Separate oscillatory rheometry tests of cake ba...

Dynamic optimization of a dead-end filtration trajectory: non-ideal cake filtration

NARCIS (Netherlands)

Blankert, B.; Kattenbelt, C.; Betlem, Bernardus H.L.; Roffel, B.

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

Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake

OpenAIRE

Waraporn Apiwatanapiwat; Pilanee Vaithanomsat; Phanu Somkliang; Taweesiri Malapant

2009-01-01

This was the first document revealing the investigation of protein hydrolysate production optimization from J. curcas cake. Proximate analysis of raw material showed 18.98% protein, 5.31% ash, 8.52% moisture and 12.18% lipid. The appropriate protein hydrolysate production process began with grinding the J. curcas cake into small pieces. Then it was suspended in 2.5% sodium hydroxide solution with ratio between solution/ J. curcas cake at 80:1 (v/w). The hydrolysis reactio...

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. © 2015 Institute of Food Technologists®

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 PHB or CC. The tensile strength values of binary mixtures of LDPE lie in the range from 8.9 to 10 MPa. As some commercial grades of LDPE have mechanical strength in this range, it may be inferred that the addition of a certain amount of PHB or CC to LDPE may be considered as a possibility for obtaining LDPE based materials with increased susceptibility to biodegradation. The cubic model in pseudo components was selected for describe the flexural strength of the samples because it was the most adequate from a statistical point of view. However, the linear model in pseudo components was the most efficient to describe the flexural modulus

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...

Numerical modelling of powder caking at REV scale by using DEM

Science.gov (United States)

Guessasma, Mohamed; Silva Tavares, Homayra; Afrassiabian, Zahra; Saleh, Khashayar

2017-06-01

This work deals with numerical simulation of powder caking process caused by capillary condensation phenomenon. Caking consists in unwanted agglomeration of powder particles. This process is often irreversible and not easy to predict. To reproduce mechanism involved by caking phenomenon we have used the Discrete Elements Method (DEM). In the present work, we mainly focus on the role of capillary condensation and subsequent liquid bridge formation within a granular medium exposed to fluctuations of ambient relative humidity. Such bridges cause an attractive force between particles, leading to the formation of a cake with intrinsic physicochemical and mechanical properties. By considering a Representative Elementary Volume (REV), the DEM is then performed by means of a MULTICOR-3D software tacking into account the properties of the cake (degree of saturation) in order to establish relationships between the microscopic parameters and the macroscopic behaviour (tensile strength).

Numerical modelling of powder caking at REV scale by using DEM

Directory of Open Access Journals (Sweden)

Guessasma Mohamed

2017-01-01

Full Text Available This work deals with numerical simulation of powder caking process caused by capillary condensation phenomenon. Caking consists in unwanted agglomeration of powder particles. This process is often irreversible and not easy to predict. To reproduce mechanism involved by caking phenomenon we have used the Discrete Elements Method (DEM. In the present work, we mainly focus on the role of capillary condensation and subsequent liquid bridge formation within a granular medium exposed to fluctuations of ambient relative humidity. Such bridges cause an attractive force between particles, leading to the formation of a cake with intrinsic physicochemical and mechanical properties. By considering a Representative Elementary Volume (REV, the DEM is then performed by means of a MULTICOR-3D software tacking into account the properties of the cake (degree of saturation in order to establish relationships between the microscopic parameters and the macroscopic behaviour (tensile strength.

[Effects of herb cake-separated moxibustion on spleen in immunosuppressive rabbits:a morphology study].

Science.gov (United States)

Tian, Yuefeng; Wu, Aihua; Wang, Jun; Shan, Zengtian

2016-10-12

To observe the influence of different methods of moxibustion on spleen morphology in cyclophosphamide-induced immunosuppressive rabbits. A total of 50 rabbits were randomly assigned into a blank group, a model group, a herbal cake-separated moxibustion group, a moxibustion group and a sham cake-separated moxibustion group, 10 rabbits in each group. Except the blank group, the rabbits in each group were treated with intraperitoneal injection of cyclophosphamide (60 mg/kg), once a day, for 7 consecutive days to establish immunosuppressive model. After the model establishment, the rabbits in the herbal cake-separated moxibustion group were treated with herbal cake-separated moxibustion at "Shenque" (CV 8), "Guanyuan" (CV 4), "Zusanli" (ST 36), "Pishu" (BL 20) and "Shenshu" (BL 23); the moxa cone was placed on the herbal cake which was made of Liuwei Dihuang decoction, three cones for each acupoint. The rabbits in the moxibustion group were treated with moxa stick moxibustion which contained equal moxa of three moxa cones. The rabbits in the sham cake-separated moxibustion group were treated with cake which was made of flour. The acupoint selection in the above three groups was identical, and the intervention was given once every other day for totally 10 times. The rabbits in the blank group and model group were immobilized for identical time without any intervention. After treatment, the rabbits were sacrificed to collect the spleen. With routine HE staining, the morphology changes of spleen were observed under microscope. In addition, the white pulp, splenic corpuscle and the counts of lymphatic cells of lymphatic sheath around the arteries were observed. Compared with the blank group, the average size of white pulp and the radius of splenic corpuscle were reduced (both P 0.05). Compared with the model group, the averagesize of white pulp and the radius of splenic corpuscle were significantly increased in the herbal cake-separated moxibustion group and moxibustion

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)

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

Science.gov (United States)

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

2015-03-01

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

Thermal Inactivation of Salmonella Enteritidis Inoculated to Cake and Chicken

Directory of Open Access Journals (Sweden)

Ceyda Dadalı

2018-04-01

Full Text Available In this study, thermal inactivation of Salmonella Enteritidis inoculated to the cake dough and a whole raw chicken was investigated. The cake dough was inoculated with 6.15 log-cfu/g S. Enteritidis then, thermal treatment was applied at 160°C top-bottom fan cooking mode. The initial count of S. Enteritidis showed reductions 1.49 log-cfu/g, 2.06 log-cfu/g and 4.29 log-cfu/g in the samples from the cold point location from the geometric center of the cake at 5, 7 and 10 minutes of thermal treatment, respectively. Although S. Enteritidis is not detected at the end of 15 minutes of heat treatment, the center of the cake temperature has reached 85.69°C and the cake sample is uncooked and its sensory properties are not acceptable. The cake that is safe and favorable with the sensory properties to the consumers was obtained by heat treatment for 30 minutes. After the cold point of a whole raw chicken was inoculated with 7.29 log-cfu/g S. Enteritidis, thermal treatment was applied at 220°C top-bottom fan cooking mode. The temperature at the cold point of 35 and 45 minutes heat-treated chickens reached 59.33 and 74.08°C, respectively, and 1.93 log-cfu/g and 5.33 log-cfu /g S. Enteritidis reduction caused in the samples respectively. S. Enteritidis cells were not detected in the whole chicken heat treated at 220°C for 60 minutes. The cakes, heat treated at 160°C top-bottom fan cooking mode for 30 minutes, were stored at two different storage temperatures as 4°C and 25°C for 72 hours. The whole chicken, heat treated at 220°C top-bottom fan cooking mode for 60 minutes, was stored at 4°C for 72 hours. S. Enteritidis cells were not detected in the cake and the whole chicken samples after the storage period.

Synthetic salt cake standards for analytical laboratory quality control

International Nuclear Information System (INIS)

Schilling, A.E.; Miller, A.G.

1980-01-01

The validation of analytical results in the characterization of Hanford Nuclear Defense Waste requires the preparation of synthetic waste for standard reference materials. Two independent synthetic salt cake standards have been prepared to monitor laboratory quality control for the chemical characterization of high-level salt cake and sludge waste in support of Rockwell Hanford Operations' High-Level Waste Management Program. Each synthetic salt cake standard contains 15 characterized chemical species and was subjected to an extensive verification/characterization program in two phases. Phase I consisted of an initial verification of each analyte in salt cake form in order to determine the current analytical capability for chemical analysis. Phase II consisted of a final characterization of those chemical species in solution form where conflicting verification data were observed. The 95 percent confidence interval on the mean for the following analytes within each standard is provided: sodium, nitrate, nitrite, phosphate, carbonate, sulfate, hydroxide, chromate, chloride, fluoride, aluminum, plutonium-239/240, strontium-90, cesium-137, and water

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.

Application of Combined Cake Filtration-Complete Blocking Model to Ultrafiltration of Skim Milk

Directory of Open Access Journals (Sweden)

Mansoor Kazemimoghadam

2017-10-01

Full Text Available Membrane ultrafiltration (UF is widely used in dairy industries like milk concentration and dehydration processes. The limiting factor of UF systems is fouling which is defined as the precipitation of solutes in the form of a cake layer on the surface of the membrane. In this study, the combined cake filtration-complete blocking model was compared to cake filtration mechanism for flux data through ultrafiltration of skim milk at constant flow rate. The resistance data also was modeled using cake filtration model and standard blocking model. The effect of different trans-membrane pressures and temperatures on flux decline was then investigated. Based on the results obtained here, the combined complete blocking-cake formation model was in excellent agreement with experimental data. The cake filtration model also provided good data fits and can be applied to solutions whose solutes tend to accumulate on the surface of the membrane in the form of a cake layer. With increasing pressure, the differences between the model and experimental data increased.

Nutrition quality of extraction mannan residue from palm kernel cake on brolier chicken

Science.gov (United States)

Tafsin, M.; Hanafi, N. D.; Kejora, E.; Yusraini, E.

2018-02-01

This study aims to find out the nutrient residue of palm kernel cake from mannan extraction on broiler chicken by evaluating physical quality (specific gravity, bulk density and compacted bulk density), chemical quality (proximate analysis and Van Soest Test) and biological test (metabolizable energy). Treatment composed of T0 : palm kernel cake extracted aquadest (control), T1 : palm kernel cake extracted acetic acid (CH3COOH) 1%, T2 : palm kernel cake extracted aquadest + mannanase enzyme 100 u/l and T3 : palm kernel cake extracted acetic acid (CH3COOH) 1% + enzyme mannanase 100 u/l. The results showed that mannan extraction had significant effect (P<0.05) in improving the quality of physical and numerically increase the value of crude protein and decrease the value of NDF (Neutral Detergent Fiber). Treatments had highly significant influence (P<0.01) on the metabolizable energy value of palm kernel cake residue in broiler chickens. It can be concluded that extraction with aquadest + enzyme mannanase 100 u/l yields the best nutrient quality of palm kernel cake residue for broiler chicken.

Exothermic potential of sodium nitrate salt cake

International Nuclear Information System (INIS)

Beitel, G.A.

1977-06-01

High-Level radioactive liquid waste is being reduced to a liquid slurry by an evaporation and crystallization process and stored in the existing single-shell tanks. Continuous pumping of the waste storage tank will reduce the present 30 to 50% moisture to the minimum possible. The reduced waste is a relatively immobile salt cake consisting predominantly of sodium nitrate (NaNO 3 ) with lesser amounts of sodium nitrite (NaNO 2 ), sodium metaaluminate (NaAlO 2 ), and sodium hydroxide (NaOH). Trace amounts of fission products, transuranics, and a broad spectrum of organic materials in small but unknown amounts are also present. A program was initiated in 1973 to determine whether or not conditions exist which could lead to an exothermic reaction in the salt cake. Results of the latest series of tests conducted to determine the effects of mass and pressure are summarized. Hanford salt cake, as stored, cannot support combustion, and does not ignite when covered with a burning volatile hydrocarbon

Effects of de-oiled palm kernel cake based fertilizers on sole maize ...

African Journals Online (AJOL)

A study was conducted to determine the effect of de-oiled palm kernel cake based fertilizer formulations on the yield of sole maize and cassava crops. Two de-oiled palm kernel cake based fertilizer formulations A and B were compounded from different proportions of de-oiled palm kernel cake, urea, muriate of potash and ...

Mycoflora and mycotoxin production in oilseed cakes during farm storage.

Science.gov (United States)

Lanier, Caroline; Heutte, Natacha; Richard, Estelle; Bouchart, Valerie; Lebailly, Pierre; Garon, David

2009-02-25

Agricultural activities involve the use of oilseed cakes as a source of proteins for livestock. Because the storage of oilseed cakes could induce the development of molds and the production of mycotoxins, a survey was conducted during the 5 months of farm storage. Mycoflora was studied by microscopic examinations, and the presence of Aspergillus fumigatus was confirmed by polymerase chain reaction. A multimycotoxin method was developed to quantify seven mycotoxins (aflatoxin B(1), alternariol, fumonisin B(1), gliotoxin, ochratoxin A, T-2 toxin, and zearalenone) in oilseed cakes by high-performance liquid chromatography coupled to mass spectrometry. Among 34 fungal species identified, A. fumigatus and Aspergillus repens were observed during 5 and 4 months, respectively. Gliotoxin, an immunosuppressive mycotoxin, was quantified in oilseed cakes up to 45 microg/kg, which was associated with the presence of toxigenic isolates of A. fumigatus.

The effect of different emulsifiers on the eggless cake properties containing WPC.

Science.gov (United States)

Khalilian Movahhed, Mohammad; Mohebbi, Mohebbat; Koocheki, Arash; Milani, Elnaz

2016-11-01

The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin were used to bake eggless cakes, containing 8% (w/w) WPC. The response surface analysis was applied to study the effect of emulsifiers on the eggless cake properties. The emulsifiers, individually and interactively, improved the properties of the eggless cakes significantly. The PGE and DMG decreased the batter density, however lecithin increased it. All emulsifiers increased the porosity and volume of the eggless cakes, but decreased the hardness and gumminess of crumb and improved the sensory acceptance. The indices used for optimization of formulation were water activity, moisture content, hardness, gumminess, volume, porosity and total acceptance. The optimum quality of the eggless cake can be achieved from a combination of 0.5 PGE, 0.25 DMG and 0.5% lecithin. The experimental and predicted responses of the optimized eggless cake had a good resemblance.

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.

Respiratory symptoms and sensitization in bread and cake bakers.

Science.gov (United States)

Smith, T A; Smith, P W

1998-07-01

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

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...

Quality Properties of Cakes Containing Gamma-Irradiated Egg White

International Nuclear Information System (INIS)

Lee, J.W.; Seo, J.H.; Ahn, H.J; Byun, M.W; Kim, Y.H.; Choi, J.M.; Yook, H.S.

2003-01-01

As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy

Proximate Analysis Of Castor Seeds And Cake | Annongu | Journal ...

African Journals Online (AJOL)

Amino acid profile analysis of un-decorticated and decorticated seed and cake compared with soybeans as standard plant protein indicated that the cake is deficient in some indispensable amino acids like lysine (4.11), iso-leucine (3.09), tryptophan (0) compared with 6.30, 7.90 and 1.30 lysine, iso-leucine and tryptopha in ...

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

Directory of Open Access Journals (Sweden)

Luciana de Oliveira Froes Gomes

2015-06-01

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

[Clinical study of medicinal-cake-separated moxibustion for senile osteoporosis].

Science.gov (United States)

Zeng, Yuqing; Bi, Dingyan; Yi, Zhan; Lu, Jianwei; Zhong, Fuhua; Jiang, Binfeng

2017-05-12

To explore the clinical efficacy and partial mechanism of medicinal-cake-separated moxibustion for senile osteoporosis. Sixty cases of senile osteoporosis were randomly divided into an observation group and a control group according to the random digits table, 30 cases in each one. The two groups were both treated with basic treatment of western medicine. The acupoints included four groups:① Dazhui (GV 14), Dazhu (BL 11) and Ganshu (BL 18); ② Zhongwan (CV 12), Danzhong (CV 17) and Zusanli (ST 36); ③ Pishu (BL 20), Shenshu (BL 23) and Mingmen (GV 4); ④ Shenque (CV 8) and Guanyuan (CV 4). Each group of acupoints was selected for one treatment. The observation group was treated with medicinal-cake-separated moxibustion, and the medicinal cake was consisted of fructus psoraleae (30 g), prepared rehmannia root (30 g), atractylodes (30 g), codonopsis pilosula (30 g), epimedium herb (20 g), rhizoma curculiginis (20 g), syzygium aromaticum (5 g) and cinnamon (5 g). The control group was treated with wheat-flour-cake moxibustion. Each acupoint was treated with 5 moxa cones in the two groups. The treatment was given once every other day for six months. The symptom score, lumbar and hip bone mineral density (BMD), serum type Ⅰ procollagen amino-terminal propeptide (PINP) and serum β-type Ⅰ collagen carboxy-terminal peptide (β-CTX) were observed before and after treatment. After treatment, the symptom score and serum β-CTX were significantly lowered (all P cake-separated moxibustion has significant efficacy for senile osteoporosis, which is superior to wheat-cake-se-parated moxibustion.

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.

Evening primrose (Oenothera paradoxa) cake as an unconventional protein source.

Science.gov (United States)

Golabczak, J; Py, R

2003-01-01

An efficient procedure of a protein isolate production from the evening primrose cake was developed. The cake is a by-product of oil extraction from seeds by using the cold pressing method. The evening primrose cake contains 22.7% of protein. Its content in the protein isolate derived from the cake is 74%. Proteins present in evening primrose seeds are rich in Trp (7%) and Met (3%), but Lys-deficient (1.3%) as compared to the FAO protein standard. Apart from the proteins, the protein isolate contains 8.5% (w/w per s.s.) dietary fiber, that negatively affects its digestibility. To enhance the bio-availability of the protein isolate, it was partially hydrolyzed with commercial preparations of trypsin and other proteases (Alcalase and Flavourzyme, Novozymes. Denmark). The most advanced proteolysis (52%) was achieved by 6 h digestion of 2% protein suspension with a mixture of Flavourzyme and Alcalase (350 and 600 U per g of protein, respectively) at 50 degrees C and pH 9.0.

Experimental assessment of toxic phytochemicals in Jatropha curcas: oil, cake, bio-diesel and glycerol.

Science.gov (United States)

Pradhan, Subhalaxmi; Naik, S N; Khan, M Ashhar I; Sahoo, P K

2012-02-01

Jatropha curcas seed is a rich source of oil; however, it can not be utilised for nutritional purposes due to presence of toxic and anti-nutritive compounds. The main objective of the present study was to quantify the toxic phytochemicals present in Indian J. curcas (oil, cake, bio-diesel and glycerol). The amount of phorbol esters is greater in solvent extracted oil (2.8 g kg⁻¹) than in expeller oil (2.1 g kg⁻¹). Liquid chromatography-mass spectroscopy analysis of the purified compound from an active extract of oil confirmed the presence of phorbol esters. Similarly, the phorbol esters content is greater in solvent extracted cake (1.1 g kg⁻¹) than in cake after being expelled (0.8 g kg⁻¹). The phytate and trypsin inhibitory activity of the cake was found to be 98 g kg⁻¹ and 8347 TIU g⁻¹ of cake, respectively. Identification of curcin was achieved by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and the concentration of curcin was 0.95 g L⁻¹ of crude concentrate obtained from cake. Higher amounts of phorbol esters are present in oil than cake but bio-diesel and glycerol are free of phorbol esters. The other anti-nutritional components such as trypsin inhibitors, phytates and curcin are present in cake, so the cake should be detoxified before being used for animal feed. Copyright © 2011 Society of Chemical Industry.

Designing Yellow Intervals for Rainy and Wet Roadway Conditions

Directory of Open Access Journals (Sweden)

Huan Li

2012-06-01

Full Text Available The research presented in this paper quantifies and models the impact of wet pavement surface and rainy weather conditions on driver perception-reaction times (PRTs, deceleration levels, and traffic signal change interval durations. A total of 648 stop-run records were collected as part of the research effort for a 72 km/h (45 mi/h approach speed where participant drivers encountered a yellow indication initiation at different distances from the intersection. The participant drivers were randomly selected in different age groups (under 40 years old, 40 to 59 years old, and 60 years of age or older and genders (female and male. Using the gathered data, statistical models for driver PRT and deceleration levels were developed, considering roadway surface and environmental parameters, driver attributes (age and gender, roadway grade, approaching speed, and time and distance to the intersection at the onset of yellow. Inclement weather yellow timings were then developed and summarized in lookup tables as a function of different factors (driver age/gender, roadway grade, speed limit, precipitation level, and roadway surface condition to provide practical guidelines for the design of yellow signal timings in wet and rainy weather conditions. The results indicate that wet roadway surface conditions require a 5 percent increase in the change interval and that rainy conditions require a 10 percent or more increase in the duration of the change interval. These recommended change durations can also be integrated within the Vehicle Infrastructure Integration (VII initiative to provide customizable driver warnings prior to a transition to a red indication.

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.

Effect of pretreatment on purple-fleshed sweet potato flour for cake making

Science.gov (United States)

Hutasoit, M. S.; Julianti, E.; Lubis, Z.

2018-02-01

The purple-fleshed sweet-potato (PFSP) flour was produced by varying pretreatment of washed chips: dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min, dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min and followed by steam blanching for 5 min. The pretreatment effect on cake quality was investigated. The results showed that PFSP flour produced from pretreatment with dipping in 0.5% citric acid for 30 min followed by steam blanching for 5 min had higher lightness (L*) value and lower browning index, higher hedonic value of color and aroma and baking expansion. The specific volume of cake from pretreated flour, untreated flour and wheat flour were 44.87, 43.83, and 50.43cm3/g, respectively. The sensory evaluation of cake indicated that cake from pretreated PFSP flour was acceptable compare to those of cake from wheat flour.

Experimental study of filter cake formation on different filter media

International Nuclear Information System (INIS)

Saleem, M.

2009-01-01

Removal of particulate matter from gases generated in the process industry is important for product recovery as well as emission control. Dynamics of filtration plant depend on operating conditions. The models, that predict filter plant behaviour, involve empirical resistance parameters which are usually derived from limited experimental data and are characteristics of the filter media and filter cake (dust deposited on filter medium). Filter cake characteristics are affected by the nature of filter media, process parameters and mode of filter regeneration. Removal of dust particles from air is studied in a pilot scale jet pulsed bag filter facility resembling closely to the industrial filters. Limestone dust and ambient air are used in this study with two widely different filter media. All important parameters like pressure drop, gas flow rate, dust settling, are recorded continuously at 1s interval. The data is processed for estimation of the resistance parameters. The pressure drop rise on test filter media is compared. Results reveal that the surface of filter media has an influence on pressure drop rise (concave pressure drop rise). Similar effect is produced by partially jet pulsed filter surface. Filter behaviour is also simulated using estimated parameters and a simplified model and compared with the experimental results. Distribution of cake area load is therefore an important aspect of jet pulse cleaned bag filter modeling. Mean specific cake resistance remains nearly constant on thoroughly jet pulse cleaned membrane coated filter bags. However, the trend can not be confirmed without independent cake height and density measurements. Thus the results reveal the importance of independent measurements of cake resistance. (author)

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.

Antifungal activities of ethanolic extract from Jatropha curcas seed cake.

Science.gov (United States)

Saetae, Dolaporn; Suntornsuk, Worapot

2010-02-01

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

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.

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.

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. Copyright © 2013 Elsevier B.V. All rights reserved.

Utilization of deoiled Jatropha curcas seed cake for production of xylanase from thermophilic Scytalidium thermophilum.

Science.gov (United States)

Joshi, Chetna; Khare, S K

2011-01-01

Jatropha curcas is a major biodiesel crop. Large amount of deoiled cake is generated as by-product during biodiesel production from its seeds. Deoiled J. curcas seed cake was assessed as substrate for the production of xylanase from thermophilic fungus Scytalidium thermophilum by solid-state fermentation. The seed cake was efficiently utilized by S. thermophilum for its growth during which it produced good amount of heat stable extracellular xylanase. The solid-state fermentation conditions were optimized for maximum xylanase production. Under the optimized conditions viz. deoiled seed cake supplemented with 1% oat-spelt xylan, adjusted to pH 9.0, moisture content 1:3 w/v, inoculated with 1×10(6) spores per 5 g cake and incubated at 45 °C, 1455 U xylanase/g deoiled seed cake was obtained. The xylanase was useful in biobleaching of paper pulp. Solid-state fermentation of deoiled cake appears a potentially viable approach for its effective utilization. Copyright © 2010 Elsevier Ltd. All rights reserved.

Criticality considerations for salt-cake disolution in DOE waste tanks

International Nuclear Information System (INIS)

Trumble, E.F.; Niemer, K.A.

1995-01-01

A large amount of high-level waste is being stored in the form of salt cake at the Savannah River site (SRS) in large (1.3 x 106 gal) underground tanks awaiting startup of the Defense Waste Processing Facility (DWPF). This salt cake will be dissolved with water, and the solution will be fed to DWPF for immobilization in borosilicate glass. Some of the waste that was transferred to the tanks contained enriched uranium and plutonium from chemical reprocessing streams. As water is added to these tanks to dissolve the salt cake, the insoluble portion of this fissile material will be left behind in the tank as the salt solution is pumped out. Because the salt acts as a diluent to the fissile material, the process of repeated water addition, salt dissolution, and salt solution removal will act as a concentrating mechanism for the undissolved fissile material that will remain in the tank. It is estimated that tank 41 H at SRS contains 20 to 120 kg of enriched uranium, varying from 10 to 70% 235 U, distributed nonuniformly throughout the tank. This paper discusses the criticality concerns associated with the dissolution of salt cake in this tank. These concerns are also applicable to other salt cake waste tanks that contain significant quantities of enriched uranium and/or plutonium

Effects of Variety and Hydration of Rice Flour on Cake Making Properties

OpenAIRE

長沼, 誠子; NAGANUMA, Seiko

1993-01-01

The pysicochemical characteristics and sensory attributes of rice layer cake were investigated to study the effects of rice variety and rice flour treatment on cake making properties. The rice layer cake were made from rice flour ground from 4 rice varieties (Sasanishiki, Akitakomachi, Kiyonishiki and Akihikari), water, sugar, oil, and baking powder. The treatment of rice frour with water before adding other ingredients improved appearance, texture and palatability of the baking products. The...

Production and Purification of UO3 from rock phosphate deposits and its characterization

International Nuclear Information System (INIS)

Zumrawi, N. S.; Sam, A. K.

2005-01-01

This study was carried out mainly to produce uranium trioxide (UO 3 ), matching standard commercial specification from rock phosphate deposits in Uro and Kurun at eastern part of the Nuba Mountains. A simplified hydrometallurgical procedure has been adopted for production of yellow cake from the ore. The powdered ore sample was leached with concentrated H 2 SO 4 acid with and without addition of KCIO 3 as an oxidant. The crude yellow cake was precipitated from the resulting green solution of phosphoric acid as Na 2 U 2 O 7 and (NH 4 ) 2 U 2 O 7 and subsequently purified by TBP extraction (tributylphosphate) and hydrogen peroxide as UO 4 .2H 2 O. TBP purified product was dried and calcined to UO 3 whereas UO 4 .2H-2O was dried and reduced to UO 3 by Na 2 S 2 O 3 . Prior to precipitation of crude yellow cake, Fe in the phosphoric acid solution was precipitated using magnesia. Elemental analysis has shown that the ore is rich in Ca and deficient in elements of potential interest such as Fe, Cu and Zn. Uranium content in ore, phosphoric acid and purified yellow cake (UO 3 ) obtained with different precipitants was analyzed using alpha-spectrometry. On the average, the activity concentration of uranium in ore corresponds to 82±42 ppm (0.01%). From the data of pregnant liquor, it was observed that the addition of KCIO 3 as an oxidant improves the dissolution of uranium from the ore by almost 20%. Data has also indicated that the yellow cake purified by hydrogen peroxide exhibit higher concentration of uranium by 45.5% over the one purified by TBP extraction. Undesirable impurities in yellow cake as dictated by the function to which it is intended for were analyzed and compared with international standard specifications set for commercial products. Uranium as U 3 O 3 was found to be 53% in yellow cake initially obtained as ammonium diuranate and purified by hydrogen peroxide and 38% in one which is purified by TBP extraction. With the exception of Cr, the values of the

Precipitation and purification of uranium from rock phosphate

International Nuclear Information System (INIS)

AbowSlama, E.H.Y.; Sam, A.K.; Etemad Ebraheem

2014-01-01

This study was carried-out to leach uranium from rock phosphate using sulphuric acid in the presence of potassium chlorate as an oxidant and to investigate the relative purity of different forms of yellow cakes produced with ammonia, magnesia and sodium hydroxide as precipitants, as well as purification of the products with TBP and matching its impurity levels with specifications of the commercial products. Alpha-particle spectrometry was used for determination of activity concentration of uranium isotopes in rock phosphate, resulting phosphoric acid, and in different forms of the yellow cake. Likewise, atomic absorption spectroscopy was used for determination of impurities. On the average, the equivalent mass concentration of uranium was 119.38 ± 79.66 ppm (rock phosphate) and 57.85 ± 20.46 ppm (phosphoric acid) with corresponding low percent of dissolution (48 %) which is considered low. The isotopic ratio ( 234 U: 238 U) in all stages of hydrometallurgical process was not much different from unity indicating lack of fractionation. Upon comparing the levels of impurities in different form of crude yellow cakes, it was found that the lowest levels were measured in hydrated trioxide (UO 3 ·xH 2 O). This implies that saturated magnesia is least aggressive relative to other precipitants and gives relatively pure crude cake. Therefore, it was used as an index to judge the relative purity of other forms of yellow cakes by taking the respective elemental ratios. The levels of impurities (Fe, Zn, Mn, Cu, Ni, Cd and Pb) in the purified yellow cake were found comparable with those specified for commercial products. (author)

New insights into comparison between synthetic and practical municipal wastewater in cake layer characteristic analysis of membrane bioreactor.

Science.gov (United States)

Zhou, Lijie; Zhuang, Wei-Qin; Wang, Xin; Yu, Ke; Yang, Shufang; Xia, Siqing

2017-11-01

In previous studies, cake layer analysis in membrane bioreactor (MBR) was both carried out with synthetic and practical municipal wastewater (SMW and PMW), leading to different results. This study aimed to identify the comparison between SMW and PMW in cake layer characteristic analysis of MBR. Two laboratory-scale anoxic/oxic MBRs were operated for over 90days with SMW and PMW, respectively. Results showed that PMW led to rough cake layer surface with particles, and the aggravation of cake layer formation with thinner and denser cake layer. Additionally, inorganic components, especially Si and Al, in PMW accumulated into cake layer and strengthened the cake layer structure, inducing severer biofouling. However, SMW promoted bacterial metabolism during cake layer formation, thus aggravated the accumulation of organic components into cake layer. Therefore, SMW highlighted the organic components in cake layer, but weakened the inorganic functions in practical MBR operation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Leaching of sodium carbonate cakes by nitric acid

International Nuclear Information System (INIS)

Troyanker, L.S.; Nikonov, V.N.

1977-01-01

The interaction has been studied of soda cakes of fluorite-rare-earth concentrate with nitric acid. The effect of a number of factors on extraction of REE into a nitric solution has been considered: the final acidity of the pulp, the duration of leaching, and the ratio between solid and liquid phases. The effect of adding aluminium nitrate into the pulp has also been studied. It has been shown that three-stage counterflow leaching of soda cakes with nitric acid increases REE extraction approximately by 10%

Argentinian uranium production

International Nuclear Information System (INIS)

Anon.

1983-01-01

A profit-making process for the exploitation of low grade uranium is presented. The process of lixiviation will be used, which will make it possible to obtain a final product whose humidity level will not exceed 10% and whose uranium oxide content will be no less than 68%. The operations of the plant are described. The plant can produce between 100 and 150 t of U 3 O 8 /yr in the form of yellow cake

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

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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.

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

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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.

Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes.

Science.gov (United States)

Alifakı, Yaşar Özlem; Şakıyan, Özge

2017-03-01

The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties. Emulsifier level affected porosity, specific volume and dielectric constant. Chickpea flour level affected porosity, color, hardness and dielectric properties of cakes. The optimum microwave power, baking time, DATEM level and chickpea flour level were found as 400 W, 2.84 min, 1.2% and 30%, respectively. The comparison between conventionally baked and the microwave baked cakes at optimum points showed that color difference, weight loss, specific volume and porosity values of microwave baked cakes were less than those of conventionally baked cakes, on the other hand, hardness values were higher. Moreover, a negative correlation between dielectric constant and porosity, and weight loss values were detected for microwave baked samples. A negative correlation between dielectric loss factor and porosity was observed. These correlations indicated that quality characteristics of a microwave baked cake sample can be assessed from dielectric properties. These correlations provides understanding on the behavior of food material during microwave processing.

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 ().

PENGARUH PENAMBAHAN ISOLAT PROTEIN KORO PEDANG (Canavalia ensiformis L. TERHADAP KARAKTERISTIK CAKE [Effects of Addition of Protein Isolates from Jack Bean Seed (Canavalia ensiformis L. on the Characteristics of Cake

Directory of Open Access Journals (Sweden)

Yuli Witono

2003-08-01

Full Text Available Addition of jack bean (Canavalia ensiformis L. protein isolate in cake making was studied. The isolate was prepared from the beans by the method of isoelectrical point at pH 4. At low concentrations (less than 1% of the wheat flour, the addition of the protein isolate could improve the characteristics of the cake by increasing the loaf volume, decreasing the density, and softening the texture. In contrast, the addition of 1.5% tended to decrease the quality of the cake as compared to that added with 1% by decreasing the loaf volume, increasing the density, and hardening the texture. However, the more protein isolate added, the more slowly the rate of the cake staling.

Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents

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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.

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

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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.

Yellow Fever

Science.gov (United States)

... Testing Vaccine Information Testing for Vaccine Adverse Events Yellow fever Vaccine Continuing Education Course Yellow Fever Home Prevention Vaccine Vaccine Recommendations Reactions to Yellow Fever Vacine Yellow Fever Vaccine, Pregnancy, & ... Transmission Symptoms, Diagnosis, & Treatment Maps Africa ...

The role and function of chlorine in the preparation of high-ratio cake flour.

Science.gov (United States)

Gough, B M; Whitehouse, M E; Greenwood, C T

1978-01-01

The literature on the role of chlorine treatment of flour for use in high-ratio cake production is discussed in relation to current knowledge of cereal chemistry and cake technology. A brief perspective of the present use of chlorine in high-ratio cake flours is included. Investigations of the uptake of gaseous chlorine by flour and its distribution among and chemical action upon the major flour components (water, protein, lipid, and carbohydrate) are assessed. The physical effects of chlorination as demonstrated by experiments with batters and cakes and by physicochemical observations of flour and its fractions are also considered. The characteristics of the starch in flour appear to be critical in high-ratio cakes. Chlorine treatment modifies the gelatinization behavior of the starch granules yet does not change their gelatinization temperature not is there evidence of chemical attack upon the starch molecules. Therefore, it is suggested that chlorine effects the necessary changes in starch behavior by reacting with the noncarbohydrate surface contaminants on the granules. Alternative methods of improving high-ratio cake flours are mentioned, particularly heat-treatment processes.

Hydrological methods preferentially recover cesium from nuclear waste salt cake

International Nuclear Information System (INIS)

Brooke, J.N.; Hamm, L.L.

1997-01-01

The Savannah River Site is treating high level radioactive waste in the form of insoluble solids (sludge), crystallized salt (salt cake), and salt solutions. High costs and operational concerns have prompted DOE to look for ways to improve the salt cake treatment process. A numerical model was developed to evaluate the feasibility of pump and treat technology for extracting cesium from salt cake. A modified version of the VAM3DCG code was used to first establish a steady-state flow field, then to simulate 30 days of operation. Simulation results suggest that efficient cesium extraction can be obtained with low displacement volumes. The actual extraction process will probably be less impressive because of nonuniform properties. 2 refs., 2 figs

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

OpenAIRE

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

2014-01-01

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

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

Directory of Open Access Journals (Sweden)

Viviane Borges Vallejos

2015-06-01

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

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.

Science.gov (United States)

Segundo, Cristina; Román, Laura; Lobo, Manuel; Martinez, Mario M; Gómez, Manuel

2017-12-01

About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06 g/100 g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a three-fold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.

Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.

Science.gov (United States)

Sae-Eaw, A; Chompreeda, P; Prinyawiwatkul, W; Haruthaithanasan, V; Suwonsichon, T; Saidu, J E; Xu, Z

2007-03-01

This study evaluated consumer acceptance and purchase intent of nonwheat butter cake formulations prepared with Thai jasmine rice flour. Three nonwheat rice butter cakes were prepared with varying amounts of powdered emulsifier (propylene glycol ester:diacetyl tartaric acid ester of monoglyceride, 8:2) at 0% (product A), 7.5% (product B), and 15% (product C) of the margarine content (15%) in the cake formulation. A commercial wheat-based butter cake served as the control. Consumers (n= 400) evaluated acceptability of 9 sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a binomial (yes/no) scale. At least 81% of consumers accepted products B and C, of which 42.1% and 47%, respectively, would purchase the products if commercially available. Product A was neither liked nor disliked with an overall liking score of 5.39. The butter cake products were differentiated by textural acceptability (overall texture, softness, and moistness) with a canonical correlation of 0.71 to 0.79. Overall liking and taste influenced overall acceptance and purchase intent. Odor influenced purchase intent (P= 0.0014), but not overall acceptance. The odds ratio of overall liking was 3.462 for purchase intent, indicating the probability of the product being purchased is 3.462 times higher (than not being purchased, P flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers.

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.

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.

Pyrolysis of Waste Castor Seed Cake: A Thermo-Kinetics Study

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Abdullahi Muhammad Sokoto

2018-03-01

Full Text Available Biomass pyrolysis is a thermo-chemical conversion process that is of both industrial and ecological importance. The efficient chemical transformation of waste biomass to numerous products via pyrolysis reactions depends on process kinetic rates; hence the need for kinetic models to best design and operate the pyrolysis. Also, for an efficient design of an environmentally sustainable pyrolysis process of a specific lignocellulosic waste, a proper understanding of its thermo-kinetic behavior is imperative. Thus, pyrolysis kinetics of castor seed de-oiled cake (Ricinus communis using thermogravimetric technique was studied. The decomposition of the cake was carried out in a nitrogen atmosphere with a flow rate of 100mL min-1 from ambient temperature to 900 °C. The results of the thermal profile showed moisture removal and devolatilization stages, and maximum decomposition of the cake occurred at a temperature of 200-400 °C. The kinetic parameters such as apparent activation energy, pre-exponential factor, and order of reaction were determined using Friedman (FD, Kissinger-Akahira-Sunose (KAS, and Flynn-Wall-Ozawa (FWO kinetic models. The average apparent activation energy values of 124.61, 126.95 and 129.80 kJmol-1 were calculated from the slopes of the respective models. The apparent activation energy values obtained depends on conversion, which is an evidence of multi-step kinetic process during the pyrolytic decomposition of the cake. The kinetic data would be of immense benefit to model, design and develop a suitable thermo-chemical system for the conversion of waste de-oil cake to energy carrier.

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

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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.

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

Science.gov (United States)

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

2012-02-01

The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application:  In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006). © 2012 Institute of Food Technologists®

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

Science.gov (United States)

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

2012-12-15

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition. Copyright © 2012 Elsevier Ltd. All rights reserved.

Dominant thermogravimetric signatures of lignin in cashew shell as compared to cashew shell cake.

Science.gov (United States)

Gangil, Sandip

2014-03-01

Dominant thermogravimetric signatures related to lignin were observed in cashew shell as compared to these signatures in cashew shell cake. The phenomenon of weakening of lignin from cashew shell to cashew shell cake was explained on the basis of changes in the activation energies. The pertinent temperature regimes responsible for the release of different constituents of both the bio-materials were identified and compared. The activation energies of cashew shell and cashew shell cake were compared using Kissinger-Akahira-Sunose method. Thermogravimetric profiling of cashew shell and cashew shell cake indicated that these were different kinds of bio-materials. Copyright © 2013 Elsevier Ltd. All rights reserved.

Conversion of Hanford salt cake to glass: laboratory studies

International Nuclear Information System (INIS)

Schulz, W.W.; Dressen, A.L.; Hobbick, C.W.; Kupfer, M.J.

1976-05-01

Approximately 140 million liters of solid salt cake (mainly NaNO 3 ), produced by evaporation of aged, alkaline high-level wastes, will be stored in underground tanks when the present Hanford Waste Management Program is completed in the early 1980's. These solid wastes can be converted to silicate-based glasses by melting them either at 1200 to 1300 0 C with appropriate amounts of sand and lime (soda-lime formulation) or at 1000 to 1100 0 C with appropriate amounts of Columbia River basalt and B 2 O 3 (basalt formulation). Both formulations yield dense, immobile glasses of low water leachability (10 -7 to 10 -6 g cm -2 day -1 ) suitable for terminal storage. The soda-lime formulation is presently preferred over the basalt formulation because it can accommodate more salt cake (50 wt percent versus 30 to 40 wt percent) while yielding a glass whose volume is 10 to 20 percent less than the volume of the salt cake in the melt charge

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 %).

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

Science.gov (United States)

Min, Bockki; Lee, Seung Mi; Yoo, Sang-Ho; Inglett, George E; Lee, Suyong

2010-10-01

With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry.

Detoxification and anti-nutrients reduction of Jatropha curcas seed cake by Bacillus fermentation.

Science.gov (United States)

Phengnuam, Thanyarat; Suntornsuk, Worapot

2013-02-01

Jatropha curcas seed cake is a by-product generated from oil extraction of J. curcas seed. Although it contains a high amount of protein, it has phorbol esters and anti-nutritional factors such as phytate, trypsin inhibitor, lectin and saponin. It cannot be applied directly in the food or animal feed industries. This investigation was aimed at detoxifying the toxic and anti-nutritional compounds in J. curcas seed cake by fermentation with Bacillus spp. Two GRAS (generally recognized as safe) Bacillus strains used in the study were Bacillus subtilis and Bacillus licheniformis with solid-state and submerged fermentations. Solid-state fermentation was done on 10 g of seed cake with a moisture content of 70% for 7 days, while submerged fermentation was carried out on 10 g of seed cake in 100 ml distilled water for 5 days. The fermentations were incubated at the optimum condition of each strain. After fermentation, bacterial growth, pH, toxic and anti-nutritional compounds were determined. Results showed that B. licheniformis with submerged fermentation were the most effective method to degrade toxic and anti-nutritional compounds in the seed cake. After fermentation, phorbol esters, phytate and trypsin inhibitor were reduced by 62%, 42% and 75%, respectively, while lectin could not be eliminated. The reduction of phorbol esters, phytate and trypsin inhibitor was related to esterase, phytase and protease activities, respectively. J. curcas seed cake could be mainly detoxified by bacterial fermentation and the high-protein fermented seed cake could be potentially applied to animal feed. Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

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

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Chiraporn Sodchit

2013-12-01

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

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

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.

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,

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

NARCIS (Netherlands)

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

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

Science.gov (United States)

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

2010-05-26

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

Tea and cake [second edition

OpenAIRE

Wood, Philippa; MacLellan, Tamar

2011-01-01

Tea & Cake is an edited version of the original book produced by Philippa Wood in 2007. The book takes a nostalgic look at childhood memories of ‘baking with mother’ or special tea-time treats. The book combines ink-jet printing with typewritten text and rubber stamps; doilly end-papers and embroidered traycloth covers.

Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.

Science.gov (United States)

Park, S H; Lim, H S; Hwang, S Y

2012-10-01

The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.

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. Copyright © 2013 Elsevier Ltd. All rights reserved.

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. Copyright © 2014 Elsevier Inc. All rights reserved.

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

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Vanda Patrícia Barros Ferreira

2013-12-01

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

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 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.

Effect of sunflower cake supplementation on meat quality of indigenous goat genotypes of South Africa.

Science.gov (United States)

Xazela, N M; Chimonyo, M; Muchenje, V; Marume, U

2012-01-01

The effect of four castrated goat genotypes and sunflower cake supplementation on goat meat quality was determined. Supplemented Boer (BOR) and Xhosa-Boer cross (XBC) goats had significantly higher (Pgoats had higher pH24 (Pgoats. For each genotype, the sunflower cake supplemented and non-supplemented goats had similar a* values, except for the XLE goats. In the XLE goats, the a* values were lower in the sunflower cake supplemented goats. Sunflower cake supplemented BOR goats had higher L*values than their non-supplemented counterparts (Pgoats also had higher b* values as compared to their non-supplemented counterparts. In comparison with the Boer goat, the XLE and NGN goats had lower CDM, L* and WBF values but generally had higher CL and a* values. Sunflower cake supplementation improved meat quality attributes of the goats. Copyright © 2011 Elsevier Ltd. All rights reserved.

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...

[Use of flour from sunflower oil cake in the biosynthesis of antigungal antibiotics].

Science.gov (United States)

Sukharevich, V M; Shvetsova, N N; Prodan, S I; Malkov, M A

1977-04-01

The possibility of replacing soybean meal and corn-steep liquor by food wastes of the oilpress industry and the meal of the sunflower oil cake in particular is discussed as applied to the fermentation media for production of antifungal antibiotics, such as levorin, mycoheptin, amphotericin. The studies showed that replacement of soybean meal by sunflower oil cake meal with simultaneous increasing of the amount of carbohydrates in the medium increased the levorin levels by 60--70 per cent as compared to the media used at present. When soybean meal and corn-steep liquor were simultaneously replaced by sunflower oil cake meal in amounts of 3--4 per cent the levels of mycoheptin in the fermentation broth increased by 30--65 per cent respectively. Replacement of soybean meal and corn-steep liquor by 3 per cent of sunflow oil cake meal in the medium used presently increased the amphotericin levels by 27 percent as compared to the control. Therefore, sunflower oil cake meal is a substitute of full value for soybean meal and corn-steep liquor in the fermentation media for production of antifungal antibiotics.

Feeding olive cake to ewes improves fatty acid profile of milk and cheese

DEFF Research Database (Denmark)

Vargas-Bello-Pérez, E.; Vera, R. R.; Aguilar, C.

2013-01-01

Olive oil extraction yields a residual cake rich in oil that can be used in animal diets as a source of monounsaturated fat. Milk and cheese from sheep are high in saturated fatty acids (FA) thus, it was hypothesized that supplementing olive cake to lactating ewes would result in naturally enhanced...... milk and cheese with healthier FA profiles for human consumption. Nine lactating ewes were randomly assigned to a replicated (n= s3) 3. ×. 3 Latin square design. Diets were supplemented with 0, 10 or 25% of dry olive cake. Except for total solids, dry matter intake, milk yield and milk composition were...... not affected by dietary treatments. Oleic acid, n-6/. n-3 ratio and monounsaturated FA gradually increased (P. olive cake was increased in dietary treatments. Overall, FA profile of milk and cheese...

Pengaruh Pengurangan Kadar Air dan Penggunaan Bahan Pengikat Kadar Air dalam Pembuatan Cake Bengkuang

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Wilsa Hermianti

2016-12-01

Full Text Available Yam contains a high water content ranging from 86-90% therefore when be processed to be a product such as cake will also result a high water content and cause the product is not durable. By the nature characteristics of the yam was then made utilization efforts became yam cake in order to develop yam processing, increase value added, and diversify food processing based on raw materials of local potential in Padang City. Yam can be used by processing them into a semi wet food such as cake with a dominant amount of yam up to 50% of the cake batter, but only had a shelf life for 3 days. To increase the shelf-life study was carried out water content reduction of raw materials and using of a binder in the making of yam cake. The treatment of water content reduction of yam was done using juicer and pressing. A comparison as a control was performed without reduction of water content. The use of water content binder was conducted with the addition of coconut, cornstarch, and rice flour. Yam cake formulas using binder of water content  with cornstarch and reduction the water content of raw material by pressing showed optimal results with a preferred value of organoleptic panelist, the water content 28.50%, carbohydrate 56.31%, protein 6.13%, fat 10.23%, energy 341.86 kcal/100g, dietary fiber 5.98%, calcium 27.77 mg/100g, and 5.92% inulin, storability for 5 days at room temperature and 4 weeks at refrigerator temperature.ABSTRAKBengkuang mengandung kadar air yang tinggi berkisar 86-90% sehingga jika diolah untuk menjadi produk berupa cake akan memberikan kadar air yang juga tinggi dan menyebabkan produk menjadi tidak tahan lama. Dengan sifat alami bengkuang tersebut maka dilakukan upaya pemanfaatannya menjadi cake bengkuang dalam rangka pengembangan olahan dari bengkuang, peningkatan nilai tambah, dan diversifikasi olahan pangan berbasis bahan baku lokal yang cukup potensi di kota Padang. Bengkuang dapat dimanfaatkan dengan mengolahnya menjadi pangan

Evaluasi Mutu dan Penerimaan Panelis terhadap Rainbow Cake yang Dibuat dari Tepung Terigu dan Pati Sagu Lokal

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Usman Pato

2014-10-01

Full Text Available Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago starch and rainbow cake using 100% wheat flour and to evaluate panelist acceptance of these rainbow cakes. This study used a Completely Randomized Design (CRD with two treatments and eight replications thus obtained 16 experimental units. The treatments were TS1 (100% wheat and 0%sago starch and TS2 (70% wheat flour and 30%sago starch. The parameters observed were moisture, ash, sucrose and fat contents as well as panelist acceptance test. The results of this study indicated that rainbow cake of TS1 treatment (100% wheat flour and 0%sago starch had no significant difference with rainbow cake of TS2 treatment (70% wheat flour and 30% sago starch in case of ash and sucrose contents, but had significant effect on moisture and fat contents of rainbow cake. Based on the panelist acceptance test, the rainbow cake made from 70% wheat flour and sago starch 30% could be accepted by panelists similar to commercial rainbow cake.

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

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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.

Lead and silver extraction from waste cake from hydrometallurgical zinc production

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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.

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.

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 e...

Chemical stability of salt cake in the presence of organic materials

International Nuclear Information System (INIS)

Beitel, G.A.

1976-04-01

High-level waste stored as salt cake is principally NaNO 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 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 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

Feeding behavior in lambs fed diets containing crambe cake

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Mirna Adriane Syperreck

2016-09-01

Full Text Available It was evaluated the feeding behavior of lambs fed diets containing 30% sorghum silage and 70% crambe cake (30:70 diet, and 70% sorghum silage and 30% crambe cake (70:30 diet under voluntary and controlled consumption. The experimental design used was a 4 × 4 Latin square, with four animals, four periods, and four treatments; feeding behavior was determined by observation. The results indicated that animals fed the 30:70 diet showed higher DM and NDF (g day-1 than those fed the 70:30 diet. Animals fed the 70:30 diet showed longer feeding times (h kg-1 DM, mastication (min kg-1 DM and min kg-1 NDF, rumination (min day-1 and min kg-1 DM, and the largest number of mericics chewing per bolus; however, a higher feed efficiency (g DM h-1 was observed in the 30:70 diet group. Furthermore, animals feeding voluntarily had higher DM intake and chewed for longer. Therefore, the combined results indicated that crambe cake could be used in the diet of sheep without affecting feeding behavior.

Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.

Science.gov (United States)

Majzoobi, Mahsa; Mohammadi, Mahshid; Mesbahi, Gholamreza; Farahnaky, Asgar

2018-02-20

Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A; as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical. However, other physical properties including baking weight loss, height, volume, crust color, and texture were similar to those of the control. Higher levels of replacement (75% and 100%) resulted in remarkable loss of different quality attributes. These samples showed higher water activity and baking loss, lower volume, harder texture, darker color, and highly asymmetrical shape. Thus, successful reduction of both fat and sucrose in cakes is possible by using inulin and Reb A at replacement levels no more than 50%. Customers' demand for healthy and yet tasty and high-quality foods is increasing around the world. Therefore, finding applicable and safe methods to produce such products is of great interest in the food manufacturing to satisfy customers. Health conscious customers avoid consumption of cakes because it contains high sucrose and fat content. Many studies have been performed to reduce either fat or sucrose content, while a few studies are available to show the reduction of both fat and sucrose in the same product. This study indicates the results of an applicable method to reduce fat and sucrose content of cakes simultaneously. Using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) up to 50% of sucrose and fat content of cakes were reduced and the resulting cake had very similar physical properties to

Puffing of okara/rice blends using a rice cake machine.

Science.gov (United States)

Xie, M; Huff, H; Hsieh, F; Mustapha, A

2008-10-01

Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the strands obtained from extruding a mixture of dried okara and rice flour (3:2, w/w) with a twin-screw extruder. Okara pellets and parboiled rice were blended in 4 ratios, 90:10, 70:30, 40:60, and 0:100 (w/w), and tempered to 14% and 17% moisture. The blends were puffed at 221, 232, and 243 degrees C for 4, 5, or 6 s. The okara/rice cakes were evaluated for specific volume (SPV), texture, color, and percent weight loss after tumbling. Overall, the decrease in okara content and increase in moisture, heating temperature and time led to greater specific volume (SPV) and hardness, lighter color, and lower percent weight loss after tumbling. The consumer tests indicated that the okara/rice cake containing 70% okara pellets was preferred and the 90% one was liked the least. The possible drivers of liking for the puffed okara/rice cakes could be the okara content, hardness, SPV, bright color, and percent weight loss after tumbling.

In vitro utilization of lime treated olive cake as a component of complete feed for small ruminants.

Science.gov (United States)

Ishfaq, A; Sharma, R K; Rastogi, A; Malla, B A; Farooq, J

2015-01-01

The current in vitro study was carried out to determine the chemical composition and inclusion level of lime treated olive cake on acid detergent fiber (ADF) replacement basis in adult male goats. Crude olive cake was collected and evaluated for proximate composition and protein fractionation. It was treated with 6% lime and incubated for 1 week under room temperature in 2 kg sealed polythene bags and was evaluated for proximate composition after incubation. Different isonitrogenous complete diets containing 0-50% of lime treated olive cake on ADF replacement basis were formulated as per the requirement of adult male goats. In ADF replacement, fiber and concentrate sources were replaced by lime treated olive cake by replacing the 0-50% ADF percentage of the total 40% ADF value of complete feed. The formulated complete diets were tested for in vitro degradation parameters. Treatment of olive cake with 6% slaked lime increased availability of cellulose and alleviated digestibility depression caused by high ether extract percentage. Organic matter, nitrogen free extract, ADF and neutral detergent fiber were significantly lowered by lime treatment of olive cake. The cornell net carbohydrate and protein system analysis showed that non-degradable protein represented by acid detergent insoluble nitrogen (ADIN) was 21.71% whereas the non-available protein represented by neutral detergent insoluble nitrogen (NDIN) was 38.86% in crude olive cake. The in vitro dry matter degradation (IVDMD) values were comparable at all replacement levels. However, a point of inflection was observed at 40% ADF replacement level, which was supported by truly degradable organic matter (TDOM), microbial biomass production (MBP), efficiency of MBP and partitioning factor values (PF). In our study, we concluded that there is comparable difference in composition of Indian olive cake when compared with European olive cake. The most important finding was that about 78% of nitrogen present in Indian

In vitro utilization of lime treated olive cake as a component of complete feed for small ruminants

Directory of Open Access Journals (Sweden)

A. Ishfaq

2015-01-01

Full Text Available Aim: The current in vitro study was carried out to determine the chemical composition and inclusion level of lime treated olive cake on acid detergent fiber (ADF replacement basis in adult male goats. Materials and Methods: Crude olive cake was collected and evaluated for proximate composition and protein fractionation. It was treated with 6% lime and incubated for 1 week under room temperature in 2 kg sealed polythene bags and was evaluated for proximate composition after incubation. Different isonitrogenous complete diets containing 0-50% of lime treated olive cake on ADF replacement basis were formulated as per the requirement of adult male goats. In ADF replacement, fiber and concentrate sources were replaced by lime treated olive cake by replacing the 0-50% ADF percentage of the total 40% ADF value of complete feed. The formulated complete diets were tested for in vitro degradation parameters. Results: Treatment of olive cake with 6% slaked lime increased availability of cellulose and alleviated digestibility depression caused by high ether extract percentage. Organic matter, nitrogen free extract, ADF and neutral detergent fiber were significantly lowered by lime treatment of olive cake. The cornell net carbohydrate and protein system analysis showed that non-degradable protein represented by acid detergent insoluble nitrogen (ADIN was 21.71% whereas the non-available protein represented by neutral detergent insoluble nitrogen (NDIN was 38.86% in crude olive cake. The in vitro dry matter degradation (IVDMD values were comparable at all replacement levels. However, a point of inflection was observed at 40% ADF replacement level, which was supported by truly degradable organic matter (TDOM, microbial biomass production (MBP, efficiency of MBP and partitioning factor values (PF. Conclusion: In our study, we concluded that there is comparable difference in composition of Indian olive cake when compared with European olive cake. The most

2.4.2. Water processing of cake

International Nuclear Information System (INIS)

Nazarov, Sh.B.; Safiev, Kh.S.; Mirsaidov, U.

2008-01-01

The cake water processing carried out with the purpose of extraction ofalkali components, in particular calcium chlorides and sodium, formed atbaking of raw materials with calcium chloride and by acid processingextracted the aluminium and iron compounds

High-temperature drying of 7/4 yellow-poplar flitches for S-D-R studs

Science.gov (United States)

R. Sidney Boone; Robert R. Maeglin

1980-01-01

Yellow-poplar was dried as 7/4 flitches at high temperatures and subsequently ripped into studs to meet National Grading Rule Standards for STUD grade. The effects of growth stresses in these flitches from smaller logs appear to be minimized by this process. Dry bulb temperatures from 235° to 295° F were explored in five drying trials. Best results were by drying for...

Factors causing PAC cake fouling in PAC-MF (powdered activated carbon-microfiltration) water treatment systems.

Science.gov (United States)

Zhao, P; Takizawa, S; Katayama, H; Ohgaki, S

2005-01-01

Two pilot-scale powdered activated carbon-microfiltration (PAC-MF) reactors were operated using river water pretreated by a biofilter. A high permeate flux (4 m/d) was maintained in two reactors with different particle sizes of PAC. High concentration (20 g/L) in the PAC adsorption zone demonstrated 60-80% of organic removal rates. Analysis on the PAC cake fouling demonstrated that attached metal ions play more important role than organic matter attached on PAC to the increase of PAC cake resistance. Effects of factors which may cause PAC cake fouling in PAC-MF process were investigated and evaluated by batch experiments, further revealing that small particulates and metal ions in raw water impose prominent influence on the PAC cake layer formation. Fe (II) precipitates after being oxidized to Fe (III) during PAC adsorption and thus Fe(ll) colloids display more significant effect than other metal ions. At a high flux, PAC cake layer demonstrated a higher resistance with larger PAC due to association among colloids, metals and PAC particles, and easy migration of small particles in raw water into the void space in the PAC cake layer. Larger PAC possesses much more non-uniform particle size distribution and larger void space, making it easier for small colloids to migrate into the voids and for metal ions to associate with PAC particles by bridge effect, hence speeding up and intensifying the of PAC cake fouling on membrane surface.

The development of functional cake technology based on processed Jerusalem artichoke products

Directory of Open Access Journals (Sweden)

G. V. Posnova

2017-01-01

Full Text Available Scientific and practical researches on the development of technologies of functional pastries with quality indicators satisfying customer and market demands of small enterprises are highly relevant. The purpose of studies was to develop a technology of functional cake based on processed Jerusalem artichoke products - cellulose and syrup.The recipe of the cake “Stolichnyi” was taken as a control sample.Test cake samples were prepared with partial or full replacement of sugar by Jerusalem artichoke syrup (0–100% and raisins by Jerusalem artichoke fiber (0, 50, 100%. It was found that organoleptic quality indicators of products improved by the introduction of Jerusalem artichoke syrup instead of sugar, their specific volume decreased slightly compared to the control – by 1.9–3.0%.Specific volume of cakes increased compared to the control by 5.4–11%improved by the introduction of Jerusalem artichokefiber instead of raisins, but its surface became bumpier, there were deep cracks. Specific volume of products increased by 7.8–8.8%, the surface was convex, slightly bumpy with little nicked when Jerusalem artichoke syrup and fiberwere introduced together.The humidity and the alkalinity of samples practically unchanged. The sample prepared with full replacement of sugar by syrup and raisins by fiber of Jerusalem artichoke had the best quality indicators.During storage for 5 days the smallest changes in the crumb condition and flavor were observed in cake samples with complete replacement of sugar by Jerusalem artichoke syrup, the introduction of Jerusalem artichoke fiber resulted in a slight elasticity decrease and friability crumbimprovement. The use of Jerusalem artichoke syrup and fiber in the cakes manufacture allowsto receivegoods with high nutritional value, enriched with prebiotic inulin, to expand the range of functional pastry products.

Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.

Science.gov (United States)

Abhay Kumar, N; Prasada Rao, U J S; Jeyarani, T; Indrani, D

2017-10-01

The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl-2-lactylate, SSL (DSFSS) on the rheological, physico-sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fatty acid profile, and nutritional characteristics of eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity, hot and cold paste viscosities similar to the egg. Addition of DSFS, DSFSG, and DSFSS increased viscosity of eggless cake batter; cake volume and the overall quality score (OQS) of eggless cake. Among these, highest improvement in OQS was brought about by DSFSG. According to SDS-PAGE results, the improvement by DSFSG is due to crosslinking of wheat-soya-flax proteins similar to wheat-egg proteins crosslinking. The eggless cake with DSFSG was found to be rich in omega-3-fatty acid as it contained 0.6% of linolenic acid compared to 0.1% each of cake with egg and eggless cake. As eggs are significant source of cholesterol, there has been an increased interest in search of ingredients that can replace egg in cakes. Hence, recent trend in the baking industry is to produce eggless cake using a combination of different ingredients and additives. However, there is no scientific information on the interaction of non-egg protein with wheat protein in building up the structure and also to improve the nutritional quality with respect to protein and fatty acids profiles of eggless cake. The information generated on the use of combination of defatted soya flour and flax seed along with emulsifiers will be helpful for the commercial manufacture of omega-3-fatty acid rich eggless cake with desired quality attributes. © 2017 Wiley Periodicals, Inc.

Bioactive properties of faveleira (Cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing.

Science.gov (United States)

Ribeiro, Penha Patrícia Cabral; Silva, Denise Maria de Lima E; Assis, Cristiane Fernandes de; Correia, Roberta Targino Pinto; Damasceno, Karla Suzanne Florentino da Silva Chaves

2017-01-01

To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic and flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Our work demonstrated that the faveleira seed oil has low acidity (0.78 ± 0.03% oleic acid) and peroxide value (1.13 ± 0.12 mEq/1000g), associated with the relevant concentration of linoleic acid (53.56%). It was observed that important phenolics (398.89 ± 6.34 mg EAG/100 g), especially flavonoids (29.81 ± 0.71 mg RE/g) remain in the press cake, which indicates that the by-product of the faveleira oilseed production constitutes a rich residual source of bioactive compounds. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ± 4.36 μM TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed.

The Effect of Persian Gums and Tragacanth on Texture and Sensory Characteristics of Non-Gluten ‎Cakes

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Afrooz Ghasemi

2017-08-01

Methods: The effect of addition of Persian gums, Tragacanth, and a combination of both of these compounds at levels of 0.5, 1, and 1.5% on texture, color, and sensory characteristics of these cakes was evaluated in this study. Results: The results showed that solidity and viscosity factors were elevated by addition of gum to cake. Using of gums in cakes leads to moisture maintenance inside the cake texture and thus improves mastication property. Furthermore, the results of porosity evaluation showed that addition of Persian gums and Tragacanth decreases the size and increases the number of gas cells inside the cake texture and improves porosity. The best porosity was related to the sample containing 1.5% Persian gum and Tragacanth. The treatment that contained 0.75% Persian gum and 0.75% Tragacanth had the highest acceptability among consumers. Conclusions: Results showed that Persian and Tragacanth gums, whether used independently or in combination, can improve the quality and organoleptic characteristics of gluten-free cakes.

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.

Science.gov (United States)

Tarrega, Amparo; Quiles, Amparo; Morell, Pere; Fiszman, Susana; Hernando, Isabel

2017-02-22

Sponge cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different cakes was carried out, first using a check-all-that-apply (CATA) question then evaluating the consumers' likings using a hedonic scale. The consumers also completed a nutrition knowledge (NK) questionnaire that was used to classify them according to their NK level. The instrumental texture of the cakes was evaluated by the texture profile analysis (TPA) method. The consumers' response was not linked to their NK level, but it mainly depended on the importance they gave to the cakes' distinctive sensory characteristics. In general, liking increased for samples considered easy to chew, spongy, soft and sweet, and decreased for samples perceived as tasteless, dry or having a fruity or an odd flavor. The sponge cakes containing maltodextrin or wheat fiber, which mostly resembled a conventional cake, were the most liked in general. Those containing the other three fibers were rejected by part of the consumers, for being tasteless in the case of potato plus Plantago ovata fiber, for being dry and doughy in the case of apple fiber and for having an odd flavor in the case of blackcurrant fiber.

Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake.

Science.gov (United States)

Jun, Yujin; Bae, In Young; Lee, Suyong; Lee, Hyeon Gyu

2014-02-01

Fibre-enriched materials (FEMs) obtained from preharvest dropped apple peels were utilised as a source of dietary fibre in baked cakes and their effects on the textural/nutritional qualities and starch digestibility (glucose release behaviour, starch digestion fraction, predicted glycaemic index) of the cakes were evaluated. When FEMs were incorporated into the cake formulation (3 g and 6 g of dietary fibre per serving (100 g)), the volume of the cakes seemed to be reduced and their texture become harder. However, 3 g of FEMs did not degrade the cake qualities. The use of FEMs in cakes significantly reduced the levels of rapidly digestible starch and slowly digestible starch, while the levels of resistant starch increased. Additionally, the cake samples prepared with FEMs exhibited a lower predicted glycaemic index. This study may give rise to multi-functional bakery products with acceptable quality and low glycaemic index.

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 1. Studies in rats.

Science.gov (United States)

Fisher, N; Hutchinson, J B; Berry, R; Hardy, J; Ginocchio, A V

1983-08-01

Wistar rats were fed for 104 wk on cake-based diets in which the cake, prepared from unchlorinated flour, or flour treated with 1250 or 2500 ppm chlorine, formed 79% of the diet on a 12.6% moisture basis. A fourth group was fed stock diet 41B. No differences in appearance, health, behaviour or mortalities attributable to the flour treatment were observed. Female but not male mortalities were significantly higher for cake-fed rats than for those fed diet 41B. Dose-related haematological effects were seen at various stages in cake-fed rats. Dose-related increases in plasma alanine and aspartate aminotransferases were noted at 12 months in males but not in females, for whom all the values were elevated. A dose-related diminution in blood sugar at 12 months was seen only in females. A dose-related increase in urinary aspartate aminotransferase was seen only in males. Urinary N-acetylglucosaminidase activity per mg creatinine did not differ significantly between groups. At post mortem a dose-related reduction in spleen weight was found in the females only. The lesions found were those expected in ageing rats, but were observed earlier in rats fed cake. Glomerulonephrosis affected rats fed cake more than those fed diet 41B. Cake diets promoted nephrocalcinosis, unrelated to flour treatment. Increased splenic haematopoiesis occurred in about half of the females in the cake diet groups but less frequently in males or in rats fed diet 41B. Tumours were mainly chromophobe adenomas of the pituitary, common in rats. Insulomas were seen in two males in each of the groups fed on cake made from chlorinated flour, but an earlier form of this tumour was found in all cake groups and its incidence is thus regarded as unrelated to the flour treatment. The incidence of tumours of the reticuloendothelial system was not related to flour treatment. Covalent chlorine concentrations in the perirenal fat of the cake-fed rats were correlated with treatment levels, with values of 50-912 ppm in

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

International Nuclear Information System (INIS)

Maniam, Gaanty Pragas; Hindryawati, Noor; Nurfitri, Irma; Jose, Rajan; Ab. Rahim, Mohd Hasbi; Dahalan, Farrah Aini; Yusoff, Mashitah M.

2013-01-01

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

Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria

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Juliana dos Santos Vilar

2013-07-01

Full Text Available The aim of this study was to develop a recipe of passion fruit cake with chocolate syrup for individuals who have phenylketonuria and evaluate its acceptance. The samples were served to 50 untrained tasters and evaluated by the acceptability test using the nine point hedonic scale. Flavor was the most appreciated attribute by 66% of tasters. The cake had a mean of 7,0 corresponding to "liked moderately" in the hedonic scale and 94% of purchase intent. Therefore, the cake was accepted and would be purchased by the majority of participants.

Evaluation of the effectiveness of olive cake residue as an expansive soil stabilizer

Science.gov (United States)

Nalbantoglu, Zalihe; Tawfiq, Salma

2006-08-01

The quantity of the by-product olive cake residue generated in most parts of the Mediterranean countries continues to increase and expected to double in amount within 10 15 years. This increase intensifies the problems associated with the disposal of this by-product. Olive cake residue has a potential for use as a soil stabilizer and large volumes can be beneficially used. This study is directed toward determining if olive cake residue can be utilized to increase the strength and stability of expansive soils which constitute a costly natural hazard to lightweight structures on shallow foundations. A series of laboratory tests using engineering properties, such as Atterberg limits, moisture-density relationship (compaction), swell, unconfined compressive strength were undertaken to evaluate the effectiveness and performance of the olive cake residue as a soil stabilizer. Test results indicate that an addition of only 3% burned olive waste into the soil causes a reduction in plasticity, volume change and an increase in the unconfined compressive strength. However, it was observed that the presence of burned olive waste in the soil greater than 3% caused an increase in the compressibility and a decrease in the unconfined compressive strength. Test results indicate that the use of olive waste in soil stabilization gives greater benefits to the environment than simply disposing of the by-product, olive cake residue.

Uranium refining by solvent extraction

International Nuclear Information System (INIS)

Kraikaew, J.

1996-01-01

The yellow cake refining was studied in both laboratory and semi-pilot scales. The process units mainly consist of dissolution and filtration, solvent extraction, and precipitation and filtration. Effect of flow ratio (organic flow rate/ aqueous flow rate) on working efficiencies of solvent extraction process was studied. Detailed studies were carried out on extraction, scrubbing and stripping processes. Purity of yellow cake product obtained is high as 90.32% U 3 O 8

Non-edible Oil Cakes as a Novel Substrate for DPA Production and Augmenting Biocontrol Activity of Paecilomyces variotii.

Science.gov (United States)

Arora, Kalpana; Sharma, Satyawati; Krishna, Suresh B N; Adam, Jamila K; Kumar, Ashwani

2017-01-01

The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua) as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA) production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edible oil cakes in growing media as nitrogen and sugars (Dextrose, Glucose, and Lactose) as carbon source. Plackett-Burman design (PBD), indicated that Jatropha cake, Karanja cake, and Dextrose were the most significant components ( p edible oil cakes as a substrate offer an efficient and viable approach for DPA production by P. variotii .

SIFAT ORGANOLEPTIK SUBTITUSI TEPUNG KIMPUL DALAM PEMBUATAN CAKE

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Taufik Rafika

2014-01-01

Full Text Available Organoleptic properties of kimpul flour substitution in the cake making. Kimpul is a one of tuber food source, which contains carbohidrate, protein, fat, some mineral and vitamins. The aims of this research is to find out the sensory properties (hedonic quality and hedonic of the kimpul cake flour substitution. This experimental research uses a completely-randomized design using an analysis of variance. The results analysis of the hedonic quality of color, texture and flavor obtain the highest mean rates at the amount of 40% substitution of kimpul flour, and the results  were not significantly different between treatments. The hedonic test of color, flavor, and texture obtain the highest mean rates at the amount of 80% substitution of kimpul flour.   Kimpul merupakan sumber pangan umbi-umbian yang mengandung karbo­hidrat, protein, lemak, beberapa mineral dan vitamin. Tujuan dari penelitian ini adalah  mengetahui sifat sensori (mutu hedonik dan hedonik cake subtitusi tepung kimpul. Penelitian eksperimen ini menggunakan metode rancangan acak lengkap  mengguna­kan analisis sidik ragam (Analysis of Variance. Hasil analisis uji mutu hedonik warna, tekstur dan rasa memperoleh rerata tertinggi pada jumlah substitusi tepung kimpul 40% yang tidak berbeda antar perlakuan. Uji hedonik (uji tingkat kesukaan warna, rasa, dan tekstur  memperoleh rerata tertinggi pada jumlah subtitusi tepung kimpul 80%.

The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake.

Science.gov (United States)

Khalil, A H

1998-01-01

Physical and sensory characteristics of cakes prepared with either the carbohydrate-based fat replacers N-Flate, Paselli MD 10 and Litesse (0, 25, 50 and 75% of fat weight) or fat replacers plus emulsifier (mono- and diglycerides; 0 and 3% of flour weight) were studied. Specific gravity of the batter was significantly (p Cakes prepared with fat replacers at the 25 and 50% levels had higher volumes, specific volume and standing heights than those of the control. Cakes prepared with fat replacers at the 25, 50 and 75% levels were more compressible than the control. Cakes prepared with Paselli MD 10 had the highest volumes, specific volume, standing heights and compressibilities. Incorporation of emulsifier with fat replacers improved cake volumes, standing heights and compressibilities. Cakes prepared with fat replacers exhibited higher crust and crumb color values compared to the control. Cakes prepared with 25 or 50% fat replacers had higher mean scores for flavor, softness and eating quality than the control. Incorporation of emulsifier with fat replacers did not affect the crust color, crumb color and flavor, but significantly (p < or = 0.05) improved softness and eating quality.

Sensorial, chemical and microbiological quality of anchovy cake

African Journals Online (AJOL)

Jane

2011-08-29

Aug 29, 2011 ... Key words: Anchovy cake, shelf-life, chemical, sensorial, microbiological, Engraulis encrasicolus. ... The ingredients shown in Table 1 except the fish were mixed with ... products which can satisfy consumers sensationally and.

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

International Nuclear Information System (INIS)

Fernandes, K.V.; Deus-de-Oliveira, N.; Godoy, M.G.; Guimarães, Z.A.S.; Nascimento, V.V.; Melo, E.J.T. de; Freire, D.M.G.; Dansa-Petretski, M.; Machado, O.L.T.

2012-01-01

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 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) 2 or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained

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.

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.

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.

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.

Science.gov (United States)

Diez-Sánchez, Elena; Llorca, Empar; Quiles, Amparo; Hernando, Isabel

2018-01-01

This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.

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.

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.

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. © 2013 Wiley Periodicals, Inc. and the American Pharmacists Association.

Biological pretreatment and ethanol production from olive cake

DEFF Research Database (Denmark)

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

2010-01-01

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

Toxic effects of chlorinated cake flour in rats.

Science.gov (United States)

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

1977-05-01

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

Studi Pembuatan Rainbow Cake Menggunakan Pati Sagu (Metroxylon SP.) Lokal Riau

OpenAIRE

', Arnizam; Pato, Usman; Johan, Vonny Setiaries

2015-01-01

This study aim was to analyze the differences in the sensory assessment of the rainbow cake with the addition of 30% sago starch and 100% rainbow cake using wheat flour. This study used a Completely Randomized Design (CRD) with two treatments and eight replication thus obtained 16 experimental units. The treatments were TS1 (100% wheat flour, 0% sago starch) and TS2 (70% wheat flour, 30% sago starch). The parameters observed were descriptive test which includes assessing the attributes of ten...

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

Moisture meter calibration for untreated and ACQ-treated southern yellow pine plywood

Science.gov (United States)

Samuel V. Glass; Charles G. Carll

2009-01-01

Conductance moisture meter readings using stainless steel screws as electrodes were compared with gravimetric moisture content for 1) southern yellow pine (SYP) dimensioned lumber, 2) untreated (underlayment grade) SYP plywood, and 3) SYP plywood treated with alkaline copper quaternary. Meter readings were taken with the meter set to the manufacturer-provided species...

The Enigmatic Mushtikas and the Associated Triangular Terracotta Cakes: Some Observations

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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.

Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes.

Science.gov (United States)

Baek, Eunjong; Kim, Hyojin; Choi, Hyejung; Yoon, Sun; Kim, Jeongho

2012-10-01

The antifungal activity of organic acids greatly improves the shelf life of bread and bakery products. However, little is known about the effect of lactic acid fermentation on fungal contamination in rice cakes. Here, we show that lactic acid fermentation in rice dough can greatly retard the growth of three fungal species when present in rice cakes, namely Cladosporium sp. YS1, Neurospora sp. YS3, and Penicillium crustosum YS2. The antifungal activity of the lactic acid bacteria against these fungi was much better than that of 0.3% calcium propionate. We found that organic acids including lactic and acetic acid, which are byproducts of lactic fermentation or can be artificially added, were the main antifungal substances. We also found that some Leuconostoc citreum and Weissella confusa strains could be good starter species for rice dough fermentation. These results imply that these lactic acid bacteria can be applicable to improve the preservation of rice cakes.

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.

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.

Antifungal activity of olive cake extracts

OpenAIRE

Ghandi H. Anfoka; Khalil I. Al-Mughrabi; Talal A. Aburaj; Wesam Shahrour

2001-01-01

Powdered, dried olive (Olea europaea) cake was extracted with hexane, methanol and butanol. Six phenolic compounds, coumaric acid, ferulic acid, oleuropein, caffeic acid, protocatechuic acid and cinnamic acid, were isolated from these extracts after fractionation. The fractions were tested for their antifungal activity against Verticillium sp., Fusarium oxysporum, Rhizopus sp., Penicillium italicum, Rhizoctonia solani, Stemphylium solani, Cladosporium sp., Mucor sp., Colletotrichu...

Effect of neem cake/fertilizers on symbiotic and non-symbiotic N2 fixing bacteria

International Nuclear Information System (INIS)

Akhtar, S.; Solangi, A.H.; Gilani, G.; Pirzada, M.H.

2002-01-01

Neem cake amendment in soil at 1.3% no adverse effect on the population of four symbiotic Rhizobium species viz., japonicum, R. leguminosarum, R. Phaseoli and R. Fredii and three non-symbiotic free living nitrogen fixers bacteria viz., Pseudomonas diazotrophicus, Klebsiella planticola and Enterobacter cloacae. Neem cake extracted with n-hexane stimulated the growth of Rhizobium species in vitro, whereas Neem cake expeller extracted neither inhibited nor stimulated the growth of Rhizobium species except for R. Fredii, whose was slightly retarded. The fertilizers (urea, NPK and DAP) had no adverse effect on these bacteria even at the dosage ten times higher the recommended dose. (author)

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.

Studies on drying kinetics of olive foot cake

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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.

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

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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.

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

Science.gov (United States)

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

2017-06-01

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. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (pkernel inclusion in the diet. There was no 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.

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 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.

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…

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

Science.gov (United States)

Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel

2017-06-01

Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

Yellow fever

Science.gov (United States)

... to thrive. Blood tests can confirm the diagnosis. Treatment There is no specific treatment for yellow fever. ... SJ, Endy TP, Rothman AL, Barrett AD. Flaviviruses (dengue, yellow fever, Japanese encephalitis, West Nile encephalitis, St. ...

Oil cakes - a by-product of agriculture industry as a fortificant in bakery products.

Science.gov (United States)

Behera, Satyabadi; Indumathi, K; Mahadevamma, S; Sudha, M L

2013-11-01

Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had protein and protein digestibility in the range of 42.7-50.5 and 71.3-76.8%, respectively. Polyphenols present in GNC and SBC were cholorogenic acid, syringic acid and p-coumaric acid. The number of bands separated in soybean meal was greater than the bands observed in GNC flour as seen in SDS-PAGE pattern, respectively. SEM of groundnut flour showed distension of protein bodies due to roasting of the oil cakes. The water absorption of wheat flour GNC blends decreased from 59.2 to 57.3% and increased in wheat flour SBC blends from 59.2 to 68.3% with an increase in oil cake from 0 to 20%. With increase in either GNC or SBC, the biscuits became harder. Addition of glycerol monostearate and sodium stearoyl lactylate in combination with 20% blend of GNC/SBC decreased the breaking strength values and increased the sensory parameters of the biscuits. Nutritionally rich biscuits were thus prepared by incorporating GNC/SBC.

Effect of Filter Cake on Physiological Traits and Ear Yield of Sweet Corn under Late Drought Stress Condition

Directory of Open Access Journals (Sweden)

aziz karmollachaab

2017-10-01

Full Text Available Introduction Environmental stresses are one of the main causes of severe yield reductions. Drought is still a serious agronomic problem and also one of the most important factors contributing to crop yield loss in arid and semi-arid areas in the world. Filter Cake is a byproduct of sugarcane industry and experiments on corn showed that the use of 20 tons per hectare Filter Cake increases crop productivity, total amount of dry matter, protein and forage yield compared with the control. Materials and methods This experiment was conducted at the Research Station of the Ramin Agricultural University of Khuzestan in 2012. The experiment was done as a split plot based on randomized complete block design with three replications. Drought stress at the end of the growth period in three levels, non-stress, mild and severe drought stress, respectively irrigated after 25, 50 and 75% depletion of available water, and was considered as the main factor. Drought stress was applied in early stage of the male inflorescence of plants to maturity for 35 days, due to the critical stage of the plant in late spring. Soil moisture was determined by gravimetric method. Different doses of Filter Cake (0, 10, 20 and 30 tons per hectare were considered as subplot factor and was added to the soil two days before the seeding. The final harvest as green corn was performed in the first phase of dough by hand in three times and two midfields of each subplot was considered as the margin of half a meter for each side. Finally, the data were analyzed using SAS 9.1 and means were compared by Duncan’s multiple range test at probability level of 5%. Results and discussion In non-stress conditions, Filter Cake is significantly increased plant height, So the amounts of 20 and 30 tons per hectare increased by 11.7% and 10.1% of the plant’s height, respectively, but the use of 10 tons of Filter Cake did not have a significant effect on it. In severe stress conditions, the use of

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.

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. Copyright © 2011 Elsevier Ltd. All rights reserved.

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.

Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake.

Science.gov (United States)

Samapundo, S; Devlieghere, F; Vroman, A; Eeckhout, M

2016-11-21

The major objective of this study was to assess the antifungal activities of commercially available 'clean label' fermentates and their potential to replace the preservative function of sorbate and propionate in cake. This study was performed in two parts. In the first part of the study the inhibitory activities of selected fermentates - FA, FB, FC and FD - towards Aspergillus tritici and Aspergillus amstelodami were assessed as a function of pH (5.0-6.5) on malt extract agar (MEA). In the second part of the study, challenge, shelf-life and sensorial tests were used to determine the suitability of these fermentates to replace potassium sorbate and calcium propionate in quarter pound cake. All the fermentates evaluated in this study all had significant (prange for application in bakery products. In all cases, the inhibitory activity of the fermentates increased with a decrease in the pH and an increase in concentration. FC was generally the most inhibitory whilst FD was the least inhibitory. Significant (p0.05) in flavour from the reference cake (0.5% calcium propionate and 0.54% potassium sorbate). However, the challenge and shelf-life tests showed that cakes produced with ≤1% FC were not as microbiologically shelf-stable as the reference cake, especially when sliced. Therefore, it can be concluded that whilst fermentates have appreciable antifungal effects, their use could potentially result in reduced shelf-stabilities. Robust challenge and shelf-life tests would be recommended before the marketing of cakes were propionate and/or sorbate has been replaced to ensure accurate shelf-lives are stated. Copyright © 2016 Elsevier B.V. All rights reserved.

Toxic metals biosorption by Jatropha curcas deoiled cake: equilibrium and kinetic studies.

Science.gov (United States)

Rawat, Anand P; Rawat, Monica; Rai, J P N

2013-08-01

The equilibrium sorption of Cr(VI) and Cu(II) from aqueous solution using Jatropha curcas deoiled cake, has been studied with respect to adsorbent dosage, contact time, pH, and initial metal concentration in batch mode experiments. Removal of Cu(II) by deoiled cake was greater than that of Cr(VI). The adsorbent chemical characteristics, studied by Fourier transform-infrared analysis, suggested that the presence of Cr(VI) and Cu(II) in the biomass influenced the bands corresponding to hydroxyl and carboxyl groups. Desorption studies revealed that maximum metals recovery was achieved by HNO3 followed by CH3COOH and HCl. The Freundlich isotherm model showed good fit to the equilibrium adsorption data. The adsorption kinetics followed the pseudo-second-order model, which provided the best correlation for the biosorption process, and suggested that J. curcas deoiled cake can be used as an efficient biosorbent over other commonly used sorbents for decontamination of Cr(VI)- and Cu(II)-containing wastewater.

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

International Nuclear Information System (INIS)

Walker, D.D.

2002-01-01

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

The role of gluten in a pound cake system: A model approach based on gluten-starch blends.

Science.gov (United States)

Wilderjans, Edith; Pareyt, Bram; Goesaert, Hans; Brijs, Kristof; Delcour, Jan A

2008-10-15

In order to evaluate the role of gluten in cake-making, gluten-starch (GS) blends with different ratios of gluten to starch were tested in a research pound cake formula. The viscosities of batters made from commercial GS blends in the otherwise standardised formula increased with their gluten content. High viscosities during heating provide the batters with the capacity to retain expanding air nuclei, and thereby led to desired product volumes. In line with the above, increasing gluten levels in the cake recipes led to a more extended oven spring period. Cakes with a starch content exceeding 92.5% in the GS blend suffered from substantial collapse during cooling. They had a coarse crumb with a solid gummy layer at the bottom. Image analysis showed statistical differences in numbers of cells per cm(2), cell to total area ratio and mean cell area (pcakes with the lowest density and highest gluten levels. Relative sodium dodecyl sulfate (SDS, 2.0%) buffer (pH 6.8) extractabilities of protein from cakes baked with the different GS blends decreased with gluten content and were strongly correlated with the intensity of collapse. Taken together, the results teach that protein gives the cakes resistance to collapse, resulting in desirable volumes and an optimal grain structure with uniform cell distribution. Copyright © 2008 Elsevier Ltd. All rights reserved.

The reduction of organic component content, of molybdenum and coloidal silica in chlorosodium uraniferous eluates

International Nuclear Information System (INIS)

Filip, Gheorghe; Panturu, Eugenia; Radulescu, Rozalia; Predescu, Cristian; Filip, Dorin Gheorghe

2006-01-01

In this paper, the experimental results obtained at a laboratory facility for molybdenum, silica and organic substances removal from sodium chloride uraniferous eluate solutions are presented. The aim of this study is to obtain uranium yellow cakes having product quality specification, in order to enable their conversion in nuclear grade uranium dioxide. The studied variables were the contents for silica and organic substances at the acidifying and filtration of uranium eluates, residual molybdenum content in refined eluates after adsorption on activated carbon MN+P type. The chemical characterization of uranium concentrate obtained from the refined eluate is presented. (author)

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.

The nuclear fuel cycle

International Nuclear Information System (INIS)

1998-05-01

After a short introduction about nuclear power in the world, fission physics and the French nuclear power plants, this brochure describes in a digest way the different steps of the nuclear fuel cycle: uranium prospecting, mining activity, processing of uranium ores and production of uranium concentrates (yellow cake), uranium chemistry (conversion of the yellow cake into uranium hexafluoride), fabrication of nuclear fuels, use of fuels, reprocessing of spent fuels (uranium, plutonium and fission products), recycling of energetic materials, and storage of radioactive wastes. (J.S.)

The nuclear fuel cycle; Le cycle du combustible nucleaire

Energy Technology Data Exchange (ETDEWEB)

NONE

1998-05-01

After a short introduction about nuclear power in the world, fission physics and the French nuclear power plants, this brochure describes in a digest way the different steps of the nuclear fuel cycle: uranium prospecting, mining activity, processing of uranium ores and production of uranium concentrates (yellow cake), uranium chemistry (conversion of the yellow cake into uranium hexafluoride), fabrication of nuclear fuels, use of fuels, reprocessing of spent fuels (uranium, plutonium and fission products), recycling of energetic materials, and storage of radioactive wastes. (J.S.)

An observational study of the effect of vibration on the caking of suspensions in oily vehicles.

Science.gov (United States)

Jain, Rohit; Bork, Olaf; Alawi, Fadil; Nanjan, Karthigeyan; Tucker, Ian G

2016-11-30

An oily suspension of penethamate (PNT) that was physically stable on storage, caked solidly during road/air transport. This paper reports on the caking behaviour of PNT oily suspension formulations exposed to vibrations in a lab-based test designed to simulate road/air transport. The lab-test was used to study the effects of container type (glass v PET) and formulation (oil, surfactant type and concentration) on the physical stability of suspension under vibration. Redispersibility of the sediment was lower at longer vibrations times and at higher intensity of vibration. Caking on vibration was strongly influenced by the type of container (caking in glass but not in PET) possibly due to tribo-charging of particles. Caking on vibration was dependent on the formulation: type and concentration of surfactant; type of oil. The physical stability of oily suspensions, and the effect of vibration are two areas which have been largely neglected in the pharmaceutical literature. This paper discusses some potential mechanisms for the observations but studies using fully characterised materials are required. Finally we conclude that static testing of physical stability of oily suspensions is not sufficient and that a vibrational stress test is required. Copyright © 2016 Elsevier B.V. All rights reserved.

The effect of filter cake viscoelasticity on filtration

DEFF Research Database (Denmark)

Christensen, Morten Lykkegaard

, 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...

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 (Pcooked meat the amount of 1-pentanol was higher in treatment C than in treatment OC (Plamb meat.

Effect of Filter Cake on Morphophysiological and Yield of Sweet Corn Under Late Season Drought Stress Condition

Directory of Open Access Journals (Sweden)

S. A. Siadat

2015-06-01

Full Text Available In order to investigate the effect of Filter Cake application on some morpho-physiological characteristics and yield of sweet corn (Zea mays var saccharata under different irrigation regimes, an experiment was conducted in Ramin Agriculture and Natural Resources University, Khuzestan, in 2012. The experiment was arranged in split-plot design in RCBD (Completely Randomized Block Design with three replications. Treatments were drought stress (irrigation after 25, 50 and 75% depletion of available water content in main plots and Filter Cake (0, 10, 20 and 30 tonha-1 arranged in sub-plots. Results showed that drought stress increased electrolyte leakage (EL and proline content (PC while height of plant, relative water content (RWC, chlorophyll stability index and ear and grain yield were decreased. The intensive drought stress had the greatest effect on EL and PC (54% increase, and decreased ear and grain yield by21 and 37% compared to control, respectively. Application of filter cake on non-stress condition increased height of plant and economic yield. But Filter Cake in intensive stress reduced RWC and yield and increased EL compared to control. Also, the application of 30 tonha-1 of Filter Cake in intensive stress condition decreased ear and grain yield by 14.5 and 10.7% respectively. Thus, positive effect of Filter Cake application was clear on non-stress condition, but on drought stress condition it decreased the economic yield.

Effect of crumb cellular structure characterized by image analysis on cake softness.

Science.gov (United States)

Dewaest, Marine; Villemejane, Cindy; Berland, Sophie; Neron, Stéphane; Clement, Jérôme; Verel, Aliette; Michon, Camille

2017-10-04

Sponge cake is a cereal product characterized by an aerated crumb and appreciated for its softness. When formulating such product, it is interesting to be able to characterize the crumb structure using image analysis and to bring knowledge about the effects of the crumb cellular structure on its mechanical properties which contribute to softness. An image analysis method based on mathematical morphology was adapted from the one developed for bread crumb. In order to evaluate its ability to discriminate cellular structures, series of cakes were prepared using two rather similar emulsifiers but also using flours with different aging times before use. The mechanical properties of the crumbs of these different cakes were also characterized. It allowed a cell structure classification taking into account cell size and homogeneity, but also cell wall thickness and the number of holes in the walls. Interestingly, the cellular structure differences had a larger impact on the aerated crumb Young modulus than the wall firmness. Increasing the aging time of flour before use leads to the production of firmer crumbs due to coarser and inhomogeneous cellular structures. Changing the composition of the emulsifier may change the cellular structure and, depending on the type of the structural changes, have an impact on the firmness of the crumb. Cellular structure rather than cell wall firmness was found to impact cake crumb firmness. The new fast and automated tool for cake crumb structure analysis allows detecting quickly any change in cell size or homogeneity but also cell wall thickness and number of holes in the walls (openness degree). To obtain a softer crumb, it seems that options are to decrease the cell size and the cell wall thickness and/or to increase the openness degree. It is then possible to easily evaluate the effects of ingredients (flour composition, emulsifier …) or change in the process on the crumb structure and thus its softness. Moreover, this image

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 ...

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. Copyright © 2013 Elsevier Ltd. All rights reserved.

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.

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.

Pengembangan Produksi Biogas Dari Limbah Pembuatan Biodiesel Jarak Pagar (Jatropha Curcas Seed Cake)

OpenAIRE

Yufidani, Y; Jos, Bakti; Sumardiono, Siswo

2013-01-01

Biogas is a fermentation process using anaerobic bacteria to convert organic compounds into gas with high composition of methane. Use of jatropha curcas as a biodiesel's resources remains a problems, seed cake of jatropha curcas contains phorbol esters that is toxic. This research focused on getting an optimum yield of biogas production from jatropha curcas seed cake using additive material to reach optimum C/N ratio. Optimum C/N ratio on biogas production was range 20-30, but jatropha curcas...

Biogas production from Jatropha curcas press-cake.

Science.gov (United States)

Staubmann, R; Foidl, G; Foidl, N; Gübitz, G M; Lafferty, R M; Arbizu, V M; Steiner, W

1997-01-01

Seeds of the tropical plant Jatropha curcas (purge nut, physic nut) are used for the production of oil. Several methods for oil extraction have been developed. In all processes, about 50% of the weight of the seeds remain as a press cake containing mainly protein and carbohydrates. Investigations have shown that this residue contains toxic compounds and cannot be used as animal feed without further processing. Preliminary experiments have shown that the residue is a good substrate for biogas production. Biogas formation was studied using a semicontinous upflow anaerobic sludge blanket (UASB) reactor; a contact-process and an anaerobic filter each reactor having a total volume of 110 L. A maximum production rate of 3.5 m3 m"3 d"1 was obtained in the anaerobic filter with a loading rate of 13 kg COD m~3 d"1. However, the UASB reactor and the contact-process were not suitable for using this substrate. When using an anaerobic filter with Jatropha curcas seed cake as a substrate, 76% of the COD was degraded and 1 kg degraded COD yielded 355 L of biogas containing 70% methane.

Biogas production from Jatropha curcas press-cake

Energy Technology Data Exchange (ETDEWEB)

Staubmann, R.; Guebitz, G.M.; Lafferty, R.M. [Graz Technical Univ. (Austria)] [and others

1997-12-31

Seeds of the tropical plant Jatropha curcas (purge nut, physic nut) are used for the production of oil. Several methods for oil extraction have been developed. In all processes, about 50% of the weight of the seeds remain as a press cake containing mainly protein and carbohydrates. Investigations have shown that this residue contains toxic compounds and cannot be used as animal feed without further processing. Preliminary experiments have shown that the residue is a good substrate for biogas production. Biogas formation was studied using a semicontinous upflow anaerobic sludge blanket (UASB) reactor; a contact-process and an anaerobic filter each reactor having a total volume of 110 L. A maximum production rate of 3.5 m{sup 3} m{sup -3} d{sup -1} was obtained in the anaerobic filter with a loading rate of 13 kg COD m{sup -3} d{sup -1}. However, the UAS reactor and the contact-process were not suitable for using this substrate. When using an anaerobic filter with Jatropha curcas seed cake as a substrate, 76% of the COD was degraded and 1 kg degraded COD yielded 355 L of biogas containing 70% methane. 28 refs., 3 figs., 4 tabs.

Non-edible Oil Cakes as a Novel Substrate for DPA Production and Augmenting Biocontrol Activity of Paecilomyces variotii

Directory of Open Access Journals (Sweden)

Ashwani Kumar

2017-05-01

Full Text Available The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edible oil cakes in growing media as nitrogen and sugars (Dextrose, Glucose, and Lactose as carbon source. Plackett-Burman design (PBD, indicated that Jatropha cake, Karanja cake, and Dextrose were the most significant components (p < 0.05 of the media and were further optimized using response surface methodology (RSM. Jatropha cake, Karanja cake, and Dextrose at the concentration of 12.5, 4.5, and 10 g/l, respectively, yielded 250 mg/l of DPA, which was 2.5 fold more than that obtained from basal medium. HPLC analysis of the optimized medium (peak at retention time of 30 min confirmed the enhanced DPA production by P. variotii. The scanning electron microscopy (SEM images showed that optimized medium impose a stress like condition (due to less C:N ratio for the fungus and generated more spores as compared to the basal medium in which carbon source is easily available for the mycelial growth. The antimicrobial activity of the fungal extract was tested and found to be effective even at 10−2 dilution after 72 h against two plant pathogens, Fusarium oxysporum and Verticillium dahlia. Statistical experimental design of this study and the use of non-edible oil cakes as a substrate offer an efficient and viable approach for DPA production by P. variotii.

Yellow fever: epidemiology and prevention.

Science.gov (United States)

Barnett, Elizabeth D

2007-03-15

Yellow fever continues to occur in regions of Africa and South America, despite the availability of effective vaccines. Recently, some cases of severe neurologic disease and multiorgan system disease have been described in individuals who received yellow fever vaccine. These events have focused attention on the need to define criteria for judicious use of yellow fever vaccine and to describe the spectrum of adverse events that may be associated with yellow fever vaccine. Describing host factors that would increase risk of these events and identifying potential treatment modalities for yellow fever and yellow fever vaccine-associated adverse events are subjects of intense investigation.

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.

Cake kidney: a rare anomaly of renal fusion

Directory of Open Access Journals (Sweden)

Guilherme Lippi Ciantelli

2012-06-01

Full Text Available ABSTRACT The cake kidney is a rare congenital anomaly of the urinogenital tract that can be diagnosed at any age. Few more than 20 cases have been described in the literature. The authors describe in this article another case of this rare malformation. Key-words: kidney, congenital abnormalities, rare diseases.

Occurrence of mycotoxins and associated mycoflora in peanut cake ...

African Journals Online (AJOL)

Bacteria isolated from peanut cake product were Eschericha coli, Klebsiella spp. and Clostridium spp. The fungal isolates include Aspergillus flavus, Aspergillus parasiticus, Aspergillus spp., Fusarium spp., and Penicillium spp. being the dominant microflora in decreasing frequency of occurrence. High concentrations of ...

Photographic guide of selected external defect indicators and associated internal defects in yellow-poplar

Science.gov (United States)

Everette D. Rast; John A. Beaton; David L. Sonderman

1991-01-01

To properly classify or grade logs or trees, one must be able to correctly identify defect indicators and assess the effect of the underlying defect on possible end products. This guide assists the individual in identifying the surface defect indicator and shows the progressive stages of the defect throughout its development for yellow-poplar. Twelve types of external...

Photographic guide of selected external defect indicators and associated internal defects in yellow birch

Science.gov (United States)

Everette D. Rast; John A. Beaton; David L. Sonderman

1991-01-01

To properly classify or grade logs or trees, one must be able to correctly identify defect indicators and assess the effect of the underlying defect on possible end products. This guide assists the individual in identifying the surface defect indicator and shows the progressive stages of the defect throughout its development for yellow birch. Eleven types of external...

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

.05) for soybean meal and pea compared to sunfl ower meal, rapeseed cake, and lupine. The SID of Lys and His were lowest (P pea to be a high-digestible protein source relative to sunfl ower......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...

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. Copyright © 2014. Published by Elsevier Ltd.

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 %.

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. Copyright © 2017 Elsevier Ltd. All rights reserved.

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)

Yellow cake to ceramic uranium dioxide

International Nuclear Information System (INIS)

Zawidzki, T.W.; Itzkovitch, I.J.

1983-01-01

This overview article first reviews the processes for converting uranium ore concentrates to ceramic uranium dioxide at the Port Hope Refinery of Eldorado Resources Limited. In addition, some of the problems, solutions, thoughts and research direction with respect to the production and properties of ceramic UO 2 are described

How does particle size influence caking in lactose powder?

DEFF Research Database (Denmark)

Carpin, Melanie Anne; Bertelsen, H.; Dalberg, A.

2017-01-01

Particle size distribution (PSD) is known to influence product properties such as flowability and compressibility. When producing crystalline lactose, different steps can affect the PSD of the final powder. The aim of this study was to investigate the influence of PSD on caking and the mechanisms...

175 Years of Linear Programming - Minimax and Cake Topography

Indian Academy of Sciences (India)

Home; Journals; Resonance – Journal of Science Education; Volume 4; Issue 7. 175 Years of Linear Programming - Minimax and Cake Topography. Vijay Chandru M R Rao. Series Article Volume 4 Issue 7 July 1999 pp 4-13. Fulltext. Click here to view fulltext PDF. Permanent link:

Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes.

Science.gov (United States)

Keppler, S; Bakalis, S; Leadley, C E; Sahi, S S; Fryer, P J

2018-05-01

An accurate method to heat treat flour samples has been used to quantify the effects of heat treatment on flour functionality. A variety of analytical methods has been used such as oscillatory rheology, rheomixer, solvent retention capacity tests, and Rapid Visco Analysis (RVA) in water and in aqueous solutions of sucrose, lactic acid, and sodium carbonate. This work supports the hypothesis that heat treatment facilitates the swelling of starch granules at elevated temperature. Results furthermore indicated improved swelling ability and increased interactions of flour polymers (in particular arabinoxylans) of heat treated flour at ambient conditions. The significant denaturation of the proteins was indicated by a lack of gluten network formation after severe heat treatments as shown by rheomixer traces. Results of these analyses were used to develop a possible cake flour specification. A method was developed using response surfaces of heat treated flour samples in the RVA using i) water and ii) 50% sucrose solution. This can uniquely characterise the heat treatment a flour sample has received and to establish a cake flour specification. This approach might be useful for the characterisation of processed samples, rather than by baking cakes. Hence, it may no longer be needed to bake a cake after flour heat treatment to assess the suitability of the flour for high ratio cake production, but 2 types of RVA tests suffice. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

Palm kernel cake obtained from biodiesel production in diets for goats: feeding behavior and physiological parameters.

Science.gov (United States)

de Oliveira, R L; de Carvalho, G G P; Oliveira, R L; Tosto, M S L; Santos, E M; Ribeiro, R D X; Silva, T M; Correia, B R; de Rufino, L M A

2017-10-01

The objective of this study was to evaluate the effects of the inclusion of palm kernel (Elaeis guineensis) cake in diets for goats on feeding behaviors, rectal temperature, and cardiac and respiratory frequencies. Forty crossbred Boer male, non-castrated goats (ten animals per treatment), with an average age of 90 days and an initial body weight of 15.01 ± 1.76 kg, were used. The goats were fed Tifton 85 (Cynodon spp.) hay and palm kernel supplemented at the rates of 0, 7, 14, and 21% of dry matter (DM). The feeding behaviors (rumination, feeding, and idling times) were observed for three 24-h periods. DM and neutral detergent fiber (NDF) intake values were estimated as the difference between the total DM and NDF contents of the feed offered and the total DM and NDF contents of the orts. There was no effect of palm kernel cake inclusion in goat diets on DM intake (P > 0.05). However, palm kernel cake promoted a linear increase (P kernel cakes had no effects (P > 0.05) on the chewing, feeding, and rumination efficiency (DM and NDF) or on physiological variables. The use up to 21% palm kernel cake in the diet of crossbred Boer goats maintained the feeding behaviors and did not change the physiological parameters of goats; therefore, its use is recommended in the diet of these animals.

Radiological consequences of zinc-rich filter cake at Hoogovens Steel industry in IJmuiden, Netherlands (a modelled study)

International Nuclear Information System (INIS)

Laheij, G.M.H.; Eggink, G.J.

1996-08-01

In accordance with the revised Euratom 'basic safety standards', the Member States have to fill in the details of their own radiation protection policy on radionuclides from natural sources. In this framework the radiological consequences of zinc-rich filter cake at a storage facility of the steelplant Hoogovens Staal, in IJmuiden, Netherlands, were investigated in a model study. Also investigated were the consequences of possible transport of the filter cake to a storage facility in the country. The radiation dose was calculated for Hoogovens workers and for members of the population. For workers, the relevant exposure pathways are inhalation of resuspended filter cake, direct ingestion of filter cake and external radiation. Relevant exposure pathways for members of the population are inhalation of resuspended filter cake, ingestion of green vegetables on which resuspended filter cake is deposited and external radiation, which for workers at the storage facility the radiation dose is 7 mSv/a. The radiation dose for drivers during transport and for workers at a C3-storage facility depends strongly on whether the material is immobilized or not. The maximum radiation dose for both the transport and storage is expected to be almost equal to the radiation dose for workers at the storage facility at Hoogovens. For members of the population living around the storage facility at Hoogovens, the radiation dose is 3.6 mSv/a. Here too, the radiation dose at the storage facility depends strongly on whether the material is immobilized or not. During transport no radiation dose above the secondary level of 0.4 mSv/a is expected due to the short exposure times. 23 refs

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.

Histopathological and Reproductive Evaluation in Male Rats Fed Jatropha curcas Seed Cake with or without Alkaline Hydrolysis and Subjected to Heat Treatment.

Science.gov (United States)

Teixeira Sousa Moura, Laiane; Palomaris Mariano Souza, Domenica; Mendonça, Simone; de Aquino Ribeiro, José Antônio; Fernandes Sousa, Luciano; Tony Ramos, Adriano; Maiorka, Paulo César; de Araújo, Vera Lúcia; Mayumi Maruo, Viviane

2017-01-01

Jatropha curcas cake, a by-product of biodiesel production, is rich in protein and has potential to be used in livestock feed; however, the presence of antinutritional factors and phorbol esters limits its use. Thus, this study investigated toxicological and reproductive effects in male Wistar rats after subchronic exposure to J. curcas cake subjected to detoxification procedures. Rats were divided into seven groups ( n = 10) and treated for 60 days. The control group received commercial feed, while experimental groups received a diet containing 5% J . curcas cake nonhydrolyzed or hydrolyzed with 5 M NaOH. The cakes were unwashed or washed with ethanol or water and were autoclaved at 121°C for 30 minutes. Alkaline hydrolysis combined with ethanol washing decreased the phorbol ester concentration in the cake by 98%. Histopathological findings included diffuse degeneration of the liver and edema around the pulmonary vessels in the nonhydrolyzed groups. In addition, nontreated females mated with males of nonhydrolyzed unwashed group showed a decreased number of live fetuses and an increased placental weight. There were no signs of toxicity in rats given hydrolyzed cakes washed and unwashed, indicating that alkaline hydrolysis associated with heat treatment is an efficient method for detoxification of the J. curcas cake.

Histopathological and Reproductive Evaluation in Male Rats Fed Jatropha curcas Seed Cake with or without Alkaline Hydrolysis and Subjected to Heat Treatment

Directory of Open Access Journals (Sweden)

Laiane Teixeira Sousa Moura

2017-01-01

Full Text Available Jatropha curcas cake, a by-product of biodiesel production, is rich in protein and has potential to be used in livestock feed; however, the presence of antinutritional factors and phorbol esters limits its use. Thus, this study investigated toxicological and reproductive effects in male Wistar rats after subchronic exposure to J. curcas cake subjected to detoxification procedures. Rats were divided into seven groups (n=10 and treated for 60 days. The control group received commercial feed, while experimental groups received a diet containing 5% J. curcas cake nonhydrolyzed or hydrolyzed with 5 M NaOH. The cakes were unwashed or washed with ethanol or water and were autoclaved at 121°C for 30 minutes. Alkaline hydrolysis combined with ethanol washing decreased the phorbol ester concentration in the cake by 98%. Histopathological findings included diffuse degeneration of the liver and edema around the pulmonary vessels in the nonhydrolyzed groups. In addition, nontreated females mated with males of nonhydrolyzed unwashed group showed a decreased number of live fetuses and an increased placental weight. There were no signs of toxicity in rats given hydrolyzed cakes washed and unwashed, indicating that alkaline hydrolysis associated with heat treatment is an efficient method for detoxification of the J. curcas cake.

Potential treatments to reduce phorbol esters levels in jatropha seed cake for improving the value added product.

Science.gov (United States)

Sadubthummarak, Umapron; Parkpian, Preeda; Ruchirawat, Mathuros; Kongchum, Manoch; Delaune, R D

2013-01-01

Jatropha seed cake contains high amounts of protein and other nutrients, however it has a drawback due to toxic compounds. The aim of this study was to investigate the methods applied to detoxify the main toxin, phorbol esters in jatropha seed cake, to a safe and acceptable level by maintaining the nutritional values. Phorbol esters are tetracyclic diterpenoids-polycyclic compounds that are known as tumor promoters and hence exhibited the toxicity within a broad range of species. Mismanagement of the jatropha waste from jatropha oil industries would lead to contamination of the environment, affecting living organisms and human health through the food chain, so several methods were tested for reducing the toxicity of the seed cake. The results from this investigation showed that heat treatments at either 120°C or 220°C for 1 hour and then mixing with adsorbing bentonite (10%), nanoparticles of zinc oxide (100 μg/g) plus NaHCO3 at 4%, followed by a 4-week incubation period yielded the best final product. The remaining phorbol esters concentration (0.05-0.04 mg/g) from this treatment was less than that reported for the nontoxic jatropha varieties (0.11-0.27 mg/g). Nutritional values of the seed cake after treatment remained at the same levels found in the control group and these values were crude protein (20.47-21.40 + 0.17-0.25%), crude lipid (14.27-14.68 + 0.13-0.14%) and crude fiber (27.33-29.67 + 0.58%). A cytotoxicity test conducted using L929 and normal human dermal fibroblast cell lines confirmed that most of the toxic compounds, especially phorbol esters, were shown as completely eliminated. The results suggested that the detoxification of phorbol esters residues in the jatropha seed cake was possible while it also retained nutritional values. Therefore, the methods to detoxify phorbol esters are necessary to minimize the toxicity of jatropha seed cake. Further, it is essential to reduce the possible environmental impacts that may be generated

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

OpenAIRE

Shiratsuti, Hiroko; Ikawa, Yoshiko

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, ...

Degradation of Crude Protein in Groundnut Cake, Guinea Grass ...

African Journals Online (AJOL)

Three West African dwarf rams fitted with rumen cannula, were used in a completely randomized design for degradation of crude protein (CP) of groundnut cake (GNC), Panicum maximum, rumen epithelial scraping (RES), and diets containing increasing levels of RES. Concentrate diets were formulated such that 0% (A), ...

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.

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.

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%.

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

Science.gov (United States)

Klingebiel, L; Grossklaus, R; Pahlke, G

1979-11-01

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

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

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

Estimation of shelf life of wikau maombo brownies cake using Accelerated Shelf Life Testing (ASLT) method with Arrhenius model

Science.gov (United States)

Wahyuni, S.; Holilah; Asranudin; Noviyanti

2018-02-01

The shelf life of brownies cake made from wikau maombo flour was predicted by ASLT method through the Arrhenius model. The aim of this study was to estimate the shelf life of brownies cake made from wikau maombo flour. The storage temperature of brownies cake was carried out at 20°C, 30°C and 45°C. The results showed that TBA (Thio Barbaturic Acid) number of brownies cake decreased as the storage temperature increase. Brownies stored at 20°C and 30°C were overgrown with mold on the storage time of six days. Brownies product (WT0 and WT1) had shelf life at 40°C approximately six and fourteen days, respectively. Brownies made from wikau maombo and wheat flour (WT1) was the best product with had the longest of shelf life about fourteen days.

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

Directory of Open Access Journals (Sweden)

Oladele Peter KOLAWOLE

2012-08-01

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

Total control of chromium in tanneries - thermal decomposition of filtration cake from enzymatic hydrolysis of chrome shavings.

Science.gov (United States)

Kocurek, P; Kolomazník, K; Bařinová, M; Hendrych, J

2017-04-01

This paper deals with the problem of chromium recovery from chrome-tanned waste and thus with reducing the environmental impact of the leather industry. Chrome-tanned waste was transformed by alkaline enzymatic hydrolysis promoted by magnesium oxide into practically chromium-free, commercially applicable collagen hydrolysate and filtration cake containing a high portion of chromium. The crude and magnesium-deprived chromium cakes were subjected to a process of thermal decomposition at 650°C under oxygen-free conditions to reduce the amount of this waste and to study the effect of magnesium removal on the resulting products. Oxygen-free conditions were applied in order to prevent the oxidation of trivalent chromium into the hazardous hexavalent form. Thermal decomposition products from both crude and magnesium-deprived chrome cakes were characterized by high chromium content over 50%, which occurred as eskolaite (Cr 2 O 3 ) and magnesiochromite (MgCr 2 O 4 ) crystal phases, respectively. Thermal decomposition decreased the amount of chrome cake dry feed by 90%. Based on the performed experiments, a scheme for the total control of chromium in the leather industry was designed.

Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.

Science.gov (United States)

Majzoobi, Mahsa; Vosooghi Poor, Zahra; Mesbahi, Gholamreza; Jamalian, Jalal; Farahnaky, Asgar

2017-12-01

Carrot pomace powder (CPP) is a valuable by-product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten-free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten-free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP + HC sample. The density of the control batter was 1.2 g/cm 3 which reduced significantly to 0.899 g/cm 3 for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm 3 for the control to 0.395 g/cm 3 for 20%CCP + C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP + HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP + HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30%CCP + HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30%CCP and 20%CPP + HC promoted the quality and sensory attributes of gluten-free cakes. Although different types of gluten-free products are available in the market, most of them contain insufficient amount of fiber and nutrients. Despite popularity, gluten-free cakes are poor in fiber and nutrient contents. Therefore, improving the nutritional value of these products has received an increasing attention by the food industry. Carrot pomace powder (CPP) is an available source of fiber and nutrients and hence can be utilized for enrichment of gluten-free products. This study showed that

Optimized extraction of polyphenolic antioxidant compounds from Brazil nut (Bertholletia excelsa) cake and evaluation of the polyphenol profile by HPLC.

Science.gov (United States)

Gomes, Suellen; Torres, Alexandre G

2016-06-01

The solid residue (cake) of pressed Brazil nut oil has high energy value and contains high levels of nutrients and bioactive compounds, such as polyphenols. However, little is known about these components in this by-product. Extraction is the first step in investigating the phenolic compounds in Brazil nut cake because extraction conditions might impact the yields of phenolic compounds and antioxidant capacity. The aim of this study was to select the best phenolic compound extraction conditions for Brazil nut cake by using factorial experimental design and to characterize the phenolic compounds in the extract. The optimal extraction of antioxidant phenolic compounds from Brazil nut cake was achieved under the following conditions: ethanol-water (40:60; v/v); 2.5 min homogenization; and 1 h extraction at 60 °C. The phenolic compound profile of the Brazil nut cake extract using the optimized extraction was determined by high-performance liquid chromatography with photodiode array detection. Six phenolic acids (gallic acid, protocatechuic acid, 2,4-dihydroxybenzoic acid, p-hydroxybenzoic acid, p-coumaric acid and sinapic acid) and one flavonoid ((+)-catechin) were identified, and the contents of the phenolic compounds varied from 70.0 to 421 mg kg(-1) . Knowledge of the potential bioactivity of Brazil nut cake identified in the present study might promote its use in the food industry. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Effect of aspherical and yellow tinted intraocular lens on blue-on-yellow perimetry

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Rodrigo França de Espíndola

2012-10-01

Full Text Available PURPOSE: To investigate the possible effect of aspherical or yellow tinted intraocular lens (IOL on contrast sensitivity and blue-on-yellow perimetry. METHODS: This prospective randomized bilateral double-masked clinical study included 52 patients with visually significant bilateral cataracts divided in two groups; 25 patients (50 eyes received aspherical intraocular lens in one eye and spherical intraocular lens in the fellow eye; and 27 patients (54 eyes received ultraviolet and blue light filter (yellow tinted IOL implantation in one eye and acrylic ultraviolet filter IOL in the fellow eye. The primary outcome measures were contrast sensitivity and blue-on-yellow perimetry values (mean deviation [MD] and pattern standard deviation [PSD] investigated two years after surgery. The results were compared intra-individually. RESULTS: There was a statistically significant between-group (aspherical and spherical intraocular lens difference in contrast sensitivity under photopic conditions at 12 cycles per degree and under mesopic conditions at all spatial frequencies. There were no between-group significant differences (yellow tinted and clear intraocular lens under photopic or mesopic conditions. There was no statistically significant difference between all intraocular lens in MD or PSD. CONCLUSION: Contrast sensitivity was better under mesopic conditions with aspherical intraocular lens. Blue-on-yellow perimetry did not appear to be affected by aspherical or yellow tinted intraocular lens. Further studies with a larger sample should be carried out to confirm or not that hypotheses.

Effect of isocaloric substitution of chocolate cake for potato in type I diabetic patients.

Science.gov (United States)

Peters, A L; Davidson, M B; Eisenberg, K

1990-08-01

Traditional dietary advice given to people with diabetes includes eliminating simple sugars (primarily sucrose) from the diet. Many people have difficulty following this recommendation. Because patients with type I (insulin-dependent) diabetes do not need overall calorie restriction, there is no caloric reason to restrict sucrose. In this study, we looked at the effect of the isocaloric substitution of a piece of chocolate cake for a baked potato in a mixed meal to determine whether this would increase the blood glucose in patients with type I diabetes. The glucose response to a cake-added meal was significantly greater than to a standard meal. The glucose response was no different between a cake-substitution meal and a standard meal. The reproducibility studies showed no difference between repeated standard meals. The urinary glucose excretion was significantly greater after a cake-added meal but was no different with the other pairs. There were no significant differences in the counterregulatory hormone responses at baseline between any of the paired studies. In conclusion, patients with type I diabetes may substitute a sucrose-containing dessert for another carbohydrate in their diet without compromising their postprandial glucose response. These data suggest that a dessert exchange may be helpful and not harmful in the management of diabetic patients. There is an inherent variability (at least 16%) in an insulin-requiring patient's response to a meal, making self-monitoring of blood glucose and adjustment of insulin doses necessary to achieve near euglycemia.

Effect of Enzymatic Hydrolysis on the Antioxidant Properties of Alcoholic Extracts of Oilseed Cakes

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Jacek Arct

2013-01-01

Full Text Available The aim of the present study is to compare changes in the total phenolic, flavonoid and reducing sugar content and antioxidant activity of alcoholic extracts of Oenothera biennis, Borago officinalis and Nigella sativa oilseed cakes before and after enzymatic hydrolysis. Extraction with ethanol and hydrolysis with different commercially available glycosidases: α-amylase, β-glucosidase, β-glucanase and their combinations in a ratio of 1:1:1 were investigated. Total phenolic, flavonoid and reducing sugar content, iron-chelating activity and antioxidant activity according to DPPH and ABTS tests were measured in non-hydrolysed extracts and compared with the results obtained for the extracts after the application of immobilised enzymes. As a result, the hydrolysed extracts had a higher phenolic and reducing sugar content as well as higher iron-chelating and antioxidant activities. Total phenolic content of Oenothera biennis, Borago officinalis and Nigella sativa oilseed cake extracts after enzymatic hydrolysis was higher in comparison with non-hydrolysed extracts, i.e. 2 times (for the enzyme combination, and 1.5 and 2 times (for β-glucanase (p<0.05, respectively. The best results in increasing the flavonoid and sugar content as well as in iron-chelating activity were obtained after enzymatic hydrolysis of oilseed cake extracts by β-glucanase. Oilseed cake extracts after hydrolysis with an enzyme combination in a ratio of 1:1:1 had the highest increase in antioxidant activity.

Utilisation of enzyme supplemented groundnut cake based diets by ...

African Journals Online (AJOL)

A total of 300, twenty weeks old laying hens were used in a feeding trial to evaluate the utilisation of Peanut meal popularly called groundnut cake (GNC) based diets supplemented with enzymes by laying hens. Five dietary treatments were formulated to meet standard nutrient requirements of layers viz: 1. maize- soya ...

Product Evaluation Task Force Phase Two report for centrifuge cake

International Nuclear Information System (INIS)

Francis, A.J.; Davies, A.

1990-01-01

It has been proposed that all Intermediate Level Wastes arising at Sellafield should be encapsulated prior to ultimate disposal. The Product Evaluation Task Force (PETF) was set up to investigate possible encapsulants and to produce and adequate data base to justify the preferred matrices. Three possible types of encapsulants for Centrifuge Cake;- Inorganic cements, Polymer cements, and Polymers, are evaluated using the Kepner Tregoe decision analysis technique. This technique provides a methodology for scoring and ranking alternative options and evaluating any risks associated with an option. The analysis shows that for all four stages of waste management operations ie. Storage Transport, handling and emplacement Disposal, and Process, cement matrices are considerably superior to other potential matrices. A matrix, consisting of nine parts Blast Furnace Slag (BFS) to one part Ordinary Portland Cement (OPC) is recommended as the preferred matrix for Phase 3 studies on Centrifuge Cake. (author)

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of processing factors on functional properties of angel food cakes

Science.gov (United States)

Due to recent incidences of Salmonella contamination, the market for pasteurized shell eggs is rapidly growing. One objection to using pasteurized shell eggs is the belief that they will produce unacceptable baked product (e.g., angel food cakes). In the present study, shell eggs were pasteurized us...

Yellow Fever Vaccine: What You Need to Know

Science.gov (United States)

... How can I prevent yellow fever? Yellow fever vaccine Yellow fever vaccine can prevent yellow fever. Yellow fever vaccine ... such as those containing DEET. 3 Yellow fever vaccine Yellow fever vaccine is a live, weakened virus. It is ...

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 (Pcake with RS III replacement had a significantly lower in vitro starch 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.

Toxic Compound, Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake

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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.

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

2010-12-28

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.

Final report on investigation of stability of organic materials in salt cake

International Nuclear Information System (INIS)

Beitel, G.A.

1976-04-01

On the basis of this work the following conclusions, which all contribute to confidence that salt cake is stable against exothermic reactions, were reached. Organics added to the waste tanks were not nitrated at the time of addition and cannot have been subsequently transformed to detonatable nitrated organics. Whatever organic has found its way into the tanks has been and will be essentially unaffected by radiation. Mixtures of the types of organics which could have been added to the waste tanks with either simulated salt cake or pure sodium nitrate are not detonatable. The maximum amount of organic which could have been added to the waste tanks is less than 0.9 weight percent of the salt cake, a concentration far below the concentration required to support combustion. The many years during which the liquid high-level waste was boiling, and the subsequent evaporation-crystallization processing, have allowed many of the more volatile organics to be distilled off, further reducing the maximum expected concentration of organics. The occurrence of an explosive exothermic reaction of an organic in the waste tanks would require concentration and mixing by an unknown and uncontrolled means. The mixture would then have to remain in its concentrated state long enough to be triggered by an explosion, a totally unreasonable hypothesis

Production of Itaconic Acid from Jatropha curcas Seed Cake by Aspergillus terreus

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Amina M. AHMED EL-IMAM

2013-02-01

Full Text Available Submerged substrate fermentation of Jatropha seed cake, a by-product of oil extraction from Jatropha curcas seed was carried out using Aspergillus terreus for the production of itaconic acid. The Jatropha seed cake was initially converted into fermentable sugars by dilute acid hydrolysis using 50% sulphuric acid. The rate of hydrolysis was 1.04 gL-1. The fermentation process was carried out at room temperature, agitation of 400 rpm and three physico-chemical parameters (pH, inoculum size and substrate concentration were varied. Itaconic acid and glucose assays were carried out by spectrophotometry and Dinitrosalicylic acid methods respectively daily. Maximum yield of itaconic acid was 48.70 gL-1 at 5 ml of inoculum size, 50 g substrate concentration and pH 1.5. The residual glucose concentration increased for the first two days of fermentation after which it began to decrease as the itaconic acid concentration increased. The least concentration of itaconic acid observed was 6.00 gL-1, obtained after 24 hours of fermentation with 4 ml inoculum size, 50 g substrate concentration and at pH 1.5. The findings of this work indicate that Jatropha curcas seed cake is a suitable substrate for itaconic acid production.

Degradation of phorbol esters by Pseudomonas aeruginosa PseA during solid-state fermentation of deoiled Jatropha curcas seed cake.

Science.gov (United States)

Joshi, Chetna; Mathur, Priyanka; Khare, S K

2011-04-01

Large amount of seed cake is generated as by-product during biodiesel production from Jatropha seeds. Presence of toxic phorbol esters restricts its utilization as livestock feed. Safe disposal or meaningful utilization of this major by-product necessitates the degradation of these phorbol esters. The present study describes the complete degradation of phorbol esters by Pseudomonas aeruginosa PseA strain during solid state fermentation (SSF) of deoiled Jatropha curcas seed cake. Phorbol esters were completely degraded in nine days under the optimized SSF conditions viz. deoiled cake 5.0 g; moistened with 5.0 ml distilled water; inoculum 1.5 ml of overnight grown P. aeruginosa; incubation at temperature 30 °C, pH 7.0 and RH 65%. SSF of deoiled cake seems a potentially viable approach towards the complete degradation of the toxic phorbol esters. Copyright © 2011 Elsevier Ltd. All rights reserved.

Radiolytic gas generation in salt cake technical task plan

International Nuclear Information System (INIS)

Walker, D.D.; Crawford, C.L.; Bibler, N.E.

1993-01-01

High-level radioactive wastes are stored in large, steel tanks in the Savannah River Site Tank Farms. The liquid levels in these tanks are monitored to detect leakage of waste out of tanks or leakage of liquids into the tanks. Recent unexplained level fluctuations in high-level waste (HLW) tanks have caused High Level Waste Engineering (HLWE) to develop a program to better understand tank level behavior. Interim Waste Technology (IWT) has been requested by HLWE to obtain data which will lead to a better understanding of the radiolytic generations of gases in salt cake. The task described below will provide data from laboratory experiments with simulated wastes which can be used in tank level fluctuation modeling. The following experimental programs have been formulated to meet the task requirements of the customer: (A) determine whether radiolytically generated gas bubbles can be trapped in salt cake; (B) determine the composition of gases produced by radiolysis; (C) determine the yield of radiolysis gases as a function of radiation dose; (D) determine bubble distribution

Optimization of palm oil extraction from Decanter cake of small crude palm oil mill by aqueous surfactant solution using RSM

Science.gov (United States)

Ahmadi Pirshahid, Shewa; Arirob, Wallop; Punsuvon, Vittaya

2018-04-01

The use of hexane to extract vegetable oil from oilseeds or seed cake is of growing concern due to its environmental impact such as its smelling and toxicity. In our method, used Response Surface Methodology (RSM) was applied to study the optimum condition of decanter cake obtained from small crude palm oil with aqueous surfactant solution. For the first time, we provide an optimum condition of preliminary study with decanter cake extraction to obtain the maximum of oil yield. The result from preliminary was further used in RSM study by using Central Composite Design (CCD) that consisted of thirty experiments. The effect of four independent variables: the concentration of Sodium Dodecyl Sulfate (SDS) as surfactant, temperature, the ratio by weight to volume of cake to surfactant solution and the amount of sodium chloride (NaCl) on dependent variables are studied. Data were analyzed using Design-Expert 8 software. The results showed that the optimum condition of decanter cake extraction were 0.016M of SDS solution concentration, 73°C of extraction temperature, 1:10 (g:ml) of the ratio of decanter cake to SDS solution and 2% (w/w) of NaCl amount. This condition gave 77.05% (w/w) oil yield. The chemical properties of the extracted palm oil from this aqueous surfactant extraction are further investigated compared with the hexane extraction. The obtained result showed that all properties of both extractions were nearly the same.

Assay of uranium in fused salt cake generated at the natural uranium metal fuel fabrication plants by gamma-ray spectrometry

International Nuclear Information System (INIS)

Kalsi, P.C.; Bhanu, A.U.; Sahoo, S.; Iyer, R.H.

1986-01-01

A passive gamma-ray spectroscopic method is employed for the assay of uranium in fused salt cake, a scrap produced at the natural uranium metal fuel fabrication plants. The method makes use of NaI(TI) detector coupled with a multichannel analyser. The 1 MeV gamma-ray of 238 U was used for the calibration. The calibration curve was made by counting synthetic mixtures made of U 3 O 8 powder, the heat treatment salt and iron in the form of fine powder. The uranium content in these synthetic mixtures was kept in the range of 1-11 per cent. 23 lots of the fused salt cake taken from three different batches of the salt cake were then analysed by this method. The uranium content of fused salt cake was found to be in the range of 1.70-11.43 per cent. To compare the gamma spectrometric results with a completely independent method, chemical analysis of all the fused salt cakes were also carried out. The NDA results were found to agree within ± 17 per cent with the chemical analysis results. (author)

Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia.

Science.gov (United States)

Mohammed, Abdi; Chala, Alemayehu; Dejene, Mashilla; Fininsa, Chemeda; Hoisington, David A; Sobolev, Victor S; Arias, Renee S

2016-12-01

This study was conducted to assess major Aspergillus species and aflatoxins associated with groundnut seeds and cake in Eastern Ethiopia and evaluate growers' management practices. A total of 160 groundnut seed samples from farmers' stores and 50 groundnut cake samples from cafe and restaurants were collected. Fungal isolation was done from groundnut seed samples. Aspergillus flavus was the dominant species followed by Aspergillus parasiticus. Aflatoxin analyses of groundnut seed samples were performed using ultra performance liquid chromatography; 22.5% and 41.3% of samples were positive, with total aflatoxin concentrations of 786 and 3135 ng g -1 from 2013/2014 and 2014/2015 samples, respectively. The level of specific aflatoxin concentration varied between 0.1 and 2526 ng g -1 for B 2 and B 1 , respectively. Among contaminated samples of groundnut cake, 68% exhibited aflatoxin concentration below 20 ng g -1 , while as high as 158 ng g -1 aflatoxin B 1 was recorded. The study confirms high contamination of groundnut products in East Ethiopia.

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 behavior or physiological parameters of confined ¾ Boer goats.

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...

The replacement value of groundnut cake with cooked Bambara ...

African Journals Online (AJOL)

Seventy five day-old Anak 2000 broiler chicks were randomly allotted to five dietary treatments 1, 2, 3, 4 and 5 in which groundnut cake (GNC) was replaced by cooked bambara groundnut meal (CBGM) at 0, 25, 50, 75 and 100% levels of inclusion for both starter and finisher phases. Replacement levels of cooked bambara ...

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.

Flavonoids in white and yellow perianths and yellow anthers of tulips (Tulipa gesneriana L.

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Marcin Horbowicz

2013-12-01

Full Text Available The content of flavonoids in white and yellow perianths and yellow anthers of a few tulip cultivars were determined at the stage of full flowering. To analyses of flavonols a HPLC method was used. In anthers (yellow of all analyzed cultivars (Oscar, Pax, Profesor Wóycicki, Biała Dama, White Virgin, Calypso, Diana high content of quercetin (2,35 - 6,01 mg·g-1 F.W., kaempferol (1,09 - 9,47 mg·g-1 F.W. and apigenin (1,34 - 8,24 mg·g-1 F.W. was found. In analyzed white perianth of cvs. Oscar and White Virgin also high content of quercetin (1,3 - 1,80 mg·g-1 F.W. and kaempferol (1,90 mg·g-1 F.W. was documented and only traces of apigenin was found. In the yellow perianth of cv. Profesor Wóycicki the level of quercetin and kaempferol was much lower than in perianth of cvs. Oscar and White Virgin, and apigenin was absent. Thus, yellow anthers and white and yellow perianth of tulip cultivars are a rich source of flavonols.

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. © 2014 Japanese Society of Animal Science.

Yellow nail syndrome

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Dixit Ramakant

2007-01-01

Full Text Available A case of yellow nail syndrome is described in a forty year old male patient who presented with classical triad of this syndrome i.e. deformed yellow nails, lymph-edema and chronic recurrent pleural effusion. The practical problems in the di-agnosis are also briefly discussed with emphasis on awareness of this rare clinical entity.

Prececal amino acid digestibility of soybean cake in fast- and slow-growing broiler chickens.

Science.gov (United States)

Ganzer, C; Siegert, W; Kluth, H; Bennewitz, J; Rodehutscord, M

2017-08-01

The objective of the present study was to determine whether there are differences in prececal amino acid digestibility between commonly used slow- and fast-growing broiler strains when the regression approach is applied. ISA J-275 and Ross 308 were selected as common representatives of slow- and fast-growing broiler strains, respectively. The experimental diets with soybean cake at levels of 0, 100, and 200 g/kg were offered for ad libitum consumption between 22 and 29 d post-hatch. Titanium dioxide was used as an indigestible marker. Each treatment was tested with six pens comprising 10 birds each. Digesta samples were collected on a pen basis from the distal two-thirds of the intestine section between Meckel's diverticulum and 2 cm anterior to the ileocecal-colonic junction. The prececal amino acid digestibility of soybean cake was calculated by linear regression simultaneously for both strains. There was no significant interaction between broiler strain and inclusion level of soybean cake with respect to the prececal CP and amino acid digestibility of complete diets; there was a significant strain effect for 5 out of the 16 measured amino acids. The prececal CP and amino acid digestibility of soybean cake did not differ significantly between strains and was numerically almost identical. The results of the present study provide evidence of the transferability between broiler strains of prececal amino acid digestibility data, determined using the regression approach, thus improving the accuracy of diet formulation without drawbacks. © 2017 Poultry Science Association Inc.

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

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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

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

Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs

Directory of Open Access Journals (Sweden)

Przygodzka Małgorzata

2015-09-01

Full Text Available In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs, and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA-glucose and BSA-methylglyoxal (MGO systems. The antioxidant capacity was measured by 2,2-diphenyl- -1-picrylhydrazyl (DPPH and cyclic voltammetry (CV, rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.

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.

Marine Corps Shelterized Expeditionary Food Service System. Marine Corps ISO (International Organization for Standardization) Galley and Sanitation Unit

Science.gov (United States)

1982-07-01

Scrambled Eggs Hard Boiled Eggs Bacon Sausage Patties Lyonnaise Potatoes Apricot Quick Coffee Cake Assorted Dry Cereals Assorted Fresh Fruits Bread and...Butter Assorted Beverages Lunch Baked Spanish Beef Patties Lyonnaise Potatoes Stewed Tomatoes Hamburger Buns Apple Crisp Assorted Beverages Dinner...Yellow Cake with Chocolate Frosting Assorted Beverages 5. 16 SEPTEMBER 1981 Breakfast Scrambled Eggs Hard Boiled Eggs Ham Creamed Beef Lyonnaise Potatoes

Need yellow fever vaccine? Plan ahead

Science.gov (United States)

... Submit What's this? Submit Button Past Emails Need yellow fever vaccine? Plan ahead. Language: English (US) Español (Spanish) ... none were from the United States). What is yellow fever? Yellow fever is caused by a virus that ...

Rapid establishment of phenol- and quinoline-degrading consortia driven by the scoured cake layer in an anaerobic baffled ceramic membrane bioreactor.

Science.gov (United States)

Wang, Wei; Wang, Shun; Ren, Xuesong; Hu, Zhenhu; Yuan, Shoujun

2017-11-01

Although toxic and refractory organics, such as phenol and quinoline, are decomposed by anaerobic bacteria, the establishment of specific degrading consortia is a relatively slow process. An anaerobic membrane bioreactor allows for complete biomass retention that can aid the establishment of phenol- and quinoline-degrading consortia. In this study, the anaerobic digestion of phenol (500 mg L -1 ) and quinoline (50 mg L -1 ) was investigated using an anaerobic baffled ceramic membrane bioreactor (ABCMBR). The results showed that, within 30 days, 99% of phenol, 98% of quinoline and 88% of chemical oxygen demand (COD) were removed. The substrate utilisation rates of the cake layer for phenol and quinoline, and specific methanogenic activity of the cake layer, were 7.58 mg phenol g -1  mixed liquor volatile suspended solids (MLVSS) day -1 , 8.23 mg quinoline g -1  MLVSS day -1 and 0.55 g COD CH4  g -1  MLVSS day -1 , respectively. The contribution of the cake layer to the removals of phenol and quinoline was extremely underestimated because the uncounted scoured cake layer was disregarded. Syntrophus was the key population for phenol and quinoline degradation, and it was more abundant in the cake layer than in the bulk sludge. The highly active scattered cake layer sped up the establishment of phenol- and quinoline-degrading consortia in the ABCMBR.

Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake.

Science.gov (United States)

Belghith-Fendri, Lilia; Chaari, Fatma; Kallel, Fatma; Zouari-Ellouzi, Soumaya; Ghorbel, Raoudha; Besbes, Souhail; Ellouz-Chaabouni, Semia; Ghribi-Aydi, Dhouha

2016-10-01

Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L * and a * color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes. © 2016 Institute of Food Technologists®.

Research on Improving Low Rank Coal Caking Ability by Moderate Hydrogenation

Science.gov (United States)

Huang, Peng

2017-12-01

The hydrogenation test of low metamorphic coal was carried out by using a continuous hydrogen reactor at the temperature of (350-400)°C and the initial hydrogen pressure of 3 ~ 6Mpa. The purpose of the experiment was to increase the caking property, and the heating time was controlled from 30 to 50min. The test results show that the mild hydrogenation test, no adhesion of low metamorphic coal can be transformed into a product having adhesion, oxygen elements in coal have good removal, the calorific value of the product has been improved significantly and coal particles during pyrolysis, swelling, catalyst, hydrogenation, structural changes and the combined effects of particles a new component formed between financial and is a major cause of coal caking enhancement and lithofacies change, coal blending test showed that the product can be used effectively in the coking industry.

Purification of zirconium concentrates

International Nuclear Information System (INIS)

Brown, A.E.P.

1976-01-01

A commercial grade ZrO 2 and an ammonium uranate (yellow cake) are obtained from the caldasito ore processing. This ore is found in the Pocos de Caldas Plateau, State of Minas Gerais, Brazil. Caldasito is an uranigerous zirconium ore, a mixture of zircon and baddeleyite and contains 60% ZrO 2 and 0,3% U 3 O 8 . The chemical opening of the ore was made by alkaline fusion with NaOH at controlled temperature. The zirconium-uranium separation took place by a continuous liquid-liquid extraction in TBP-varsol-HNO 3 -H 2 O system. The raffinate containing zirconium + impurities (aluminium, iron and titanium) was purified by an ion exchange operation using a strong cationic resin [pt

AHP 47: YELLOW-HEAD HORSE

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Sangs rgyas bkra shis སངས་རྒྱས་བཀྲ་ཤིས།

2017-04-01

Full Text Available My family had a stallion we called Rta mgo ser 'Yellow-Head Horse'. Father and two of his brothers occasionally rode it. Father said that Yellow-Head was very wild when it was taken to join local horseraces. I didn't believe that because Yellow-Head was very gentle when Mother rode it to the local monastery and also when I rode it.

Presence of Fe-Al binary oxide adsorbent cake layer in ceramic membrane filtration and their impact for removal of HA and BSA.

Science.gov (United States)

Kim, Kyung-Jo; Jang, Am

2018-04-01

To enhance the removal of natural organic matter (NOM) in ceramic (Ce) membrane filtration, an iron-aluminum binary oxide (FAO) was applied to the ceramic membrane surface as the adsorbent cake layer, and it was compared with heated aluminum oxide (HAO) for the evaluation of the control of NOM. Both the HAO and FAO adsorbent cake layers efficiently removed the NOM regardless of NOM's hydrophobic/hydrophilic characteristics, and the dissolved organic carbon (DOC) removal in NOM for FAO was 1-1.12 times greater than that for HAO, which means FAO was more efficient in the removal of DOC in NOM. FAO (0.03 μm), which is smaller in size than HAO (0.4 μm), had greater flux reduction than HAO. The flux reduction increased as the filtration proceeded because most of the organic foulants (colloid/particles and soluble NOM) were captured by the adsorbent cake layer, which caused fouling between the membrane surface and the adsorbent cake layer. However, no chemically irreversible fouling was observed on the Ce membrane at the end of the FAO adsorbent cake layer filtration. This means that a stable adsorbent cake layer by FAO formed on the Ce membrane, and that the reduced pure water flux of the Ce membrane, resulting from the NOM fouling, can easily be recovered through physicochemical cleaning. Copyright © 2018 Elsevier Ltd. All rights reserved.

Nutritional evaluation of fermented palm kernel cake using red tilapia

African Journals Online (AJOL)

The use of palm kernel cake (PKC) and other plant residues in fish feeding especially under extensive aquaculture have been in practice for a long time. On the other hand, the use of microbial-based feedstuff is increasing. In this study, the performance of red tilapia raised on Trichoderma longibrachiatum fermented PKC ...

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

Impact of Tragacanth and Xanthan Gums on the Physical and Textural Characteristics of Gluten-free Cake

OpenAIRE

Mahsa Hojjatoleslami; Mohammad Hossain Azizi

2015-01-01

Background and Objectives: The quality of cakes made of wheat flour depends on the quantity and quality of its gluten proteins; however, these proteins may have side effects for some people, including the patients with celiac, and the only way to cure this disease is to take a lifelong gluten-free diet. Materials and Methods: This research aims to produce gluten- free cake by using rice flour and xanthan and tragacanth gums, including two treatments of xanthan gum (0.5 &1 %), two treatment...

Yellow fever: an update.

Science.gov (United States)

Monath, T P

2001-08-01

Yellow fever, the original viral haemorrhagic fever, was one of the most feared lethal diseases before the development of an effective vaccine. Today the disease still affects as many as 200,000 persons annually in tropical regions of Africa and South America, and poses a significant hazard to unvaccinated travellers to these areas. Yellow fever is transmitted in a cycle involving monkeys and mosquitoes, but human beings can also serve as the viraemic host for mosquito infection. Recent increases in the density and distribution of the urban mosquito vector, Aedes aegypti, as well as the rise in air travel increase the risk of introduction and spread of yellow fever to North and Central America, the Caribbean and Asia. Here I review the clinical features of the disease, its pathogenesis and pathophysiology. The disease mechanisms are poorly understood and have not been the subject of modern clinical research. Since there is no specific treatment, and management of patients with the disease is extremely problematic, the emphasis is on preventative vaccination. As a zoonosis, yellow fever cannot be eradicated, but reduction of the human disease burden is achievable through routine childhood vaccination in endemic countries, with a low cost for the benefits obtained. The biological characteristics, safety, and efficacy of live attenuated, yellow fever 17D vaccine are reviewed. New applications of yellow fever 17D virus as a vector for foreign genes hold considerable promise as a means of developing new vaccines against other viruses, and possibly against cancers.

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.

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.

Effects of partial replacement of soyabean meal or groundnut cake ...

African Journals Online (AJOL)

160 unsexed Nera day old chicks were weighed and randomly divided into 8 experimental groups such that there were 2 replicates of 10 birds each per diet. Eight diets were formulated for the starter and finisher phases. The first four diets had groundnut cake as the protein source and were gradually replaced by sunflower ...

Effect of dietary substitution with solvent extracted neem seed cake ...

African Journals Online (AJOL)

STORAGESEVER

2009-07-06

Jul 6, 2009 ... Nutritional indices (true nitrogen digestibility, biological value and protein ... Salt. 0.50. 0.50. 0.50. 0.50. -. 0.50. Vitamin Premix2. 0.20. 0.20. 0.20 ... WNSC = Water processed neem seed cake, MNSC = Methanol processed neem seed ... were given ad libitum and pre-measured quantity of food calculated.

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.

Phylogeny of Yellow Fever Virus, Uganda, 2016.

Science.gov (United States)

Hughes, Holly R; Kayiwa, John; Mossel, Eric C; Lutwama, Julius; Staples, J Erin; Lambert, Amy J

2018-08-17

In April 2016, a yellow fever outbreak was detected in Uganda. Removal of contaminating ribosomal RNA in a clinical sample improved the sensitivity of next-generation sequencing. Molecular analyses determined the Uganda yellow fever outbreak was distinct from the concurrent yellow fever outbreak in Angola, improving our understanding of yellow fever epidemiology.

The utilization of endopower β in commercial feed which contains palm kernel cake on performance of broiler chicken

Science.gov (United States)

Purba, S. S. A.; Tafsin, M.; Ginting, S. P.; Khairani, Y.

2018-02-01

Palm kernel cake is an agricultural waste that can be used as raw material in the preparation of poultry rations. The design used was Completely Randomized Design (CRD) with 5 treatments and 4 replications. Level endopower β used 0 % (R0), 0.02% (R1), 0.04% (R2) and 0.06% (R3). The results showed that R0a and R0b were significantly different from R3 in terms of diet consumption, body weight gain and the conversion ratio The utilization of endopower β in commercial diets containing palm kernel cake in broilers can increase body weight gain, feed consumption, improve feed use efficiency and even energy. It is concluded that utilization endpower β improve performances of broiler chicken fed by diet containing palm kernel cake.

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

International Nuclear Information System (INIS)

Kolokassidou, K.; Szymczak, W.; Wolf, M.; Obermeier, C.; Buckau, G.; Pashalidis, I.

2009-01-01

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 4 (aqueous solution) and pH 6. The formation constant for the CuHA complex is found to be log β = 5.3 ± 0.4 which is close to the corresponding value (log β = 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.

Comparison of various chemical processes for avoidance of generation of radio active solid waste in UO{sub 2} powder production process

Energy Technology Data Exchange (ETDEWEB)

Visweswara Rao, R.V.R.L.; Babaji, P.; Sairam, S.; Meena, R.; Hemantharao, G.V.S.; Jayaraj, R.N. [Nuclear Fuel Complex, Dept. of Atomic Energy, Hyderabad (India)

2008-07-01

The Uranium Di-Oxide (UO{sub 2}) powder production process involves dissolution of yellow cake (uranium concentrate) in commercial grade nitric acid followed by solvent extraction process to obtain nuclear grade Uranyl Nitrate Solution(UNS). The UNS is initially precipitated with ammonia to produce Ammonium Di-Uranate (ADU) and subsequently converted to UO{sub 2} powder through a series of thermal treatment steps viz. calcination, reduction and stabilization. The Uranyl Nitrate Raffinate (UNR) generated in the purification step above, contains residual uranium, due to which its direct disposal is not permissible. The effluent is therefore neutralized with caustic lye and the resultant slurry is filtered over a pre-coat drum filter. The uranium thus gets fixed in the solid form, Uranyl Nitrate Raffinate Cake (UNRC) and the filtrate is disposed off, after ensuring that it meets the disposal criteria of 1 Bq/gm of solid. The uranium bearing solid waste is packed in 200 litre polythene lined MS drums and transported to uranium mill for further processing. This UNR treatment process is manpower intensive, requires large storage space, and involves material handling work, transportation etc. In order to reduce/eliminate generation of UNRC, several new chemical processes were developed and studied in detail. An attempt is made to compare these different processes and the details are presented in this paper. (author)

Processing of Phosphorus Slag with Recovery of Rare Earth Metals and Obtaining Silicon Containing Cake

Science.gov (United States)

Karshigina, Zaure; Abisheva, Zinesh; Bochevskaya, Yelena; Akcil, Ata; Sharipova, Aynash; Sargelova, Elmira

2016-10-01

The present research is devoted to the processing of slag generating during the yellow phosphorus production. In this paper are presented studies on leaching of phosphorus production slag by nitric acid with recovery of rare earth metals (REMs) into solution. REMs recovery into the solution achieved 98 % during the leaching process with using 7.5 mol/L of HNO3, liquid-to-solid ratio is 2.6:1, temperature is 60°C, process duration is 1 hour and stirrer speed is 500 rpm. Behaviour during the leaching of associated components such as calcium, aluminium, and iron was studied. After the leaching cake contains ∼⃒75-85 % of SiO2 and it might be useful for obtaining of precipitated silicon dioxide. With the purpose of separation from the impurities, recovery and concentrating of REMs, the obtained solution after leaching was subjected to extraction processing methods. The influence of ratio of organic and aqueous phases (O: A) on the extraction of rare earth metals by tributyl phosphate (TBP) with concentrations from 20 up to 100 % was studied. The REMs extraction with increasing TBP concentration under changes O:A ratio from 1:20 down to 1:1 into the organic phase from the solutions after nitric acid leaching increased from 22.2 up to 99.3%. The duration effect of REMs extraction process was studied by tributyl phosphate. It is revealed that with increasing of duration of the extraction process from 10 to 30 minutes REMs recovery into the organic phase almost did not changed. The behaviour of iron in the extraction process by TBP was studied. It was found that such accompanying components as calcium and aluminium by tributyl phosphate didn't extracted. To construct isotherm of REMs extraction of by tributyl phosphate was used variable volume method. It was calculated three-step extraction is needed for REMs recovery from the solutions after nitric acid leaching of phosphorus production slag. The process of the three-steps counter current extraction of rare earth

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

OpenAIRE

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

2010-01-01

The objective of the research is to examine the mixtures of palm kernel cake and rice bran of fermented by Trichoderma viride. Completely randomized design in factorial pattern 4 x 4 was used in this experiment. factor I is the doses of inoculums; D1 = 0%, D2 =  0,1% , D3 =  0,2%, D4 =  0,3%, and  complement factor II is mixtures of palm kernel cake and rice bran : T1=20:80% ; T2=40:60% ; T3=60:40% ; T4=80:20%. The treatment each of three replicate. Fermentation was conduc...

Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes.

Science.gov (United States)

Segundo, Cristina; Román, Laura; Gómez, Manuel; Martínez, Mario M

2017-03-15

This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding only a small decline in the sensory perception. On the contrary, sponge cakes were noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes and higher hardness), which was minimized when using fine flour. Both layer and sponge cakes exhibited an enhancement of the resistant starch and dietary fiber content with the replacement of green banana flour (up to a fivefold improvement in RS performance). Moreover, sponge cakes yielded more polyphenols and antioxidant capacity with banana flours, especially with the coarse fraction. Therefore, results showed that a mechanical fractionation allowed a feasible nutritional enhancement of cakes with the use of banana flours. Copyright © 2016 Elsevier Ltd. All rights reserved.

21 CFR 137.275 - Yellow corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Yellow corn meal. 137.275 Section 137.275 Food and... Related Products § 137.275 Yellow corn meal. Yellow corn meal conforms to the definition and standard of identity prescribed by § 137.250 for white corn meal except that cleaned yellow corn is used instead of...

21 CFR 137.215 - Yellow corn flour.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is used...

Differential Expression of , , and Genes in Various Adipose Tissues and Muscle from Yanbian Yellow Cattle and Yan Yellow Cattle

Directory of Open Access Journals (Sweden)

Shuang Ji

2014-01-01

Full Text Available The objective of this study was to investigate the correlation between cattle breeds and deposit of adipose tissues in different positions and the gene expressions of peroxisome proliferator-activated receptor gamma (PPARγ, fatty acid synthase (FASN, and Acyl-CoA dehydrogenase (ACADM, which are associated with lipid metabolism and are valuable for understanding the physiology in fat depot and meat quality. Yanbian yellow cattle and Yan yellow cattle reared under the same conditions display different fat proportions in the carcass. To understand this difference, the expression of PPARγ, FASN, and ACADM in different adipose tissues and longissimus dorsi muscle (LD in these two breeds were analyzed using the Real-time quantitative polymerase chain reaction method (qRT-PCR. The result showed that PPARγ gene expression was significantly higher in adipose tissue than in LD in both breeds. PPARγ expression was also higher in abdominal fat, in perirenal fat than in the subcutaneous fat (p<0.05 in Yanbian yellow cattle, and was significantly higher in subcutaneous fat in Yan yellow cattle than that in Yanbian yellow cattle. On the other hand, FASN mRNA expression levels in subcutaneous fat and abdominal fat in Yan yellow cattle were significantly higher than that in Yanbian yellow cattle. Interestingly, ACADM gene shows greater fold changes in LD than in adipose tissues in Yan yellow cattle. Furthermore, the expressions of these three genes in lung, colon, kidney, liver and heart of Yanbian yellow cattle and Yan yellow cattle were also investigated. The results showed that the highest expression levels of PPARγ and FASN genes were detected in the lung in both breeds. The expression of ACADM gene in kidney and liver were higher than that in other organs in Yanbian yellow cattle, the comparison was not statistically significant in Yan yellow cattle.

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.

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Science.gov (United States)

2017-01-01

Summary Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligosporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP6 content by 48 and 33%, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP5-6. Solid-state fermentation of flaxseed oil cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2–4%. PMID:29089855

Effects of Aspergillus niger treated Shea butter cake based diets on ...

African Journals Online (AJOL)

Effects of feed intake, weight gain and digestibility when growing Red Sokoto goats consuming Aspergillus niger treated and untreated shea-butter cake (SBC) were determined. Twenty five Red Sokoto goats in a completely randomized design model with 56 d periods consumed diet A (control, without SBC), B (15% ...

Application of Gamma Radiation on Bio-oil Produced from Pyrolysis of Soybean Cake

International Nuclear Information System (INIS)

Pichestapong, P.; Injarean, U.; Prapakornrattana, P.; Charoen, K.

2014-01-01

Soybean cake residue from soy milk making can be pyrolysed to produce pyrolysis liquid or bio-oil which has potency to be used as liquid fuel. Pyrolysis of soybean cake residue with the application of gamma irradiation was investigated in a batch reactor at 450°C for 1.5 hr under nitrogen flow 250 cc/min. Feed of soybean cake residue was exposed to gamma radiation at the doses of 200 to 1,000 kGy before pyrolysing. It was found that pyrolysis liquid yield increased significantly by 12.9 to 19.3 % at the irradiation doses of 400 kGy and higher. The increment was mainly due to the increasing of aqueous phase in the pyrolysis liquid. The heating value of organic phase in the pyrolysis liquid was 7,890 kcal/kg. The organic phase from the unexposed feed was also irradiated at 20-100 kGy. The viscosity of irradiated organic phase was found to increase with the increasing irradiation dose. Irradiated organic phase was distilled at temperatures 200 and 250°C. It was found that the first distilled fraction (<200°C) corresponding to gasoline fraction increased with the increasing irradiation dose while the second distilled fraction (200-250°C) corresponding to kerosene fraction seems to decrease. The composition of organic phase was also determined by GC-MS.

Clinical curative effect of fuzi-cake-separated moxibustion for preventing dysuria after operation for lower limb fracture.

Science.gov (United States)

Yue, Yan; Tao, Lijun; Fang, Jianqiao; Xie, Qi; He, Shaofeng; Huang, Chunxia; Yang, Xueming

2014-10-01

To assess the clinical curative effect of fuzi-cake-separated moxibustion at Zhongji (CV 3) and Guanyuan (CV 4) for preventing dysuria after internal fixation of lower limb fractures. Sixty patients conforming to the inclusion standards were randomly divided into a treatment group (n = 30) and a control group (n = 30). Fuzi-cake-separated moxibustion was performed at Guanyuan (CV 4) and Zhongji (CV 3), 20 min at a time, twice a day, for 3 days before operation in the treatment group. No fuzi-cake-separated moxibustion was performed in the control group. After treatment, the score for symptoms of first urination, urinary time, urinary volume, 24 h remaining urinary volume, incidence of uroschesis, and rate of controlling dysuria were compared to evaluate the curative effect of preventing post-operative dysuria. The score for symptoms of first urination, 24 h remaining urinary volume (maximum 120 mL vs 250 ml, and less than 10 ml in 24 cases vs 15 cases), and the rate of controlling dysuria (83.34% vs 30%) were significantly better (P 0.05) between the two groups in first post-operative urinary time, urinary volume, or incidence of 24 h uroschesis. Fuzi-cake-separated moxibustion at Zhongji (CV 3) and Guanyuan (CV 4) can better prevent post-operative dysuria, effectively promote the functional restoration of the urinary bladder, and control the incidence of post-operative dysuria.

The yellow cake from the Black Forest

International Nuclear Information System (INIS)

Wurm, T.

1977-01-01

It is reported on the current prospecting efforts in Menzenschwand, where one of the best uranium deposits of the Federal Republic - though of relatively small size - is situated. At increasing world market prices for uranium, this deposit may be counted with those economically worth exploiting. The prospecting efforts for the moment serve, above all, to gather experience in this field and to assess extent and concentration of the deposit. Exploitation or mining will not follow immediately because public and private interests are not in line at the moment. (UA) [de

Enhancement of yellow pigment production by intraspecific protoplast fusion of Monascus spp. yellow mutant (ade(-)) and white mutant (prototroph).

Science.gov (United States)

Klinsupa, Worawan; Phansiri, Salak; Thongpradis, Panida; Yongsmith, Busaba; Pothiratana, Chetsada

2016-01-10

To breed industrially useful strains of a slow-growing, yellow pigment producing strain of Monascus sp., protoplasts of Monascus purpureus yellow mutant (ade(-)) and rapid-growing M. purpureus white mutant (prototroph) were fused and fusants were selected on minimal medium (MM). Preliminary conventional protoplast fusion of the two strains was performed and the result showed that only white colonies were detected on MM. It was not able to differentiate the fusants from the white parental prototroph. To solve this problem, the white parental prototroph was thus pretreated with 20mM iodoacetamide (IOA) for cytoplasm inactivation and subsequently taken into protoplast fusion with slow-growing Monascus yellow mutant. Under this development technique, only the fusants, with viable cytoplasm from Monascus yellow mutant (ade(-)), could thus grow on MM, whereas neither IOA pretreated white parental prototroph nor yellow auxotroph (ade(-)) could survive. Fifty-three fusants isolated from yellow colonies obtained through this developed technique were subsequently inoculated on complete medium (MY agar). Fifteen distinguished yellow colonies from their parental yellow mutant were then selected for biochemical, morphological and fermentative properties in cassava starch and soybean flour (SS) broth. Finally, three most stable fusants (F7, F10 and F43) were then selected and compared in rice solid culture. Enhancement of yellow pigment production over the parental yellow auxotroph was found in F7 and F10, while enhanced glucoamylase activity was found in F43. The formation of fusants was further confirmed by monacolin K content, which was intermediate between the two parents (monacolin K-producing yellow auxotroph and non-monacolin K producing white prototroph). Copyright © 2015 Elsevier B.V. All rights reserved.

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.

Sampling and analysis plan for ORNL filter press cake waste from the Liquid and Gaseous Waste Operations Department

International Nuclear Information System (INIS)

Bartling, M.H.; Bayne, C.K.; Cunningham, G.R.

1994-09-01

This document defines the sampling and analytical procedures needed for the initial characterization of the filter press cake waste from the Process Waste Treatment Plant (PWTP) at the Oak Ridge National Laboratory (ORNL). It is anticipated that revisions to this document will occur as operating experience and sample results suggest appropriate changes be made. Application of this document will be controlled through the ORNL Waste Management and Remedial Action Division. The sampling strategy is designed to ensure that the samples collected present an accurate representation of the waste process stream. Using process knowledge and preliminary radiological activity screens, the filter press cake waste is known to contain radionuclides. Chemical characterization under the premise of this sampling and analysis plan will provide information regarding possible treatments and ultimately, disposal of filter press cake waste at an offsite location. The sampling strategy and analyses requested are based on the K-25 waste acceptance criteria and the Nevada Test Site Defense Waste Acceptance Criteria, Certification, and Transfer Requirements [2, NVO-325, Rev. 1]. The sampling strategy will demonstrate that for the filter press cake waste there is (1) an absence of RCRA and PCBs wastes, (2) an absence of transuranic (TRU) wastes, and (3) a quantifiable amount of radionuclide activity

Effect of the addition of peach palm (Bactris gasipaes peel flour on the color and sensory properties of cakes

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Jader MARTÍNEZ-GIRÓN

Full Text Available Abstract This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w, including a control (tartrazine. Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L*a*b* color coordinates, and sensorial attributes. The results demonstrated that the peach palm peel flour substitution increased the total carotenoid content of the cakes. The color test showed that high levels of peach palm peel flour resulted in a decrease in the values of lightness (L* and hue angle (h°, while the values of browning index (BI and color change (ΔE* increased significantly. The qualification of the sensorial evaluation indicated that the quality attributes were acceptable in the cakes made with wheat flour and 7.5% peach palm peel flour. Therefore, it was concluded that flour obtained from peach palm peel is a by-product that can be used as a natural food dye alternative in bread products.

Toxic Compound, Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake

OpenAIRE

Worapot Suntornsuk; Donlaporn Saetae

2010-01-01

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 ob...

Anti-Photoaging Effects of Soy Isoflavone Extract (Aglycone and Acetylglucoside Form from Soybean Cake

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Chi-Feng Hung

2010-11-01

Full Text Available Soy isoflavones, found in soybean and soybean products, have been reported to possess many physiological activities such as antioxidant activity, inhibition of cancer cell proliferation, reduction of cardiovascular risk, prevention of osteoporosis and alleviation of postmenopausal syndrome. In our previous study, soy isoflavone extract ISO-1 (containing 12 soy isoflavones from soybean cake was demonstrated to prevent skin damage caused by UVB exposure. In this study, soy isoflavone extract from soybean cake was further purified and evaluated for the protective effects on UVB-induced damage. The results revealed that Fraction 3, which contains the aglycone group (daidzein, genistein and glycitein and acetylglucoside group (acetyldaidzin, acetylgenistin and acetylglycitin of soy isoflavones, could inhibit UVB-induced death of human keratinocytes and reduce the level of desquamation, transepidermal water loss (TEWL, erythema and epidermal thickness in mouse skin. Furthermore, topical application of Fraction 3 increased the activity of catalase and suppressed cyclooxygenase-2 (COX-2 and proliferating cell nuclear antigen (PCNA expression in mice exposed to UVB. In addition, in comparison with ISO-1 and genistein, the Fraction 3 possessed much greater protective effects on both UVB-induced oxidative stress and keratinocyte death than other fractions. Therefore, the soy isoflavone extract Fraction 3 from soybean cake is a desirable anti-photoaging agent for skin care.

The influence of different pretreatment methods on biogas production from Jatropha curcas oil cake.

Science.gov (United States)

Jabłoński, Sławomir Jan; Kułażyński, Marek; Sikora, Ilona; Łukaszewicz, Marcin

2017-12-01

Drought and pest resistance, together with high oil content in its seeds, make Jatropha curcas a good oil source for biodiesel. Oil cake from J. curcas is not suitable for animal feeding and thus may be profitably used for additional energy production by conversion into biogas; however, the anaerobic digestion process must be optimized to obtain good efficiency. We subjected oil cake to thermal and acidic pretreatment to deactivate protease inhibitors and partially hydrolyze phytate. We then digested the samples in batch conditions to determine the effects of pretreatment on biogas production. Thermal pretreatment changed the kinetics of anaerobic digestion and reduced protease inhibitor activity and the concentration of phytate; however, biogas production efficiency was not affected (0.281 m 3  kg -1 ). To evaluate the possibility of recirculating water for SSF hydrolysis, ammonium nitrogen recovery from effluent was evaluated by its precipitation in the form of struvite (magnesium ammonium phosphate).Concentration of ammonium ions was reduced by 53% (to 980 mg L -1 ). We propose a water-saving concept based on percolation of J. curcas cake using anaerobic digestion effluent and feeding that percolate into a methanogenic bioreactor. Copyright © 2016 Elsevier Ltd. All rights reserved.

The influence of supplements of cotton seed cake on the utilization ...

African Journals Online (AJOL)

A juidicious use of the protein concentrate for optimum feed intake and feed utilization makes the 50% CSC supplementation more desireable. A 50% cotton seed cake supplementation of the sorghum glume is recommended as suitable in the dry season feeding of the goat. Key words: Goat, sorghum glume, crop residue, ...

Solid-state fermentation of Jatropha seed cake for optimization of lipase, protease and detoxification of anti-nutrients in Jatropha seed cake using Aspergillus versicolor CJS-98.

Science.gov (United States)

Veerabhadrappa, Mohankumar Bavimane; Shivakumar, Sharath Belame; Devappa, Somashekar

2014-02-01

This study focused on the solid-state fermentation of Jatropha seed cake (JSC), a byproduct generated after biodiesel production. Presence of anti-nutritional compounds and toxins restricts its application in livestock feed. The disposal of the JSC is a major environmental problem in the future, due to the generation of huge quantity of JSC after biodiesel extraction. Hence the JSC was assessed for its suitability as substrate for production and optimization of lipase and protease from Aspergillus versicolor CJS-98 by solid-state fermentation (SSF). The present study was also focused on the biodetoxification of anti-nutrients and toxins in JSC. The SSF parameters were optimized for maximum production of lipase and protease. Under the optimized conditions, the JSC supplemented with maltose and peptone (2%), adjusted to pH 7.0, moisture content 40%, inoculated with 1 × 10(7) spores per 5 g cake and incubated at 25°C, produced maximum lipase, 1288 U/g and protease, 3366 U/g at 96 h. The anti-nutrients like phytic acid (6.08%), tannins (0.37%), trypsin inhibitors (697.5 TIU/g), cyanogenic glucosides (692.5 μg/100 g), and lectins (0.309 mg/ml), were reduced to 1.70%, 0.23%, 12.5 TIU/g, 560.6 μg/100 g and 0.034 mg/ml respectively. The main toxic compound phorbol esters content in the JSC was reduced from 0.083% to 0.015% after SSF. Our results indicate that viability of SSF to utilize the huge amount of seed cake generated after extraction of biodiesel, for production of industrial enzymes and biodetoxification of anti-nutrients, toxins. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Application of Fourier-transform mid infrared spectroscopy for the monitoring of pound cakes quality during storage.

Science.gov (United States)

Nhouchi, Zeineb; Karoui, Romdhane

2018-06-30

The aim of the present study was to investigate the ability of MIR and texture analyzer to evaluate the quality of pound cake samples produced with palm oil and rapeseed oil throughout storage. The MIR spectra analyzed by using principal component analysis (PCA) showed a clear separation of pound cakes as a function of the storage time and the nature of the used oil in the recipe. By applying partial least square regression (PLSR), excellent prediction was obtained for hardness (R 2  = 0.91; RPD = 2.26), while an approximate qualitative prediction was found for springiness (R 2  = 0.73; RPD = 2.07), cohesiveness (R 2  = 0.67; RPD = 1.31) and resilience (R 2  = 0.65; RPD = 1.24). It could be concluded that the MIR spectroscopy could be used as a rapid and non-destructive technique for monitoring texture of pound cakes throughout storage as well as for the prediction of their hardness. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effects of diet on growth and survival of rats fed toxic levels of tartrazine (FD & C Yellow No. 5) and sunset yellow FCF (FD & C Yellow No. 6).

Science.gov (United States)

Ershoff, B H

1977-05-01

Tests were conducted on the effects of diet on the response of immature male rats to massive doses of tartrazine (FD&C Yellow No.5) and Sunset Yellow FCF (FD&C Yellow No. 6). When incorporated at a 5% level in a stock diet, tartrazine and Sunset Yellow FCF had no grossly observable toxic effects. When fed with a purified diet, however, both tartrazine and Sunset Yellow FCF at 5% level in the diet resulted in a marked retardation in growth, an unthrifty appearance of the fur and death of 50% or more of the rats within an experimental period of 14 days. The toxic effects obtained by feeding the latter diets were counteracted by the concurrent feeding of blond psyllium seed powder, carrot root powder, alfalfa leaf meal and wheat bran. Supplements of the known nutrients had little if any protective effect. Supplements of purified cellulose were without protective effect for the rats fed tartrazine but had a moderate protective effect for those fed Sunset Yellow FCF.

Yellow phosphorus-induced Brugada phenocopy.

Science.gov (United States)

Dharanipradab, Mayakrishnan; Viswanathan, Stalin; Kumar, Gokula Raman; Krishnamurthy, Vijayalatchumy; Stanley, Daphene Divya

Metallic phosphides (of aluminum and phosphide) and yellow phosphorus are commonly used rodenticide compounds in developing countries. Toxicity of yellow phosphorus mostly pertains to the liver, kidney, heart, pancreas and the brain. Cardiotoxicity with associated Brugada ECG pattern has been reported only in poisoning with metallic phosphides. Brugada phenocopy and hepatic dysfunction were observed in a 29-year-old male following yellow phosphorus consumption. He had both type 1 (day1) and type 2 (day2) Brugada patterns in the electrocardiogram, which resolved spontaneously by the third day without hemodynamic compromise. Toxins such as aluminum and zinc phosphide have been reported to induce Brugada ECG patterns due to the generation of phosphine. We report the first case of yellow phosphorus-related Brugada phenocopy, without hemodynamic compromise or malignant arrhythmia. Copyright © 2017 Elsevier Inc. All rights reserved.

Aspergillus-fermented Jatropha curcas seed cake: proximate composition and effects on biochemical indices in Wistar rats

Directory of Open Access Journals (Sweden)

FAOZIYAT SULAIMAN ADENIKE

2014-06-01

Full Text Available This study evaluated Jatropha curcas seed cake fermented by Aspergillus niger for use as a potential source of protein in animal feed production. Wistar rats were randomly assigned to 4 groups (A–D, of 3 rats each and fed different protein-rich diets for 4 weeks. Group 1 (control was fed with soybean as a protein source, while Groups 2, 3, and 4 were given feeds supplemented instead with Aspergillus-fermented J. curcas, unfermented J. curcas, and a mix of Aspergillus-fermented J. curcas and soybean (1:1, respectively. At the end of the experiment, rats were sacrificed, and their serum and vital organs were harvested for further analyses. Proximate analyses of the various diet combinations showed significant (P < 0.05 variations in crude protein, crude fibre, ether extract, and ash content. Enzyme assays (alanine transaminase, aspartate transaminase, and alkaline phosphatase in rat serum and tissue homogenates indicate that the detoxification of J. curcas kernel cake by A. niger fermentation is viable and promising. Body weight generally did not differ significantly between the groups, but all rats put on weight in week 1 (Group 2 most strongly. The initial weight gain was followed by a slight decreasing trend in all groups in weeks 2–4, probably due to an adaptation mechanism. One rat fed with the unfermented cake (Group 3 died in week 2, confirming that the cake is not safe for direct consumption until it is processed. Our data support further use of Aspergillus-fermented J. curcas as an alternative protein source in animal feed preparation.

Cost of producing U3O8 from ammonium bicarbonate in situ leach solution by the multiple-compartment ion-exchange system

International Nuclear Information System (INIS)

Hayashi, M.; Dolezal, H.

1979-01-01

The Bureau of Mines estimated the cost for a uranium ion-exchange recovery system using five grades of U 3 O 8 leach solution producing 815,570 pounds of U 3 O 8 per year from an ammonium bicarbonate in situ leach solution. The system flowsheet consisted of four unit operations: (1) Multiple-compartment ion-exchange (MCIX) absorption; (2) MCIX elution; (3) precipitation of the uranium as yellow cake, filtering, calcining, and packaging; and (4) waste disposal. The total fixed capital cost of a system treating 2,000 gallons per minute of 0.1-gram-per-liter-U 3 O 8 leach solution was estimated as $6,888,000. For a basic case of an MCIX system depreciating in 9 years, unit production cost of U 3 O 8 was $3.51 per pound. A decrease in feed solution grade from 0.4 to 0.03 gram per liter increased the production cost exponentially. Shorter depreciating periods significantly increased the production cost particularly for the lower grade feed solutions

Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake

OpenAIRE

Radočaj Olga F.; Dimić Etelka B.; Vujasinović Vesna B.

2011-01-01

Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly ...

Disposition of the iron, influenced by the application of humic acid, extracted of filter cake of sugar cane

International Nuclear Information System (INIS)

Morales L, Carmen Soledad; Garcia Ocampo, Alvaro

1995-01-01

Two extracting (NaOH and KOH) and several acidifying solutions were used to get humic acids from filter cake of sugar cane, composted coffee beans and hen manure. The humic acids obtained were characterized and applied to evaluate their effect on the iron availability to tomato plants (Lycopersicon esculentum) grown in nutrient solutions. The amount of humic acids extracted from filter cake is between hen manure and composted coffee beans. The nuclear magnetic resonance characterization of the different humic materials indicated that the ones extracted from filter cake have a carboxylic chain larger than the other two materials and an aliphatic chain lower than the leonardite humic acids and also are younger. Application of 40 to 80 mg/L of humic acids to nutrient solutions promote physiological responses on tomato plants due to greater assimilation of N, K, Ca, Mg, Zn, Cu and Mn

Titanium exposure and yellow nail syndrome

Directory of Open Access Journals (Sweden)

Ali Ataya

2015-01-01

Full Text Available Yellow nail syndrome is a rare disease of unclear etiology. We describe a patient who develops yellow nail syndrome, with primary nail and sinus manifestations, shortly after amalgam dental implants. A study of the patient's nail shedding showed elevated nail titanium levels. The patient had her dental implants removed and had complete resolution of her sinus symptoms with no change in her nail findings. Since the patient's nail findings did not resolve we do not believe titanium exposure is a cause of her yellow nail syndrome but perhaps a possible relationship exists between titanium exposure and yellow nail syndrome that requires further studies.

Quality of products containing defatted groundnut cake flour.

Science.gov (United States)

Purohit, Chitra; Rajyalakshmi, Peram

2011-02-01

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

Perinatal Yellow Fever: A Case Report.

Science.gov (United States)

Diniz, Lilian Martins Oliveira; Romanelli, Roberta Maia Castro; de Carvalho, Andréa Lucchesi; Teixeira, Daniela Caldas; de Carvalho, Luis Fernando Andrade; Cury, Verônica Ferreira; Filho, Marcelo Pereira Lima; Perígolo, Graciele; Heringer, Tiago Pires

2018-04-09

An outbreak of yellow fever in Brazil made it possible to assess different presentations of disease such as perinatal transmission. A pregnant woman was admitted to hospital with yellow fever symptoms. She was submitted to cesarean section and died due to fulminant hepatitis. On the 6th day the newborn developed liver failure and died 13 days later. Yellow fever PCR was positive for both.

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

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 biosimilar......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...... 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...

Organic cultivation of onion under castor cake fertilization and irrigation depths

Directory of Open Access Journals (Sweden)

Gabriel Alves Botelho de Mello

2017-11-01

Full Text Available Two experiments were carried out to evaluate the effects that different doses of castor bean (0, 200, and 300 g m-2 and irrigation levels (204, 224, 278, and 321 mm in 2014, and 278, 302, 397, and 444 mm in 2015 have on both the productivity and quality of onion bulbs. In the experiments, the experimental design was randomized blocks (4 x 3 factorial scheme, with five replicates. Irrigation management was performed using a Simplified Irrigation Device (SID in response to soil water tension in the treatment of highest irrigation depth. The following variables were evaluated: plant dry biomass (PDB, bulb dry biomass (BDB, total yield (TY, mean bulb fresh weight (MBFW, mean bulb dry weight (MBDW, mean bulb diameter (MBD and water use efficiency (WUE. The highest irrigation depths positively influenced the mean production of onion bulbs, regardless of the applied dose of castor cake. The doses of castor cake positively influenced the production of onion bulbs when higher irrigation depths were applied.

Effects of spacer orientations on the cake formation during membrane fouling: Quantitative analysis based on 3D OCT imaging.

Science.gov (United States)

Liu, Xin; Li, Weiyi; Chong, Tzyy Haur; Fane, Anthony G

2017-03-01

Spacer design plays an important role in improving the performance of membrane processes for water/wastewater treatment. This work focused on a fundamental issue of spacer design, i.e., investigating the effects of spacer orientations on the fouling behavior during a membrane process. A series of fouling experiments with different spacer orientation were carried out to in situ characterize the formation of a cake layer in a spacer unit cell via 3D optical coherence tomography (OCT) imaging. The cake layers formed at different times were digitalized for quantitatively analyzing the variation in the cake morphology as a function of time. In particular, the local deposition rates were evaluated to determine the active regions where the instantaneous changes in deposit thickness were significant. The characterization results indicate that varying the spacer orientation could substantially change the evolution of membrane fouling by particulate foulants and thereby result in a cake layer with various morphologies; the competition between growth and erosion at different locations would instantaneously respond to the micro-hydrodynamic environment that might change with time. This work confirms that the OCT-based characterization method is a powerful tool for exploring novel spacer design. Copyright © 2016 Elsevier Ltd. All rights reserved.

Origin assessment of uranium ore concentrates based on their rare-earth elemental impurity pattern

Energy Technology Data Exchange (ETDEWEB)

Varga, Z.; Wallenius, M.; Mayer, K. [Commission of the European Communities, Karlsruhe (Germany). European Inst. for Transuranium Elements

2010-07-01

The rare-earth element pattern was used as an additional tool for the identification and origin assessment of uranium ore concentrates (yellow cakes) for nuclear forensic purposes. By this means, the source of an unknown material can be straightforwardly verified by comparing the pattern with that of a known or declared sample. In contrast to other indicators used for nuclear forensic studies, the provenance of the material can also be assessed in several cases even if no comparison sample is available due to the characteristic pattern. The milling process was found not to change the pattern and no significant elemental fractionation occurs between the rare-earth elements, thus the pattern in the yellow cakes corresponds to that found in the uranium ore. (orig.)

The suitability of teff flour in bread, layer cakes, cookies and biscuits.

Science.gov (United States)

Coleman, Jennifer; Abaye, A O; Barbeau, William; Thomason, Wade

2013-11-01

A niche market in alternative foods has emerged in response to interest in a health conscientious diet. The purpose of this study was to evaluate the baking characteristics of teff to determine whether teff could produce satisfactory baked products. Cakes, cookies, biscuits and bread were made in triplicate from composites of wheat flour with 0, 10, 20, 30, 40 and 100% teff flour. Objective tests on size, shape, color and texture were used to evaluate the quality of the baked products. Increases in percent teff resulted in decreases in bread and cake volume (p > 0.05). The fracture strength of the cookies were not significantly different (p > 0.05) but spread was significantly greater for cookies made with 40% and 100% teff flour (p ≤ 0.05). There was also significant difference (p ≤ 0.05) in biscuit height and color among teff treatments. Overall, this study showed that teff flour is best suited for use in cookies and biscuits.

Optimization of ultrasound-assisted extraction (UAE) of phenolic compounds from olive cake.

Science.gov (United States)

Mojerlou, Zohreh; Elhamirad, Amirhhossein

2018-03-01

The use of ultrasound in ultrasound-assisted extraction (UAE) is one of the main applications of this technology in food industry. This study aimed to optimize UAE conditions for olive cake extract (OCE) through response surface methodology (RSM). The optimal UAE conditions were obtained with extraction temperature of 56 °C, extraction time of 3 min, duty cycle of 0.6 s, and solid to solvent ratio of 3.6%. At the optimum conditions, the total phenolic compounds (TPC) content and antioxidant activity (AA) were measured 4.04 mg/g and 68.9%, respectively. The linear term of temperature had the most effect on TPC content and AA of OCE prepared by UAE. Protocatechuic acid and cinnamic acid were characterized as the highest (19.5%) and lowest (1.6%) phenolic compound measured in OCE extracted by UAE. This research revealed that UAE is an effective method to extract phenolic compounds from olive cake. RSM successfully optimized UAE conditions for OCE.

21 CFR 137.285 - Degerminated yellow corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Degerminated yellow corn meal. 137.285 Section 137... Cereal Flours and Related Products § 137.285 Degerminated yellow corn meal. Degerminated yellow corn meal, degermed yellow corn meal, conforms to the definition and standard of identity prescribed by § 137.265 for...

17DD yellow fever vaccine

Science.gov (United States)

Martins, Reinaldo M.; Maia, Maria de Lourdes S.; Farias, Roberto Henrique G.; Camacho, Luiz Antonio B.; Freire, Marcos S.; Galler, Ricardo; Yamamura, Anna Maya Yoshida; Almeida, Luiz Fernando C.; Lima, Sheila Maria B.; Nogueira, Rita Maria R.; Sá, Gloria Regina S.; Hokama, Darcy A.; de Carvalho, Ricardo; Freire, Ricardo Aguiar V.; Filho, Edson Pereira; Leal, Maria da Luz Fernandes; Homma, Akira

2013-01-01

Objective: To verify if the Bio-Manguinhos 17DD yellow fever vaccine (17DD-YFV) used in lower doses is as immunogenic and safe as the current formulation. Results: Doses from 27,476 IU to 587 IU induced similar seroconversion rates and neutralizing antibodies geometric mean titers (GMTs). Immunity of those who seroconverted to YF was maintained for 10 mo. Reactogenicity was low for all groups. Methods: Young and healthy adult males (n = 900) were recruited and randomized into 6 groups, to receive de-escalating doses of 17DD-YFV, from 27,476 IU to 31 IU. Blood samples were collected before vaccination (for neutralization tests to yellow fever, serology for dengue and clinical chemistry), 3 to 7 d after vaccination (for viremia and clinical chemistry) and 30 d after vaccination (for new yellow fever serology and clinical chemistry). Adverse events diaries were filled out by volunteers during 10 d after vaccination. Volunteers were retested for yellow fever and dengue antibodies 10 mo later. Seropositivity for dengue was found in 87.6% of volunteers before vaccination, but this had no significant influence on conclusions. Conclusion: In young healthy adults Bio-Manguinhos/Fiocruz yellow fever vaccine can be used in much lower doses than usual. International Register ISRCTN 38082350. PMID:23364472

Effect of different combination levels of palm kernel cake, yam peel ...

African Journals Online (AJOL)

Ninety six unsexed day old Marshall broiler chickens were divided into 4 groups of 3 replicates each on weight equalization basis (42.87 – 43.24g). The chicks were used to determine the effect of partial replacement of maize with combinations of palm kernel cake (PKC), yam peel meal (YPM) and plantain peel meal (PPM) ...

Low density polyethylene (LDPE) / poli (3-hydroxy-butyrate) (PHB) blends filled with castor oil cake

International Nuclear Information System (INIS)

Rocha, M.C.G.; Oliveira, C.I.R. de; Sanches, M.C.; Coelho, N.N.

2014-01-01

Blends of PHB and LDPE were prepared by melt mixing in a Haake internal mixer. Castor oil pressed cake was used as filler for the blends. In order to improve the interfacial adhesion between the filler and the polymers, a mercerization process with 5% NaOH solution was employed. This process was evaluated by several techniques such as: X-Ray diffraction, infrared spectroscopy and scanning electron microscopy (SEM). The mechanical properties were evaluated by traditional tensile stress-strain tests (ASTM D- 638). The obtained results showed that the mercerization process leads to better adhesion properties. The Young Modulus of the blends presented a tendency to increase with the addition of the castor oil cake.(author)

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.

Science.gov (United States)

Ben Jeddou, Khawla; Bouaziz, Fatma; Zouari-Ellouzi, Soumaya; Chaari, Fatma; Ellouz-Chaabouni, Semia; Ellouz-Ghorbel, Raoudha; Nouri-Ellouz, Oumèma

2017-02-15

Demand for health oriented products such as low calories and high fiber product is increasing. The aim of the present work was to determine the effect of the addition of potato peel powders as protein and dietary fiber source on the quality of the dough and the cake. Powders obtained from the two types of peel flour showed interesting water binding capacity and fat absorption capacity. Potato peel flours were incorporated in wheat flours at different concentration. The results showed that peel powders additionally considerably improved the Alveograph profile of dough and the texture of the prepared cakes. In addition color measurements showed a significant difference between the control dough and the dough containing potato peels. The replacement of wheat flour with the potato powders reduced the cake hardness significantly and the L(*) and b(*) dough color values. The increased consumption of cake enriched with potato peel fiber is proposed for health reasons. The study demonstrated that protein/fiber-enriched cake with good sensory quality could be produced by the substitution of wheat flour by 5% of potato peel powder. In addition and technological point of view, the incorporation of potato peel powder at 5% increase the dough strength and elasticity-to-extensibility ratio (P/L). Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

Partial Replacement of soybean cake with amaranthus spinosus leaf meal in the diet of nile tilapia (oreochromis niloticus)

International Nuclear Information System (INIS)

Adeniji, C.A.; Fakoya, K.A.; Omamohwo, V.R.

2007-01-01

The study, designed to assess the potentials of oven dried Amaranthus spinosus leaf meal as partial replacement for soybean cake in the diet of Nile Tilapia, revealed no significant difference (P>0.05) in feed and protein intake. Fish fed on Amaranthus spinosus leaf meal diets had significant (P<0.05) higher survival percentage, while that on soybean cake meal (control diet) recorded significant (P<0.05) better weight gain, average daily rate of growth, efficient feed and protein utilization as well as average final weight. (author)

DPPH radical scavenging activity of a mixture of fatty acids and peptide-containing compounds in a protein hydrolysate of Jatropha curcas seed cake.

Science.gov (United States)

Phengnuam, Thanyarat; Goroncy, Alexander K; Rutherfurd, Shane M; Moughan, Paul J; Suntornsuk, Worapot

2013-12-04

Jatropha curcas, a tropical plant, has great potential commercial relevance as its seeds have high oil content. The seeds can be processed into high-quality biofuel producing seed cake as a byproduct. The seed cake, however, has not gotten much attention toward its potential usefulness. This work was aimed to determine the antioxidant activity of different fractions of a protein hydrolysate from J. curcas seed cake and to elucidate the molecular structures of the antioxidants. Seed cake was first processed into crude protein isolate and the protein was hydrolyzed by Neutrase. The hydrolysate obtained from 1 h of Neutrase hydrolysis showed the strongest antioxidant activity against DPPH radical (2,2-diphenyl-1-picrylhydrazyl). After a purification series of protein hydrolysate by liquid chromatography, chemicals acting as DPPH radical inhibitors were found to be a mixture of fatty acids, fatty acid derivatives, and a small amount of peptides characterized by mass spectrometry and nuclear magnetic resonance (NMR) spectroscopy.

Fatal Yellow Fever in Travelers to Brazil, 2018.

Science.gov (United States)

Hamer, Davidson H; Angelo, Kristina; Caumes, Eric; van Genderen, Perry J J; Florescu, Simin A; Popescu, Corneliu P; Perret, Cecilia; McBride, Angela; Checkley, Anna; Ryan, Jenny; Cetron, Martin; Schlagenhauf, Patricia

2018-03-23

Yellow fever virus is a mosquito-borne flavivirus that causes yellow fever, an acute infectious disease that occurs in South America and sub-Saharan Africa. Most patients with yellow fever are asymptomatic, but among the 15% who develop severe illness, the case fatality rate is 20%-60%. Effective live-attenuated virus vaccines are available that protect against yellow fever (1). An outbreak of yellow fever began in Brazil in December 2016; since July 2017, cases in both humans and nonhuman primates have been reported from the states of São Paulo, Minas Gerais, and Rio de Janeiro, including cases occurring near large urban centers in these states (2). On January 16, 2018, the World Health Organization updated yellow fever vaccination recommendations for Brazil to include all persons traveling to or living in Espírito Santo, São Paulo, and Rio de Janeiro states, and certain cities in Bahia state, in addition to areas where vaccination had been recommended before the recent outbreak (3). Since January 2018, 10 travel-related cases of yellow fever, including four deaths, have been reported in international travelers returning from Brazil. None of the 10 travelers had received yellow fever vaccination.

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

Studies on uranium ore processing

International Nuclear Information System (INIS)

Suh, I.S.; Chun, J.K.; Park, S.W.; Choi, S.J.; Lee, C.H.; Chung, M.K.; Lim, J.K.

1983-01-01

For the exploitation of domestic uranium ore deposit, comprehensive studies on uranium ore processing of the Geum-San pit ore are carried out. Physical and chemical characteristics of the Geum-San ore are similar to those of Goe-San ore and the physical beneficiation could not be applicable. Optimum operating conditions such as uranium leaching, solid-liquid separation, solvent extraction and precipitation of yellow cake are found out and the results are confirmed by the continous operation of the micro-plant with the capacity of 50Kg, ore/day. In order to improve the process of ore milling pilot plant installed recently, the feasibility of raffinate-recycle and the precipitation methods of yellow cake are intensively examined. It was suggested that the raffinate-recycle in the leaching of filtering stage could be reduced the environmental contamination and the peroxide precipitation technique was applicable to improve the purity of yellow cake. The mechanism and conditions the third phase formation are thoroughly studied and confirmed by chemical analysis of the third phase actually formed during the operation of pilot plant. The major constituents of the third phase are polyanions such as PMosub(12)Osub(40)sup(3-) or SiMosub(12)Osub(40)sup(4-). And the formation of these polyanions could be reduced by the control of redox potential and the addition of modifier. (Author)

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....... This study determined the nutrient compositions of the fresh pulps and dried pulp cakes of V. paradoxa. Laboratory analyses were undertaken to determine the micro and macro nutrients in the samples on fresh (FM) and dry matter (DM) basis following standard procedures and protocols. The potassium, sodium...

Use of a soft sensor for the fast estimation of dried cake resistance during a freeze-drying cycle.

Science.gov (United States)

Bosca, Serena; Barresi, Antonello A; Fissore, Davide

2013-07-15

This paper deals with the determination of dried cake resistance in a freeze-drying process using the Smart Soft Sensor, a process analytical technology recently proposed by the authors to monitor the primary drying stage of a freeze-drying process. This sensor uses the measurement of product temperature, a mathematical model of the process, and the Kalman filter algorithm to estimate the residual amount of ice in the vial as a function of time, as well as the coefficient of heat transfer between the shelf and the product and the resistance of the dried cake to vapor flow. It does not require expensive (additional) hardware in a freeze-dryer, provided that thermocouples are available. At first, the effect of the insertion of the thermocouple in a vial on the structure of the product is investigated by means of experimental tests, comparing both sublimation rate and cake structure in vials with and without thermocouple. This is required to assess that the temperature measured by the thermocouple is the same of the product in the non-monitored vials, at least in a non-GMP environment, or when controlled nucleation methods are used. Then, results about cake resistance obtained in an extended experimental campaign with aqueous solutions containing different excipients (sucrose, mannitol and polyvinylpyrrolidone), processed in various operating conditions, are presented, with the goal to point out the accuracy of the proposed methodology. Copyright © 2013 Elsevier B.V. All rights reserved.

Biosorption of eriochrome black t and astrazon fggl blue using almond and cotton seed oil cake biomass in a batch mode

International Nuclear Information System (INIS)

Safa, Y.

2014-01-01

In the present research study, the biosorption of Eriochrome Black T (EBT) and Astrazon FGGL blue (A-FGGL) onto novel biomasses Almond (Prunus dulcis) oil cake and Cotton seed oil cake respectively was investigated in the batch mode using different process parameters like pH, particle size, biosorbent dose, initial dye concentration, contact time and temperature. Maximum biosorption capacity was observed at pH 3 for EBT onto almond oil cake and pH2 for Astrazon FGGL blue onto cotton seed oil cake.The biosorption capacity was efficient at the smallest particle size of biosorbent. The amount of dye sorbed (mg/g) decreased with the decrease in biosorbent dose and increased with increase in initial dye concentration and temperature. Optimum contact time for equilibrium to achieve was found to be 120 and 180 minutes for EBT and A-FGGL blue, respectively. The Langmuir isotherm model was best fitted to experimental data. The biosorption followed the pseudo-second order kinetic model suggesting a chemisorption mechanism. The positive value of deltaH showed the endothermic nature of the process. In this research, the influence of electrolytes, heavy metals and surfactants on the removal of dyes was also examined. (author)

Partial replacement of protein in soybean meal by moringa seed cake (Moringa oleifera in bocourti’s catfish (Pangasius bocourti

Directory of Open Access Journals (Sweden)

Bundit Yuangsoi

2014-04-01

Full Text Available The present study was undertaken in order to determine the effect of a dietary of moringa seed cake on digestibility, growth performance, blood chemistry and histopathologic of bocourti’s catfish. Fish were fed with diets formulated by 0, 250, 500, 750, and 1000 g kg-1 of moringa seed cake to replace protein in soybean meal. Fish with mean wet weights of 21.50± 0.25 g per fish were fed experimental diets for 8 weeks. Significant differences (p<0.05 in weight gain, average daily gain and specific growth rate were detected between bocourti’s catfish given the experimental diets. All fish grew normally and no significant difference was observed for survival rate and feed conversion ratio among fish fed tested diets. The highest FCR was generally observed that as moringa seed cake inclusion increased in the diets that were noted to exhibit slightly poor growth performance, feed utilization and pepsin digestibility tested. Blood chemistry and hepatosomatic index did not differ significantly for any of the diet treatments. No histopathological changes were found in distal intestines and liver. The study indicated that the dietary moringa seed cake contains ingredients that could be used for bocourti’s catfish diets possibly not over up to for 500 g kg-1 soybean protein replacement without negative effect on growth, digestibility and histology.

A validated multianalyte LC-MS/MS method for quantification of 25 mycotoxins in cassava flour, peanut cake and maize samples.

Science.gov (United States)

Ediage, Emmanuel Njumbe; Di Mavungu, José Diana; Monbaliu, Sofie; Van Peteghem, Carlos; De Saeger, Sarah

2011-05-25

This study was designed to develop a sensitive liquid chromatography tandem mass spectrometry (LC-MS/MS) method for the simultaneous detection and quantification of 25 mycotoxins in cassava flour, peanut cake and maize samples with particular focus on the optimization of the sample preparation protocol and method validation. All 25 mycotoxins were extracted in a single step with a mixture of methanol/ethyl acetate/water (70:20:10, v/v/v). The method limits of quantification (LOQ) varied from 0.3 μg/kg to 106 μg/kg. Good precision and linearity were observed for most of the mycotoxins. The method was applied for the analysis of naturally contaminated peanut cake, cassava flour and maize samples from the Republic of Benin. All samples analyzed (fifteen peanut cakes, four maize flour and four cassava flour samples) tested positive for one or more mycotoxins. Aflatoxins (total aflatoxins; 10-346 μg/kg) and ochratoxin A (cake samples while fumonisin B(1) (4-21 μg/kg), aflatoxin B(2) (flour samples. Fumonisin B(1) (13-836 μg/kg), fumonisin B(2) (5-221 μg/kg), fumonisin B(3) (

Dynamics of acoustic-convective drying of sunflower cake

Science.gov (United States)

Zhilin, A. A.

2017-10-01

The dynamics of drying sunflower cake by a new acoustic-convective method has been studied. Unlike the conventional (thermal-convective) method, the proposed method allows moisture to be extracted from porous materials without applying heat to the sample to be dried. Kinetic curves of drying by the thermal-convective and acoustic-convective methods were obtained and analyzed. The advantages of the acoustic-convective extraction of moisture over the thermal-convective method are discussed. The relaxation times of drying were determined for both drying methods. An intermittent drying mode which improves the efficiency of acoustic-convective extraction of moisture is considered.

Changes of the antigenic and allergenic properties of a hen's egg albumin in a cake with gamma-irradiated egg white

International Nuclear Information System (INIS)

Lee, J.-W.; Seo, J.-H.; Kim, J.-H.; Lee, S.-Y.; Kim, K.-S.; Byun, M.-W.

2005-01-01

Changes of the antigenicity and allergenicity of a hen's egg albumin (ovalbumin, OVA) in white layer cakes containing egg white gamma-irradiated with 10 or 20 kGy were monitored by an enzyme-linked immunosorbent assay (ELISA), individually formatted with mouse anti-OVA IgG (mouse IgG) and with egg allergic patients' IgE. Mouse IgG recognized OVA in the cakes with irradiated egg white better than that in the control with a non-irradiated one. Whereas, the detected concentrations of intact OVA in the control significantly decreased in the treatments, when determined by IgE-based ELISA. The results appeared to indicate that the antigenicity of the OVA increased, but that the allergenicity was decreased by irradiation and processing. Egg white irradiated for reducing the egg allergy could be used for producing a safer cake from the egg allergy

Plant Guide: Yellow beeplant (Cleome lutea Hook)

Science.gov (United States)

Derek Tilley; Jim Cane; Loren St. John; Dan Ogle; Nancy Shaw

2012-01-01

Yellow beeplant is a valuable native forage species for bees wasps and butterflies. Over 140 species of native bees have been observed foraging for nectar or pollen on yellow beeplant in southern Utah (Cane, 2008). Yellow beeplant is an annual forb which could provide food to insects in the first growing season of a range seeding (Ogle and others, 2011a). This...

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.

Effects of diets containing hemp seeds or hemp cake on fatty acid ...

African Journals Online (AJOL)

Esnart Mukumbo

2018-02-23

Feb 23, 2018 ... (seeds or cake) on milk production, fatty acid (FA) profile, and .... PUFAs, which are rich in two essential FAs, namely LA (18:2 n-6) and ALA. ...... Study on safety assessment and antioxidant function in serum of ... Dietary effect of silage type and combination with camelina seed on milk fatty acid profile.

Olympic Dam Operations

International Nuclear Information System (INIS)

Crew, R.J.

1992-01-01

The Olympic Dam copper-uranium-gold-silver deposit in South Australia was discovered in 1975. The Mine is located 520 kilometres NNW of Adelaide, in South Australia. Following a six year period of intensive investigation and assessment of all the aspects required for the development of the deposit, the Joint Venturers decided in December, 1985, to proceed with the project. Milling of ore commenced in June 1988 and final products are cathode copper, uranium ore concentrate (yellow cake), and refined gold and silver. Anticipated production, from treating approximately 1.5 million tonnes of ore, in normal production years, is expected to be 45,000 tonnes of copper, 1,600 tonnes of yellow cake (1350 tonnes of Uranium), 25,000 ounces of gold and 500,000 ounces of silver. (orig./HP) [de

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

KAUST Repository

Imran, Ali; Bramer, Eddy A.; Seshan, Kulathuiyer; Brem, Gerrit

2015-01-01

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

Characterisation of Blighia sapida (Sapindaceae) seed oil and defatted cake from Benin.

Science.gov (United States)

Djenontin, Sebastien Tindo; Wotto, Valentin D; Lozano, Paul; Pioch, Daniel; Sohounhloue, Dominique K C

2009-01-01

A sample of Blighia sapida seeds collected in Benin has been analysed and the results are compared to the scarcely available literature data. The chemical analysis of seed oil shows a saponification value of 145 and an iodine value of 66, consistent with the high mono-unsaturated fatty acids (FAs) content (63.8 wt%). The most interesting feature is the prominent concentration of eicosenoic acid (48.4 wt%). Arachidic acid being the main component within the saturated group, the C20 FAs fraction accounts for 68.4 wt%, thus making the peculiar composition of this oil. Among the unsaponifiable fraction (2.4 wt%), the major sterol is stigmasterol (54.6 wt%), surprisingly over passing beta-sitosterol. Tocols (338 ppm) contains mainly alpha- and gamma-tocopherol. Regarding the defatted cake, results show the prominent position of starch and a noticeable amount of proteins and fibers (44.2, 22.4, 15.6 wt%, respectively). Seventeen amino acids were identified together with valuable minerals (total ashes 3.5 wt%). Possible uses of oil and defatted cake are discussed.

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.

Analysis of Bioactive Components of Oilseed Cakes by High-Performance Thin-Layer Chromatography-(Bioassay Combined with Mass Spectrometry

Directory of Open Access Journals (Sweden)

Sue-Siang Teh

2015-03-01

Full Text Available Hemp, flax and canola seed cakes are byproducts of the plant oil extraction industry that have not received much attention in terms of their potential use for human food instead of animal feed. Thus, the bioactivity profiling of these oilseed cakes is of interest. For their effect-directed analysis, planar chromatography was combined with several (bioassays, namely 2,2-diphenyl-1-picrylhydrazyl scavenging, acetylcholine esterase inhibition, planar yeast estrogen screen, antimicrobial Bacillus subtilis and Aliivibrio fischeri assays. The streamlined high-performance thin-layer chromatography (HPTLC-bioassay method allowed the discovery of previously unknown bioactive compounds present in these oilseed cake extracts. In contrast to target analysis, the direct link to the effective compounds allowed comprehensive information with regard to selected effects. HPTLC-electrospray ionization-mass spectrometry via the elution-head based TLC-MS Interface was used for a first characterization of the unknown effective compounds. The demonstrated bioactivity profiling on the feed/food intake side may guide the isolation of active compounds for production of functional food or for justified motivation of functional feed/food supplements.

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

Science.gov (United States)

Bucsella, Blanka; Takács, Ágnes; Vizer, Viktoria; Schwendener, Urs; Tömösközi, Sándor

2016-01-01

Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

Promising Properties and System Demonstration of an Environmentally Benign Yellow Smoke Formulation for Hand-Held Signals

Science.gov (United States)

2014-04-18

Yellow 33 (colored smoke dye), sucrose (fuel), potassium chlorate (oxidizer), stearic acid ( lubr icant , process ing aid) , and hydromagnes i te (Mg5(CO3...flight test. ■ EXPERIMENTAL SECTION Materials. Potassium chlorate (MIL-P-150D, grade B, Class 7) and sugar (MIL-AA-20135D, Type 1, Style C) were...consisting of 33.0 wt % potassium nitrate, 24.5 wt % silicon, 20.8 wt % black iron oxide, 12.3 wt % aluminum, 3.8 wt % charcoal, and 5.6 wt % nitrocellulose

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 2. Studies in mice.

Science.gov (United States)

Ginocchio, A V; Fisher, N; Hutchinson, J B; Berry, R; Hardy, J

1983-08-01

Male and female Theiller's Original strain mice were fed for 16 and 17 months respectively on diets in which cake, prepared from flours treated with 0, 1250 or 2500 ppm chlorine, formed 79% by weight on a 12.6% moisture basis. Body weights and food intakes were unaffected by flour treatment but all of the animals on cake diets showed significant increases in body weight compared with controls on a standard diet and became obese. Mortalities in the males were not related to treatment, but in the females there was excess mortality in the treated groups compared with the cake control group, after 13 months in the 1250 group and after 15 months in the 2500 group. No consistent treatment-related effects were observed in the haematological, biochemical and renal-function studies. Dose-related increases in heart and kidney weights and a dose-related decrease in ovary weight were seen in females. No evidence of carcinogenicity resulting from flour treatment was obtained but the early ending of the study, necessitated by high mortalities, greatly diminished the value of this finding. Concentrations of covalently bound chlorine in the perirenal fat were positively correlated with treatment level, but were considerably below those present in the lipid content of the diets on which the mice were fed.

Viscerotropic disease following yellow fever vaccination in Peru.

Science.gov (United States)

Whittembury, Alvaro; Ramirez, Gladys; Hernández, Herminio; Ropero, Alba Maria; Waterman, Steve; Ticona, María; Brinton, Margo; Uchuya, Jorge; Gershman, Mark; Toledo, Washington; Staples, Erin; Campos, Clarense; Martínez, Mario; Chang, Gwong-Jen J; Cabezas, Cesar; Lanciotti, Robert; Zaki, Sherif; Montgomery, Joel M; Monath, Thomas; Hayes, Edward

2009-10-09

Five suspected cases of yellow fever vaccine-associated viscerotropic disease (YEL-AVD) clustered in space and time following a vaccination campaign in Ica, Peru in 2007. All five people received the same lot of 17DD live attenuated yellow fever vaccine before their illness; four of the five died of confirmed YEL-AVD. The surviving case was classified as probable YEL-AVD. Intensive investigation yielded no abnormalities of the implicated vaccine lot and no common risk factors. This is the first described space-time cluster of yellow fever viscerotropic disease involving more than two cases. Mass yellow fever vaccination should be avoided in areas that present extremely low risk of yellow fever.

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. © 2015 Institute of Food Technologists®

Biochemical and seminal parameters of lambs fed palm kernel cake under grazing system

Directory of Open Access Journals (Sweden)

Lopes César Mugabe

Full Text Available ABSTRACT This study aimed to assess the effects of palm kernel cake on semen quality and biochemical parameters of Santa Inês lambs. A total of 40 animals with 24.10±2.72 kg body weight and five months old were assigned in a completely randomized design into four groups and 10 replicates. The animals were subjected to four levels of palm kernel cake (0, 15, 30, and 45% based on dry matter. The trial lasted 90 days foregone by 15 days for adaptation. Blood samples were collected every 45 days from jugular vein using vacuum tubes without anticoagulant. Total serum cholesterol, triglycerides, high-density lipoprotein, low-density lipoprotein, and very-low-density lipoprotein were assessed. Once the animals reached puberty at a mean age of 225 days, the semen samples were collected by electroejaculator once a week for three sequence weeks and assessed for volume, color, aspect, wave motion, motility, sperm concentration, sperm vigor, total of spermatozoa per ejaculate, viable spermatozoa per mL, and sperm morphology. The data were subjected to analysis of variance and followed by regression analysis. Non-parametric data were analysed by Kruskal-Wallis test. Total cholesterol, high-density lipoprotein, triglycerides, and very-low-density lipoprotein were linearly increased. There was no difference for low-density lipoprotein. Diets did not affect mass motility, sperm motility, vigor, total spermatozoa per ejaculate, viability sperm per mL, and minor and total sperm defects. Sperm concentration increased linearly. Negative quadratic effects were observed for major sperm defects. Supplementation of diets with palm kernel cake up to 45% on dry matter enhance biochemical parameters and do not impair the qualitative variables of lamb sperm.

Enzymes evaluation for the polymeric filter cake removal; Avaliacao de enzimas para remocao de reboco formado por fluidos polimericos de base agua

Energy Technology Data Exchange (ETDEWEB)

Kameda, Etel; Coelho, Maria Alice Z. [Universidade Federal do Rio de Janeiro (UFRJ), RJ (Brazil). Escola de Quimica; Langone, Marta A.P. [Universidade do Estado do Rio de Janeiro (UERJ), RJ (Brazil). Inst. de Quimica; Queiroz Neto, Joao C. de [PETROBRAS, Rio de Janeiro, RJ (Brazil). Centro de Pesquisas (CENPES)

2004-07-01

In the drilling wells in horizontal or complex configurations, the drilling fluid contact with the productive zone can reduce the productivity by fluid invasion in the borehole wall. Drilling fluids usually comprise natural polymers as starch and xanthan gum. These polymers are deposited as the 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 which will react with any encountered that is acid soluble or oxidizable. An alternative is the use of enzymatic preparations that are able to hydrolyze such polymers. The enzymes catalyze only certain specific substrates, are inherently environmentally friendly, the enzymatic degradation rate is slower than that achieved by the oxidative species, so the enzymes produces an uniform filter cake degradation. In this work, the kinetic behaviors of an enzymatic filter-cake breaker and a commercial thermo stable enzymatic complex were analyzed. Both kinetic profiles were very similar, as well as its electrophoresis analysis. The protein in each product showed identical molecular weight. The commercial enzymatic complex stability remained 58.56% of enzymatic activity after 30 days at 40 deg C. Stability at wellbore conditions can be considered similar for both products. At 65 deg C they showed the same enzymatic activity after 8 hours. After 3 hours at 80 deg C, the commercial enzymatic complex remained 29.89% of the initial activity and the filter-cake breaker 61.73%, while at 95 deg C remained 4.39% and 11.60% of the initial activity, respectively, after 15 minutes. (author)

Caustic-Side Solvent Extraction: Anti-Caking Surfactants Found to be Cause of Apparent Effect of High Nitrite Concentration on Cesium Stripping

Energy Technology Data Exchange (ETDEWEB)

Delmau, L.H.

2002-06-13

Experiments conducted in FY01 previously indicated a potential cesium stripping problem in the CSSX process due to the presence of nitrite in the waste simulant. The stripping issue seemed all the more important as the nitrite concentration increased. Experiments presented in this work have demonstrated that the true reason for the cesium stripping problem was in fact the presence of an anti-caking agent in the,sodium nitrite. used for the preparation of the simulants. The anti-caking agent is actually a mixture of well-known surfactants, sodium mono- and di-methyl naphthalene sulfonate that can partition into the organic-phase on extraction, then retain cesium upon stripping. The effect was demonstrated by adding known amounts of the anti-caking agent to clean systems. Data suggest that rejuvenation of the solvent can be obtained by a caustic wash following the stripping stage.

Experimental assessment of toxic phorbol ester in oil, biodiesel and seed cake of Jatropha curcas and use of biodiesel in diesel engine

International Nuclear Information System (INIS)

Prasad, Lalit; Pradhan, Subhalaxmi; Das, L.M.; Naik, S.N.

2012-01-01

Highlights: ► In the present study toxic phorbol esters were detected in oil and seed cake of Jatropha curcas but not detected in biodiesel using high performance liquid chromatography (HPLC). ► The quantity of phorbol esters in Jatropha curcas oil and cake were amounted to be 2.12 ± 0.02 mg/g and 0.6 ± 0.01 mg/g respectively. ► As jatropha oil is a potential source for biodiesel preparation, huge amount of oil and cake will be generated and hence need to be handled carefully. ► Upon engine study exhaust pollutant such as hydrocarbon, smoke opacity and carbon monoxide reduced substantially. - Abstract: The present study deals with estimation of toxic phorbol esters in Jatropha curcas oil, cake and biodiesel and performance emission of different blends of biodiesel in diesel engine. The jatropha seed was collected from Chattishgarh, India and oil content of the seed kernel was 56.5%, determined by soxhlet apparatus. The oil was subjected to biodiesel preparation by twin step method of acid esterification followed by alkali transesterification. The total conversion of jatropha oil methyl ester (JOME) after reaction was 96.05% from proton nuclear magnetic resonance ( 1 H NMR) studies. The phorbol esters content of oil, cake and biodiesel was determined by high performance liquid chromatography (HPLC, Waters). The phorbol esters content of the oil was more (2.26 ± 0.01 mg/g) than the cake (0.6 ± 0.01 mg/g) but no phorbol esters peak was detected in biodiesel. The performance and emission study of the fuel blends (JB2, JB5 and JB10) with conventional diesel were tested for their use as substitute fuel for a single cylinder direct injection diesel engine at constant speed (1500 rpm). The emissions such as CO, HC and smoke opacity decreased whereas NO x and BSCF increased with biodiesel blends.

Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.

Science.gov (United States)

Goto, Hajime; Asanome, Noriyuki; Suzuki, Keitaro; Sano, Tomoyoshi; Saito, Hiroshi; Abe, Yohei; Chuba, Masaru; Nishio, Takeshi

2014-03-01

The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewanomochi' was higher than the whiteness of those made from 'Himenomochi' and 'Koganemochi'. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality.

Energy requirements during sponge cake baking: Experimental and simulated approach

International Nuclear Information System (INIS)

Ureta, M. Micaela; Goñi, Sandro M.; Salvadori, Viviana O.; Olivera, Daniela F.

2017-01-01

Highlights: • Sponge cake energy consumption during baking was studied. • High oven temperature and forced convection mode favours oven energy savings. • Forced convection produced higher weight loss thus a higher product energy demand. • Product energy demand was satisfactorily estimated by the baking model applied. • The greatest energy efficiency corresponded to the forced convection mode. - Abstract: Baking is a high energy demanding process, which requires special attention in order to know and improve its efficiency. In this work, energy consumption associated to sponge cake baking is investigated. A wide range of operative conditions (two ovens, three convection modes, three oven temperatures) were compared. Experimental oven energy consumption was estimated taking into account the heating resistances power and a usage factor. Product energy demand was estimated from both experimental and modeling approaches considering sensible and latent heat. Oven energy consumption results showed that high oven temperature and forced convection mode favours energy savings. Regarding product energy demand, forced convection produced faster and higher weight loss inducing a higher energy demand. Besides, this parameter was satisfactorily estimated by the baking model applied, with an average error between experimental and simulated values in a range of 8.0–10.1%. Finally, the energy efficiency results indicated that it increased linearly with the effective oven temperature and that the greatest efficiency corresponded to the forced convection mode.

Yellow Rust Resistance in Advanced Lines and Commercial ...

African Journals Online (AJOL)

The objective of this study was to characterize seedling yellow rust resistance in 21 advanced bread wheat lines and 20 cultivars from Ethiopia. Yellow rust infection types (ITs) produced on test wheat lines and cultivars from nine yellow rust races were compared with ITs produced on standard differential lines that differed ...

In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.

Science.gov (United States)

García-zaragoza, Francisco J; Sánchez-Pardo, María E; Ortiz-Moreno, Alicia; Bello-Pérez, Luis A

2010-11-01

Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.

Influence of the Yellow Sea Warm Current on phytoplankton community in the central Yellow Sea

Science.gov (United States)

Liu, Xin; Chiang, Kuo-Ping; Liu, Su-Mei; Wei, Hao; Zhao, Yuan; Huang, Bang-Qin

2015-12-01

In early spring, a hydrological front emerges in the central Yellow Sea, resulting from the intrusion of the high temperature and salinity Yellow Sea Warm Current (YSWC). The present study, applying phytoplankton pigments and flow cytometry measurements in March of 2007 and 2009, focuses on the biogeochemical effects of the YSWC. The nutrients fronts were coincident with the hydrological front, and a positive linear relationship between nitrate and salinity was found in the frontal area. This contrast with the common situation of coastal waters where high salinity values usually correlate with poor nutrients. We suggested nutrient concentrations of the YSWC waters might have been enhanced by mixing with the local nutrient-rich waters when it invaded the Yellow Sea from the north of the Changjiang estuary. In addition, our results indicate that the relative abundance of diatoms ranged from 26% to 90%, showing a higher value in the YSCC than in YSWC waters. Similar distributions were found between diatoms and dinoflagellates, however the cyanobacteria and prasinophytes showed an opposite distribution pattern. Good correlations were found between the pigments and flow cytometry observations on the picophytoplankton groups. Prasinophytes might be the major contributor to pico-eukaryotes in the central Yellow Sea as similar distributional patterns and significant correlations between them. It seems that the front separates the YSWC from the coastal water, and different phytoplankton groups are transported in these water masses and follow their movement. These results imply that the YSWC plays important roles in the distribution of nutrients, phytoplankton biomass and also in the community structure of the central Yellow Sea.

Characterization of sponge cake baking in an instrumented pilot oven

OpenAIRE

Alain Sommier; Elisabeth Dumoulin; Imen Douiri; Christophe Chipeau

2012-01-01

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

Palm yellows phytoplasmas and their genetic classification

African Journals Online (AJOL)

ntushk

African Journal of Biotechnology. Review. Palm yellows phytoplasmas and their genetic ... lethal yellowing-type phytoplasma disease was recorded on a number of palm species of mainly ..... Immunodominant membrane protein (imp) Gene.

Application of soil washing system to the volume reduction of radioactively contaminated soils and automated treatment of sludge cake

International Nuclear Information System (INIS)

Mouri, Mitsuo; Tsuchida, Mitsuru; Baba, Naoki; Nakajima, Takuma

2013-01-01

The pilot plant study was intended to evaluate; a) the removal efficiency of radioactive Cs, b) the volume reduction rate of feed soils, c) the volumetric rate and concentration rate of discharged sludge cake, and d) the effect of radiation exposure reduction by automated filter press unit and automated packing unit of sludge cake. As a result of this study, following observations were made; 1) the radioactive Cs content of clean sands ranged 882∼2,940 Bq/kg as compared to the feed soils of 8,790 to 26,270 Bq/kg, 2) the removal efficiency of radioactive Cs ranged 84∼92% of feed soils, 3) the volume reduction rate of feed soils ranged 70∼86% (ave. 82%), and 4) the automated filter press unit and the automated packing system of sludge cake were helpful for workers in reducing radiation exposure. It is concluded that soil washing system can effectively reduce volume of radioactively contaminated soils and can be practically used in Fukushima for remediation of soils. (author)

21 CFR 137.280 - Bolted yellow corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bolted yellow corn meal. 137.280 Section 137.280... Flours and Related Products § 137.280 Bolted yellow corn meal. Bolted yellow corn meal conforms to the definition and standard of identity prescribed by § 137.255 for bolted white corn meal except that cleaned...

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

International Nuclear Information System (INIS)

El Zorgani, G.A.; Ahmed, M.M.

1981-01-01

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

Solubility classification of airborne products from uranium ores and tailings piles

International Nuclear Information System (INIS)

Kalkwarf, D.R.

1979-01-01

Airborne products generated at uranium mills were assigned solubility classifications for use in the ICRP Task Group Lung Model. No significant difference was seen between the dissolution behavior of airborne samples and sieved ground samples of the same product. If the product contained radionuclides that dissolved at different rates, composite classifications were assigned to show the solubility class of each component. If the dissolution data indicated that a radionuclide was present in two chemical forms that dissolved at different rates, a mixed classification was assigned to show the percentage of radionuclide in each solubility class. Uranium-ore dust was assigned the composite classification: ( 235 U, 238 U) W; ( 226 Ra) 10% D, 90% Y; ( 230 Th, 210 Pb, 210 Po) Y. Tailings-pile dust was classified: ( 226 Ra) 10% D, 90% Y; ( 230 Th, 210 Pb, 210 Po) Y. Uranium octoxide was classified Y, uranium tetrafluoride was also classified Y, ammonium diuranate was classified D, and yellow-cake dust was classified ( 235 U, 238 U) 60% D, 40% W. The term yellow cake, however, covers a variety of materials which differ significantly in dissolution rate. Solubility classifications based on the dissolution half-times of particular yellow-cake products should, thus, be used when available. The D, W, and Y classifications refer to biological half-times for clearance from the human respiratory tract of 0 to 10 days, 11 to 100 days, and > 100 days, respectively

Development of processes for pilot plant production of purified uranyl nitrate solutions

Energy Technology Data Exchange (ETDEWEB)

Alfredson, P. G.; Charlton, B. G.; Ryan, R. K.; Vilkaitis, V. K.

1975-01-15

Nuclear purity uranyl nitrate solutions were produced from Rum Jungle yellow cake by dissolution in nitric acid and purification by solvent extraction with 20 vol. per cent tributyl phosphate in kerosene using pump - mix mixer-settler contactors. The design of the equipment, experimental studies and operating experience are described. Dissolution of yellow cake and recycled uranium oxide materials was readily carried out in a 100 l dissolver to give solutions containing 300 gU l{sup -1} and 0.5 to 4 M nitric acid. Filtration of silica from this solution prior to solvent extraction was not necessary in this work for yellow cake containing 0.25 per cent silica. A low acid flowsheet for uranium purification was developed in which the nitric acid consumption was reduced by 76 per cent and the throughput of the mixer-settler units was increased by 67 per cent compared with the initial design flowsheet. Nine extraction and seven scrubbing stages were used with a feed solution containing 300 gU l{sup -1} and 1.0 M nitric acid and with a portion of the product recycled as scrub solution. The loaded organic phase was stripped in 16 stages with 0.05 M nitric acid heated to 60 deg C to give a 120 gU l{sup -1} product. The uranium concentration in the raffinate was < 0.04 g l{sup -1}, corresponding to approximately 0.01 per cent of the feed. (author)

Production of protease and lipase by solvent tolerant Pseudomonas aeruginosa PseA in solid-state fermentation using Jatropha curcas seed cake as substrate.

Science.gov (United States)

Mahanta, Nilkamal; Gupta, Anshu; Khare, S K

2008-04-01

Deoiled Jatropha seed cake was assessed for its suitability as substrate for enzyme production by solid-state fermentation (SSF). Solvent tolerant Pseudomonas aeruginosa PseA strain previously reported by us was used for fermentation. The seed cake supported good bacterial growth and enzyme production (protease, 1818 U/g of substrate and lipase, 625 U/g of substrate) as evident by its chemical composition. Maximum protease and lipase production was observed at 50% substrate moisture, a growth period of 72 and 120 h, and a substrate pH of 6.0 and 7.0, respectively. Enrichment with maltose as carbon source increased protease and lipase production by 6.3- and 1.6-fold, respectively. Nitrogen supplementation with peptone for protease and NaNO(3) for lipase production also enhanced the enzyme yield reaching 11,376 U protease activity and 1084 U lipase activity per gram of Jatropha seed cake. These results demonstrated viable approach for utilization of this huge biomass by solid-state fermentation for the production of industrial enzymes. This offers significant benefit due to low cost and abundant availability of cake during biodiesel production.

Bacteriological And Nutritional Analysis Of Groundnut Cake Sold In An Open Market In Samaru Zaria-Kaduna State

Directory of Open Access Journals (Sweden)

Oko

2015-05-01

Full Text Available Abstract Bacteriological and nutritional analysis of groundnut cake powder sold in open market at Samaru-Zaria was studied. The samples collected from four zones of the study area were analysed for possible microbiological contamination and its nutritional quality. The results indicated a microbial load of 1.93 x 105 cfug and 1.94 x 105 cfug for zones A and B respectively 1.01 x 105 cfug for zone C and 2.37 x 105 cfug for zone D. The bacterial isolates found to be associated with the groundnut cake powder in this study included Klebsiella oxytoca Staphylococcus aureus Bacillus cereus E. coli P. aeruginosa and Streptococcus feacalis. The nutrients content of the sample included carbohydrates 55.15 moisture 12.65 lipid 15.40 protein 12.60 ash 3.95 and crude fibre 0.25. Groundnut cake sold in the study area is highly contaminated with bacteria except for samples from zone C which is within the Food and Drugs Agency FDA recommendation of 1.0 x 105cfuml as allowable microbial contamination for food. The high level of microbial contamination is a serious cause for concern as it may trigger epidemics. However the product is highly nutritious.

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

NARCIS (Netherlands)

Ali Imran, A.; Bramer, Eduard A.; Seshan, Kulathuiyer; Brem, Gerrit

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

Investigation of the isotopic composition of lead and of trace elements concentrations in natural uranium materials as a signature in nuclear forensics

Energy Technology Data Exchange (ETDEWEB)

Svedkauskaite-LeGore, J. [European Commission, Joint Research Centre, Karlsruhe (Germany). Inst. for Transuranium Elements; Institute of Physics, Vilnius (Lithuania); Mayer, K.; Millet, S.; Nicholl, A.; Rasmussen, G. [European Commission, Joint Research Centre, Karlsruhe (Germany). Inst. for Transuranium Elements; Baltrunas, D. [Institute of Physics, Vilnius (Lithuania)

2007-07-01

Lead is contained as trace element in uranium ores and propagates throughout the production process to intermediate products like yellow cake or uranium oxide. The lead isotopes in such material originate from two sources: natural lead and radiogenic lead. The variability of the isotopic composition of lead in ores and yellow cakes was studied and the applicability of this parameter for nuclear forensic investigations was investigated. Furthermore, the chemical impurities contained in these materials were measured in order to identify characteristic differences between materials from different mines. For the samples investigated, it could be shown, that the lead isotopic composition varies largely from mine to mine and it may be used as one of the parameters to distinguish between materials of different origins. Some of the chemical impurities show a similar pattern and support the conclusions drawn from the lead isotope data. (orig.)

The effect of replacing Fish meal with 10% of Groundnut cake in the ...

African Journals Online (AJOL)

Growth, food conversion efficiency and survival of H. longifilis fed diets with varying levels of protein in which 10% of fish meal was replaced with groundnut cake were studied for 84 days. Fish fed the diet containing 44.17% crude protein showed the best weight gain, specific growth rate, food conversion ratio and efficiency.

Studies on conversion of crude sodium diuranate to high purity uranium oxide by chemical route

International Nuclear Information System (INIS)

Rajan, K.C.; Ramadevi, G.; Giri, Nitai; Chakravartty, J.K.; Sreenivas, T.

2016-01-01

Uranium values are recovered from ores and mine rejects by employing chemical processing methods. The process chemistry could be either acidic (H 2 SO 4 medium) or alkaline (Na 2 CO 3 - NaHCO 3 medium) based depending on the nature of host rock. The end product is termed as 'yellow cake' which is sent to refining plants for final purification and fuel manufacture. Conventionally the yellow cake product is magnesium (MDU) or ammonium diuranate (ADU) in U-plants following the acidic processing route while it is sodium diuranate (SDU) in the alkaline route. The preference for SDU in plants operating with alkaline route is mainly driven by the requirement of conserving and reusing the expensive chemicals. Though alkaline processing gives relatively purer diuranate product, the practice of direct precipitation of dissolved uranium from pregnant leach liquors invariably leads to presence of impurities detrimental for downstream unit operations, mostly in solvent extraction based refining stages. In this score uranium peroxide is superior to other uranates in many respects. Two alternatives are practiced for the conversion of SDU to uranium peroxide - chemical and fluid bed precipitation. Though generic flowsheet for the conversion stage is well documented, the process conditions and complexities vary with the chemistry of the pregnant leach liquor which is specific for a given ore or a deposit. This paper discusses the process scheme tailored, optimized and tested on a kilo-gram scale for chemical conversion of SDU produced by alkaline processing of a low-grade carbonate hosted uranium ore. The entire process scheme is first of its kind in Indian uranium ore processing arena

Determination of Optimum Calcium and Phosphorous Ratio for the ...

African Journals Online (AJOL)

PROF HORSFALL

the body and are essential for the formation of bone, energy transfer through ... groundnut cake meal, yellow maize, groundnut oil, ... using Hobart A – 200 pelleting machine with a 2.0 mm die. ... treatments with three replicates per treatment.

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.

Dimension yields from yellow-poplar lumber

Science.gov (United States)

R. C. Gilmore; J. D. Danielson

1984-01-01

The available supply of yellow poplar (Liriodendron tulipifera L.), its potential for new uses, and its continuing importance to the furniture industry have created a need to accumulate additional information about this species. As an aid to better utilization of this species, charts for determining cutting stock yields from yellow poplar lumber are presented for each...

The complete nucleotide sequence of the Barley yellow dwarf virus-RMV genome reveals it to be a new Polerovirus distantly related to other yellow dwarf viruses

Science.gov (United States)

The yellow dwarf viruses (YDVs) of the Luteoviridae family represent the most widespread group of cereal viruses worldwide. They include the Barley yellow dwarf viruses (BYDVs) of genus Luteovirus, the Cereal yellow dwarf viruses (CYDVs) and Wheat yellow dwarf virus (WYDV) of genus Polerovirus. All ...

7 CFR 28.441 - Strict Middling Yellow Stained Color.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Strict Middling Yellow Stained Color. 28.441 Section... Strict Middling Yellow Stained Color. Strict Middling Yellow Stained Color is color which is deeper than that of Strict Middling Tinged Color. [57 FR 34498, Aug. 5, 1992] ...

Assessing the Potential Stem Growth and Quality of Yellow Birch Prior to Restoration: A Case Study in Eastern Canada

Directory of Open Access Journals (Sweden)

Alexis Achim

2013-09-01

Full Text Available Past silvicultural treatments have resulted in the high-grading mixed temperate forests of Québec, Canada. Despite recognition of this issue, the low occurrence of yellow birch (Betula alleghaniensis Britton within current stands raises questions about the potential of the species to grow and eventually constitute a high-quality forest resource. The objective of this study was to assess this potential using tree characteristics, forest structure and additional site and climatic conditions as predictors. A total of 145 trees were sampled in two areas located in the same bioclimatic zone. Lower-Saguenay-Charlevoix was chosen as an area where a restoration plan could be implemented, whereas Portneuf was selected as a reference. We used nonlinear mixed models to investigate which environmental factors are likely to influence the radial growth and stem quality of yellow birch sample trees. Our results suggest that topographic and climatic conditions, as well as the competitive environment of the trees, are important factors to consider in the evaluation of yellow birch production. Despite the limited occurrence of yellow birch, the potential for growth and quality was high in the Lower-Saguenay-Charlevoix area. For equivalent topographic, climatic, and competitive environment conditions, there was no significant difference in either radial growth or stem quality with Portneuf. We suggest that the economic interest of producing high quality timber should be used to justify the implementation of a restoration strategy in the Lower-Saguenay-Charlevoix area.

21 CFR 201.20 - Declaration of presence of FD&C Yellow No. 5 and/or FD&C Yellow No. 6 in certain drugs for human...

Science.gov (United States)

2010-04-01

... eye, containing FD&C Yellow No. 5 as a color additive using the names FD&C Yellow No. 5 and tartrazine... “Contains FD&C Yellow No. 5 (tartrazine) as a color additive” or “Contains color additives including FD&C Yellow No. 5 (tartrazine)”. The labels of certain drug products subject to this labeling requirement that...

Combined effect of soil amendment with oil cakes and seed priming in the control of root rot fungi of leguminous and non-leguminous crops

International Nuclear Information System (INIS)

Rafi, H.; Dawar, S.; Tariq, M.

2016-01-01

Organic amendments of soil help in proper aeration, rising of temperature and water holding capacity which results in better uptake of nutrients with root system gets extensive establishment. In this study, effects of soil amendment with oil seed cakes including mustard (Brassica campestris L.), cotton (Gossypium hirsutum L.), almond (Prunus amygdalus L.) and black seed (Nigella sativa L.) cakes at the rate of 0.1 and 1% w/w and priming of seeds with Acacia nilotica (L.) Willd. ex Delile and Sapindus mukorossi (L.) leaves extracts and microbial antagonists (Trichoderma harzianum and Rhizobium melilotii) was observed on the growth of plants and in the suppression of root infecting fungi. The results obtained showed that combined effect of bio-priming of seeds with T. harzianum spore suspension and amendment of soil with mustard cake at the rate of 1% was found to be most effective for the growth of leguminous and non-leguminous crop plants (peanut, chickpea, okra and sunflower) and for the reduction of root infecting fungi like Macrophomina phaseolina, Fusarium spp followed by R. meliloti primed seeds in combination with cotton, almond and black seed cakes amendment respectively as compared to control (non treated seeds and soil). (author)

Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

OpenAIRE

Przygodzka Małgorzata; Zieliński Henryk

2015-01-01

In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produc...

Histopathological and Reproductive Evaluation in Male Rats Fed Jatropha curcas Seed Cake with or without Alkaline Hydrolysis and Subjected to Heat Treatment

OpenAIRE

Teixeira Sousa Moura, Laiane; Palomaris Mariano Souza, Domenica; Mendon?a, Simone; de Aquino Ribeiro, Jos? Ant?nio; Fernandes Sousa, Luciano; Tony Ramos, Adriano; Maiorka, Paulo C?sar; de Ara?jo, Vera L?cia; Mayumi Maruo, Viviane

2017-01-01

Jatropha curcas cake, a by-product of biodiesel production, is rich in protein and has potential to be used in livestock feed; however, the presence of antinutritional factors and phorbol esters limits its use. Thus, this study investigated toxicological and reproductive effects in male Wistar rats after subchronic exposure to J. curcas cake subjected to detoxification procedures. Rats were divided into seven groups (n = 10) and treated for 60 days. The control group received commercial feed,...

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,...

Changes of the antigenic and allergenic properties of a hen's egg albumin in a cake with gamma-irradiated egg white

Energy Technology Data Exchange (ETDEWEB)

Lee, J.-W.; Seo, J.-H.; Kim, J.-H.; Lee, S.-Y.; Kim, K.-S.; Byun, M.-W. E-mail: mwbyun@nanum.kaeri.re.kr

2005-04-01

Changes of the antigenicity and allergenicity of a hen's egg albumin (ovalbumin, OVA) in white layer cakes containing egg white gamma-irradiated with 10 or 20 kGy were monitored by an enzyme-linked immunosorbent assay (ELISA), individually formatted with mouse anti-OVA IgG (mouse IgG) and with egg allergic patients' IgE. Mouse IgG recognized OVA in the cakes with irradiated egg white better than that in the control with a non-irradiated one. Whereas, the detected concentrations of intact OVA in the control significantly decreased in the treatments, when determined by IgE-based ELISA. The results appeared to indicate that the antigenicity of the OVA increased, but that the allergenicity was decreased by irradiation and processing. Egg white irradiated for reducing the egg allergy could be used for producing a safer cake from the egg allergy.

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

Science.gov (United States)

Hjaila, K; Baccar, R; Sarrà, M; Gasol, C M; Blánquez, P

2013-11-30

The life cycle assessment (LCA) environmental tool was implemented to quantify the potential environmental impacts associated with the activated carbon (AC) production process from olive-waste cakes in Tunisia. On the basis of laboratory investigations for AC preparation, a flowchart was developed and the environmental impacts were determined. The LCA functional unit chosen was the production of 1 kg of AC from by-product olive-waste cakes. The results showed that impregnation using H3PO4 presented the highest environmental impacts for the majority of the indicators tested: acidification potential (62%), eutrophication (96%), ozone depletion potential (44%), human toxicity (64%), fresh water aquatic ecotoxicity (90%) and terrestrial ecotoxicity (92%). One of the highest impacts was found to be the global warming potential (11.096 kg CO2 eq/kg AC), which was equally weighted between the steps involving impregnation, pyrolysis, and drying the washed AC. The cumulative energy demand of the AC production process from the by-product olive-waste cakes was 167.63 MJ contributed by impregnation, pyrolysis, and drying the washed AC steps. The use of phosphoric acid and electricity in the AC production were the main factors responsible for the majority of the impacts. If certain modifications are incorporated into the AC production, such as implementing synthesis gas recovery and reusing it as an energy source and recovery of phosphoric acid after AC washing, additional savings could be realized, and environmental impacts could be minimized. Copyright © 2013 Elsevier Ltd. All rights reserved.

Yellow fever cases in Asia: primed for an epidemic.

Science.gov (United States)

Wasserman, Sean; Tambyah, Paul Anantharajah; Lim, Poh Lian

2016-07-01

There is currently an emerging outbreak of yellow fever in Angola. Cases in infected travellers have been reported in a number of other African countries, as well as in China, representing the first ever documented cases of yellow fever in Asia. There is a large Chinese workforce in Angola, many of whom may be unvaccinated, increasing the risk of ongoing importation of yellow fever into Asia via busy commercial airline routes. Large parts of the region are hyperendemic for the related Flavivirus dengue and are widely infested by Aedes aegypti, the primary mosquito vector of urban yellow fever transmission. The combination of sustained introduction of viraemic travellers, an ecology conducive to local transmission, and an unimmunized population raises the possibility of a yellow fever epidemic in Asia. This represents a major global health threat, particularly in the context of a depleted emergency vaccine stockpile and untested surveillance systems in the region. In this review, the potential for a yellow fever outbreak in Asia is discussed with reference to the ecological and historical forces that have shaped global yellow fever epidemiology. The limitations of surveillance and vector control in the region are highlighted, and priorities for outbreak preparedness and response are suggested. Copyright © 2016 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Yellow fever cases in Asia: primed for an epidemic

Directory of Open Access Journals (Sweden)

Sean Wasserman

2016-07-01

Full Text Available There is currently an emerging outbreak of yellow fever in Angola. Cases in infected travellers have been reported in a number of other African countries, as well as in China, representing the first ever documented cases of yellow fever in Asia. There is a large Chinese workforce in Angola, many of whom may be unvaccinated, increasing the risk of ongoing importation of yellow fever into Asia via busy commercial airline routes. Large parts of the region are hyperendemic for the related Flavivirus dengue and are widely infested by Aedes aegypti, the primary mosquito vector of urban yellow fever transmission. The combination of sustained introduction of viraemic travellers, an ecology conducive to local transmission, and an unimmunized population raises the possibility of a yellow fever epidemic in Asia. This represents a major global health threat, particularly in the context of a depleted emergency vaccine stockpile and untested surveillance systems in the region. In this review, the potential for a yellow fever outbreak in Asia is discussed with reference to the ecological and historical forces that have shaped global yellow fever epidemiology. The limitations of surveillance and vector control in the region are highlighted, and priorities for outbreak preparedness and response are suggested.

33 CFR 117.225 - Yellow Mill Channel.

Science.gov (United States)

2010-07-01

... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Yellow Mill Channel. 117.225 Section 117.225 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY BRIDGES DRAWBRIDGE OPERATION REGULATIONS Specific Requirements Connecticut § 117.225 Yellow Mill Channel. The...

Yellow nail syndrome and bronchiectasis | Adegboye | Nigerian ...

African Journals Online (AJOL)

The Yellow Nail Syndrome includes slow growing, opaque yellow nails with exaggerated lateral curvature, associated with lymphoedema and chronic respiratory disorders. The nail changes may precede the lymphoedema by a number of years. Bronchiectasis may be the only chronic respiratory disorder; others include ...

International travel between global urban centres vulnerable to yellow fever transmission.

Science.gov (United States)

Brent, Shannon E; Watts, Alexander; Cetron, Martin; German, Matthew; Kraemer, Moritz Ug; Bogoch, Isaac I; Brady, Oliver J; Hay, Simon I; Creatore, Maria I; Khan, Kamran

2018-05-01

To examine the potential for international travel to spread yellow fever virus to cities around the world. We obtained data on the international flight itineraries of travellers who departed yellow fever-endemic areas of the world in 2016 for cities either where yellow fever was endemic or which were suitable for viral transmission. Using a global ecological model of dengue virus transmission, we predicted the suitability of cities in non-endemic areas for yellow fever transmission. We obtained information on national entry requirements for yellow fever vaccination at travellers' destination cities. In 2016, 45.2 million international air travellers departed from yellow fever-endemic areas of the world. Of 11.7 million travellers with destinations in 472 cities where yellow fever was not endemic but which were suitable for virus transmission, 7.7 million (65.7%) were not required to provide proof of vaccination upon arrival. Brazil, China, India, Mexico, Peru and the United States of America had the highest volumes of travellers arriving from yellow fever-endemic areas and the largest populations living in cities suitable for yellow fever transmission. Each year millions of travellers depart from yellow fever-endemic areas of the world for cities in non-endemic areas that appear suitable for viral transmission without having to provide proof of vaccination. Rapid global changes in human mobility and urbanization make it vital for countries to re-examine their vaccination policies and practices to prevent urban yellow fever epidemics.

Evaluasi Pengaruh Penggunaan Bahan Pengganti Telur (Egg Replacer) Pada Pembuatan Cake

OpenAIRE

Dewi, Nova Sarifah

2015-01-01

Nowdays many people are allergic to egg either the white or the egg yolk, that is why the research way conducted. The research was aimed to evaluate the functional characteristics and sensory quality of cakes made of soy protein isolate, whey protein isolate, corn starch, guar gum, xanthan gum and whole egg powder. The research had been performed using a non factorial completely randomized design with 7 levels and 3 repetition. The egg replacer composition were E1 = whey protein isolate (18,...

Conversion of U3O8 to UF6

International Nuclear Information System (INIS)

Bodu, R.L.

1975-01-01

Three main processes for the production of UF 6 from the uranium ores (yellow cake) is described. The economic aspects of the conversion - capital cost, operating costs and conversion market and the future of conversion - capacity and prices - are discussed. (HPH) [de

Sunflower press cake as a substrate for eicosapentaenoic acid production by representatives of the genus Mortierella

CSIR Research Space (South Africa)

Jacobs, A

2010-05-01

Full Text Available Long chain omega-3 fatty acids such as eicosapentaenoic acid (EPA) are essential for the regulation of critical biological functions in humans and other mammals. EPA production via solid state fermentation of sunflower press cake was investigated...

21 CFR 137.290 - Self-rising yellow corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Self-rising yellow corn meal. 137.290 Section 137... Cereal Flours and Related Products § 137.290 Self-rising yellow corn meal. Self-rising yellow corn meal conforms to the definition and standard of identity prescribed by § 137.270 for self-rising white corn meal...

21 CFR 74.1705 - FD&C Yellow No. 5.

Science.gov (United States)

2010-04-01

... listing the color additive using the names FD&C Yellow No. 5 and tartrazine. The label shall bear a statement such as “Contains FD&C Yellow No. 5 (tartrazine) as a color additive” or “Contains color additives including FD&C Yellow No. 5 (tartrazine).” The labels of certain drug products subject to this labeling...

Influence of Background Genome on Enzymatic Characteristics of Yellow (Ay/-, Avy/-) Mice

Science.gov (United States)

Wolff, George L.; Pitot, Henry C.

1973-01-01

Identification of the fundamental polypeptide difference between yellow (Ay/-, Avy/-) and non-yellow mice is important for biomedical research because of the influence of the yellow genotype on normal and neoplastic growth and obesity. The complexity of the "yellow mouse syndrome" makes attainment of this objective dependent on the separation of those pleiotropic enzyme differences which are secondary, and depend on the background genome, from those which are primary, and depend primarily on the agouti locus genotype.—Four of nine hepatic enzyme activities assayed simultaneously differed between eight-week-old yellow (Ay/-, Avy/-) and non-yellow (A/-, a/a) male inbred and F1 hybrid mice. Among these four, only cytoplasmic malic enzyme activity was elevated in all yellow mice, as compared with the non-yellow sibs, regardless of background genome. Glucokinase, serine dehydratase, and tyrosine α-ketoglutarate transaminase activities were also changed in yellow mice, but these alterations depended on the background genome.—The ratio of malic enzyme activity to citrate-cleavage enzyme activity, possibly related to the altered fat metabolism of yellow mice, was influenced by background genome as well as by the yellow genotype.——Significant deviations of enzyme activities from mid-parent values among F1 hybrids were associated with particular background genomes; the number of such deviations was larger among yellow mice than among non-yellows and this difference was greater among C3H F1 hybrids than among C57BL/6 F1 hybrids. PMID:4405752

The use of colour name yellow in English and Serbian phraseologisms

Directory of Open Access Journals (Sweden)

Ratković Jelena R.

2011-01-01

Full Text Available This work shows in what ways the colour name yellow is associated with extra-linguistic reality in the English language. In Serbian translations, we can see many similarities, but also the absolute impossibility of finding either formal or partial correspondents considering metaphorical phraseologisms, or pure idioms, such as for example, those in which this colour is associated with jealousy (He wears yellow stockings or cowardice (He's yellow. The most similar comparisons are those with the sunshine and gold, but there are those that, when translated into Serbian, sound strange, such as yellow as marigold or yellow as a crow's foot. Similarly, it would be strange to use this colour name describing a face (or a whole person looking unhealthy, where in Serbian we use comparison 'yellow as wax'. Metonymically, the colour transfers and labels the whole group of people who supposedly have such a colour, as can be seen from examples high yellow, yellow peril, yellow line. In the Serbian language, people from Asia are also sometimes called the 'yellow', and in Serbian, as well as in the English language, this term has derogatory meaning, but the English language is a bit richer in these phraseologisms, perhaps because people from this continent started to settle in the territory of English-speaking countries earlier than in our country. In the English language, people are qualified by the phraseologisms yellow admiral and yellow dog as well, and those are also pure idioms: it is only possible to translate them into the Serbian language by semantic correspondents - nickname for those who were promoted from captain to admiral and smuggler of alcoholic beverages (or, in another sememe 'the one who is in opposition to the Union of merchants or trade unions'. Common to both languages is the use of this colour name for descriptions of old things (or people, as can be seen from the phraseologisms 'the sere and yellow leaf', 'the paper yellowed with age' and

First report of the cucurbit yellow vine disease caused by Serratia marcescens in watermelon and yellow squash in Alabama

Science.gov (United States)

Symptoms typical of cucurbit yellow vine disease (CYVD) were first observed in a 2 ha watermelon field in Crawford, Russell County, Alabama on 8 June 2010. Watermelon plants, cv. 'Jubilee,' exhibited a yellow or chlorotic appearance and some plants were completely wilted. On 24 June plant samples ...

A new asymmetric diamide from the seed cake of Jatropha curcas L.

Science.gov (United States)

Yao, Licheng; Han, Changri; Chen, Guangying; Song, Xiaoping; Chang, Yonghui; Zang, Wenxia

2012-12-01

A new asymmetric diamide (E)-N-(3-acetamidopropyl)-cinnamamide named curcamide (1) has been isolated from the ethanol extract of the seed cake of Jatropha curcas L. along with 7 known compounds identified as isoamericanin (2), isoprincepin (3), caffeoylaldehyde (4), isoferulaldehyde (5), glycerol monooleate (6), syringaldehyde (7), and β-ethyl-d-glucopyranoside (8). The synthesis and antibacterial activity of the new compound have been also studied. Copyright © 2012 Elsevier B.V. All rights reserved.

Hippocrates, cardiology, Confucius and the Yellow Emperor.

Science.gov (United States)

Cheng, T O

2001-12-01

Although Hippocrates (460-c.375 BC) has been traditionally recognized as the Father of Medicine, the fact that he was seminal in the development of cardiology is much less well known. Evidence is presented to support the notion that Hippocrates could also be considered the Father of Cardiology. Hippocrates also had many of the teachings and practices in common with Confucius (c.551-c.479 BC) and the Yellow Emperor of China (2695-2589 BC). Whereas Confucius was not a physician, the Yellow Emperor was an ancient Chinese physician whose Huang Di Neijing, the Yellow Emperor's Canon of Internal Medicine, is the oldest known treatise of medicine in existence.

Palm yellows phytoplasmas and their genetic classification ...

African Journals Online (AJOL)

Palm yellows phytoplasmas have been a subject of debate because of two recent outbreaks. Firstly, a lethal yellowing-type phytoplasma disease was recorded on a number of palm species of mainly the genus Phoenix in Florida in 2008. Shortly afterwards, Sabal palmetto which has never been threatened by a ...

Application of the Oxidation-Reduction Potential (ORP) for Pre-grading Tuna Freshness On-board

Science.gov (United States)

Cheevaporanapivat, Mongkol; Sakai, Hisaharu; Mine, Yuuji; Watanabe, Manabu; Suzuki, Toru

Application of ORP as a rapid indicator for grading tuna's freshness on the ship was studied. The long line trawling process was used for catching the sample tuna in the South Pacific Ocean. All captured sample tuna were weighed, gender identified and investigated for their mortality, then measured ORP and K value. Three species of tuna were caught: blue marlin (Makaira mazara), yellow fin tuna (Thunnus albacares), and swordfish (Xiphia gladius). Most of the fish captured were male and they had been dead after picking onboard. The measured ORP values of blue marlin varied in the range of 0.295-0.362 Volt, with pH between 5.35-5.84. Both ORP and pH of swordfish was similar to that of blue marlin. But for yellow fin tuna, the ORP value was about the same as blue marlin while its pH was significantly higher. ORP value in all species tended to increase with pH of the fish meat decrease. It is interesting that ORP value of tuna increased in correlation with K value. These results suggested that ORP and pH change, which are measured in the short time, are the effective indicators for grading tuna's freshness on-board.

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)

A note on envy-free cake cutting with polynomial valuations

DEFF Research Database (Denmark)

Branzei, Simina

2015-01-01

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...... that relates the valuation functions to the number of queries required by the protocol. In this note we show that when the valuations can be represented as polynomial functions, there exists a protocol in the standard query model that is much simpler conceptually and has a runtime bound depending...

KAJIAN KADAR SERAT, KALSIUM, PROTEIN, DAN SIFAT ORGANOLEPTIK CHIFFON CAKE BERBAHAN MOCAF SEBAGAI ALTERNATIF PENGGANTI TERIGU

Directory of Open Access Journals (Sweden)

Dian Ayu Damayanti

2014-05-01

Full Text Available Study of Fiber, Calcium, and Protein Content and the Organoleptic Cha­rac­teristics of Mocaf Chiffon Cake as an Alternative Substitution of Wheat Flour. This research aims to identify the physical properties, the hedonic quality, the level of preferences, as well as the fiber, calcium, and protein contents of mocaf chiffon cakes. Data is analyzed using t-test. The results show: (1 the physical properties of colors has colors L (brightness, a+ (redness, and b+ (yellowish; (2 the highest value of preference level of color is 4.28; (3 the highest value of the hedonic quality of flavors is 4.60; (4 the highest value of the chemical properties of calcium is 10.53, (5 the lowest value of the protein content is 5.97 g, and (6 the highest value of fiber content is 4.34 g.   Penelitian ini bertujuan untuk mengetahui sifat fisik, mutu hedonik, tingkat kesukaan, kandungan serat, kandungan kalsium, dan kandungan protein chiffon cake berbahan mocaf. Jenis penelitian ini adalah penelitian eksperimen. Data dianalisis menggunakan uji-t. Hasil penelitian menunjukkan: (1 sifat fisik warna memiliki kisaran warna L (kecerahan, a+ (kemerahan, dan b+ (kekuningan; (2 tingkat ke­suka­­an warna memiliki nilai tertinggi 4,28; (3 mutu hedonik rasa memiliki nilai tertinggi 4,60; (4 sifat kimia kalsium memiliki nilai tertinggi 10,53; (5 kan­dung­an protein memiliki nilai terendah 5,97g; dan (6 kandungan serat memiliki nilai ter­tinggi  4,34 g.

Solar drying in greenhouse of mixture of olive mill wastewater and olive cake in Morocco

International Nuclear Information System (INIS)

Lakhytar, H.; Ismaili-Alaoui, M.; Perraud-Gaime, L.; Macarie, H.; Roussos, S.

2009-01-01

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)

Novel yellow colored flame compositions with superior spectral performance

Directory of Open Access Journals (Sweden)

Ramy Sadek

2017-02-01

Full Text Available The production of colored flames is the primary purpose of military signaling, projectile tracing, and illuminating devices. Certain elements and compounds when heated to high temperature have the unique property of emitting lines or narrow bands in the visible region (380–780 nm. This study, reports on the development of novel yellow colored flame compositions with enhanced spectral performance in terms of luminous intensity, and color quality to standard Russian yellow tracer. The light intensity and the imprint spectra of developed yellow flares were measured using digital luxmeter and UV–Vis. spectrometer respectively. The main giving of this study is that the light intensity, and color quality of Russian yellow tracer were improved by 287%, and 170% respectively. This was accomplished by means of optimizing the ratio of novel binder to color source using aluminum metal fuel. Aluminum-based formulations were found to maximize the formation of yellow reactive emitting specimens, and to eliminate any interfering incandescent emission resulted from MgO. Quantification of yellow color emitting specimens in the combustion gaseous products was achieved using chemical equilibrium thermodynamic code named ICT (Institute of Chemical Technology in Germany, Virgin 2008; in an attempt to judge the light quality. This improvement in yellow flare performance established the rule that the emission intensity increases as the reaction temperature increases. In the meantime upper limit of temperature was avoided to maximize the color quality.

Equilibrium and kinetic study for the adsorption of p-nitrophenol from wastewater using olive cake based activated carbon

International Nuclear Information System (INIS)

Abdel-Ghani, N. T.; Rawash, E. S. A.; El-Chaghaby, G. A.

2016-01-01

The present work was carried out to evaluate the removal of p-nitrophenol by adsorption onto olive cake based activated carbon having a BET surface area of 672 m²/g. The batch adsorption experimental results indicated that the equilibrium time for nitrophenol adsorption by olive cake-based activated carbon was 120 minutes. The adsorption data was modeled by equilibrium and kinetic models. The pseudo- first and second order as well as the Elovichkinetic models were applied to fit the experimental data and the intra particle diffusion model was assessed for describing the mechanism of adsorption. The data were found to be best fitted to the pseudo-second order model with a correlation coefficient (R2=0.986). The intra particle diffusion mechanism also showed a good fit to the experimental data, showing two distinct linear parts assuming that more than one step could be involved in the adsorption of nitrophenol by the activated carbon. The equilibrium study was performed using three models including Langmuir, Freundlich and Temkin. The results revealed that the Temkin equilibrium model is the best model fitting the experimental data (R2=0.944). The results of the present study proved the efficiency of using olive cake based activated carbon as a novel adsorbent for the removal of nitrophenol from aqueous solution.

Study on silk yellowing induced by gamma-irradiation

International Nuclear Information System (INIS)

Tsukada, Masuhiro; Aoki, Akira

1985-01-01

The changes in the yellow color of silk threads with total dose of irradiation applied were described and studied by a colorimetric method and by monochrome photography. The change into a yellow color of the specimen in the course of irradiation was clearly detected in photographs using filters, 2B and SC 56 under light conditions at the wavelength of 366 nm. The b/L value measured by colorimetry in undegummed and degummed silk fibers sharply increased in the early stage of irradiation. Yellow color indices (b/L) of the specimen subjected to gamma-irradiation continued to increase and the yellow color of the silk threads became more pronounced above a total dose of irradiation of 21 Mrad. The b/L value of the undegummed silk fiber which had deen irradiated was about 2 times that of the degummed silk fiber. (author)

Food Grade Grease Berbahan Baku Minyak Sawit Crude Palm Oil (Cpo Off Grade Dengan Variasi Konsentrasi Thickening

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Martanto Totok

2017-03-01

Full Text Available Food grade grease (FGG is a kind of lubricant made from vegetable oil. Food Grease isconsidered safe for healthy and it does not pollute the environment so that it can be veryimportant for particular industries such as pharmaceutical, animal feeding, cosmetic, andespecially food industry. This study is aiming at obtaining optimum basic formulation ofthickening agent (LiOH that can produce qualified food grade grease. It is a kind of factorialexperimental study by using complete random sampling. Based on Fisher test, the treatmentshows a different result significantly. Then, it is continued by conducting Duncan’s MultipleRange Test (DMRT. 2% of activated charcoal is the best treatment because it results FFAscore, lower water content, and the bright yellow color that is shown by the score of 5.48%,0.0498 %, and 3 % that successively obtained. The treatment on thickening agent (LiOH(P1 and the revious one (L1 are the best treatment which produce qualified food gradegrease, corrosion resistance value 12.0, dropping point 130C, lubricating texture value 1,pH value 9.45, water content 0.19%, and ash content value 0.76%.

Identifikasi Pepper vein yellows virus yang Berasosiasi dengan Penyakit Yellow Vein Banding pada Tanaman Mentimun di Bali

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I Dewa Nyoman Nyana

2016-11-01

Full Text Available Yellowing vein banding disease has been reported infecting cucurbit plants in Bali since 2014. Similar vein banding symptom on chilli pepper was observed previously, and early diagnosis indicated infection of Polerovirus. The objective of this research was to confirm the presence of Polerovirus infection on cucumber plant showing yellow vein banding symptom in Bali. Reverse transcription polymerase chain reaction – based detection method was conducted using specific primer pairs PeVYV-CP-F-BamH1/ PeVYV-CP-R-Pst1followed by sequencing and nucleotide sequence analysis.  Specific DNA fragments of ± 650 bp was successfully amplified from field samples.  Nucleotide sequence analysis showed that the sequence has the highest similarity > 95% with Pepper vein yellow virus (PeVYV infecting chili pepper from Indonesia (Bali, and Rembang, Japan, and Greece.