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Sample records for pickling

  1. Steel Pickling in Challenging Conditions

    OpenAIRE

    Maanonen, Mika

    2014-01-01

    The purpose of this thesis was to collect data on the pickling procedure and parameters especially in conditions where there are limited amount of power for heating, limited water treatment possibilities and equipment to maintain pickling processes. Information about steel pickling, alternative methods and processes before and after pickling was acquired. Data on most common chemicals for pickling were acquired and compared. Cleaning efficiency, ease of use, safety, price and availability...

  2. Light-Emitting Pickles

    Science.gov (United States)

    Vollmer, M.; Mollmann, K-P.

    2015-01-01

    We present experiments giving new insights into the classical light-emitting pickle experiment. In particular, measurements of the spectra and temperatures, as well as high-speed recordings, reveal that light emission is connected to the polarity of the electrodes and the presence of hydrogen.

  3. Relishes: The new pickled vegetables

    Directory of Open Access Journals (Sweden)

    Tepić Aleksandra N.

    2006-01-01

    Full Text Available There have been an increasing interest of consumers for a ide variety of pickled vegetable products worldwide. Regarding the regional vegetable supplies and relatively poor assortment of ready-to-use products, the need to broaden the offer of domestic pickled vegetables at the market came out. In this work recipes for different vegetables, spices and condiments were developed. The best graded samples were analyzed for their main chemical composition (dry matter, proteins, oils and fats, total acidity, total sugars, sucrose, starch, cellulose, pH and energy- values.

  4. Electrolytic pickling of duplex stainless steel

    Energy Technology Data Exchange (ETDEWEB)

    Ipek, N.; Holm, B.; Pettersson, R. [Swedish Institute for Metals Research, Drottning Kristinas vaeg 48, 11428 Stockholm (Sweden); Runnsjoe, G.; Karlsson, M. [Outokumpu Stainless AB, 77422 Avesta (Sweden)

    2005-08-01

    Pickling of duplex stainless steels has proved to be much more difficult than that of standard austenitic grades. Electrolytic pre-pickling is shown to be a key process towards facilitating the pickling process for material annealed both in the production-line and in laboratory experiments. The mechanism for the neutral electrolytic process on duplex 2205 and austenitic 316 steels has been examined and the oxide scale found to become thinner as a function of electrolytic pickling time. Spallation or peeling of the oxide induced by gas evolution did not play a decisive role. A maximum of about 20% of the current supplied to the oxidised steel surface goes to dissolution reactions whereas about 80% of the current was consumed in oxygen gas production. This makes the current utilisation very poor, particularly against the background of reports that in indirect electrolytic pickling only about 30% of the total current, supplied to the process, actually goes into the strip. A parametric study was therefore carried out to determine whether adjustment of process variables could improve the current utilisation. (Abstract Copyright [2005], Wiley Periodicals, Inc.)

  5. Recovery of zirconium from pickling solution, regeneration and its reuse

    Energy Technology Data Exchange (ETDEWEB)

    Bhattacharjee, D. [Nuclear Fuel Complex, Hyderabad 500062 (India); Mandal, D., E-mail: dmandal10@gmail.com [Alkali Material & Metal Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400085 (India); Visweswara Rao, R.V.R.L.; Sairam, S.; Thakur, S. [Nuclear Fuel Complex, Hyderabad 500062 (India)

    2017-05-15

    Graphical abstract: The following compares the performance of fresh pickling solution (PS) and regenerated and used pickling solution (UPS). - Highlights: • Pickling of zircaloy tubes and appendages is carried out to remove oxide layer. • The pickling solution become saturated with zirconium due to reuse. • As NaNO{sub 3} concentration increases, conc. of Zr in pickling solution decreases. • Experimental results shows that, used pickling solution can be regenerated. • Regenerated solution may be reused by adding makeup quantities of HF-HNO{sub 3}. - Abstract: The pressurized heavy water reactors use natural uranium oxide (UO{sub 2}) as fuel and uses cladding material made up of zircaloy, an alloy of zirconium. Pickling of zircaloy tubes and appendages viz., spacer and bearing pads is carried out to remove the oxide layer and surface contaminants, if present. Pickling solution, after use for many cycles i.e., used pickling solution (UPS) is sold out to vendors, basically for its zirconium value. UPS, containing a relatively small concentration of hydrofluoric acid. After repeated use, pickling solution become saturated with zirconium fluoride complex and is treated by adding sodium nitrate to precipitate sodium hexafluro-zirconate. The remaining solution can be recycled after suitable makeup for further pickling use. The revenue lost by selling UPS is very high compared to its zirconium value, which causes monetary loss to the processing unit. Experiments were conducted to regenerate and reuse UPS which will save a good amount of revenue and also protect the environment. Experimental details and results are discussed in this paper.

  6. PICKLED PUMPKIN IS VALUABLE FOOD PRODUCT

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    T. A. Sannikova

    2017-01-01

    Full Text Available One of the main directions of the food industry development is the production of functional food products. Changes in the human’s diet structure cause that none of population group does receive necessary amount of vitamins, macro and microelements in healthy routine diet. To solve this problem, food stuffs enhanced by different ingredients enable to improve the biological and food value. The pumpkin is a valuable source of such important substances as carotene and pectin. Addition of garlic and hot pepper ingredients to process of pumpkin pickling enables to enrich the products with carbohydrates, proteins, microelements, which have low or no content in the pumpkin fruit. Therefore, the study of the influence of the different quantities of garlic and hot pepper additions on chemical composition of finished product is very important. The influence of plant additions used on chemical composition of finished product had been well determined. It was shown that through increased doses of garlic and hot pepper ingredients as compared with control, the carotene and dry matter content then decreased by 1.16%-3.43% in pickled pumpkin, while the pectin content depended on added component. The highest pectin content, 0.71% was observed at addition of 10 g. garlic ingredient per 1 kg. of raw matter, that was 4.1 times higher than control. With increased addition of hot pepper ingredient the pectin accumulation was decreasing from 0.58% in control to 0.36% in variant 10g. per 1kg. of raw matter.

  7. Determination of Benzoate Level in Canned Pickles and Pickled Cucumbers in Food Producing Factories in Markazi Province and those that their Products were Sold in Arak City, Iran

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    Mostafa Delavar

    2012-11-01

    Full Text Available Background: Anecdotal information has suggested that sodium benzoate is used with more than permissible doses during production steps of food products especially pickles and pickled cucumbers in food producing factories in Markazi province and other food producing factories . The present study was done to evaluate factual concentration of sodium benzoate in these products. Methods: In this study, 8 samples from canned pickled cucumbers and 10 samples from canned pickles were randomly gathered from food production factories in Markazi province between March and September 2010. Also, 25 samples from canned pickled cucumbers and 15 samples from canned pickles and 7 samples of bulk cargo pickled cucumbers were collected from the other provinces in Arak city. Sodium benzoate level was determined in the samples using UV-VIS spectrophotometry method. The determined values were analyzed by N-par test using SPSS software version 16.0. Results: Sodium benzoate level was near zero in the samples of canned pickles and pickled cucumbers from producing factories. This was 200-400 PPM in 7 samples from bulk cargo pickled cucumbers which was higher than permissible dose. There was not a statistically significant difference between mean benzoate level of canned pickles and pickled cucumbers produced in Markazi providence factories and other food factories. Benzoate level was significantly higher than permissible dose in bulk cargo pickled cucumbers. Conclusion: Food products from production factories do not have higher than permissible level of sodium benzoate; however, this is higher in bulk cargo pickled cucumbers. Hence, stricter control on bulk cargo pickled cucumber products is recommended.

  8. Electrochemical Determination of Hydrogen Entry to HSLA Steel during Pickling

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    Jari Aromaa

    2018-01-01

    Full Text Available Pickling with hydrochloric acid is a standard method to clean steel surfaces before hot-dip galvanizing. When normal low strength steels are pickled, hydrogen formed in pickling reactions does not have any significant harmful effect on the mechanical properties of steel. However, in pickling of steels with higher strength, the penetration of hydrogen into the steel may cause severe damages. The effect of pickling of high-strength low-alloy (HSLA steels was investigated using a cell construction based on the Devanathan-Stachurski method with modified anodic surface treatment and hydrogen production using acid. The penetration and the permeability of hydrogen were measured using an electrochemical cell with hydrochloric acid on the one side of the steel sample and a solution of NaOH on the other side. No protective coating, for example, palladium on the anodic side of the sample, is needed. The penetration rate of hydrogen into the steel and exit rate from the steel were lower for higher strength steel.

  9. Modernizing Pickles - A Tool for Planning and Scheduling HST Astrometry

    Science.gov (United States)

    Juarez, Aaron; McArthur, B.; Benedict, G. F.

    2007-12-01

    Pickles is a Macintosh program written in C that was developed as a tool for determining pointings and rolls of the Hubble Space Telescope (HST) to place targets and astrometric reference stars in the Fine Guidance Sensor (FGS) field of regard ("pickles"). The program was developed in the late 1980s and runs under the "Classic” System. Ongoing HST astrometry projects require that this code be ported to the Intel-Mac OSX, because the Classic System is now unsupported. Pickles is a vital part of HST astrometry research. It graphically aids the investigator to determine where, when, and how the HST/FGS combination can observe an object and associated astrometric reference stars. Presently, Pickles can extract and display star positions from Guide Star Catalogs, such as the ACRS, SAO, and AGK3 catalogs via CD-ROMs. Future improvements will provide access to these catalogs and others through the internet. As an example of the past utility of Pickles, we highlight the recent determination of parallaxes for ten galactic Cepheids to determine an improved solar-metallicity Period-Luminosity relation. Support for this work was provided by NASA through grants GO-10989, -11210, and -11211 from the Space Telescope Science Institute, which is operated by the Association of Universities for Research in Astronomy, Inc., under NASA contract NAS5-26555.

  10. Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products.

    Science.gov (United States)

    Pérez-Díaz, I M; Kelling, R E; Hale, S; Breidt, F; McFeeters, R F

    2007-09-01

    The cucumber pickling industry has sporadically experienced spoilage outbreaks in pickled cucumber products characterized by development of red color on the surface of the fruits. Lactobacillus casei and Lactobacillus paracasei were isolated from 2 outbreaks of this spoilage that occurred about 15 y apart during the last 3 decades. Both organisms were shown to produce this spoilage when inoculated into pickled cucumbers while concomitantly degrading the azo dye tartrazine (FD&C yellow nr 5). This food dye is used as a yellow coloring in the brine cover solutions of commercial pickled cucumber products. The red color does not occur in the absence of tartrazine, nor when turmeric is used as a yellow coloring in the pickles. Addition of sodium benzoate to the brine cover solutions of a pickled cucumber product, more specifically hamburger dill pickles, prevented growth of these lactic acid bacteria and the development of the red spoilage.

  11. Decontamination of radioactively polluted game by means of pickling

    International Nuclear Information System (INIS)

    Hecht, H.

    1987-01-01

    The effect of pickling on the decontamination of game polluted by radioactive cesium isotopes has been investigated in the study reported. The best decontamination degree has been achieved with a vinegar marinade, the ratio between game and marinade being 1:3, pickling temperature being maintained at 12 0 C for a period of 4 days. By this procedure, 90 p.c. of the cesium isotopes have been taken up by the marinade. Buttermilk marinade also is a successful means of decontamination, but with clearly lower effects, and at the same temperature of 12 0 C does not remain microbiologically stable. Spices added to the marinade have shown to reduce the decontamination effet. Also, the ratio between game and marinade has been found to be decisive, the best ratio being 1:3. (orig./MG) [de

  12. A review on methods of recovery of acid(s) from spent pickle liquor of steel industry.

    Science.gov (United States)

    Ghare, N Y; Wani, K S; Patil, V S

    2013-04-01

    Pickling is the process of removal of oxide layer and rust formed on metal surface. It also removes sand and corrosion products from the surface of metal. Acids such as sulfuric acid, hydrochloric acid are used for pickling. Hydrofluoric acid-Nitric acid mixture is used for stainless steel pickling. Pickling solutions are spent when acid concentration in pickling solutions decreases by 75-85%, which also has metal content up to 150-250 g/ dm3. Spent pickling liquor (SPL) should be dumped because the efficiency of pickling decreases with increasing content of dissolved metal in the bath. The SPL content depends on the plant of origin and the pickling method applied there. SPL from steel pickling in hot-dip galvanizing plants contains zinc(II), iron, traces of lead, chromium. and other heavy metals (max. 500 mg/dm3) and hydrochloric acid. Zinc(II) passes tothe spent solution after dissolution of this metal from zinc(II)-covered racks, chains and baskets used for transportation of galvanized elements. Unevenly covered zinc layers are usually removed in another pickling bath. Due to this, zinc(II) concentration increases even up to 110 g/dm3, while iron content may reach or exceed even 80 g/dm3 in the same solution. This review presents an overview on different aspects of generation and treatment of SPL with recourse to recovery of acid for recycling. Different processes are described in this review and higher weightage is given to membrane processes.

  13. Evaluation of Sensorial, Chemical, and Microbial Characteristics of Pickled Cucumber Supplied in Shiraz

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    Jalal Sadeghizadeh Yazdi

    2018-05-01

    Full Text Available Background: Cucumber is one of the vegetables that are widely preserved by fermentation in brine. Vegetables such as cucumber are normally not washed in the commercial centers and this causes microbial growth during fermentation. At the beginning of the fermentation process, lactic acid bacteria, depending on the environmental conditions, begin to grow. The aim of this study was to compare the microbial, chemical, and sensorial characteristics of canned and bulk pickles. Methods: In this study, a random sampling was implemented from the pickles of three locations in Shiraz city as suppliers of pickles. The sensorial evaluation was also conducted by 60 members of the hospital staff. Data was collected through questionnaires. Sensorial evaluation was performed using a hedonic scale of nine points. For microbial assessment, Iran National Standards 2326 was used. Results: The results of the microbiological tests showed that bulk pickles were infected with mesophilic aerobic bacteria at 26.6%, aerobic thermophilic bacteria at 6.6%, and 43.3% by mold and yeast; while canned pickles (with license the Ministry of Health were infected 13.3% by mesophilic aerobic bacteria. The average pH of the bulk samples based on the national standard was more than the maximum allowed level. The results of the sensorial evaluation of taste, texture, color, and overall acceptability showed that canned pickles had the most overall acceptance and texture acceptance points and bulk pickles had the most points of flavor and color acceptance. Conclusions: According to the findings, it seems that the use of herbs in bulk pickles is the main cause of increase in the microbial load and rated the taste, because fragrant fresh vegetables have a greater impact on the microbial load than dried vegetables.

  14. Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables

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    Soltan Dallal, M.M.

    2017-09-01

    Full Text Available Background: The pickle, a traditional fermented product, is popular among Iranians. Much research has been conducted worldwide on this food group. Due to a lack of related data in Iran, this study was conducted to isolate and identify dominant lactic acid bacteria (LAB in pickles and salted pickles.Materials and methods: Seventy samples were collected from different regions of Iran. The isolated bacteria were identified as LAB by Gram staining and catalase by using MRS agar. Then, those strains were identified at the species level by physiological tests (e.g., gas production from glucose, arginine hydrolysis, CO production from glucose in MRS broth, carbohydrate fermentation and growth at temperatures of 15°C, 30°C, and 45°C in MRS broth for 3 days. The probiotic characteristics of these bacteria were studied using acid and bile tolerance. The corresponding results were verified using PCR analyses of the 16S rDNA region. Results: 114 presumptive lactic acid bacteria (LAB with Gram-positive and catalase-negative properties were obtained from the samples. The results revealed that all isolated bacteria were identfied as ,, , , and. The predominant LAB in these pickles was which was isolated from most of the samples. Among the 114 LAB, 7 isolated species have probiotic potential. Six out of seven were recognized as and one remained unidentifiable by biochemical testing. PCR analysis and sequencing of the 16S rDNA region using 27f and 1522r primers showed that all of the probiotic strains were .Conclusion: The results of this study showed that the dominant LAB in traditional Persian pickled vegetables are , , , and . Moreover, was recognized as a probiotic species in pickled vegetables. The raw data obtained from this study can be used in the pickling industry to improve the nutritional value of products.

  15. Effect of irradiation on nutritional quality of chicken feet with pickled peppers in shelf life

    International Nuclear Information System (INIS)

    Li Shurong; Zhou Linyan; Yi Jianyong; Feng Min; Li Li; Yang Ping; Wang Dening; Gu Guiqiang; Zhu Jiating

    2013-01-01

    The effect of irradiation on nutritional quality of soft packaged chicken feet with pickled peppers within shelf life were investigated. Chicken feet were irradiated by E-beam which max dose was 10 kGy, and all the samples were stored at 0 ∼ 10℃ and analyzed one month after irradiation treatment. Significant sterilizing effect was got for soft packaged chicken feet with pickled peppers by irradiation; The contents of protein and fat were changed after irradiation treatment; the contents of V_A, V_E and V_B_3 in irradiated chicken feet were increased; The total contents of amino acids increased when irradiation dose were more than 4 kGy; The contents of total acids decreased after irradiation treatment, but the contents of cholesterol and nitrite increased. Above all, irradiation treatment can be used to improve nutritional quality of chicken feet with pickled peppers in shelf life. (authors)

  16. Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle.

    Science.gov (United States)

    Chavhan, D M; Hazarika, M; Brahma, M L; Hazarika, R A; Rahman, Z

    2015-02-01

    Replacement of commercial chemical preservative (Vinegar) by incorporating fermented bamboo shoot (FBS) products partially or completely and their effect on physicochemical, microbial and shelf life qualities on pork pickle products was studied. Different FBS products such as FBS extract, paste and powder were incorporated in the pork pickle products at the level of 50 to 100 % with or without vinegar and stored at room temperature for 90 days. Highest pH values and lowest titrable acidity was recorded in products with 50 and 100 % FBS powder. No significant differences were observed with respect to proximate composition i.e. percent moisture, protein, fat and ash contents among the products except the product with 100 % FBS powder which had significantly (p acid (TBA) values were found to be increasing as the storage periods were advancing. Except the product with 100 % FBS powder which could be stored for 30 days only, other products could be stored upto 90 days without any physicochemical and microbial problems. It can be concluded from this study that natural and organic FBS extract and paste can be used successfully replacing the conventional chemical preservative (Vinegar) for preparation of pork pickle products and preserved more than 90 days at room temperature. However, FBS powder can be used for preservation of the pickle products for a short period (30 days).

  17. Studies on certain quality attributes of meat pickle prepared from spent chicken

    Directory of Open Access Journals (Sweden)

    Dilip Ranjan Nath

    2013-06-01

    Full Text Available Aim: An attempt was made to develop a desirable meat pickle from the less tender and low demand spent chicken meat with the prime objective of its better marketability and wider acceptability amongst the non-vegetarian masses. Materials and Methods: Lean of culled spent meat was marinated for overnight and then pressure cooked and fried with spices and condiments to prepare a shelf stable meat pickle. Proximate composition, pH, TBA Values, Total viable plate count, Counts for yeast and moulds and sensory quality of the pickles were studied as per standard procedure. Results: The mean per cent moisture, crude protein, ether extract and total ash contents were 61.89±0.12, 17.28±0.56, 14.65±0.16 and 3.35±0.17 respectively. The product pH and the yeast and mould counts though did not differ significantly amongst the storage periods, yet there were significant differences (p<0.01 in TBA and total viable plate count amongst the storage periods. Organoleptic studies with score card method recorded a progressive decrease in the mean panel scores along with the increased storage periods. Conclusion: The spent chicken meat pickle was found to be acceptable for consumption up-to 90 days of storage at room temperature. [Vet World 2013; 6(3.000: 156-158

  18. Hot-fill pasteurization of cucumber pickle spears: an alternative to tunnel pasteurizers

    Science.gov (United States)

    For commercial production of acidified vegetable products, thermal processes (71°C to 74°C for 10 min to 15 min) are typically done using a tunnel pasteurizer. To reduce energy costs and water usage, we developed a hot-fill method for pasteurization of cucumber pickle spears in 0.7 L (24 oz) jars. T...

  19. Detection of mechanical injury on pickling cucumbers using near-infrared hyperspectral imaging

    Science.gov (United States)

    Ariana, D.; Lu, R.; Guyer, D.

    2005-11-01

    Automated detection of defects on freshly harvested pickling cucumbers will help the pickle industry provide higher quality pickle products and reduce potential economic losses. Research was conducted on using a hyperspectral imaging system for detecting defects on pickling cucumbers caused by mechanical stress. A near-infrared hyperspectral imaging system was used to capture both spatial and spectral information from cucumbers in the spectral region of 900 - 1700 nm. The system consisted of an imaging spectrograph attached to an InGaAs camera with line-light fiber bundles as an illumination source. Cucumber samples were subjected to two forms of mechanical loading, dropping and rolling, to simulate stress caused by mechanical harvesting. Hyperspectral images were acquired from the cucumbers over time periods of 0, 1, 2, 3, and 6 days after mechanical stress. Hyperspectral image processing methods, including principal component analysis and wavelength selection, were developed to separate normal and mechanically injured cucumbers. Results showed that reflectance from normal or non-bruised cucumbers was consistently higher than that from bruised cucumbers. The spectral region between 950 and 1350 nm was found to be most effective for bruise detection. The hyperspectral imaging system detected all mechanically injured cucumbers immediately after they were bruised. The overall detection accuracy was 97% within two hours of bruising and it was lower as time progressed. Lower detection accuracies for the prolonged times after bruising were attributed to the self- healing of the bruised tissue after mechanical injury. This research demonstrated that hyperspectral imaging is useful for detecting mechanical injury on pickling cucumbers.

  20. Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact.

    Science.gov (United States)

    Wilson, Emily M; Johanningsmeier, Suzanne D; Osborne, Jason A

    2015-06-01

    Fermentation of cucumbers in calcium chloride (CaCl2 ) brine has been proposed as an alternative process to reduce the environmental impact of traditional, high salt fermentations. The objective of this research was to determine whether consumer acceptability of pickle products would be impacted by fermentation and storage of cucumbers in CaCl2 brine. Cucumbers were fermented and stored with 0.1M CaCl2 or 1M sodium chloride (NaCl) in open-air, 3000 gal tanks at a commercial facility and processed into hamburger dill chips containing 0.38M NaCl. Cucumbers fermented in CaCl2 required additional desalting to reduce CaCl2 concentrations to that of current products. Consumers (n = 101) showed no significant preference for pickles from different fermentation treatments, whether stored for 2 mo (P = 0.75) or 8 mo (P = 0.68) prior to processing. In contrast, NaCl fermented pickles were preferred over CaCl2 fermented pickles stored for 10 mo and desalted only once (P consumer preference, and the 50% detection threshold of CaCl2 in dill pickle chips was found to be 61.8 ± 7.6 mM, indicating that processors could potentially use CaCl2 fermentations with a single desalting step. Consumer liking of flavor (n = 73) was not influenced by fermentation in CaCl2 or by 23 or 35 mM CaCl2 in finished products (P > 0.05), but variability in texture decreased consumer liking (P < 0.05). Although promising, individual fermentation variability and texture quality of CaCl2 fermented products should be further evaluated prior to broad implementation of this process. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

  1. Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs.

    Science.gov (United States)

    Zhao, Yan; Luo, Xuying; Li, Jianke; Xu, Mingsheng; Tu, Yonggang

    2015-09-01

    During the pickling process, strong alkali causes significant lysinoalanine (LAL) formation in preserved eggs, which may reduce the nutritional value of the proteins and result in a potential hazard to human health. In this study, the impacts of the alkali treatment conditions on the production of LAL in preserved eggs were investigated. Preserved eggs were prepared using different times and temperatures, and alkali-pickling solutions with different types and concentrations of alkali and metal salts, and the corresponding LAL contents were measured. The results showed the following: during the pickling period of the preserved egg, the content of LAL in the egg white first rapidly increased and then slowly increased; the content of LAL in the egg yolk continued to increase significantly. During the aging period, the levels of LAL in both egg white and egg yolk slowly increased. The amounts of LAL in the preserved eggs were not significantly different at temperatures between 20 and 25ºC. At higher pickling temperatures, the LAL content in the preserved eggs increased. With the increase of alkali concentration in the alkali-pickling solution, the LAL content in the egg white and egg yolk showed an overall trend of an initial increase followed by a slight decrease. The content of LAL produced in preserved eggs treated with KOH was lower than in those treated with NaOH. NaCl and KCl produced no significant effects on the production of LAL in the preserved eggs. With increasing amounts of heavy metal salts, the LAL content in the preserved eggs first decreased and then increased. The LAL content generated in the CuSO4 group was lower than that in either the ZnSO4 or PbO groups. © 2015 Poultry Science Association Inc.

  2. Optical measurement for the concentrations of the pickling acid with near infrared spectroscopy in steel making industry

    Science.gov (United States)

    Kang, Gumin; Lee, Kwangchil; Park, Haesung; Lee, Jinho; Jung, Youngjean; Kim, Kyoungsik

    2010-08-01

    In the manufacturing process of stainless steel, it is essential to pickle the oxide layer of steel surface for high corrosion resistance and fine surface quality. Pickling liquor of stainless steel is commonly composed of mixed hydrofluoric and nitric acid. Real time monitoring of concentrations of each acid is crucial to optimize pickling process. It also reduces cost of production and decreases the generation of waste acid. We used non-contact near infrared spectroscopy technique and rapid analysis method, for the quantification of each acid in an on-line manner. Multivariate calibration such as partial least square regression method is employed for the better prediction results.

  3. Value Addition to Sulfate Waste Pickle Liquor of Steel Industry Using Hydrometallurgical Processes

    Science.gov (United States)

    Agrawal, Archana; Sahu, K. K.

    2009-12-01

    The solvent extraction of concentrated acid was investigated from sulfate waste pickle liquors using Cyanex 923 (trialkylphosphine oxide (TRPO); manufactured by Cytec Industries Inc., Woodland Park, NJ; provided by Cyanamid Canada Inc. (Markham, Canada)) as an extractant. The effect of various parameters was studied such as extractant concentration, organic-to-aqueous phase ratio, temperature. and retention time on acid extraction from the waste pickle liquor to the organic phase, After the saturation of the organic phase with sulfuric acid, stripping studies were performed to back-extract the pure acid into the aqueous phase. The raffinate of the solvent extraction process that contains both ferrous and ferric iron as well as trace impurities was subjected to oxidation and hydrothermal treatment to precipitate iron with a well-defined pseudo-cubic morphology and a high coercivity value that renders it suitable for high-grade ferrite production.

  4. Neutralization of red mud with pickling waste liquor using Taguchi's design of experimental methodology.

    Science.gov (United States)

    Rai, Suchita; Wasewar, Kailas L; Lataye, Dilip H; Mishra, Rajshekhar S; Puttewar, Suresh P; Chaddha, Mukesh J; Mahindiran, P; Mukhopadhyay, Jyoti

    2012-09-01

    'Red mud' or 'bauxite residue', a waste generated from alumina refinery is highly alkaline in nature with a pH of 10.5-12.5. Red mud poses serious environmental problems such as alkali seepage in ground water and alkaline dust generation. One of the options to make red mud less hazardous and environmentally benign is its neutralization with acid or an acidic waste. Hence, in the present study, neutralization of alkaline red mud was carried out using a highly acidic waste (pickling waste liquor). Pickling waste liquor is a mixture of strong acids used for descaling or cleaning the surfaces in steel making industry. The aim of the study was to look into the feasibility of neutralization process of the two wastes using Taguchi's design of experimental methodology. This would make both the wastes less hazardous and safe for disposal. The effect of slurry solids, volume of pickling liquor, stirring time and temperature on the neutralization process were investigated. The analysis of variance (ANOVA) shows that the volume of the pickling liquor is the most significant parameter followed by quantity of red mud with 69.18% and 18.48% contribution each respectively. Under the optimized parameters, pH value of 7 can be achieved by mixing the two wastes. About 25-30% of the total soda from the red mud is being neutralized and alkalinity is getting reduced by 80-85%. Mineralogy and morphology of the neutralized red mud have also been studied. The data presented will be useful in view of environmental concern of red mud disposal.

  5. Effect of pesticide mixture on value of fresh, fermented and pickles cucumbers

    Directory of Open Access Journals (Sweden)

    Krystyna WElkner

    2013-12-01

    Full Text Available In years 1998-1999 effects of fungicides (azoxystrobin and copper hydroxide, insecticides (etafenproks and pirimicarb and their mixtures on chemical composition and organoleptic quality of fresh, fermented and pickled cucumbers were studied_ To analyses fruits were taken after 7 and 12 days from treatment. Fresh cucumber fruits after 7 days from treatment with investigated pesticides contained less carbohydrates and ascorbic acids and higher level of nitrates in compare to untreated fruits (control. After 12 days from treatment the differences between treated and untreated fruits dissapeared. Cucumber fruits harvested 7 and 12 days after treatment were processed separately. Quality evaluation of fermented and pickled cucumbers was carried out 4 months after processing. In most of cucumber fruits (7 days after treatment with pesticides treated with pesticides empty cavities were found, and not in control (untreated. Number of cavities was highest in fresh and pickled cucumbers treated with mixture of fungicide and insecticide. In case of fermented cucumbers highest number of empty cavities occurred in fruits treated with fungicide azoxystrobin. Cucumber fruits taken to fermentation process 7 days after day of treatment had darker green colour, lowered haIdness, and larger empty cavities than untreated fruits. In fruits harvested 12 days after pesticides application such differencess were not observed.

  6. Prevalence of Listeria monocytogenes in Retail Lightly Pickled Vegetables and Its Successful Control at Processing Plants.

    Science.gov (United States)

    Taguchi, Masumi; Kanki, Masashi; Yamaguchi, Yuko; Inamura, Hideichi; Koganei, Yosuke; Sano, Tetsuya; Nakamura, Hiromi; Asakura, Hiroshi

    2017-03-01

    Incidences of food poisoning traced to nonanimal food products have been increasingly reported. One of these was a recent large outbreak of Shiga toxin-producing Escherichia coli (STEC) O157 infection from the consumption of lightly pickled vegetables, indicating the necessity of imposing hygienic controls during manufacturing. However, little is known about the bacterial contamination levels in these minimally processed vegetables. Here we examined the prevalence of STEC, Salmonella spp., and Listeria monocytogenes in 100 lightly pickled vegetable products manufactured at 55 processing factories. Simultaneously, we also performed quantitative measurements of representative indicator bacteria (total viable counts, coliform counts, and β-glucuronidase-producing E. coli counts). STEC and Salmonella spp. were not detected in any of the samples; L. monocytogenes was detected in 12 samples manufactured at five of the factories. Microbiological surveillance at two factories (two surveys at factory A and three surveys at factory B) between June 2014 and January 2015 determined that the areas predominantly contaminated with L. monocytogenes included the refrigerators and packaging rooms. Genotyping provided further evidence that the contaminants found in these areas were linked to those found in the final products. Taken together, we demonstrated the prevalence of L. monocytogenes in lightly pickled vegetables sold at the retail level. Microbiological surveillance at the manufacturing factories further clarified the sources of the contamination in the retail products. These data indicate the necessity of implementing adequate monitoring programs to minimize health risks attributable to the consumption of these minimally processed vegetables.

  7. [Pickled food, fish, seafood intakes and oral squamous cell carcinoma: a case-control study].

    Science.gov (United States)

    Huang, J F; Qiu, Y; Cai, L; Liu, F P; Chen, F; Yan, L J; Wu, J F; Bao, X D; Liu, F Q; Zheng, X Y; Lin, L S; He, B C

    2017-08-06

    Objective: To investigate the effects between fish, seafood and pickled food intakes on oral squamous cell carcinoma (OSCC). Methods: A case-control study was carried out in Fujian area during September 2010 to December 2016, in which 604 newly diagnosed primary OSCC cases confirmed by pathological diagnosis were collected from hospital and 1 343 control subjects were enrolled from community and healthy hospital population. Demographic data, history of smoking drinking and tea drinking, oral hygiene status and dietary behaviors (fish, seafood and pickled food intakes) were collected by in-person interviews using a standard questionnaire.Using unconditional logistic regression to estimate adjusted odds ratios ( ORs ) and corresponding 95% confidence intervals ( CIs ) to assess the effects of fish, seafood and pickled food intakes on OSCC. Analysis stratified by smoking, alcohol drinking and bad prosthesis to explore the possible difference in association between subgroups. Multiplicative interactions and additive interactions between fish and bad prosthesis, seafood and alcohol drinking, pickled food and bad prosthesis were assessed by unconditional logistic regression, relative excess risk due to interaction ( RERI ), attributable proportion due to interaction ( AP ) and synergy index (S). Results: The average age of case group and control group were separately (58.69±13.92) years old and (59.27±11.37) years old (χ(2)=4.75, P= 0.191). The people whose fish and seafood intakes ≥3 times/week had the lower risk of OSCC, the adjusted OR (95 %CI ) values were 0.63 (0.52-0.77) and 0.51 (0.41-0.64); The stratified analysis indicated that the people having bad prosthesis had the lower risk of OSCC if they eating fish ≥3 times/week, and the adjusted OR (95 %CI ) values was 0.53 (0.39-0.71); the people having bad prosthesis had the higher risk of OSCC if they eating pickled food ≥3 times/week, the adjusted OR (95 %CI ) values was 1.37 (1.02-1.88). Regularly eating

  8. Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent.

    Science.gov (United States)

    Chakraborty, Rakhi; Roy, Swarnendu

    2018-05-01

    The Himalayas have provided shelter to the various communities for thousands of years and have remained the cradle for the origin of diverse cultures and traditions. The Himalayan belt is rich in biodiversity and have ushered mankind with numerous gifts for survival and existence. The art of pickling is believed to have developed independently among the different communities of this region. In this region, the main meal is supplemented with pickles or achar that not only adds flavour, but also enhances the value of the meal and often comes with inherent health benefits. The prime objective of this article was to enlist the diverse pickles that are being prepared and consumed by the different tribes and communities, and at the same time analyse the science behind pickle preparation and health benefits and concerns associated with pickles. We have enlisted about hundred monotypic pickles, that are prepared from single fruit or vegetable; but sometimes fungi such as Agaricus and ferns like Diplazium and Pteridium have also been used. Also, fish and meat pickles are common mostly in the Eastern Himalayan region. Traditional pickles constitute the medicinal values of the ingredients and other beneficial properties conferred by the associated microorganisms.

  9. Processing of spent pickling liquor formed during treatment of titanium products

    Science.gov (United States)

    Bykovsky, N. A.; Rahman, P. A.; Puchkova, L. N.; Fanakova, N. N.

    2017-10-01

    The article presents the research findings on processing of spent acid pickling liquor (SAPL) formed during etching of titanium products. The processing includes neutralizing the SAPL with alkali, filtering, drying and calcining the titanium hydroxide precipitate as well as electrochemical processing of the filtrate in an ion-exchange membrane cell. The proposed SAPL processing procedure allows obtaining titanium dioxide, sodium hydroxide and a mixture of acids. Titanium dioxide can be used in paint-and-varnish industry. The alkali can be used in neutralizing the SAPL. A mixture of acids is suitable for use in etching process of titanium products.

  10. GENOTYPING OF CLOSTRIDIUM PERFRINGENS FROM FRESH WATER FISH AND FISH PICKLES

    Directory of Open Access Journals (Sweden)

    Adarsh Jain

    2012-08-01

    Full Text Available This study aims to evaluate the genotypes of Clostridium perfringens in fish and fish based products from Tamil Nadu and Kerala states of India. A total of 301 samples consisting intestinal contents of freshwater fish (234 from various dams, freshwater lakes, ponds, retail shops and markets and fish pickles (67 obtained from randomly selected retail shops and supermarkets were investigated. Bacterial isolations, identifications and phenotypic characterization of virulence factors were carried out as per standard microbiological procedures. Genotyping of the C. perfringens isolates were done by amplifying four major lethal toxin genes namely- alpha toxin gene (cpa, beta toxin gene (cpb, epsilon toxin gene (etx, iota toxin gene (iA in a Thermal Cycler. Isolates were also screened for the presence of enterotoxin gene (cpe and beta2 toxin gene (cpb2 by single step PCR. Biochemical tests and phenotypic determination of virulence factors tentatively identified 82 (27.24% isolates of C. perfringens. In PCR assay, all 82 (100% isolates harbored cpa toxin genes of C. perfringens, however, 65 (79.26% isolates also carried additional cpb2 toxin genes. None of the isolates were found positive for beta, epsilon, iota and enterotoxin genes. Genotyping of the 82 isolates by PCR revealed that all the isolated bacteria were belonged to C. perfringens type A and both cpa and cpb2 toxin genes were prevalent among the isolates of C. perfringens type A, impending the risk of pathogenicity to human via freshwater fish and fish pickles.

  11. Distribution and stability of Aflatoxin M1 during processing and ripening of traditional white pickled cheese.

    Science.gov (United States)

    Oruc, H H; Cibik, R; Yilmaz, E; Kalkanli, O

    2006-02-01

    The distribution of aflatoxin M(1) (AFM(1)) has been studied between curd, whey, cheese and pickle samples of Turkish white pickled cheese produced according to traditional techniques and its stability studied during the ripening period. Cheeses were produced in three cheese-making trials using raw milk that was artificially contaminated with AFM(1) at the levels of 50, 250 and 750 ng/l and allowed to ripen for three months. AFM(1) determinations were carried out at intervals by LC with fluorescence detection after immunoaffinity column clean-up. During the syneresis of the cheese a proportionately high concentration of AFM(1) remained in curd and for each trial the level was 3.6, 3.8 and 4.0 times higher than levels in milk. At the end of the ripening, the distribution of AFM(1) for cheese/whey + brine samples was 0.9, 1.0 and 1.3 for first, second and third spiking respectively indicating that nearly half of the AFM(1) remained in cheese. It has been found that only 2-4% of the initial spiking of AFM(1) transferred into the brine solution. During the ripening period AFM(1) levels remained constant suggesting that AFM(1) was quite stable during manufacturing and ripening.

  12. Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic.

    Science.gov (United States)

    Beato, Victor Manuel; Sánchez, Antonio Higinio; de Castro, Antonio; Montaño, Alfredo

    2012-04-04

    The influence of processing, with and without fermentation, on the contents of organosulfur compounds, namely, γ-glutamyl peptides, S-alk(en)yl-L-cysteine sulfoxides (ACSOs), and S-allyl-L-cysteine (SAC), in pickled blanched garlic was evaluated. For each processing type, the effect of the preservation method and storage time was also analyzed. Blanching in hot water (90 °C for 5 min) hardly affected the individual organosulfur compound content. The fermentation and packing steps negatively affected the levels of all compounds except for SAC. The content of this compound increased during storage at room temperature whereas γ-glutamyl peptides and ACSOs were degraded to various extents. The pasteurization treatment itself had no significant effect on the concentrations of organosulfur compounds. Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year.

  13. Pickling process of capers (Capparis spp. flower buds

    Directory of Open Access Journals (Sweden)

    Özcan, Musa

    1999-04-01

    Full Text Available Middle sized (8 < x < 13 mm buds of Capparis spinosa var. spinosa and C. ovata var. canescens from June in brines containing 5,10,15 and 20% salt and from August in brines of 15% salt, and three different size (x < 8 mm, 8 < x < 13 mm, x > 13 mm buds of C. . ovata var. canescens from June in brines of 15% salt were pickled for two months fermentation. Some chemical and microbiological analyses were done in brines during fermentation. Most suitable salt concentration for lactic acid bacteria (LAB activity were 5% and partly 10%. Acidity, LAB activity, sedimentation and hardness were reduced by increasing bud size in C. ovata. Small buds of C. ovata for pickling product had advantage for colour and flavour, however, more sediment and partly softening showed disadvantage. For both species, pickling time was determined as 40 to 50 days in regard of end-product flavour and odour, brine acidity and pH, and LAB activity.

    Se encurtieron durante dos meses botones florales de tamaño medio (8 < x < 13 mm de Capparis spinosa var. spinosa y C. ovata var. canescens, los recolectados en Junio en salmueras conteniendo 5, 10, 15 y 20% de sal, y los de Agosto en salmueras de 15% de sal; y tres tamaños diferentes (x < 8 mm, 8 < x < 13 mm, X > 13 mm de C. ovata var. canescens de Junio en salmueras de 15% de sal. Se realizaron algunos análisis químicos y microbiológicos durante la fermentación. Las concentraciones de sal más adecuadas para la actividad de las bacterias del ácido láctico (LAB fueron 5% y parcialmente 10%. Acidez, actividad de LAB, sedimentación y firmeza (hardness se redujeron al incrementar el tamaño de las alcaparras de C. ovata. Los tamaños pequeños de C. ovata presentaron en el producto encurtido ventajas en color y sabor, pero desventajas por más sedimento y ablandamiento parcial. El tiempo de encurtido para ambas

  14. Lactobacillus delbrueckii subsp. sunkii subsp. nov., isolated from sunki, a traditional Japanese pickle.

    Science.gov (United States)

    Kudo, Yuko; Oki, Kaihei; Watanabe, Koichi

    2012-11-01

    Although four strains of bacteria isolated from sunki, a traditional Japanese, non-salted pickle, were initially identified as Lactobacillus delbrueckii, the molecular and phenotypic characteristics of the strains did not match those of any of the four recognized subspecies of L. delbrueckii. Together, the results of phenotypic characterization, DNA-DNA hybridizations (in which the relatedness values between the novel strains and type strains of the recognized subspecies of L. delbrueckii were all >88.7%) and 16S rRNA gene sequence, amplified fragment length polymorphism (AFLP) and whole-cell MALDI-TOF/MS spectral pattern analyses indicated that the four novel strains represented a single, novel subspecies, for which the name Lactobacillus delbrueckii subsp. sunkii subsp. nov. is proposed. The type strain is YIT 11221(T) (=JCM 17838(T) =DSM 24966(T)).

  15. Influence of inorganic acid pickling on the corrosion resistance of magnesium alloy AZ31 sheet

    DEFF Research Database (Denmark)

    Nwaogu, Ugochukwu Chibuzoh; Blawert, C.; Scharnagl, N.

    2009-01-01

    Surface contaminants as a result of thermo-mechanical processing of magnesium alloys, e.g. sheet rolling, can have a negative effect on the corrosion resistance of magnesium alloys. Especially contaminants such as Fe, Ni and Cu, left on the surface of magnesium alloys result in the formation...... of micro-galvanic couples and can therefore increase corrosion attack on these alloys. Due to this influence they should be removed to obtain good corrosion resistance. In this study, the effect of inorganic acid pickling on the corrosion behaviour of a commercial AZ31 magnesium alloy sheet...... cleaning the AZ31 sheet. However, to obtain reasonable corrosion resistance at least 5 mu m of the surface of AZ31 magnesium alloy sheet have to be removed....

  16. Selection of refractory materials for acid tanks at the CSN continuous pickling line

    International Nuclear Information System (INIS)

    Silva, Sidiney Nascimento; Marques, Oscar Rosa; Bueno, Mauricio Chaves; Longo, Elson; Silva Pinheiro, Adriano da

    1997-01-01

    Aiming at the revamping of the CSN continuous pickling line 4 acid tanks, a Post Mortem study of the refractory lining was carried out. The collected samples were characterized through techniques such as chemical analysis, mercury porosimetry, X-ray diffraction and scanning electronic microscopy. Trying to reproduce the operational conditions closely, laboratorial simulations were carried out. Such simulations lead to the addition of some alterations on the test method proposed by ABNT. Primarily, the sulfuric acid was substituted by hydrochloric acid (30%), containing iron in solution (130g/l). As result, it was concluded that acid resistant refractories containing a smaller alumina and /or corundum and mullite concentrations, presenting a smaller open porosity and average pore diameter, have a better performance face to corrosion due to hydrochloric acid solution. In addition, abrasion wear resistance tests, according to the ASTM-G65-85 standard were carried out in order to select different materials to the acid tanks cells. (author)

  17. Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products.

    Science.gov (United States)

    Fan, Sicun; Breidt, Fred; Price, Robert; Pérez-Díaz, Ilenys

    2017-01-01

    We examined 10 lactic acid bacteria that have been previously characterized for commercial use as probiotic cultures, mostly for dairy products, including 1 Pediococcus and 9 Lactobacilli. Our objectives were to develop a rapid procedure for determining the long-term survivability of these cultures in acidified vegetable products and to identify suitable cultures for probiotic brined vegetable products. We therefore developed assays to measure acid resistance of these cultures to lactic and acetic acids, which are present in pickled vegetable products. We used relatively high acid concentrations (compared to commercial products) of 360 mM lactic acid and 420 mM acetic acid to determine acid resistance with a 1 h treatment. Growth rates were measured in a cucumber juice medium at pH 5.3, 4.2, and 3.8, at 30 °C and 0% to 2% NaCl. Significant differences in acid resistance and growth rates were found among the 10 cultures. In general, the acid resistant strains had slower growth rates than the acid sensitive strains. Based on the acid resistance data, selected cultures were tested for long-term survival in a simulated acidified refrigerated cucumber product. We found that one of the most acid resistant strains (Lactobacillus casei) could survive for up to 63 d at 4 °C without significant loss of viability at 10 8 CFU/mL. These data may aid in the development of commercial probiotic refrigerated pickle products. © 2016 Institute of Food Technologists®.

  18. Storage quality in different brines of pickled capers (Capparis spp.

    Directory of Open Access Journals (Sweden)

    Özcan, Musa

    1999-08-01

    Full Text Available Middle sized buds of Capparis spinosa L. var. spinosa and Capparis ovata Desf. var. canescens (Coss. Heywood collected from wild plants were pickled for two months. The buds after the fermentation were processed in 10% and 20% brines. Storage stability of the fermented capers was determined by physical, chemical and microbiological analysis at certain interval in 10 and 20% old or fresh brines 180 days. Storaged in 10% and 20% old or fresh brines for 180 days of pickled buds of both species maintained the product quality in all samples. Acidity was higher in old brine during storage. Lactic acid bacteria (LAB growth was observed only in 10% fresh brine, it decreased from initial and 30 days at C. ovata and C. spinosa, respectively. C. spinosa, compared with C. ovata was desirable due to low sediment and more firm texture. During storage of buds in fresh brines, sediment and off-flavour were not observed for both species. Pickled products can be stored in fresh brine long-term containing at least 10% salt concentration.

    Se encurtieron durante dos meses botones florales de tamaño intermedio de Capparis spinosa L. var. spinosa y Capparis ovata Desf. var. canescens (Coss recogidos de plantas silvestres. Las alcaparras después de la fermentación se conservaron en salmueras del 10% y 20%. Las alcaparras fermentadas fueron mantenidas durante 180 días en salmueras usadas o recién preparadas (frescas del 10 y 20%, determinándose a intervalos la estabilidad durante la conservación por análisis físicos, químicos y microbiológicos. La calidad del producto se mantuvo en todas las muestras de alcaparras fermentadas durante los 180 días, tanto en 10% como en 20% y en salmueras usadas o frescas. La acidez durante la conservación fue mayor en salmueras usadas. El crecimiento de bacterias del ácido láctico se observó sólo en salmueras frescas del 10

  19. Pickled meat consumption and colorectal cancer (CRC): a case-control study in Newfoundland and Labrador, Canada.

    Science.gov (United States)

    Squires, Josh; Roebothan, Barbara; Buehler, Sharon; Sun, Zhuoyu; Cotterchio, Michelle; Younghusband, Ban; Dicks, Elizabeth; Mclaughlin, John R; Parfrey, Patrick S; Wang, Peizhong Peter

    2010-09-01

    Although a large body of epidemiological research suggests that red meat intake increases the risk of colorectal cancer, little is known regarding how such an association varies across populations and types of red meat. The objective of this study was to assess whether an association exists between the intakes of total red meat and pickled red meat and the risk of colorectal cancer in study subjects residing in Newfoundland and Labrador. This case-control study of 1,204 residents of Newfoundland and Labrador was part of a larger study on colorectal cancer. Personal history food frequency questionnaires were used to collect retrospective data from 518 individuals diagnosed with colorectal cancer and 686 controls. Intakes were ranked and divided into tertiles. Logistic regression was used to examine the possible association between meat intakes and colorectal cancer diagnosis while controlling for possible confounding factors. A positive, but non-statistically significant, association between total red meat intake and CRC was observed in this study. Pickled red meat consumption was found to be significantly associated with an increased risk of CRC (men, OR = 2.07, 95% CI 1.37-3.15; women, OR = 2.51, 95% CI 1.45-4.32), the odds ratios increasing with each tertile of consumption, suggesting a dose-response effect. Intake of pickled red meat appears to increase the risk of colorectal cancer in Newfoundland and Labrador.

  20. Response of wild bees (Hymenoptera: Apoidea: Anthophila) to surrounding land cover in Wisconsin pickling cucumber.

    Science.gov (United States)

    Lowenstein, D M; Huseth, A S; Groves, R L

    2012-06-01

    Cucumber (Cucumis sativus L.) is among the plants highly dependent on insect-mediated pollination, but little is known about its unmanaged pollinators. Both domestic and wild bee populations in central Wisconsin pickling cucumber fields were assessed using a combination of pan trapping and floral observations before and during bloom. Together with land cover analyses extending 2,000 m from field centers, the relationship of land cover components and bee abundance and diversity were examined. Over a 2-yr sample interval distributed among 18 experimental sites, 3,185 wild bees were collected representing >60 species. A positive association was found between both noncrop and herbaceous areas with bee abundance and diversity only during bloom. Response of bee abundance and diversity to land cover was strongest at larger buffers presumably because of the heterogeneous nature of the landscape and connectivity between crop and noncrop areas. These results are consistent with previous research that has found a weak response of wild bees to surrounding vegetation in moderately fragmented areas. A diverse community of wild bees is present within the fields of a commercial cucumber system, and there is evidence of floral visitation by unmanaged bees. This evidence emphasizes the importance of wild pollinators in fragmented landscapes and the need for additional research to investigate the effectiveness of individual species in pollen deposition.

  1. Monitoring of the microbiota profile in nukadoko, a naturally fermented rice bran bed for pickling vegetables.

    Science.gov (United States)

    Ono, Hiroshi; Nishio, Shoko; Tsurii, Jun; Kawamoto, Tetsuhiro; Sonomoto, Kenji; Nakayama, Jiro

    2014-11-01

    Nukadoko is a fermented rice bran mash traditionally used for pickling vegetables in Japan. To date, the production of both homemade and commercial nukadoko depends on natural fermentation without using starter cultures. Here, we monitored chemical and microbiological changes in the initial batch fermentation of nukadoko. Nukadoko samples were prepared by spontaneous fermentation of four different brands of rice bran, and microbiome dynamics were analyzed for 2 months. In the first week, non-Lactobacillales lactic acid bacteria (LAB) species, which differed among the samples, grew proportionally to pH decrease and lactate increase. Thereafter, Lactobacillus plantarum started growing and consumed residual sugars, causing further lactate increase in nukadoko. Finally, microbial communities in all tested nukadoko samples were dominated by L. plantarum. Taken together, our results suggest that the mixture of the fast-growing LAB species and slow-growing L. plantarum may be used as a suitable starter culture to promote the initial fermentation of nukadoko. Copyright © 2014 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  2. In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles

    Directory of Open Access Journals (Sweden)

    Mehmet Tokatlı

    2015-01-01

    Full Text Available The suitable properties of potential probiotic lactic acid bacteria (LAB strains (preselected among 153 strains on the basis of their potential technological properties isolated from traditional Çubuk pickles were examined in vitro. For this purpose, these strains (21 Lactobacillus plantarum, 11 Pediococcus ethanolidurans, and 7 Lactobacillus brevis were tested for the ability to survive at pH 2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconjugate bile salts, cholesterol assimilation, and surface hydrophobicity properties. Most of the properties tested could be assumed to be strain-dependent. However, L. plantarum and L. brevis species were found to possess desirable probiotic properties to a greater extent compared to P. ethanolidurans. In contrast to P. ethanolidurans strains, the tested L. plantarum and L. brevis strains exhibited bile salt tolerance, albeit to different extent. All tested strains showed less resistance to intestinal conditions than gastric juice environment. Based on the survival under gastrointestinal conditions, 22 of the 39 strains were selected for further characterization. The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for further in vivo studies, because of the strongest variations found among the tested strains with regard to these properties.

  3. Pickled essence of Englishman: Thomas Lovell Beddoes--time to unearth a neglected poet?

    Science.gov (United States)

    Bamforth, I

    2004-06-01

    Thomas Lovell Beddoes (1803-1849) was a doctor and intermittently brilliant poet whose explorations of "the florid Gothic in poetry" (his words) offer some of the most haunting, claustrophobic, and grotesque verse in the English language. Son of the pioneering Bristol scientist Thomas Beddoes and nephew of Maria Edgeworth the novelist, he stemmed, like Mary Shelley, author of the celebrated novel Frankenstein, from a line of influential freethinkers. This article situates Beddoes's work in the transition from the confident empiricism of the eighteenth century to the nineteenth century's imaginative reaction to social and intellectual life after the Napoleonic wars. Having spent most of his adult life in Germany (where he studied anatomy with the famous biologist Blumenbach) and latterly Switzerland, Beddoes engaged in radical politics, dabbled in the occult, and may even have encountered the German doctor/playwright Georg Büchner, whose career parallels his own. Beddoes hoped that by reading the body literally, in terms of its material structure, he would be able to bring about a revival of English theatre. Inevitable defeat led him to develop his signature form of abject irony. In view of the current interest in semiotics (a development of medical semiology), and the subterranean analogies in Beddoes's writing between the corpus and the corpse, his reputation ought to be rescued from the "critical pickle".

  4. Identification of the monobrominated derivative of Acid Red 52 (Food Red No. 106) in pickled vegetables.

    Science.gov (United States)

    Ochi, Naoki; Okuda, Tetsuya; Fujii, Hisashi

    2016-09-01

    Two unknown dyes (purple and purplish-red) were detected by TLC in two pickled vegetable (sakura-zuke daikon) samples containing Acid Red 52 (AR) and New Coccine as food colorants. HPLC with diode-array detection and LC/MS analyses suggested that the purple dye is monobrominated AR and the purplish-red dye is its N-desethyl derivative, which would be generated mainly during sample preparation. For the identification of the purple dye, a reference compound was prepared by bromination of AR followed by isolation of the monobrominated AR, the structure of which was elucidated as 4'-brominated AR (4'BrAR) by LC/ToF-MS and (1)H-NMR spectroscopy. The purple dye was confirmed as 4'BrAR by comparison of its retention time, ultraviolet-visible spectrum and mass spectrum with those of the prepared reference compound. To our knowledge, this is the first report of the detection of 4'BrAR in foods.

  5. Associations between the intake of miso soup and Japanese pickles and the estimated 24-hour urinary sodium excretion: a population-based cross-sectional study.

    Science.gov (United States)

    Wakasugi, Minako; James Kazama, Junichiro; Narita, Ichiei

    2015-01-01

    In Japan, reducing the consumption of miso soup and Japanese pickles, both traditional Japanese dishes, is recommended in order to decrease dietary salt intake. With the Westernization of dietary habits, however, these dishes are now consumed less frequently, and thus a reduction in their effect on sodium intake is suspected. This study examined cross-sectional associations between the frequency of intake of miso soup and Japanese pickles and the estimated 24-hour urine sodium excretion using data obtained from health examination surveys conducted in 2013 in Sado City, Japan. The level of daily salt intake was estimated based on spot urine sodium and creatinine measurements. The frequency of intake of miso soup and Japanese pickles was determined using a self-reported questionnaire. Multiple linear regression models were used to assess associations. Among a total of 8,821 participants (3,956 men; age range, 19-97 years), the mean daily salt intake was 9.4 g/day. The frequency of intake of miso soup and Japanese pickles increased with age and was associated with the level of daily salt intake (p for trend soup (psoup and Japanese pickles may be an effective approach for decreasing the level of dietary salt intake in the general Japanese population, although not in octogenarians or nonagenarians.

  6. Genotype X Environment Interaction for Yield of Pickling Cucumber in 24 U.S. Environments

    Directory of Open Access Journals (Sweden)

    Dia Mahendra

    2018-02-01

    Full Text Available Reliable yield performance is important in cucumber because seed companies prefer to market cultivars adapted to multiple rather than single regions of the U.S. Also, growers benefit by using a cultivar that performs well in many environments. Future performance of cultivars is also important. The objectives of the study were to (i evaluate the yield of cucumber genotypes over successive years and in different locations, and (ii identify cucumber genotypes with high stability for yield. A diverse set of 22 pickling genotypes was evaluated over 3 years (1986, 1987 and 1988 and in 7 locations across the United States. Yield traits were evaluated using once-over harvest and counting the number of fruit that were marketable, culled or oversize. Total yield, marketable yield (total minus culled fruit, early yield (number of oversize fruit, percent culls and fruit per plant were calculated. Data were analyzed with SASGxE and RGxE programs using SAS and R programming languages, respectively. There were strong effects of environment(E as well as genotype(G xE interaction for all traits. Genotypes ‘Regal F1’, ‘Calypso F1’, ‘Carolina F1’, ‘Gy 3’, ‘Gy 14’ and ‘Fremont F1’ had high marketable yield and medium to high stability for all traits. There was an advantage of hybrids over inbreds for trait performance. Hybrids fell into a single cluster with large prediction intervals. Based on the stability statistics and divisive clusters, it appears possible to breed stable cucumber genotypes with high yield. The genotype with highest performance for marketable yield, greatest stability for yield, lowest 1-R2 ratio value (diverse and representative were ‘Marbel F1’ and Gy 14.

  7. Characterization of high exopolysaccharide-producing Lactobacillus strains isolated from mustard pickles for potential probiotic applications.

    Science.gov (United States)

    Huang, Jing-Yao; Kao, Cheng-Yen; Liu, We-Sin; Fang, Tony J

    2017-06-01

    The aim of this study was to characterize high exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) isolated from mustard pickles in Taiwan for potential probiotic applications. Among 39 collected LAB strains, four most productive EPS-producing strains were selected for further analysis. Comparative analyses of 16S rDNA genes rpoA and pheS sequences demonstrated that these strains were members of Lactobacillus plantarum-group (LPG). NCD 2, NLD 4, SLC 13, and NLD 16 showed survival rates of 95.83% ± 0.49%, 95.07% ± 0.64%, 105.84% ± 0.82%, and 99.65% ± 0.31% under simulated gastrointestinal conditions, respectively. No cytotoxic effects on macrophage RAW 264.7 cells were observed when they were treated with a low dose (1 μg/ml) of stimulants extracted from the tested LAB strains. The production of nitric oxide in RAW 264.7 cells incubated with various LAB stimulants showed a dose-dependent increase. Among the four strains, SLC 13 showed higher inhibitory activity on growth of Enterococcus faecalis (BCRC 12302) and Yersinia enterocolitica (BCRC 10807). NLD 4 showed strong inhibitory activity against Escherichia coli O157:H7 (ATCC 43894) as compared with the other three strains. In summary, our results suggest that Lactobacillus pentosus SLC 13 may be a good candidate for probiotic applications and for development of antibacterial compounds. [Int Microbiol 20(2):75-84 (2017)]. Copyright© by the Spanish Society for Microbiology and Institute for Catalan Studies.

  8. Two-step process of regeneration of acid(s) from ZrF{sub 4} containing spent pickle liquor and recovery of zirconium metal

    Energy Technology Data Exchange (ETDEWEB)

    Nersisyan, Hayk [Graduate School of Department of Materials Science & Engineering, Chungnam National University, 99 Daehakro, Yuseong-gu, Daejeon (Korea, Republic of); RASOM, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon (Korea, Republic of); Han, Seul Ki; Choi, Jeong Hun [Graduate School of Department of Materials Science & Engineering, Chungnam National University, 99 Daehakro, Yuseong-gu, Daejeon (Korea, Republic of); Graduate School of Energy Science & Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon (Korea, Republic of); Lee, Young-Jun; Yoo, Bung Uk [Graduate School of Energy Science & Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon (Korea, Republic of); Ri, Vladislav E. [Graduate School of Department of Materials Science & Engineering, Chungnam National University, 99 Daehakro, Yuseong-gu, Daejeon (Korea, Republic of); Lee, Jong Hyeon, E-mail: jonglee@cnu.ac.kr [Graduate School of Department of Materials Science & Engineering, Chungnam National University, 99 Daehakro, Yuseong-gu, Daejeon (Korea, Republic of); Graduate School of Energy Science & Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon (Korea, Republic of); RASOM, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon (Korea, Republic of)

    2017-04-01

    In this paper we describe a progressive two-step process that allows zirconium fluoride (ZrF{sub 4}) contained in spent baths for etched zirconium alloys to be effectively recycled on a pilot scale and produce a high purity regenerated pickling acid. In the first step, a spent pickling liquor is treated by a BaF{sub 2} suspension to produce water insoluble Ba{sub 2}ZrF{sub 8}. After filtration of Ba{sub 2}ZrF{sub 8} more than 99.9 wt % purity pickling acid is regenerated. The precipitation mechanism of Ba{sub 2}ZrF{sub 8} is discussed and the role of BaF{sub 2} particles size on the precipitation process is demonstrated. In the second step the as-precipitated Ba{sub 2}ZrF{sub 8} is mixed with Mg and Cu metal powders and heat-treated at 1200 °C (or above) to produce CuZr alloy ingot. The characteristics of the ingot are discussed in regard to Cu concentration and the heating temperature. - Highlights: •Two-step process for recycling ZrF{sub 4} containing pickling acid on a pilot scale is developed. •Water insoluble Ba{sub 2}ZrF{sub 8} is precipitated by mixing spent pickling liquor with BaF{sub 2}. •The recycled pickling acid demonstrates more than 99.9 wt % purity. •The processing of Ba{sub 2}ZrF{sub 8} with Cu and Mg metals at 1200 °C yielded CuZr alloy. •The recovery depth of Zr was more than 95 wt%.

  9. Boletus edulis Nitrite Reductase Reduces Nitrite Content of Pickles and Mitigates Intoxication in Nitrite-intoxicated Mice.

    Science.gov (United States)

    Zhang, Weiwei; Tian, Guoting; Feng, Shanshan; Wong, Jack Ho; Zhao, Yongchang; Chen, Xiao; Wang, Hexiang; Ng, Tzi Bun

    2015-10-08

    Pickles are popular in China and exhibits health-promoting effects. However, nitrite produced during fermentation adversely affects health due to formation of methemoglobin and conversion to carcinogenic nitrosamine. Fruiting bodies of the mushroom Boletus edulis were capable of inhibiting nitrite production during pickle fermentation. A 90-kDa nitrite reductase (NiR), demonstrating peptide sequence homology to fungal nitrite reductase, was isolated from B. edulis fruiting bodies. The optimum temperature and pH of the enzyme was 45 °C and 6.8, respectively. B. edulis NiR was capable of prolonging the lifespan of nitrite-intoxicated mice, indicating that it had the action of an antidote. The enzyme could also eliminate nitrite from blood after intragastric administration of sodium nitrite, and after packaging into capsule, this nitrite-eliminating activity could persist for at least 120 minutes thus avoiding immediate gastric degradation. B. edulis NiR represents the first nitrite reductase purified from mushrooms and may facilitate subsequent applications.

  10. Structures of Two Yellow Dyes Found in Cucumbers Pickled in Soy Sauce Colored with Tartrazine (Y4).

    Science.gov (United States)

    Ogawa, Asamoe; Shindo, Tetsuya; Kyoko, Hitomi; Sadamasu, Yuki; Sakamaki, Narue; Uematsu, Yoko; Monma, Kimio

    2017-01-01

    Two yellow dyes, together with tartrazine (Y4), were found in cucumbers pickled in soy sauce, for which the use of tartrazine is permitted, by TLC, LC-DAD, and LC-MS. The retention times on LC chromatograms and the maximum absorbance wavelengths measured by LC-DAD of the two dyes were different from those of tartrazine. Mass spectra of the dyes indicated that these dyes lacked one sulfonyl group of tartrazine. The presence of two less sulfonated dyes in tartrazine has been reported. Hence, the two less sulfonated dyes were synthesized. The two dyes found in cucumbers were compared with the synthesized dyes by LC-DAD and LC-MS. Since the retention times of the dyes in cucumbers on the LC chromatograms, as well as their LC-DAD spectra and mass spectra, were found to be identical with those of the synthesized dyes, we concluded these dyes are the less sulfonated subsidiary dyes of tartrazine.

  11. Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese

    Directory of Open Access Journals (Sweden)

    Ksenija Uroić

    2014-01-01

    Full Text Available The aim of this study is to gain insight into the probiotic potential of autochthonous lactic acid bacteria (LAB isolated from artisanal fresh soft and white pickled cheeses. Eleven out of 86 LAB isolates from traditionally produced artisanal fresh soft and white pickled cheeses which survived the most rigorous simulated gastrointestinal tract conditions and did not show resistance to antibiotics were subjected to further evaluation for functional probiotic properties. The ability of the examined strains to assimilate cholesterol in the presence of bile salts was strain dependent, with the highest percentage of cholesterol assimilated by strain Lactobacillus brevis BGGO7-28 possessing S-layer proteins on its cell surface. The growth of strains with mannitol or lactulose as the only carbon source was better than with fructooligosaccharides (FOS and inulin as prebiotic substrates, which should be considered in the production of synbiotics. Moreover, the results demonstrated that the strains were highly adhesive to human enterocyte-like Caco-2 cells and to a lesser extent to HT29-MTX cells, with the exception of strain Lb. brevis BGGO7-28, which showed similar percentage of adhesion to both cell lines. This strain was the only one with the acidic cell surface, while other examined strains have the cell surfaces with electron donor and basic properties. In addition, all selected strains decreased the proliferation of gut-associated lymphoid tissue (GALT cells, suggesting possible immunomodulatory potential of the isolates. Finally, the number of viable cells in dry active preparations after lyophilisation depended on the lyoprotectant used (inulin, FOS or skimmed milk, as well as on the strain subjected to lyophilisation. In conclusion, the results obtained in this study demonstrate that particular dairy LAB isolates exhibit strain-specific probiotic properties. Thus, they could be further examined as part of mixed autochthonous starter cultures for

  12. Selection and identification of non-pathogenic bacteria isolated from fermented pickles with antagonistic properties against two shrimp pathogens.

    Science.gov (United States)

    Zokaeifar, Hadi; Balcázar, José Luis; Kamarudin, Mohd Salleh; Sijam, Kamaruzaman; Arshad, Aziz; Saad, Che Roos

    2012-06-01

    In this study, potential probiotic strains were isolated from fermented pickles based on antagonistic activity against two shrimp pathogens (Vibrio harveyi and Vibrio parahaemolyticus). Two strains L10 and G1 were identified by biochemical tests, followed by16S ribosomal RNA gene sequence analysis as Bacillus subtilis, and characterized by PCR amplification of repetitive bacterial DNA elements (Rep-PCR). Subsequently, B. subtilis L10 and G1 strains were tested for antibacterial activity under different physical conditions, including culture medium, salinity, pH and temperature using the agar well diffusion assay. Among the different culture media, LB broth was the most suitable medium for antibacterial production. Both strains showed the highest level of antibacterial activity against two pathogens at 30 °C and 1.0% NaCl. Under the pH conditions, strain G1 showed the greatest activity against V. harveyi at pH 7.3-8.0 and against V. parahaemolyticus at pH 6.0-8.0, whereas strain L10 showed the greatest activity against two pathogens at pH 7.3. The cell-free supernatants of both strains were treated with four different enzymes in order to characterize the antibacterial substances against V. harveyi. The result showed considerable reduction of antibacterial activity for both strains, indicating the proteinaceous nature of the antibacterial substances. A wide range of tolerance to NaCl, pH and temperature was also recorded for both strains. In addition, both strains showed no virulence effect in juvenile shrimp Litopenaeus vannamei. On the basis of these results and safety of strains to L. vannamei, they may be considered for future challenge experiments in shrimp as a very promising alternative to the use of antibiotics.

  13. Effect of pickling processes on the microstructure and properties of electroless Ni–P coating on Mg–7.5Li–2Zn–1Y alloy

    Directory of Open Access Journals (Sweden)

    Chunjie Xu

    2014-12-01

    Full Text Available The electroless plating Ni–P is prepared on the surface of Mg–7.5Li–2Zn–1Y alloys with different pickling processes. The microstructure and properties of Ni–P coating are investigated. The results show that the Ni–P coatings deposited using the different pickling processes have a different high phosphorus content amorphous Ni–P solid solution structure, and the Ni–P coatings exhibit higher hardness. There is higher phosphorus content of Ni–P amorphous coating using 125 g/L CrO3 and 110 ml/L HNO3 (w=68% than using 180 g/L CrO3 and 1 g/L KF during pre-treatment, and the coating structure is more compact, and the Ni–P coatings exhibit more excellent adhesion with substrate (Fc up to 22 N. The corrosion potential of Ni–P coating is improved and exhibits good corrosion resistance. As a result, Mg-7.5Li-2Zn-1Y alloy is remarkably protected by the Ni–P coating.

  14. Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage.

    Science.gov (United States)

    Wang, Chung-Yi; Lin, Pei-Rong; Ng, Chang-Chai; Shyu, Yuan-Tay

    2010-12-01

    This study assessed potential probiotic Lactobacillus strains isolated from the feces of breast-fed infants and from Taiwanese pickled cabbage for their possible use in probiotic fermented foods by evaluating their (i) in vitro adhesive ability, resistance to biotic stress, resistance to pathogenic bacteria, and production of β-galactosidase; (ii) milk technological properties; and (iii) in vivo adhesive ability, intestinal survival and microbial changes during and after treatment. Five Lactobacillus isolates identified as Lactobacillus reuteri F03, Lactobacillus paracasei F08, Lactobacillus rhamnosus F14, Lactobacillus plantarum C06, and Lactobacillus acidophilus C11 that showed resistance to gastric juice and bile salts were selected for further evaluation of their probiotic properties. All the strains demonstrated the ability to adhere to Caco-2 cells, particularly, strain L. plantarum C06 and L. reuteri F03 showed satisfactory abilities, which were similar to that of the reference strain L. rhamnosus GG. The strains L. paracasei F08 and L. acidophilus C11 had the highest β-galactosidase activity. Most of the strains were resistant to aminoglycosides and vancomycin but sensitive to ampicillin, erythromycin, and penicillin. All the 5 strains elicited antibacterial activity against both Gram-positive (Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus) and -negative (Escherichia coli and Salmonella enterica) pathogens. Moreover, the strains L. reuteri F03, L. paracasei F08, and L. plantarum C06 could grow rapidly in milk without nutrient supplementation and reached 10⁸ cfu/mL after 24 h of fermentation at 37 °C. The viable cell counts of the 3 strains remained above 10⁷ cfu/mL after 21 d of storage at 4 °C. In the animal feeding trial, the number of intestinal lactobacilli increased significantly after administration of milk fermented with the 3 strains, and the counts of fecal coliforms and Clostridium perfringens were markedly reduced

  15. Hold the Pickle!

    Science.gov (United States)

    Lupi, Marsha Mead

    1979-01-01

    The article illustrates the use of commercial jingles as high interest, low-level reading and language arts materials for primary age mildly retarded students. It is pointed out that jingles can be used in teaching initial consonants, vocabulary words, and arithmetic concepts. (SBH)

  16. Evaluation of feed value of a by-product of pickled radish for ruminants: analyses of nutrient composition, storage stability, and in vitro ruminal fermentation.

    Science.gov (United States)

    Jeon, Seoyoung; Sohn, Keun-Nam; Seo, Seongwon

    2016-01-01

    By-products of pickled radish (BPR) are considered food waste. Approximately 300 g/kg of the total mass of raw materials becomes BPR. Production of pickled radish has grown continuously and is presently about 40,000 metric tons annually in Korea. The objective of the present study was thus to explore the possibility of using BPR as a ruminant feed ingredient. BPR contained a large amount of moisture (more than 800 g/kg) and ash, and comprised mostly sodium (103 g/kg DM) and chloride (142 g/kg DM). On a dry matter basis, the crude protein (CP) and ether extract (EE) levels in BPR were 75 g/kg and 7 g/kg, respectively. The total digestible nutrient (TDN) level was 527 g/kg and the major portion of digestible nutrients was carbohydrate; 88 % organic matter (OM) was carbohydrate and 65 % of total carbohydrate was soluble or degradable fiber. The coefficient of variation (CV) of nutrient contents among production batches ranged from 4.65 to 33.83 %. The smallest CV was observed in OM, and the largest, in EE. The variation in CP content was relatively small (10.11 %). The storage stability test revealed that storage of BPR at 20 °C (room temperature) might not cause spoilage for 4 d, and possibly longer. If BPR is refrigerated, spoilage can be deferred for 21 d and longer. The in vitro ruminal fermentation study showed that substitution of annual ryegrass straw with BPR improved ruminal fermentation, as evidenced by an increase in VFA concentration, DM degradability, and total gas production. The major portion of nutrients in BPR is soluble or degradable fiber that can be easily fermented in the rumen without adverse effects, to provide energy to ruminant animals. Although its high sodium chloride content needs to be considered when formulating a ration, BPR can be successfully used as a feed ingredient in a ruminant diet, particularly if it is one component of a total mixed ration.

  17. Development of a field-suitable test method to evaluate the danger of hydrogen embrittlement due to hydrochloric acid pickling bathes and comparison of the effectiveness of pickling inhibitors; Entwicklung eines praxisgeeigneten Pruefverfahrens zur Bewertung des Wasserstoffgefaehrdungspotenzials von Salzsaeurebeizen und zum Vergleich der Wirksamkeit von Inhibitoren

    Energy Technology Data Exchange (ETDEWEB)

    Schroeder-Rentrop, I.; Landgrebe, R.; Berger, C.; Hasselmann, U. [Institut fuer Werkstoffkunde, Staatliche Materialpruefungsanstalt Darmstadt, TU Darmstadt, Grafenstrasse 2, 64283 Darmstadt (Germany)

    2005-11-01

    Within the scope of the before hot dip galvanizing necessary treatment in pickling bathes, which are mostly run with hydrochloric acid the possibility of development of atomic hydrogen on the steel surface is given. The subsequent described trials aimed at making the process of hot dip galvanizing of high tensile fasteners, which are possibly susceptible of cracking due to influences of hydrogen because of their high tensile strength, more controllable under aspects of quality assurance and possibly improve the process. The field-suitable test method for process monitoring of inhibited pickling bathes is realized by tension tests. The test method works with locking rings according to DIN 471 in a specially developed tensioning device. The safety of the indication of the test method is proved by the comparison of the results with those achieved with other test methods achieved with the same pickling bathes. The ''safety of iteration'' of the developed test method is proved by similar results of trials with samples from different charges of production and heat treatment. As a consequence the tension test is qualified as test method for the field. In addition it requires little time and expenses, is easy to handle and has a robust and fault-tolerant construction. With the testing scheme developed during the project it is moreover possible to evaluate capaciously the effectiveness of inhibitors for the pickling of high-tensile fasteners. (Abstract Copyright [2005], Wiley Periodicals, Inc.) [German] Bei der im Rahmen einer Feuerverzinkung notwendigen Beizbehandlung, die zumeist in Salzsaeure vorgenommen wird, kann es zur Entwicklung von atomarem Wasserstoff an der Stahloberflaeche kommen. Ziel der nachfolgend dargestellten Untersuchungen war, den Prozess der Feuerverzinkung von hochfesten Schrauben, die aufgrund der geforderten hohen Zugfestigkeiten in einem sproedbruchanfaelligen Werkstoffzustand vorliegen koennen, insbesondere unter Aspekten der

  18. Evaluation of the impact on food safety of a Lactobacillus coryniformis strain from pickled vegetables with degradation activity against nitrite and other undesirable compounds.

    Science.gov (United States)

    Fang, Fang; Feng, Tingting; Du, Guocheng; Chen, Jian

    2016-01-01

    Four strains of lactic acid bacteria showing antimicrobial activity against some food-spoilage microorganisms or pathogens, including both Gram-negative and -positive strains, were isolated from naturally fermented pickled vegetables and a traditional cheese product. Among these isolates, Lactobacillus coryniformis strain BBE-H3, characterised previously to be a non-biogenic amine producer, showed a high level of activity in degrading sodium nitrite and exhibited the ability to eliminate ethyl carbamate and one of its precursors, urea. The antimicrobial substance produced by L. coryniformis BBE-H3 was found to be active at an acidic pH range of 4.0-4.5. The antimicrobial activity of this strain decreased differentially after treatment with proteolytic enzymes (pepsin, papain, trypsin and proteinase K), implying this growth inhibitory compound is either a protein or a polypeptide. The results of this study show the suitability of L. coryniformis BBE-H3 as a starter in food manufacturing processes, and demonstrate its potential role in eliminating food origin carcinogens such as sodium nitrite and ethyl carbamate.

  19. Influence of several nonferrous metals in the treatment of residual liquors from hydrochloric acid pickling processes. Influencia de diversos metales no ferreos en el tratamiento de lejias residuales de decapado con acido clorhidrico

    Energy Technology Data Exchange (ETDEWEB)

    Negro, C.; Cobos, M.A.; Latorre, R.; Dufour, J.; Formoso, A.; Lopez, F.

    1994-01-01

    In the oxiprecipitation of waste liquors from siderurgical processes of pickling with hydrochloric acid, several kinds of iron oxides and oxihydroxides are obtained: alpha-FeOOH, gamma-FeOOH, Fe[sub 3]O[sub 4], gamma-Fe[sub 2]O[sub 3]. Fe[sub 2]O[sub 3].1,2H[sub 2]O, etc. These products can be used like pigments in the painting industry and like raw materials for the obtaining of ferrites. Varying the operation conditions, the presence of these products can be changed greatly, obtaining different mixtures of them. The presence of non-ferrous metals catalyzes and modifies the mechanism of the reaction, yielding pure products. This simplifies their later industrial applications. The aim of this work is to determine the influence of Cu(II), Zn(II), Mo(VI) and Al(III) on the oxiprecipitation of residual liquors from hydrochloric acid pickling processes, selecting the most favourable operation conditions at which it is possible to obtain products for industrial applications.

  20. Produção de pepino para conserva no Vale do São Francisco Yield of pickling cucumber in the São Francisco Valley

    Directory of Open Access Journals (Sweden)

    Geraldo Milanez de Resende

    2003-10-01

    Full Text Available Com o objetivo de identificar as cultivares mais produtivas de pepino para conserva, instalou-se um experimento no período de setembro a novembro de 1996, no Campo Experimental de Bebedouro/Petrolina (PE. O delineamento experimental utilizado foi o de blocos ao acaso, com 22 cultivares (Flurry, Francipak, Nautillus, Primepak, Navigator, Vlasstar, Vlaspik, Vlasset, Calypso, Eureka, Panorama, Imperial, Prêmio, Supremo, HE-671, HE-713, HE-601, HE-657, Premier, Pioneiro, Ginga AG-77 e Wisconsin SMR 18 e três repetições. A parcela experimental foi composta de quatro linhas de 3,0 m de comprimento, com espaçamento de 1,0 x 0,30 m. As cultivares Supremo (39,78 t/ha, Vlasset (39,72 t/ha, Ginga AG-77 (39,58 t/ha, Vlaspik (39,21 t/ha, Calypso (37,89 t/ha, Francipak (37,87 t/ha, Navigator (37,59 t/ha, Primepak (36,95 t/ha, Imperial (36,77 t/ha, Panorama (35,99 t/ha e Eureka (35,13 t/ha apresentaram as produtividades estatisticamente mais elevadas. A cultivar Wisconsin SMR 18 foi a que apresentou a produtividade significativamente mais baixa (21,29 t/ha. Com relação ao número de frutos por planta, as cultivares Vlasset (13,90 frutos, Ginga AG-77 (13,83, Primepak (13,58, Panorama (13,55, Supremo (13,54, Calypso (13,01, Vlaspik (12,83, Francipak (12,59 e Navigator (12,16 apresentaram estatisticamente os melhores resultados. As cultivares Supremo (83,13%, HE-657 (82,23%, Flurry (81,55%, Ginga AG-77 (81,31%, e Eureka (81,24% apresentaram as proporções significativamente mais altas de produção de frutos comerciais do tipo 1, com comprimento entre 6 e 9 cm e maior valor comercial. Todas as cultivares apresentaram ciclo entre 72 e 75 dias, do plantio à última colheita.The experiment was carried out at the Experimental Field of Bebedouro, Petrolina, Brazil, from September to november, 1996. The purpose of this study was to identify the highest yielding pickling cucumber cultivars. The experiment was Iaid out in a complete randomized block design

  1. Determination of eight biogenic amines in merchant pickles by high performance liquid chromatography%高效液相法测定市售腌制蔬菜商品中8种生物胺的含量

    Institute of Scientific and Technical Information of China (English)

    邢茜; 陈浩; 曲桂芹; 殷丽君

    2013-01-01

    采用丹磺酰氯为衍生试剂,建立反相高效液相色谱法同时测定腌制蔬菜中色胺,β-苯乙胺,腐胺,尸胺,组胺,酪胺,亚精胺和精胺含量的方法.色谱条件:C18色谱柱分离,以水和乙腈为流动相梯度洗脱,流速0.8 mL/min,紫外检测器,检测波长:254 nm.在设定的试验条件下,8种生物胺在30 min内实现了良好的分离,待测生物胺峰面积同其相应浓度呈良好的线性相关性(R2 >0.998).仪器重复性良好(RSD<0.63%),方法重复性在可接收范围内(RSD< 10%),8种生物胺的平均回收率在89.19%~103.02%之间.结果表明生物胺的HPLC检测方法,灵敏度高,精密度和重复性好,可快捷、准确地对腌制蔬菜中的生物胺进行检测.对市售腌制蔬菜样品中的生物胺含量进行了分析,检测出生物胺总量范围在39.38 ~ 628.82 mg/kg,属于目前我国安全标准范围之内.%A reversed-phase high performance liquid chromatographic (HPLC) method was developed for the simultaneous determination of tryptamine,β-phenylethylamine,putrescine,cadaverine,histamine,tyramine,spermidine,and spermine in pickles.The samples in experiment derivatized with dansyl chloride.The chromatographic separation was carried out on a C18 column.The gradient elution program with a mixture of ultrapure water and acetonitrile at the flow rate 0.8 mL/min was used under UV detector with a wavelength of 254 nm.Under this experimental condition,8 amines had a good resolution in 30 min and well linearity(R2 > 0.998) in detection range.The relative standard deviation (RSD) of precision and repeatability were lower than 0.63% and 10% respectively.The average recoveries ranged from 89.19% to 103.02% for all amines.The results showed that,with the merits of high sensitivity,precision and well repeatability,the HPLC method is convenient,rapid and reliable for biogenic amines detection.The contents of biogenic amines were ranging between 39.38 and 628.82 mg/kg in

  2. Produção de pepino para conserva na região Norte de Minas Gerais Yield of pickling cucumber in the north region of Minas Gerais State, Brazil

    Directory of Open Access Journals (Sweden)

    Geraldo M. de Resende

    1999-03-01

    Full Text Available Com o objetivo de identificar as cultivares mais produtivas de pepino para conserva, instalou-se um experimento no período de agosto a outubro de 1988, no Campo Experimental de Gorutuba, em Porteirinha (MG. O delineamento experimental utilizado foi blocos ao acaso, com dez cultivares (Colônia, Guaíra, Ginga AG-77, Indaial, Itapema, Levina, Pérola, Primepak, Score e Tamor e quatro repetições. A parcela experimental foi composta por quatro linhas de 6 m de comprimento, com espaçamento de 1,00 x 0,30 m. As cultivares Indaial (29,72 t.ha-1, Score (26,46 t.ha-1, Colônia (26,43 t.ha-1 e Ginga AG-77 (26,12 t.ha-1 apresentaram as produtividades estatisticamente mais elevadas. Em termos de número de frutos por planta, as cultivares Indaial (7,72, Colônia (7,40, Ginga AG-77 (7,40, Score (6,94 e Tamor (6,68 apresentaram estatisticamente os melhores resultados. As cultivares Ginga AG-77 (77,96%, Levina (75,71% e Tamor (73,58% apresentaram as proporções significativamente mais altas de produção de frutos comerciais do tipo I, com comprimento entre 6 e 9 cm e maior valor comercial. Todas as cultivares apresentaram ciclo entre 76 e 82 dias, do plantio à última colheita.The experiment was carried out at the Gorutuba Experimental Station, in the Porteirinha county, Minas Gerais state, from August to October, 1988. The purpose of this study was to identify the highest yielding pickling cucumber cultivars. The experiment was laid out in a complete randomized block design, with ten cultivars (Colônia, Guaíra, Ginga AG-77, Indaial, Itapema, Levina, Pérola, Primepak, Score, and Tamor as treatments, and four replications. Experimental plots consisted of four 6 m rows, with spaces of 1.00 x 0.30 m. Cultivars Indaial (29.72 t.ha-1, Score (26.46 t.ha-1, Colônia (26.43 t.ha-1, and Ginga AG-77 (26.12 t.ha-1 showed the significantly highest yields. Considering the number of fruits per plant, cultivars Indaial (7.72 fruits, Colônia (7.40, Ginga AG-77 (7

  3. Risk of field cultivation of pickling cucumber caused by unfavorable sunshine duration conditions Risco do cultivo de campo de pepino decapado causado por condições desfavoráveis de duração de brilho solar

    Directory of Open Access Journals (Sweden)

    Robert Kalbarczyk

    2011-06-01

    Full Text Available Solar energy, accessible to plants during sunshine from the sunrise to the sunset is of key importance in productivity of agrocenoses. The aim of the work was to determine risk of pickling cucumber cultivation caused by an unfavorable course of sunshine duration in Poland on the basis of a 40-year research period 1966-2005. The research into the subject was undertaken due to frequent occurrence of sunshine deficiency in Poland and its high temporal and spatial variability. Effect of solar conditions described by sunshine duration in the five development stages on the quantity of the total and marketable yield of cucumber with consideration of a linear trend of an independent variable was determined by means of multiple regression analysis. The accuracy of the equations was evaluated on the basis of, among other things, determination coefficient, average relative forecast error and the indexes: mean bias error (MBE, mean absolute bias error (MABE and root mean square error (RMSE. Cucumber (Cucumis sativus L. yield was confirmed for the period from the end of emergence to the beginning of flowering and from the beginning of harvesting to the end of harvesting. Cucumber yield was lower by 18% than the multiannual average in the years 1966-2005 every 1.5-2 years -in the case of the occurrence of the shortage in the period from the end of emergence to the beginning of flowering and by 12-15% every 2-3 years in the period from the beginning of harvesting to the end of harvesting. In four years, out of the 40 considered ones, simultaneously in both cucumber development stages, unfavorable solar conditions occurred, causing reduction by at least 5% in the total yield of the plant in Poland, and in three years - the marketable yield.A disponibilidade de energia solar para as plantas desde o nascer ao por do sol é de fundamental importância para todo agronegócio. O objetivo deste trabalho foi determinar o risco da produção de pepino (Cucumis sativus

  4. Fiscal 1998 achievement report on regional consortium research and development project. Venture business raising type regional consortium - small business creating base type (Research and development of wastewater treatment technology for high concentration substances at pickles industry); 1998 nendo konodo tsukemono kojo haisui shori gijutsu no kaihatsu kenkyu seika hokokusho

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2000-03-01

    A technology is developed which treats pickle maker's wastewater containing highly concentrated saline contaminants by resorting to a combination of bacilli and membrane treatment. A 9m{sup 3}/day capable experimental plant is built and experiments are conducted. In the basic research, it is found that the temperature best for bacilli is 30-45 degrees C. They multiply without difficulty until the target salinity of 3% is achieved and, in a culture test, they can multiply until salinity is as high as 8%. Among submerged membrane filtration methods, hollow fiber membrane microfiltration is the most suitable, with its pressure loss increase rate low and stable at a filtration flux of 0.33m{sup 3}/m{sup 2}/day. Tests are conducted at salinity levels up to 1.5% at the experimental plant, when no adverse effect is detected. A BOD (biological oxygen demand) removal rate of not lower than 99.9% is attained under the condition where BOD=15,000-20,000mg/L. In a study of cost performance in which two methods are applied to a real size plant, it is found that the newly developed method is superior to the conventional activated sludge method because its installation area is approximately 1/3, construction cost approximately 65%, and running cost approximately 60% of what the conventional method demands. (NEDO)

  5. REDUCING WASTEWATER FROM CUCUMBER PICKLING PROCESS BY CONTROLLED CULTURE FERMENTATION

    Science.gov (United States)

    On a demonstration scale, the controlled culture fermentation process (CCF) developed by the U.S. Food Fermentation Laboratory was compared with the conventional natural fermentation process (NF) in regard to product quality and yield and volume and concentration of wastewaters. ...

  6. REFUSE OF FERMENTATION BRINES IN THE CUCUMBER PICKLING INDUSTRY

    Science.gov (United States)

    The project evaluated on a commercial scale the technological and economic feasibility of recycling spent cucumber fermentation brine. Two brine treatment procedures, heat treatment and chemical treatment, were used. The results showed that brine recycling was practical on a comm...

  7. Production of probiotic mixed pickles (Tursu) and microbiological ...

    African Journals Online (AJOL)

    Total averages of LAB, yeast and mold, Enterobacteriaceae, S. aureus, Staphylococcus/Micrococcus and pH level for probiotic (supplemented with Lactobacillus plantarum, Lp) and control (C) were found as 7.92, 3.69; 1.78, 1.73; <1, <1; <1, <1; 1.70, 1.72 (log cfu/ml) and 3.57, 3.61, respectively. In the study, it was observed ...

  8. Decontamination with pasty pickling agents forming a strippable foil

    International Nuclear Information System (INIS)

    Weichselgartner, H.

    1991-01-01

    This paper describes the development of an in-situ decontamination procedure by applying onto the contaminated surface (in an one-step or multi-step process) pasty, chemically aggressive agents causing dilution and adsorption of the contaminant and then hardening to form a strippable foil. The use of such a foil will result in following advantages, with respect to usual techniques: - sensibly shorter operation duration resulting in lower personnel doses; - reduction of the arising secondary waste volume because there is no need for washing; the volume of the spent strippable foil is much smaller than currently used water volumes; - optimal conditioning of the radioactive waste due to its fixation in a solid (foil); - an accidental contamination in a controlled area can easily be fixed and covered avoiding its propagation

  9. Acúmulo e repartição da matéria seca da planta de pepino tipo conserva sob três doses de nutrientes minerais Dry matter accumulation and distribution of pickling cucumber plants under three mineral nutrient levels

    Directory of Open Access Journals (Sweden)

    Hugo Nicasio Rodríguez Espínola

    2001-06-01

    Full Text Available Determinou-se o efeito de três doses de nutrientes minerais sobre o acúmulo e distribuição da matéria seca da planta de pepino tipo conserva, híbrido Crispina. As plantas foram cultivadas em sacolas plásticas com 4,6kg de substrato composto por uma mistura de 40% de casca de arroz e 60% de solo, no interior de uma estufa de polietileno, na primavera de 1998 e no verão de 1999. Foi empregado um delineamento experimental de blocos casualizados, com três repetições e 15 plantas por parcela. Os tratamentos foram constituídos por três níveis múltiplos de uma dose padrão de nutrientes aplicada para cada planta, contendo N-P-K-Ca e Mg nas quantidades de 0,8-0,12-0,8-0,46-0,086g.pl-1, com 0,33m de solução de micronutrientes e 0,07m de quelato de ferro. Os níveis corresponderam às quantidades de 50%, 100% e 150% da dose padrão, denominados de tratamentos T1, T2 e T3, respectivamente, aplicados semanalmente através da fertirrigação em todas as plantas de uma mesma parcela. Determinou-se a matéria seca dos diferentes órgãos da parte aérea da planta a intervalos semanais. Houve efeito significativo dos tratamentos no acúmulo da matéria seca, nos dois experimentos. A maior fração foi alocada para os frutos, atingindo o valor mais elevado de 0,64 na primavera. Concluiu-se que a distribuição da matéria seca desse material vegetal não é constante, sofrendo interações com as variáveis do ambiente.It was determined the effect of three mineral nutrient levels on dry matter accumulation and distribution of pickling cucumber plants, hybrid Crispina, grown inside a polyethylene greenhouse, in spring 1998 and in summer 1999. Planting was made in bags filled with 4.6kg of a substrate mixture composed by 40% rice husks and 60% soil. A randomized block experimental design was used, with three replications and15 plants per plot. A reference nutrient dose was supplied weekly to each one of the plants, with the following composition

  10. Pickles and ice cream! Food cravings in pregnancy: hypotheses, preliminary evidence, and directions for future research

    Science.gov (United States)

    Orloff, Natalia C.; Hormes, Julia M.

    2014-01-01

    Women in the United States experience an increase in food cravings at two specific times during their life, (1) perimenstrually and (2) prenatally. The prevalence of excess gestational weight gain (GWG) is a growing concern due to its association with adverse health outcomes in both mothers and children. To the extent that prenatal food cravings may be a determinant of energy intake in pregnancy, a better understanding of craving etiology could be crucial in addressing the issue of excessive GWG. This paper reviews the available literature to corroborate and/or dispute some of the most commonly accepted hypotheses regarding the causes of food cravings during pregnancy, including a role of (1) hormonal changes, (2) nutritional deficits, (3) pharmacologically active ingredients in the desired foods, and (4) cultural and psychosocial factors. An existing model of perimenstrual chocolate craving etiology serves to structure the discussion of these hypotheses. The main hypotheses discussed receive little support, with the notable exception of a postulated role of cultural and psychosocial factors. The presence of cravings during pregnancy is a common phenomenon across different cultures, but the types of foods desired and the adverse impact of cravings on health may be culture-specific. Various psychosocial factors appear to correlate with excess GWG, including the presence of restrained eating. Findings strongly suggest that more research be conducted in this area. We propose that future investigations fall into one of the four following categories: (1) validation of food craving and eating-related measures specifically in pregnant populations, (2) use of ecological momentary assessment to obtain real time data on cravings during pregnancy, (3) implementation of longitudinal studies to address causality between eating disorder symptoms, food cravings, and GWG, and (4) development of interventions to ensure proper prenatal nutrition and prevent excess GWG. PMID:25295023

  11. Bad Apples or Sour Pickles? Fundamental Attribution Error and the Columbine Massacre. The Cutting Edge

    Science.gov (United States)

    Clabaugh, Gary K.; Clabaugh, Alison A.

    2005-01-01

    A painstaking investigative report by the Washington Post describes pre-massacre Columbine as filled with social vinegar. The high school was dominated by a "cult of the athlete." In this distorted environment, a coterie of favored jocks, who wore white hats to set themselves apart, consistently bullied, hazed, and sexually harassed their…

  12. Effects of organic acid pickling on the corrosion resistance of magnesium alloy AZ31 sheet

    DEFF Research Database (Denmark)

    Nwaogu, Ugochukwu Chibuzoh; Blawert, C.; Scharnagl, N.

    2010-01-01

    mu m of the contaminated surface was required to reach corrosion rates less than 1 mm/year in salt spray condition. Among the three organic acids examined, acetic acid is the best choice. Oxalic acid can be an alternative while citric acid is not suitable for cleaning AZ31 sheet, because......Organic acids were used to clean AZ31 magnesium alloy sheet and the effect of the cleaning processes on the surface condition and corrosion performance of the alloy was investigated. Organic acid cleanings reduced the surface impurities and enhanced the corrosion resistance. Removal of at least 4...

  13. Reactor shutdowns loom up for 1980s as nation moves deeper into spent fuel pickle

    International Nuclear Information System (INIS)

    Kowal, D.J.

    1977-01-01

    The U.S. faces a short-term problem of inadequate electric generating capacity and a long-term problem of nuclear weapons proliferation unless a solution is found to the impasse over spent-fuel reprocessing. The Carter Administration policy of deferring commercial reprocessing indefinitely conflicts with its inaction in constructing permanent storage facilities. The dilemma, due to an abrupt change of direction after 20 years of government support for commercial reprocessing, is traced to India's 1974 nuclear explosion and a subsequent reassessment of proliferation risks. The economic impact of present U.S. policies is expected to be a significant increase in the price of uranium, while trade negotiations, based to some extent on the U.S. nuclear industry and uranium enrichment capability, could suffer. Indications are noted that the Administration may be reassessing whether the U.S. can determine the worldwide nuclear energy future, or if the net result will be to deprive the U.S. of an important energy source. The case is developed for reprocessing and co-location of facilities for security reasons, with an immediate program for expanding storage capacity

  14. Transformation of pickling cucumber with chitinase-encoding genes using Agrobacterium tumefaciens.

    Science.gov (United States)

    Raharjo, S H; Hernandez, M O; Zhang, Y Y; Punja, Z K

    1996-04-01

    Transformation of cucumber cv. Endeavor was attempted using three Agrobacterium tumefaciens strains (a supervirulent leucinopine type, an octopine type and a nopaline type), each harbouring one of three binary vectors which contained an acidic chitinase gene from petunia, and basic chitinase genes from tobacco and bean, respectively, driven by the CaMV 35S promoter. Petiole explants were inoculated with a bacterial suspension (10(8) cells·ml(-1)), cocultivated for 48-96 h and placed on Murashige and Skoog (MS) medium with 5.0 μM each of 2,4-D and BA, 50 mg·l(-1) kanamycin and 500 mg·l(-1) carbenicillin. The frequency of embryogenic callus formation ranged from 0 to 12%, depending on strains/vectors used and length of cocultivation, with the highest being obtained using the leucinopine strain with petunia acidic chitinase gene. The kanamycin-resistant embryogenic calli were used to initiate suspension cultures (in liquid MS medium with 1.0/1.0 μM 2,4-D/BA, 50 mg·l(-1) kanamycin) for multiplication of embryogenic cell aggregates. Upon plating of cell aggregates onto solid MS medium with 1.0/1.0 μM NAA/BA and 50 mg·l(-1) kanamycin, calli continued to grow and later differentiated into plantlets. Transformation by the leucinopine strain and all three vectors was confirmed by PCR amplification of the NPT II gene in transgenic calli and plants, in addition to Southern analysis. Expression of the acidic chitinase gene (from petunia) and both basic chitinase genes (from tobacco and bean) in different transgenic cucumber lines was confirmed by Western analyses.

  15. Effects of boiling and oil or vinegar on pickled jurubeba (Solanum ...

    African Journals Online (AJOL)

    Fina

    2016-02-10

    Feb 10, 2016 ... some polyphenols by HPLC, and analyzing total antioxidant ... Total phenols were determined based on the method of Singleton and Rossi .... Flavonoids were quantified by determining peak areas under the curve in the ...

  16. Pickles and Ice Cream! Food Cravings in Pregnancy: Hypotheses, Preliminary Evidence, and Directions for Future Research

    Directory of Open Access Journals (Sweden)

    Natalia C. Orloff

    2014-09-01

    Full Text Available Women in the United States experience an increase in food cravings at two specific times during their life, 1 perimenstrually and 2 prenatally. The prevalence of excess gestational weight gain (GWG is a growing concern due to its association with adverse health outcomes in both mothers and children. To the extent that prenatal food cravings may be a determinant of energy intake in pregnancy, a better understanding of craving etiology could be crucial in addressing the issue of excessive GWG. This paper reviews the available literature to corroborate and/or dispute some of the most commonly accepted hypotheses regarding the causes of food cravings during pregnancy, including a role of 1 hormonal changes, 2 nutritional deficits, 3 pharmacologically active ingredients in the desired foods, and 4 cultural and psychosocial factors. An existing model of perimenstrual chocolate craving etiology serves to structure the discussion of these hypotheses. The main hypotheses discussed receive little support, with the notable exception of a postulated role of cultural and psychosocial factors. The presence of cravings during pregnancy is a common phenomenon across different cultures, but the types of foods desired and the adverse impact of cravings on health may be culture-specific. Various psychosocial factors appear to correlate with excess GWG, including the presence of restrained eating. Findings strongly suggest that more research be conducted in this area. We propose that future investigations fall into one of the four following categories: 1 validation of food craving and eating-related measures specifically in pregnant populations, 2 use of ecological momentary assessment to obtain real time data on cravings during pregnancy, 3 implementation of longitudinal studies to address causality between eating disorder symptoms, food cravings, and gestational weight gain, and 4 development of interventions to ensure proper prenatal nutrition and prevent excess GWG.

  17. Development of technology for the process of neutralization of pickling solution of metallurgical production

    Directory of Open Access Journals (Sweden)

    Lamzina I.V.

    2016-12-01

    Full Text Available The leading branch of territorial-production complex of Russia - mechanical engineering. Companies of the industry throw dirt in the form of used organic solvents, toxic compounds of metals with waste galvanic and etching solutions, cutting fluids (coolant and emulsions. you need to create complex regeneration treatment system of the most valuable components for these liquids. Reset electroplating and etching solutions can lead to the accumulation of heavy metals in the bio-organisms of the coastal zone and to enter them through the food chain to humans. To prevent contamination, a scheme neutralizing acid waste, accompanied by a reduction in the hazard class of the etching solution to IV class with the ability to accommodate long-term storage solid industrial waste in landfills.

  18. Peeling the Energy Pickle: Expert Perceptions on Overcoming Nepal’s Electricity Crisis

    DEFF Research Database (Denmark)

    Sovacool, Benjamin; Dhakal, Saroj; Gippner, Olivia

    2013-01-01

    Underinvestment, low levels of electricity access, natural disasters, topography and hydrology make Nepal’s electricity crisis akin to ‘peeling a pickle’: difficult to pin down and hard to manage. Based primarily on the perceptions of a sample of experts, this article lays out a roadmap for how......; political instability resulting from the aftermath of the Maoist insurgency; poverty and corruption; lack of financing and investment; constrained technological and human resources; and, finally, aid dependency and political manoeuvring. We conclude by calling on Nepali policymakers to invest in distributed...

  19. Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products

    Science.gov (United States)

    We examined 10 lactic acid bacteria that have been previously characterized for commercial use as probiotic cultures, mostly for dairy products, including 1 Pediococcus and 9 Lactobacilli. Our objectives were to develop a rapid procedure for determining the long-term survivability of these cultures ...

  20. Effect of pickling solution on the surface morphology of Ti6Al4V alloy investment cast

    CSIR Research Space (South Africa)

    Mutombo, K

    2011-10-01

    Full Text Available Authors acknowledge the financial support of DST (Department of Science and Technology) and CSIR (Council for Scientific and Industrial Research). References [1] Y. Guilin, L. Nan, L. Yousheng and W. Yining: Prosthetic Dentistry 97(2007), p. 157...

  1. Enterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese.

    Science.gov (United States)

    Yildirim, Zeliha; Bilgin, Harun; Isleroglu, Hilal; Tokatli, Kader; Sahingil, Didem; Yildirim, Metin

    2014-05-01

    Bacteriogenic Enterococcus faecium HZ was identified by using biochemical (Strep-API 20, API-50 CHL, fatty acid profile) and 16S rRNA analysis (99·99 %). Ent. faecium HZ was sensitive to clinically important antibiotics such as vancomycin, and did not have gelatinase and haemolysis activities. Enterocin HZ, a bacteriocin from Ent. faecium HZ, was sensitive to papain and tyripsin, but resistant to pepsin, lipase, catalase, α-amylase, organic solvents, detergents, ß-mercaptoethanol, and heat treatment (90 °C/30 min). It was biologically active at pH 2·0-9·0 and synthesised at the highest level in MRS or M17 broth at 32 or 37 °C with an inoculum amount of 0·1-0·5 % and an initial pH of 6·0-7·0. Enterocin HZ production reached maximum level at middle and late logarithmic phase and its molecular weight was ∼4·5 kDa. It was active against some Gram-positive foodborne bacteria. Ent. faecium HZ or its bacteriocin enterocin HZ is a good candidate to be studied as a food biopreservative since enterocin HZ showed strong bactericidal activity against Listeria monocytogenes in UHT milk and also Ent. faecium HZ grew very well in milk and produced enterocin HZ at maximum level.

  2. A new strategy to protect Katsura-uri (Japan's heirloom pickling melon, Cucumis melo var. conomon from extinction

    Directory of Open Access Journals (Sweden)

    Azusa Sasaki

    2017-03-01

    Conclusion: This demonstrated a new strategy to protect this heirloom vegetable from extinction by adding a new function that could increase its demand as a low-calorie fruit in the present diet habit for human health.

  3. Teaching Exchange Rate Risk Using London's Gherkin Building: How Investors Were in (and out of) a Pickle

    Science.gov (United States)

    Jones, Adam T.; Sackley, William H.; Watson, Ethan D.

    2017-01-01

    In this teaching note, the authors use an iconic London building, the Gherkin, as a motivation to understand exchange rates, cross exchange rates, and unhedged exchange rate risk. The famous tower was constructed in the early 2000s by Swiss Re, an insurance company, and then sold to investors as part of a sale-leaseback deal in early 2007.…

  4. Does Eating Chicken Feet With Pickled Peppers Cause Avian Influenza? Observational Case Study on Chinese Social Media During the Avian Influenza A (H7N9) Outbreak.

    Science.gov (United States)

    Chen, Bin; Shao, Jian; Liu, Kui; Cai, Gaofeng; Jiang, Zhenggang; Huang, Yuru; Gu, Hua; Jiang, Jianmin

    2018-03-29

    A hot topic on the relationship between a popular avian-origin food and avian influenza occurred on social media during the outbreak of the emerging avian influenza A (H7N9). The misinformation generated from this topic had caused great confusion and public concern. Our goals were to analyze the trend and contents of the relevant posts during the outbreak. We also aimed to understand the characteristics of the misinformation and to provide suggestions to reduce public misconception on social media during the emerging disease outbreak. The original microblog posts were collected from China's Sina Weibo and Tencent Weibo using a combination of keywords between April 1, 2013 and June 2, 2013. We analyzed the weekly and daily trend of the relevant posts. Content analyses were applied to categorize the posts into 4 types with unified sorting criteria. The posts' characteristics and geographic locations were also analyzed in each category. We conducted further analysis on the top 5 most popular misleading posts. A total of 1680 original microblog posts on the topic were retrieved and 341 (20.30%) of these posts were categorized as misleading messages. The number of relevant posts had not increased much during the first 2 weeks but rose to a high level in the next 2 weeks after the sudden increase in number of reported cases at the beginning of week 3. The posts under "misleading messages" occurred and increased from the beginning of week 3, but their daily posting number decreased when the daily number of posts under "refuting messages" outnumbered them. The microbloggers of the misleading posts had the lowest mean rank of followers and previous posts, but their posts had a highest mean rank of posts. The proportion of "misleading messages" in places with no reported cases was significantly higher than that in the epidemic areas (23.6% vs 13.8%). The popular misleading posts appeared to be short and consisted of personal narratives, which were easily disseminated on social media. Our findings suggested the importance of responding to common questions and misconceptions on social media platforms from the beginning of disease outbreaks. Authorities need to release clear and reliable information related to the popular topics early on. The microbloggers posting correct information should be empowered and their posts could be promoted to clarify false information. Equal importance should be attached to clarify misinformation in both the outbreak and nonoutbreak areas. ©Bin Chen, Jian Shao, Kui Liu, Gaofeng Cai, Zhenggang Jiang, Yuru Huang, Hua Gu, Jianmin Jiang. Originally published in JMIR Public Health and Surveillance (http://publichealth.jmir.org), 29.03.2018.

  5. Effect of Annealing Temperature on the Corrosion Protection of Hot Swaged Ti-54M Alloy in 2 M HCl Pickling Solutions

    Directory of Open Access Journals (Sweden)

    El-Sayed M. Sherif

    2017-01-01

    Full Text Available The corrosion of Ti-54M titanium alloy processed by hot rotary swaging and post-annealed to yield different grain sizes, in 2 M HCl solutions is reported. Two annealing temperatures of 800 °C and 940 °C, followed by air cooling and furnace cooling were used to give homogeneous grain structures of 1.5 and 5 μm, respectively. It has been found that annealing the alloy at 800 °C decreased the corrosion of the alloy, with respect to the hot swaged condition, through increasing its corrosion resistance and decreasing the corrosion current and corrosion rate. Increasing the annealing temperature to 940 °C further decreased the corrosion of the alloy.

  6. A new insight into resource recovery of excess sewage sludge: Feasibility of extracting mixed amino acids as an environment-friendly corrosion inhibitor for industrial pickling

    Energy Technology Data Exchange (ETDEWEB)

    Su, Wen; Tang, Bing, E-mail: renytang@163.com; Fu, Fenglian; Huang, Shaosong; Zhao, Shiyuan; Bin, Liying; Ding, Jiewei; Chen, Cuiqun

    2014-08-30

    Graphical abstract: - Highlights: • A value-added product was extracted from the municipal excess sludge. • The effective components contained in the product were mixed amino acids. • The product could provide a reliable protection to the steel from the acid medium. • A new insight into the resource recovery of excess sewage sludge was provided. - Abstract: The work mainly presented a laboratory-scale investigation on an effective process to extract a value-added product from municipal excess sludge. The functional groups in the hydrolysate were characterized with Fourier transform infrared spectrum, and the contained amino acids were measured by means of an automatic amino acid analyzer. The corrosion-inhibition characteristics of the hydrolysate were determined with weight-loss measurement, electrochemical polarization and scanning electron microscopy. Results indicated that the hydrolysate contained 15 kinds of amino acid, and their adsorption on the surface could effectively inhibit the corrosion reaction of the steel from the acid medium. Polarization curves indicated that the obtained hydrolysate was a mixed-type inhibitor, but mainly restricted metal dissolution on the anode. The adsorption accorded well with the Langmuir adsorption isotherm, involved an increase in entropy, and was a spontaneous, exothermic process.

  7. A new insight into resource recovery of excess sewage sludge: Feasibility of extracting mixed amino acids as an environment-friendly corrosion inhibitor for industrial pickling

    International Nuclear Information System (INIS)

    Su, Wen; Tang, Bing; Fu, Fenglian; Huang, Shaosong; Zhao, Shiyuan; Bin, Liying; Ding, Jiewei; Chen, Cuiqun

    2014-01-01

    Graphical abstract: - Highlights: • A value-added product was extracted from the municipal excess sludge. • The effective components contained in the product were mixed amino acids. • The product could provide a reliable protection to the steel from the acid medium. • A new insight into the resource recovery of excess sewage sludge was provided. - Abstract: The work mainly presented a laboratory-scale investigation on an effective process to extract a value-added product from municipal excess sludge. The functional groups in the hydrolysate were characterized with Fourier transform infrared spectrum, and the contained amino acids were measured by means of an automatic amino acid analyzer. The corrosion-inhibition characteristics of the hydrolysate were determined with weight-loss measurement, electrochemical polarization and scanning electron microscopy. Results indicated that the hydrolysate contained 15 kinds of amino acid, and their adsorption on the surface could effectively inhibit the corrosion reaction of the steel from the acid medium. Polarization curves indicated that the obtained hydrolysate was a mixed-type inhibitor, but mainly restricted metal dissolution on the anode. The adsorption accorded well with the Langmuir adsorption isotherm, involved an increase in entropy, and was a spontaneous, exothermic process

  8. Effects of fermentation time and low temperature during the production process of Thai pickled fish (pla-som) on the viability and infectivity of Opisthorchis viverrini metacercariae.

    Science.gov (United States)

    Onsurathum, Sudarat; Pinlaor, Porntip; Haonon, Ornuma; Chaidee, Apisit; Charoensuk, Lakhanawan; Intuyod, Kitti; Boonmars, Thidarut; Laummaunwai, Porntip; Pinlaor, Somchai

    2016-02-02

    Contamination of a popular fermented fish dish, pla-som, by Opisthorchis viverrini metacercariae (OVMC) is a possible cause of carcinogenic liver fluke infection in Thailand. Affected individuals are at risk of bile duct cancer, which is a major health problem for people in the Greater Mekong Subregion. In order to investigate concerns about food safety, we studied the effects of fermentation time and low temperature on the viability and infectivity of OVMC during the pla-som production process. Pla-som was prepared at room temperature for up to 1 week in duplicate experiments using cyprinid freshwater fish obtained from an O. viverrini-endemic area. OVMC were then isolated and identified under a stereomicroscope. Complete and viable OVMC were found on days 1-4 of fermentation, while their morphology was degenerated thereafter. After OVMC were fed to hamsters, the percentage of the worm recovery after 1 to 2 months of infection was 52%, 44.7%, 11.3% and 1% for days 1, 2, 3 and 4, respectively. In order to measure the effect of low temperature on OVMC, fish were kept in a refrigerator (4 °C) for up to five days and then subsequently fermented for three days. In fish stored in a refrigerator for 1 and 2 days, viable OVMC were clearly observed and were able to infect hamsters, a worm-recovery percentage of 3.3% and 12.7%, respectively. By contrast, in pla-som prepared from fish stored for 3 to 5 days, OVMC were degenerated and could not infect the host. In conclusion, pla-som fermentation for more than four days and refrigerating fish for three days before pla-som processing can prevent O. viverrini infection. This study may increase awareness of fermented-fish dish preparation to prevent liver fluke infection. Copyright © 2015 Elsevier B.V. All rights reserved.

  9. Ronald McDonald dit: "Tout le monde connait: 'Deuxsteakshachessaucespecialesaladefromageoignons dansuntriplepainrondrecouvertdegrainsdesesames'" (Ronald McDonald Says: "Everyone Knows: 'Two-All-Beef-Patties-Special-Sauce-Lettuce-Cheese-Pickles- Onions-on-a-Sesame-Seed Bun'").

    Science.gov (United States)

    Headrick, Robert J., Jr.

    This booklet is intended for classroom use in first-year high school French to acquaint students with the McDonald's fast food restaurants in Paris. The specific objectives are for the student to: (1) discuss the similarities and differences between the American and Parisian McDonald's, (2) set up a miniature McDonald's in the classroom, (3) order…

  10. Ronald McDonald pregunta: "Puedes decir: 'dostortosdepurocarnederessalsaespeciallechugagueso- pepinillosycebollasenunpanconsemillasdeajonjoli'?" (Ronald McDonald Asks: "Can You Say: 'Two-All-Beef-Patties-Special-Sauce-Lettuce-Cheese-Pickles-Onions-On- A-Sesame-Seed-Bun'?" Activities in Spanish).

    Science.gov (United States)

    Headrick, Robert J., Jr.

    This booklet is intended for classroom use in first-year high school Spanish to acquaint students with the McDonald's fast food restaurants in Costa Rica. The specific objectives are for the student to: (1) discuss the similarities and differences between the American and Costa Rican McDonald's, (2) set up a miniature McDonald's in the classroom,…

  11. Caracteristicas fisico-quimicas e microbiológicas de ovos de codorna conservados na forma de picles
    Physico-chemical and microbiology of quail eggs preserved in the form of pickles

    Directory of Open Access Journals (Sweden)

    P. B. FARIA

    2010-12-01

    Full Text Available

    Visando aumentar o tempo de conservação, com salga e acidificação do ovo de codorna cozido na forma de picles, foram testados sete tipos de soluções: A (60% vinagre, 8% NaCl; B (40% vinagre, 8% NaCl; C (20% vinagre, 0,3% ácido cítrico, 8% NaCl; D (20% vinagre, 0,3% ácido cítrico, 5% NaCl; E (2% ácido acético, 0,3% ácido cítrico, 5% NaCl,; F (2% ácido acético, 0,3% ácido cítrico, 5% NaCl, 0,02% benzoato de sódio e G (0,4% ácido acético, 0,3% ácido cítrico, 5% NaCl. Foram realizados análises de pH, acidez titulável, cloretos totais e perda de peso dos ovos, nos intervalos de 2, 7, 14, 21, 28 dias. Todos os resultados foram infl uenciados significativamente a partir do segundo dia do início do experimento. Para acidez titulável as soluções A, E e F mostraram maior acidez (p<0,05. No produto, o pH inicial foi reduzido a partir do segundo dia e somente a solução G apresentou valores de pH acima de 4,5. Para cloretos totais, as soluções A, B e C mostraram maior percentual (p<0,01 do que os demais. As conservas promoveram mudanças significativas a partir do segundo dia, as soluções com maiores porcentagens de acidez e menor valores de pH proporcionaram melhor estabilidade e menor desenvolvimento de microrganismos mesófilos. As soluções D, E e F apresentaram em geral melhores características físico-químicas e microbiológicas para conservação de ovos de codorna na forma de picles.

  12. PENAMBAHAN ASAM ASETAT DAN FUMARAT UNTUK MEMPERTAHANKAN KUALITAS PIKEL UBI JALAR KUNING PASCA FERMENTASI (Addition of Acetic and Fumaric Acid to Maintain Quality of Fermented Yellow Sweet Potatoes Pickle

    Directory of Open Access Journals (Sweden)

    Neti Yuliana

    2014-10-01

    bakteri bukan asam laktat, dan bakteri asam laktat masing masing <30 koloni/ml, total asam 1,35%, pH 3,18 dan total padatan terlarut 2,07o brix, warna orange pucat, beraroma asam dengan tingkat penerimaan panelis 87%. Berdasarkan penerimaan sensoris, perlakuan asam fumarat lebih baik daripada asam asetat ataupun kombinasai asam asetat-fumarat. Hasil penelitian menunjukkan bahwa asam asetat, fumarat dan kombinasi keduanya dapat mempertahankan kualitas pikel ubi jalar kuning yang berpotensi menjadi alternatif pengganti pengawet benzoat. Kata Kunci: Pikel ubi jalar kuning, asetat, fumarat, natrium benzoat

  13. Pengaruh variasi pemakaian garam dan sellatan p terhadap penyerapan glutaraldehid didalam kulit

    OpenAIRE

    Syakir Hasyimi; Heru Budi Susanto

    1997-01-01

    Wet white tanning system, the opposite of wet blue at chrome tannage, used glutraldehyde as tanning agent that relatively does not cause potential hazardous waste. Sellatan P pickling system is prior the tannage, a kind of polysylphonic acids which has no swelling effect to the pelt even thought without any salt addition during pickling. Pickling as conditioning pelt to tanning process has important role to facilitating tanning agent get through pelt. It has not much known the effect of salt ...

  14. Process for surface treatment of zirconium-containing cladding materials for fuel element or other components for nuclear reactors

    International Nuclear Information System (INIS)

    Videm, K.G.; Lunde, L.R.; Kooyman, H.H.

    1975-01-01

    A process for the surface treatment of zirconium-base cladding materials for fuel elements or other components for nuclear reactors is described. The treatment includes pickling the cladding material in a fluoride-containing bath, and then applying a protective coating through oxidation to the pickled cladding material. The fluoride-containing contaminants which remain on the surface of the cladding material during pickling are removed or rendered harmless by anodic oxidation

  15. Power supply in a wire mill; Energiefuehrungen sind schwer auf Draht

    Energy Technology Data Exchange (ETDEWEB)

    Roth-Stahl, Ingelore [Kabelschlepp GmbH, Wenden-Gerlingen (Germany). International Fairs and Public Relation

    2009-09-15

    Near Rotterdam, steel producer Ovako operates a wire mill including a coating and pickling unit. The pickling unit has a capacity of 450,000 tpa of wire and is one of the biggest of its kind. The cranes and lifting gear for transporting wire coils and operating the dipping tanks have plastic power tracks for uninterrupted operation. (orig.)

  16. Antibacterial activity of some commonly used food commodities against escherichia coli, salmonella typhi and staphylococcus aureus

    International Nuclear Information System (INIS)

    Siddiqui, A.; Ansari, A.

    2009-01-01

    The activity of commonly used spices and salt, sugar and pickles against Escherichia coli, Salmonella typhi and staphlococcus aureus was tested. The antibacterial activity was found to be in descending order like coriander>pickles>salt and sugar>clove>black pepper>red chilli against S. typhi and garlic>clove>onion>ginger against S. aureus. (author)

  17. Economic Education Experiences of Enterprising Teachers. Volume 31.

    Science.gov (United States)

    Nappi, Andrew T., Ed.

    This book describes award-winning teacher-developed projects and courses in economics. The reports are condensed versions of the original projects and are divided into grade levels. Primary Level includes: "Primary Pickle People Packed a Peck of Pickle Economics" (Karen L. Cragg; Katherine J. Van Horn); "Fabulous Economics" (Elizabeth B.…

  18. Operation and Maintenance Manual for Draw Off-Holdback (DOHB) Tension Machine

    Science.gov (United States)

    1982-12-01

    Pickling and Treatment Appendix C -Nonferrous Pipe Pickling and Treatment (copper. copper-nickel, bronze) SZf CODE IDENT NO. REV ... .. f1 .h~n A 16603...Fiand3. Fr.nC.. G&I’mory. 0,..,., Holand . India. Ilan. Italy. Jeoon Womr,c0 New4 Zedaland. Nolitril. Peu SooM Africa. Seamn. Sweal", Switzerland. Turkey

  19. 77 FR 6627 - National Emission Standards for Hazardous Air Pollutant Emissions: Hard and Decorative Chromium...

    Science.gov (United States)

    2012-02-08

    ... aluminum to provide resistance to corrosion. The chromium anodizing process is used to coat aircraft parts... Electroplating and Chromium Anodizing Tanks; and Steel Pickling-HCl Process Facilities and Hydrochloric Acid... Decorative Chromium Electroplating and Chromium Anodizing Tanks; and Steel Pickling-HCl Process Facilities...

  20. Quick Reaction Evaluation of Materials and Processes (QRE). Task Order 0008: Titanium Billet Characterization and Materials Properties Development (Nonconforming Titanium) - Executive Summary

    Science.gov (United States)

    2012-01-01

    using Avesta Pickling Paste 101 to determine forging flowlines. No anomalous microstructure was noticed during this examination. This 4”(w) x 45”(l...face of this section through the thickness was machined to a 32 RA surface finish and macro-etched using Avesta Pickling Paste 101 to determine

  1. Uued plaadid / Koit Raudsepp

    Index Scriptorium Estoniae

    Raudsepp, Koit

    1999-01-01

    Uutest plaatidest Leftfield "Rhythm and Srealth", Sting "Brand Neew Day", Toto "Livefields", The Beatles "Yellow Submarine Songtrack", Ocean Colour Scene "One From The Modern", The All Seeling I "Pickled Eggs & Sherbet"

  2. jfewr ©2016 - jfewr Publications

    African Journals Online (AJOL)

    EXAMINATION OFFICER

    (glass jar, plastic and stainless steel), as well as make a comparism when spices (garlic, ginger, mixture of garlic ... as fresh pack pickles are produced without heat processing (Miller ... providing a seal that can delay oxidation, deterioration ...

  3. Trigonella foenum-graecum L.

    African Journals Online (AJOL)

    Jane

    2010-10-18

    . ... used for making oily pickles in South Asia. Galactagogue ... weeks of culture, more than 1 cm long regenerated shoots were taken and ..... Huetteman SE, Schotz AH, Wardley-Richardson T, Spencer D, Higgins. TJV (1993).

  4. 40 CFR 425.50 - Applicability; description of the no beamhouse subcategory.

    Science.gov (United States)

    2010-07-01

    ... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS LEATHER TANNING AND FINISHING POINT SOURCE CATEGORY No... cattle hides, sheepskins, or splits (hair previously removed and pickled) into finished leather by chrome or non-chrome tanning, and retan-wet finishing. ...

  5. 40 CFR 468.02 - Specialized definitions.

    Science.gov (United States)

    2010-07-01

    ... pollution control device to remove particulates and fumes from air above a pickling bath by entraining the...: hydrotesting, sawing, surface milling, and maintenance. (x) The term “precious metals” shall mean gold...

  6. Linezolid

    Science.gov (United States)

    ... beer, Chianti, and other red wines; alcohol-free beer; cheeses (especially strong, aged, or processed varieties); sauerkraut; yogurt; raisins; bananas; sour cream; pickled herring; liver (especially chicken liver); dried ...

  7. Linezolid Injection

    Science.gov (United States)

    ... beer, Chianti, and other red wines; alcohol-free beer; cheeses (especially strong, aged, or processed varieties); sauerkraut; yogurt; raisins; bananas; sour cream; pickled herring; liver (especially chicken liver); dried ...

  8. Effects of coagulating enzyme types (commercial calf rennet ...

    African Journals Online (AJOL)

    Effects of coagulating enzyme types (commercial calf rennet, Aspergillus niger var. awamori as recombinant chymosin and rhizomucor miehei as microbial rennet) on the chemical and sensory characteristics of white pickled cheese.

  9. Interstitial Cystitis

    Science.gov (United States)

    ... relieve symptoms. Diet. Alcohol, tomatoes, spices, carbonated drinks, chocolate, caffeine, citrus fruits and drinks, pickled foods, artificial ... at scheduled times and using relaxation techniques. Physical therapy. People who have interstitial cystitis may have painful ...

  10. Managing migraines at home

    Science.gov (United States)

    ... certain foods. The most common are: Any processed, fermented, pickled, or marinated foods, as well as foods that contain monosodium glutamate (MSG) Baked goods, chocolate, nuts, and dairy products Fruits (such as avocado, banana, and citrus ...

  11. 7 CFR 956.163 - Handling for specified purposes.

    Science.gov (United States)

    2010-01-01

    ... for all processing uses including, pickling, peeling, dehydration, juicing, or other processing; (6) Shipments of Walla Walla Sweet Onions for disposal; (7) Shipments of Walla Walla Sweet Onions for seed. (b...

  12. Bursa'da Tüketime Sunulan Bazı Gıdalarda Yersinia enterocolitica 'nın Varlığının Araştırılması

    OpenAIRE

    Evrensel, Süreyya Saltan; Yüksek, Nur; Temelli, Seran

    2006-01-01

    A toal of 100 samples composed of various cheese types (white pickled cheese, kashar, tulum, mihalic, processed and curd cheese) and meat products (ground beef, meat balls, fermented-pasteurized sausage and sausage) purchased from supermarkets in Bursa, were examined for the presence of Yersinia enterocolitica (Y. enterocolitica). Six out of 100 of these samples were found to be Y. enterocolitica positive. Y. enterocolitica was identified in 2 of the white pickled cheese, 2 of the ground beef...

  13. Associations between lifestyles and neutrophil-lymphocyte and platelet-lymphocyte ratios in colorectal cancer.

    Science.gov (United States)

    Hong, Chuyuan; Wei, Yisheng; Jiang, Jianxin; Zhao, Chuxiong; Liang, Guojian; Wang, Guoqiang; Yang, Hui

    2014-06-01

    To explore the etiology of the neutrophil-lymphocyte ratio (NLR) and platelet-lymphocyte ratio (PLR) abnormalities in colorectal cancer. In total, 230 patients with histopathologically confirmed colorectal cancer from August 2009 to August 2011 were recruited to our study. The associations between lifestyles (smoking, alcohol and pickled food consumption) and pretreatment NLR and PLR were estimated using the Kruskal-Wallis tests and linear regression model. The Kruskal-Wallis test showed a significant association between pickled food intake and pretreatment NLR but not PLR (P = 0.002, 0.057, respectively). Pairwise comparisons showed that, compared with those with a moderately frequent (2-3 times/week) and an infrequent (≤ once a week) intake of pickled food, high frequency (≥ four times/week) consumption of pickled food had a higher pretreatment NLR (P = 0.01, 0.007, respectively). Multivariate linear regression analysis showed pretreatment NLR increased significantly in high frequency (≥ four times/week) consumption of pickled food (P frequency intake of pickled food possibly contributes to higher NLR, which may reflect a systemic inflammatory response in colorectal cancer. © 2013 Wiley Publishing Asia Pty Ltd.

  14. Pengaruh variasi pemakaian garam dan sellatan p terhadap penyerapan glutaraldehid didalam kulit

    Directory of Open Access Journals (Sweden)

    Syakir Hasyimi

    1997-12-01

    Full Text Available Wet white tanning system, the opposite of wet blue at chrome tannage, used glutraldehyde as tanning agent that relatively does not cause potential hazardous waste. Sellatan P pickling system is prior the tannage, a kind of polysylphonic acids which has no swelling effect to the pelt even thought without any salt addition during pickling. Pickling as conditioning pelt to tanning process has important role to facilitating tanning agent get through pelt. It has not much known the effect of salt addition in the Sellatan pickling process to level of tanning material absorbency. For those purpose it was used salt preserved cow hide as object and by varying the salt addition and Selatan P respectively, 40%, 60%, 80% (percentage to the normal salt usage at usual pickling and 1%, 2%, 3%. Factorial design experiment are used in order to analyze the data. From the statistical analysis indicate that salt has no significant effects to the level of glutaraldehyde absorbency, but do the Sellatan P. there is strong interaction of Sellatan P and salt to the level of glutaraldehyde absorbency in the pelt.

  15. Compatibility studies of copper, brass and cupronickel with Hytherm-500 thermofluid

    International Nuclear Information System (INIS)

    Pujar, M.G.; Dayal, R.K.; Gnanamoorthy, J.B.

    1989-01-01

    Carbon steel used as a structural material in thermofluid/water heat exchangers in the Fast Breeder Test Reactor (FBTR) got perforated resulting in leakage. To suggest an alternative better corrosion resistant material for these exchangers, corrosion resistance studies of copper based alloy systems in both a s received and pickled conditions were carried out in the thermofluid medium (Hytherm-500) at room temperature (∼298 K), 373 K and 423 K upto 500 h duration. The tested materials, copper, admiralty brass and 70/30 cupronickel were found to have excellent corrosion resistance in both as-received and pickled conditions. In all the cases corrosion rates decreased with increased duration of exposure. All the above materials showed better corrosion resistance in pickled condition compared to that in as-received condition. The relative corrosion resistance of these three alloys was as follows: admiralty brass > cop per > cupronickel. This trend in the corrosion resistance was observed in both as-received and pickled conditions. In general, the corrosion resistance in pickled condition was found to be better than that in as-received condition. (author). 3 refs., 3 figs., 2 tabs

  16. [Survival of Bacillus anthracis spores in various tannery baths].

    Science.gov (United States)

    Mendrycka, M; Mierzejewski, J

    2000-01-01

    The influence of tannery baths: liming, deliming, bating, pickling, tanning, retannage on the survival and on the germination dynamism of B. anthracis spores (Sterne strain) was investigated. The periods and the conditions of this influence were established according to technological process of cow hide tannage. Practically after every bath some part of the spores remained vital. The most effective killing of spores occurred after pickling, liming and deliming. Inversely, the most viable spores remained after bating and retannage process. The lack of correlation that was observed between survival and germination of spores after retannage bath can be explained by different mechanism of spores germination inhibition and their killing.

  17. PRETREATING THORIUM FOR ELECTROPLATING

    Science.gov (United States)

    Beach, J.G.; Schaer, G.R.

    1959-07-28

    A method is presented for pretreating a thorium surface prior to electroplating the surface. The pretreatment steps of the invention comprise cleaning by vapor blasting the surface, anodically pickling in a 5 to 15% by volume aqueous hydrochloric acid bath with a current of 125 to 250 amp/sq ft for 3 to 5 min at room temperature, chemically pickling the surface in a 5 to 15% by volume of aqueous sulfuric acid for 3 to 5 min at room temperature, and rinsing the surface with water.

  18. 21 CFR 114.3 - Definitions.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Definitions. 114.3 Section 114.3 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN..., “pickles” or “pickled ___.” Carbonated beverages, jams, jellies, preserves, acid foods (including such...

  19. 9 CFR 424.21 - Use of food ingredients and sources of radiation.

    Science.gov (United States)

    2010-01-01

    ..., cooked or raw pizza topping and cooked or raw meatballs 0.01 percent based on fat content 0.02 percent in... products Sufficient for purpose. Milk protein hydrolysate ......do Various meat and poultry products. 2 Do... ppm. ......do Rendered fats (meat and poultry) Do. ......do Curing pickle (meat and poultry) 50 ppm...

  20. Nutritional response of Okra to various packaging materials and ...

    African Journals Online (AJOL)

    The research is focused at determining the nutritional response of Okra when pickling is carried out using different antimicrobial liquids (vinegar, olive oil, and groundnut oil) and packaging materials (glass jar, plastic and stainless steel), as well as make a comparism when spices (garlic, ginger, mixture of garlic and ginger) ...

  1. The Impact of Human Capital on Company performance Abera D

    African Journals Online (AJOL)

    Administrator

    capital development towards accelerating the economic growth by devoting necessary ... extent does human capital create impact on firm performance? This study ... Till 2010 majority of their exports are semi-processed leather products such as pickled ...... Leather Industry Development Institute, AAU MSc thesis economics.

  2. Hydrogen embrittlement in power plant steels

    Indian Academy of Sciences (India)

    M. Senthilkumar (Newgen Imaging) 1461 1996 Oct 15 13:05:22

    cause of blistering is well-known, handling and finishing techniques have been developed to minimize this form of damage. Vacuum melting and degassing minimize the quantity of hydrogen in the steels. Acid pickling and other such processes that may introduce hydrogen are avoided when practical, and possible moisture ...

  3. Ensuring socially responsible packaging design

    DEFF Research Database (Denmark)

    Geert Jensen, Birgitte

    Most consumers have experienced occasional problems with opening packaging. Tomato sauce from the tinned mackerel splattered all over the kitchen counter, the unrelenting pickle jar lid, and the package of sliced ham that cannot be opened without a knife or a pair of scissors. The research project...

  4. User friendly packaging

    DEFF Research Database (Denmark)

    Geert Jensen, Birgitte

    2010-01-01

    Most consumers have experienced occasional problems with opening packaging. Tomato sauce from the tinned mackerel splattered all over the kitchen counter, the unrelenting pickle jar lid, and the package of sliced ham that cannot be opened without a knife or a pair of scissors. The research project...

  5. Development of Processed Products from Guapple

    Directory of Open Access Journals (Sweden)

    Teresita Acevedo

    1995-12-01

    Full Text Available The study aimed to develop processed products from guapple. Characterization of the guapple fruit was intially conducted before proceeding to formulation studies.The following characteristics of the guapple fruit were observed: color of outer skin - yellow green with Munsell notation of 10 Y7/6, color of inner flesh - off white with Munsell notation of 7.5Y 8/2; texture, 20.4-37.1 mm; average weight per piece, from 219 to 420 gms; ph, 3.7; titrable acidity (citric acid, 0.34%, and soluble solids, 2.6° Brix.The identified processed products from guapple were puree, pickles, and preserves. Standardized processes and formulations for each of these products were developed in semi-pilot scale. Removal of the skin for the guapple preserves and pickles was facilitated using 5% brine-l % CaCI2.Suitable packaging materials were also identified. Flexible films were used for guapple puree while glass jars and flexible films were found to be satisfactory both for guapple pickles and preserves.Physico-chemical, microbiological, and sensory evaluation were done after two months of storage. Based on these tests, the pasteurization process of 180° F for 20 minutes for puree and 10 minutes for preserves and pickles, was found to make the products commercially sterile.

  6. Cicca disticha L. Syn. C. AcidaMerr. (English: Gooseberry-tree ...

    Indian Academy of Sciences (India)

    -size tree, which is often cultivatedfor itsfruits. Older branches show large scars where foliage branches ... Fruit is a depressed globose berry, lobed with fleshy outer and hard inner portions. The fleshy edible part of the fruit is sour and is pickled.

  7. Glucansucrases of lactobacilli : characterization of genes, enzymes, and products synthesized

    NARCIS (Netherlands)

    Kralj, Slavko

    2004-01-01

    Lactic acid bacteria (LAB) are widely used in the feed and food (fermentation) industry (e.g. beer, cheese, yoghurt, olives, pickles, sauerkraut and silage). LAB form various metabolites during fermentation of carbohydrates, which contribute positively to the taste, smell and preservation of the

  8. 75 FR 76699 - The University of Texas at Austin, et al.; Notice of Decision on Applications for Duty-Free Entry...

    Science.gov (United States)

    2010-12-09

    ... DEPARTMENT OF COMMERCE International Trade Administration The University of Texas at Austin, et al..., NW., Washington, DC. Docket Number: 10-064. Applicant: The University of Texas at Austin, Center for Electromechanics, Pickle Research Campus, 10100 Burnet Road, Building 133, Austin, Texas 78758-4497. Instrument...

  9. INTRODUKSI PEMBUATAN ASINAN UNTUK MEMPERPANJANG MASA SIMPAN BUAH SALAK DI DESA SIBETAN KARANGASEM

    Directory of Open Access Journals (Sweden)

    Duniaji A. S.

    2014-08-01

    Full Text Available There are many varieties of salak. Salak Pondoh, Salak Manonjaya and one of very popular is Salak Bali. The taste of Salak Bali is usually sweet and acidic taste, but its pineapple-, pear-, and banana-like aroma, texture very dry and crumbly. Good Manufacturing Practices (GMP with specific Standard Operating Procedures (SOP has been recognized as the requirement of quality and safety management system, competition tools in the global market to improve growers’ knowledge and skills on producing commodities in managing farms and products. The community service was done on July- August 2014 to the women farmer group of KWT Srada and KWT Subak Abian Salak at village Sibetan, Bebandem Distric of Karangasem. The objective of training was to improve the skill of women farmer group on snake fruit pickles products. A number of eight kinds of snake fruits pickle product has been produced. The training has been improving the skill of women farmer group of KWT Srada and KWT Subak Abian Salak at Sibetan to produce the good quality snake fruit pickles products in global market competition.Key word: salak, snake fruit pickles

  10. An MEG Investigation of Neural Biomarkers and Language in Nonverbal Children with Autism Spectrum Disorders

    Science.gov (United States)

    2014-09-01

    1.Lord C, Risi S, Pickles A. Trajectory of language development in autistic spectrum disorders . In: Rice M, Warren S, eds. Developmental Language...Nonverbal Children with Autism Spectrum Disorders PRINCIPAL INVESTIGATOR: Kristina McFadden CONTRACTING ORGANIZATION: University of...SUBTITLE 5a. CONTRACT NUMBER An MEG Investigation of Neural Biomarkers and Language in Nonverbal Children with Autism Spectrum Disorders 5b

  11. Treatment of hexavalent chromium Cr (VI) in tanning effluent

    International Nuclear Information System (INIS)

    Ahmed, I.; Ali, S.

    1999-01-01

    Most common chemical used in chrome tanning is basic chromium sulphate (BCS). Manufacturing of BCS involves many steps producing liquid waste. Waste generated at every stage contains Cr (VI), which must be reduced to Cr (III) before being disposed to the environment. Different methods were studied for the reduction of toxic Cr (III). Pickle liquor (waste of electroplating industry) can also be used for the reduction of hexavalent chromium Cr (vi) along with other reducing materials / chemicals. In an electroplating process metal is treated with HCl or H/sub 2/SO/sub 4/ to remove scales and rust, the pickled items are then washed with water, washing contains FeCl/sub 2/ or fees/sub 4/ respectively called pickle liquor. During waste treatment pH adjustment to 6.0 - 9.0 and settling the sludge, is discharged to the lagoon. The sludge obtained is dried and disposed off in landfills. Other reducing agents like sodium bisulphite and sulfur dioxide were also studied, but pickle liquor was found to be more effective and economical. (author)

  12. Pemanfaatan air olahan wetland di Sitimulyo dalam pembuatan kulit pikel domba

    Directory of Open Access Journals (Sweden)

    Dwi Ningsih

    2012-12-01

    Full Text Available ABSTRACT Research has been done to study the effects of treated wetland water utilization in Sitimulyo on the making of pickled sheepskin. The treated wetland water on the making of pickled sheepskin was done by using three variable ratio of wetland water: water that is 100:0; 75:25; 50:50. Used as a comparison was control or without any additional water wetland. Skin that was used as much as 12 pieces of sheepskin divided into 4 groups and 3 pieces of leather for each treatment. Quality parameters observed include skin moisture content, salinity, pH, and organoleptic observation. From the results showed that the treated wetland water in Sitimulyo not meet the water requirements for tanning leather according to SNI 06-0649-1989 on water for vegetable leather tanning process. Pickle skin test results show that the chemical (moisture, salt and pH and organoleptic not meet the requirements of SNI 06-3537-1994 on quality leather and test methods pickle sheep.

  13. Patterns of adaptive trait evolution across the North American Asclepias

    OpenAIRE

    Rosa, Raffica La

    2016-01-01

    We conducted analyses using an Asclepias phylogeny constructed by Fishbein et al. (2011), floral traits measured from pickled specimens, and bioclimatic data for 117 species. Bioclimatic data was extracted by combining WorldClim data and occurrence data of individual specimens collected by iDigBio, GBIF, and SEINet.

  14. The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1H and 23Na MRI, 23Na NMR, low-field NMR and physicochemical analysis

    DEFF Research Database (Denmark)

    Guðjónsdóttir, María; Traoré, Amidou; Jónsson, Ásbjörn

    2015-01-01

    The effect of different pre-salting methods (brine injection with salt with/without polyphosphates, brining and pickling) on the water and salt distribution in dry salted Atlantic cod (Gadus morhua) fillets was studied with proton and sodium NMR and MRI methods, supported by physicochemical analy...

  15. New Maps for Old? A Reply to Smith.

    Science.gov (United States)

    Pickles, John

    1986-01-01

    Pickles replies that Smith's critique masks the concrete experience of everyday understanding. The issue of education is not about the transmission of information, but one about how we produce and reproduce our social world. Education must permit rational discourse and decision making within the context of a moral community. (CJH)

  16. Mango ginger (Curcuma amada Roxb.)

    Indian Academy of Sciences (India)

    Mango ginger (Curcuma amada Roxb.) is a unique spice having morphological resemblance with ginger but imparts a raw mango flavour. The main use of mango ginger rhizome is in the manufacture of pickles and culinary preparations. Ayurveda and Unani medicinal systems have given much importance to mango ginger ...

  17. 77 FR 6537 - Preliminary Negative Determination and Extension of Time Limit for Final Determination of...

    Science.gov (United States)

    2012-02-08

    ... Italy circumvention inquiry, the Department determined that the subject of the inquiry, PTFE wet raw... PTFE wet raw polymer and drying it to form granular PTFE resin was deemed relatively minor.\\12\\ \\12... was outside the scope of the antidumping duty order) and performed rolling, annealing, pickling, and...

  18. 77 FR 67777 - National Oil and Hazardous Substance Pollution Contingency Plan; National Priorities List...

    Science.gov (United States)

    2012-11-14

    ... vegetable pickling waste, apple pulp, digester sludge, barrels of spent extracts, brine, the dewatering of... Michigan in Ottawa County. The Site consists of a site entrance, former lagoon area, dewatering lagoons... Company as a municipal garbage dump, liquid waste dewatering facility, and headquarters for its hauling...

  19. 7 CFR 958.328 - Handling regulation.

    Science.gov (United States)

    2010-01-01

    ... Agreements and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE ONIONS GROWN IN CERTAIN... following purposes: (1) Planting, (2) Livestock feed, (3) Charity, (4) Dehydration, (5) Canning, (6... shipments of onions outside the production area for dehydration, canning, freezing, extraction, or pickling...

  20. Effect of pretreating technologies on the adhesive strength and anticorrosion property of Zn coated NdFeB specimens

    International Nuclear Information System (INIS)

    Zhang, Pengjie; Xu, Guangqing; Liu, Jiaqin; Yi, Xiaofei; Wu, Yucheng; Chen, JingWu

    2016-01-01

    Graphical abstract: Zn coated NdFeB specimens pretreated with different technologies possess different adhesive strengths and anticorrosion properties. And the combined technology of sandblasting and pickling (5 s) achieves the best comprehensive performance. - Highlights: • Zn coated NdFeB specimens are achieved with different pretreating technologies. • Combined technology possesses the highest adhesive strength. • Combined technology possesses excellent anticorrosion property. - Abstract: Zinc coated NdFeB specimens were prepared with different pretreating technologies, such as polishing, pickling (50 s), sandblasting and combined technology of sandblasting and pickling (5 s). Morphologies of the NdFeB substrates pretreated with different technologies were observed with a scanning electron microscope equipped with an energy dispersive spectrometer and an atomic force microscope. The tensile test was performed to measure the adhesive strength between Zn coating and NdFeB substrate. The self-corrosion behavior of the NdFeB specimen was characterized by potentiodynamic polarization curve. The anticorrosion properties of Zn coated NdFeB specimens were characterized by neutral salt spray tests. The pretreating technologies possess obvious impact on the adhesive strength and anticorrosion property of Zn coated NdFeB specimens. Combined pretreating technology of sandblasting and pickling (5 s) achieves the highest adhesive strength (25.56 MPa) and excellent anticorrosion property (average corrosion current density of 21 μA/cm 2 ) in the four pretreating technologies. The impacting mechanisms of the pretreating technology on the adhesive strength and anticorrosion properties are deeply discussed.

  1. Effects of some growth regulating applications on leaf yield, raw ...

    African Journals Online (AJOL)

    This study investigated the effects of repetitive applications of herbagreen (HG), humic acid (HA), combined foliar fertilizer (CFF) and HG+CFF performed in the Müsküle grape variety grafted on 5 BB rootstock on fresh or pickled leaf size and leaf raw cellulose content. HA application increased leaf area and leaf water ...

  2. DRY COMPOSITION OF STARTER CULTURES FORM LACTIC ACID MICROORGANISMS

    Directory of Open Access Journals (Sweden)

    At. Kraevska

    2014-03-01

    Full Text Available The purpose of this work is to investigate the possibility of producing of lyophilized lactic acid starter Lb. plantarum strain 226/1, designed for a starter culture in the production of pickles. The results of our studies demonstrate achievement of this goal by the specified process parameters.

  3. 75 FR 65482 - Approval of a Petition for Exemption From Hazardous Waste Disposal Injection Restrictions to...

    Science.gov (United States)

    2010-10-25

    ... Waste Disposal Injection Restrictions to ArcelorMittal Burns Harbor, LLC, Burns Harbor, IN AGENCY... restrictions under the 1984 Hazardous and Solid Waste Amendments (HSWA) to the Resource Conservation and... hazardous waste injection well specifically identified as Spent Pickle Liquor No. 1; and of waste ammonia...

  4. Influence of surface pretreatment in resistance spot welding of aluminum AA1050

    DEFF Research Database (Denmark)

    Al Naimi, Ihsan K.; Al Saadi, Moneer H.; Daws, Kasim M.

    2015-01-01

    quality. An experimental study of the influence of pretreatment on weld quality in RSW of AA1050 sheets with three thicknesses, comparing welding of as-received sheet with pretreated sheet by either pickling in NaOH or glass-blasting were investigated. Different weld settings were applied with low...

  5. Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance

    Science.gov (United States)

    Current cucumber pickling practices differ significantly from those in the 1940s, when most of the microbiological studies of cucumber fermentations were completed, using culture dependent and biochemical testing. It is the objective of this study to conduct a compositional re-assessment of the micr...

  6. Method of nickel-plating large components

    International Nuclear Information System (INIS)

    Wilbuer, K.

    1997-01-01

    The invention concerns a method of nickel-plating components, according to which even large components can be provided with an adequate layer of nickel which is pore- and stress-free and such that water is not lost. According to the invention, the component is heated and, after heating, is pickled, rinsed, scoured, plated in an electrolysis process, and rinsed again. (author)

  7. Improved nickel plating of Inconel X-750

    Science.gov (United States)

    Farmer, M. E.; Feeney, J. E.; Kuster, C. A.

    1969-01-01

    Electroplating technique with acid pickling provides a method of applying nickel plating on Inconel X-750 tubing to serve as a wetting agent during brazing. Low-stress nickel-plating bath contains no organic wetting agents that cause the nickel to blister at high temperatures.

  8. Studies on the determination of surface deuterium in AISI 1062, 4037, and 4140 steels by secondary ion mass spectrometry

    Science.gov (United States)

    Sastri, V. S.; Donepudi, V. S.; McIntyre, N. S.; Johnston, D.; Revie, R. W.

    1988-12-01

    The concentration of deuterium at the surface of cathodically charged high strength steels AISI 1062, 4037, and 4140 has been determined by secondary ion mass spectrometry (SIMS). The beneficial effects of pickling in NAP (a mixture of nitric, acetic, and phosphoric acids) to remove surfacebound deuterium have been observed.

  9. The effect of titanium implant surface modification on the dynamic process of initial microbial adhesion and biofilm formation

    NARCIS (Netherlands)

    Han, A.; Li, X.; Huang, B.; Tsoi, J.K.-H.; Matinlinna, J.P.; Chen, Z.; Deng, D.M.

    2016-01-01

    Purpose: The aim of the study was to investigate the dynamic process of biofilm adhesion on titanium implant with two surface treatments, either pickled (PT) or moderately roughened by sandblasting with large grits and acid-etched (SLA). Materials and methods: Two types of titanium disks with

  10. 40 CFR 63.1156 - Definitions.

    Science.gov (United States)

    2010-07-01

    ..., then removed from the solution, drained, and rinsed by spraying or immersion in one or more rinse tanks... silicon electrical, alloy, tool, and stainless steels. Spray tower means an enclosed vertical tower in which acid pickling solution is sprayed onto moving steel strip in multiple vertical passes. Steel...

  11. Influence of tumbling, tumbling time, trim and sodium tripolyphosphate on quality and yield of cured hams

    NARCIS (Netherlands)

    Krause, R.J.; Ockerman, H.W.; Krol, B.; Moerman, P.C.; et al.

    1978-01-01

    Forty‐four boneless, cured hams were assigned to treatment groups to study the effect of tumbling, tumbling time (18 hr intermittent, 9.5 hr intermittent, 3 hr continuous), tumbling temperature (5°C and 15°C), sodium tripolyphosphate (TPP) pickle level (0 and 3.3%), and trim (lean, regular, and fat)

  12. Effect of piperidones on hydrogen permeation and corrosion ...

    Indian Academy of Sciences (India)

    corrosion inhibition. 3.5 Hydrogen permeation measurements. Hydrogen can enter into the metal during various industrial operations like melting, heat treatment, or pickling and electrochemical processes such as cathodic cleaning and electrolytic machining. Of the various sources of entry of hydrogen into the metal,.

  13. Workers' agency and power relations in Cambodia's garment industry

    NARCIS (Netherlands)

    Arnold, D.; Rossi, A.; Luinstra, A.; Pickles, J.

    2014-01-01

    In the past three decades, a major transformation has occurred in the global economy as supply chains originating in ‘core economies’ have further expanded their sourcing networks into new frontier regions of production across East and South-East Asia (Arnold and Pickles 2011; Gereffi 2005).

  14. British physics Newton's law of funding

    CERN Multimedia

    2007-01-01

    In Britain, fundamental physics is in a pickle ISAAC NEWTON, besides being the founder of modern physics, was also master of Britain's mint. That is a precedent which many British physicists must surely wish had become traditional. At the moment, money for physics is in short supply in Britain.

  15. CONTENT OF CS-137 IN HOMEMADE PRESERVES OF MUSHROOMS PICKED IN 2014 BY LOCAL RESIDENTS IN AREAS AFFECTED BY RADIOACTIVE CONTAMINATION AFTER CHERNOBYL NPP ACCIDENT

    Directory of Open Access Journals (Sweden)

    K. V. Varfolomeeva

    2015-01-01

    Full Text Available The article presents results of the study made in 2014 on evaluation of the content of Cs-137 in different homemade dried and pickled mushrooms picked by residents of most contaminated areas of the Bryansk region. The aim of the study was to evaluate actual content levels of Cs-137 in homemade preserves of dried and pickled mushrooms picked in the Bryansk region areas with high level of radioactive contamination after Chernobyl accident. Sampling was conducted in residential settlements in proximity to most visited forest areas located at different distances to residential settlements in the range from 0.3 to 5 kilometers, with different forest types, with different soil surface contamination density by Cs-137 in the range from 33 to 944 kBq/m2 (Tentative levels of surface contamination of forest soil are evaluated based on the results of gammaspectrometry measurements in soil samples. The sampling was done at voluntary consent of local residents. In the frameworks of the research in ten settlements with 6112 residents altogether 25 samples were selected (8 samples of dried and 17 of pickled mushrooms.The analyses of study results resulted in the following conclusions: specific activity in samples of different kinds of dry and pickled mushrooms picked by residents of south-west areas of the Bryansk region vary in broad range from 32 to 34000 Bq/kg. The most part of homemade preserves of dried and pickled mushrooms of the local residents exceeds normative levels of permissible mushroom contamination. Cs-137 content in pickled mushrooms is not explicitly dependent on the level of soil surface contamination whereas specific activity of dry mushrooms increases along with the level of surface contamination increase. In the process of mushroom pickling, the additional reduction of Cs-137 content is observed: from 17% to 67% which averages to 37%. Due to the gradual reduction of transfer coefficients for Cs-137 into forest mushrooms and significant

  16. Penelitian konversi hubungan timbal balik antara kulit domba segar menjadi kulit domba awetan dan kulit domba pikel

    Directory of Open Access Journals (Sweden)

    Bambang Supriyono

    1994-08-01

    Full Text Available The aim of this research is to determine the conversion of value of sheep skin to know the mutual relationship initiating between fresh leather, preservation leather and pickle leather. The raw material used in this research in the form of primary data of fresh sheep skin, dried sheep skin and salted sheep skin came from house of butchering animal and leather collector / preservators in Yogyakarta special region (DIY and secondary data from IRDLAI Tanning Process Laboratory in the form of square data of pickle sheep skin came from salted leather. Data analysed using statistic method with mean calculation and deviation standard. The results of the study could to know several conversion of sheep skin may be used in the Indonesian Leather Industry.

  17. Feasibility demonstration of using wire electrical-discharge machining, abrasive flow honing, and laser spot welding to manufacture high-precision triangular-pitch Zircaloy-4 fuel-rod-support grids

    International Nuclear Information System (INIS)

    Horwood, W.A.

    1982-05-01

    Results are reported supporting the feasibility of manufacturing high precision machined triangular pitch Zircaloy-4 fuel rod support grids for application in water cooled nuclear power reactors. The manufacturing processes investigated included wire electrical discharge machining of the fuel rod and guide tube cells in Zircaloy plate stock to provide the grid body, multistep pickling of the machined grid to provide smooth and corrosion resistant surfaces, and laser welding of thin Zircaloy cover plates to both sides of the grid body to capture separate AM-350 stainless steel insert springs in the grid body. Results indicated that dimensional accuracy better than +- 0.001 and +- 0.002 inch could be obtained on cell shape and position respectively after wire EDM and surface pickling. Results on strength, corrosion resistance, and internal quality of laser spot welds are provided

  18. Salt processed food and gastric cancer in a Chinese population.

    Science.gov (United States)

    Lin, Si-Hao; Li, Yuan-Hang; Leung, Kayee; Huang, Cheng-Yu; Wang, Xiao-Rong

    2014-01-01

    To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.

  19. Corrosion behaviour of chemical conversion treatments on as-cast Mg-Al alloys: Electrochemical and non-electrochemical methods

    International Nuclear Information System (INIS)

    Rocca, E.; Juers, C.; Steinmetz, J.

    2010-01-01

    Magnesium alloys are often used in as-cast conditions. So, the aim of this work is to characterize the corrosion protection of as-cast AZ91D alloys coated with simple chemical conversion (phosphate-permanganate, and cerium-based coatings). With the two coatings, the electrochemical measurements show that the corrosion protection is due to both the inhibition of cathodic and anodic reactions, because of the presence of stable CeO 2 or manganese oxides in basic pH. Nevertheless, the non-electrochemical tests of corrosion are required to bring to light the healing effect of phosphate-permanganate coating compared to Ce-coating and to describe the corrosion behaviour completely. Finally phosphoric and soda pickling associated to phosphate-permanganate conversion treatment or cerium coating are ecologically efficient alternatives to fluoride-based pickling and the chromating treatment.

  20. Pengaruh pengawetan kulit ikan buntal (Arothon reticularis terhadap suhu kerut ditinjau melalui analisis differential scanning calorimeter (DSC

    Directory of Open Access Journals (Sweden)

    RLM. Satrio Ari Wibowo

    2015-12-01

    Full Text Available The aim of this study was to determine the effect of the skin preservation type against shrinkage temperature of leather. The material used in this study was the skin of pufferfish (Arothon reticularis that have been preserved by salting, formaldehyde and pickling and also raw skin as a reference. The method used to measure the shrinkage temperature was thermal analysis using Differential Scanning Calorimeter (DSC that operated from 4°C up to 440°C with nitrogen stream. DSC measurement results showed that shrinkage temperature of puffer fish preserved with formaldehyde was higher than salting and pickling, which is 63.64°C; 47.95°C; 57.37oC respectively. The advantage of using formaldehyde compared to others preservation technique was not only can protect the skin from damage by microorganisms, but also can create a bond with the collagen .

  1. Role of heat tint on pitting corrosion of 304 austenitic stainless steel in chloride environment

    Energy Technology Data Exchange (ETDEWEB)

    Elshawesh, F.; Elhoud, A. [Petroleum Research Center, P. O. Box 6431, Tripoli (Libyan Arab Jamahiriya)

    2004-07-01

    The effect of simulated heat tint produced by air oxidation at a wide range of temperatures 200, 400, 600, 800 and 1050 deg. C on pitting potential of 304 austenitic stainless steel was studied in environment of different chloride concentration. It was found that the heat tint effect depends on the heating temperature. The most effective heat tint was that produced at the high temperature up to 1050 deg. C and hence less pitting potential and low corrosion resistance. In order to improve the surface pitting corrosion resistance, acid pickling of hydrochloric acid was applied at different time and temperatures of 15 and 60 min, room temperature and 60 deg. C, respectively. Improvement in pitting potential was achieved as the pickling time and temperature increase. This is can be attributed to the removal of depleted chromium oxide film produced during the heat tint. (authors)

  2. Corrosion behaviour of chemical conversion treatments on as-cast Mg-Al alloys: Electrochemical and non-electrochemical methods

    Energy Technology Data Exchange (ETDEWEB)

    Rocca, E. [Institut Jean Lamour UMR CNRS 7198, Nancy Universite - Corrosion Group, B.P. 70239, 54506 Vandoeuvre-Les-Nancy (France)], E-mail: emmanuel.rocca@lcsm.uhp-nancy.fr; Juers, C.; Steinmetz, J. [Institut Jean Lamour UMR CNRS 7198, Nancy Universite - Corrosion Group, B.P. 70239, 54506 Vandoeuvre-Les-Nancy (France)

    2010-06-15

    Magnesium alloys are often used in as-cast conditions. So, the aim of this work is to characterize the corrosion protection of as-cast AZ91D alloys coated with simple chemical conversion (phosphate-permanganate, and cerium-based coatings). With the two coatings, the electrochemical measurements show that the corrosion protection is due to both the inhibition of cathodic and anodic reactions, because of the presence of stable CeO{sub 2} or manganese oxides in basic pH. Nevertheless, the non-electrochemical tests of corrosion are required to bring to light the healing effect of phosphate-permanganate coating compared to Ce-coating and to describe the corrosion behaviour completely. Finally phosphoric and soda pickling associated to phosphate-permanganate conversion treatment or cerium coating are ecologically efficient alternatives to fluoride-based pickling and the chromating treatment.

  3. Translations on Narcotics and Dangerous Drugs, Number 311

    Science.gov (United States)

    1977-07-21

    concealing drugs have included both unsophisticated and ingeni- ous methods, such as transport in cans of tomato juice, pickled chiles and even in...Police] of Agua Prieta upset the drug traffickers by seizing a power- ful light plane used to carry marihuana to the United States. Ernesto Avila...Arizona nar- cotics agents. The Stationer II light plane, registration No N7280N, was found abandoned at the Agua Prieta airport. Alfredo Vazquez

  4. DOLGONOSIK IS A NEW ORIGINAL ORANGE TOMATO VARIETY FOR THE OPEN GROUND

    Directory of Open Access Journals (Sweden)

    I. Yu. Kondratyeva

    2016-01-01

    Full Text Available The description of a new determinant tomato variety for open field and greenhouse film with the original small dense fruit, keeping quite well its marketable qualities within 15-20 days after harvest in milk maturity phase is given. The fruits are rounded with sharp elongated spout. Fruits are good for fresh consumption, canning and pickling. Recommended for baby food and food for people with problems of the digestive system.

  5. JPRS Report, China, Wang Meng’s ’Hard Thin Gruel’.

    Science.gov (United States)

    1992-03-26

    honey and chocolate, how could our national strength, our science, our technology, our arts, our sports, our housing, our education, our per capita car...bad and diarrhea is not better. If constipation happens, then cure the constipation; if diarrhea happens, then cure the diarrhea. It would be best if...especially Grandfather’s—expression. If Grandfather coughed once, Mother would immedi- ately start muttering, Is there sand in the gruel? Are the pickled

  6. Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production

    OpenAIRE

    Lin,Qian

    2013-01-01

    γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter in central nervous system, and its application in drugs and functional foods has attracted great attention. To enhance production of y-aminobutyric acid, Lactobacillus rhamnosus YS9, a strain isolated from Chinese traditional fermented food pickled vegetable, was grown under submerged fermentation. Its cultivation conditions were investigated. When culture pH condition was adjusted to the optimal pH of glutamate decarboxyl...

  7. Effect of pretreating technologies on the adhesive strength and anticorrosion property of Zn coated NdFeB specimens

    Energy Technology Data Exchange (ETDEWEB)

    Zhang, Pengjie [School of Materials Science and Engineering, Hefei University of Technology, Hefei 230009 (China); Earth-Panda Advance Magnetic Material Co. Ltd., Hefei (China); Anhui Province Key Laboratory of Rare Earth Permanent Magnet Materials, Hefei (China); State Key Laboratory of Rare Earth Permanent Magnet Materials (Earth-Panda Advance Magnetic Material Co., Ltd.), Hefei (China); Xu, Guangqing, E-mail: gqxu1979@hfut.edu.cn [School of Materials Science and Engineering, Hefei University of Technology, Hefei 230009 (China); Liu, Jiaqin [School of Materials Science and Engineering, Hefei University of Technology, Hefei 230009 (China); Yi, Xiaofei [School of Materials Science and Engineering, Hefei University of Technology, Hefei 230009 (China); Earth-Panda Advance Magnetic Material Co. Ltd., Hefei (China); Anhui Province Key Laboratory of Rare Earth Permanent Magnet Materials, Hefei (China); State Key Laboratory of Rare Earth Permanent Magnet Materials (Earth-Panda Advance Magnetic Material Co., Ltd.), Hefei (China); Wu, Yucheng, E-mail: ycwu@hfut.edu.cn [School of Materials Science and Engineering, Hefei University of Technology, Hefei 230009 (China); Chen, JingWu [Earth-Panda Advance Magnetic Material Co. Ltd., Hefei (China); Anhui Province Key Laboratory of Rare Earth Permanent Magnet Materials, Hefei (China); State Key Laboratory of Rare Earth Permanent Magnet Materials (Earth-Panda Advance Magnetic Material Co., Ltd.), Hefei (China)

    2016-02-15

    Graphical abstract: Zn coated NdFeB specimens pretreated with different technologies possess different adhesive strengths and anticorrosion properties. And the combined technology of sandblasting and pickling (5 s) achieves the best comprehensive performance. - Highlights: • Zn coated NdFeB specimens are achieved with different pretreating technologies. • Combined technology possesses the highest adhesive strength. • Combined technology possesses excellent anticorrosion property. - Abstract: Zinc coated NdFeB specimens were prepared with different pretreating technologies, such as polishing, pickling (50 s), sandblasting and combined technology of sandblasting and pickling (5 s). Morphologies of the NdFeB substrates pretreated with different technologies were observed with a scanning electron microscope equipped with an energy dispersive spectrometer and an atomic force microscope. The tensile test was performed to measure the adhesive strength between Zn coating and NdFeB substrate. The self-corrosion behavior of the NdFeB specimen was characterized by potentiodynamic polarization curve. The anticorrosion properties of Zn coated NdFeB specimens were characterized by neutral salt spray tests. The pretreating technologies possess obvious impact on the adhesive strength and anticorrosion property of Zn coated NdFeB specimens. Combined pretreating technology of sandblasting and pickling (5 s) achieves the highest adhesive strength (25.56 MPa) and excellent anticorrosion property (average corrosion current density of 21 μA/cm{sup 2}) in the four pretreating technologies. The impacting mechanisms of the pretreating technology on the adhesive strength and anticorrosion properties are deeply discussed.

  8. China Report, Red Flag, Number 4, 16 February 1985

    Science.gov (United States)

    1985-04-12

    bitter gourd, towel gourd, cucumbers and eggplants were usually in short supply, but since the reforms, the supply has doubled and redoubled. As network...diversified operations such as processing pickled products, processing bean products, preparing soy-sauce meat products and so on. This will enrich the...the theory of neovitalism, represented by the German biologist Driesch. He conducted experiments on sea urchin embryos and demonstrated that a

  9. Reciclado de las aguas de decapado

    OpenAIRE

    López, F. A.; Vila, E.; Martín Vidales, J. L.; López Delgado, A.

    1998-01-01

    Pickling liquors from steel industry, listed as hazardous wastes in most industrializated countries, have been treated by means of several procedures in order to recover the iron and other metals and to obtain an environmental friendly effluent. Depending on the treatment employed, different valuable ferrous products have been obtained. Ammoniojarosite and zinc ferrite were precipitated from the previously oxidised ferrous solutions.

    En la mayoría de los países industrializ...

  10. New micrographic examination methods for nuclear metals and alloys; Methodes micrographiques originales pour l'examen de differents metaux et alliages nucleaires

    Energy Technology Data Exchange (ETDEWEB)

    Monti, H [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires; Compagnie Saint Gobain, Services Nucleaires (France)

    1959-07-01

    The report describes several methods of preparation of specimens (polishing and pickling) and the results obtained on metals: Pu, U, Th, Nb, Ta, V and alloys: Al-Pu, U-Pu and Th-Nb. (author) [French] On decrit diverses methodes de preparation d'echantillons metallographiques (polissage et attaque) ainsi que les resultats obtenus sur les metaux: Pu, U, Th, Nb, Ta, V et les alliages: Al-Pu, U-Pu et Th-Nb. (auteur)

  11. Delahunt Drinks Menu 2017

    OpenAIRE

    Delahunt

    2017-01-01

    “After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head C...

  12. Delahunt Snacks Menu 2017

    OpenAIRE

    Delahunt

    2017-01-01

    After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head Ch...

  13. Delahunt Dinner Menu 2017

    OpenAIRE

    Delahunt

    2017-01-01

    “After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head C...

  14. Delahunt Group Menu 2017

    OpenAIRE

    Delahunt

    2017-01-01

    After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head Ch...

  15. Delahunt Lunch Menu 2017

    OpenAIRE

    Delahunt

    2017-01-01

    “After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head C...

  16. Probiotic Lactococcus lactis: A Review

    OpenAIRE

    Priti Khemariya; Sudhir Singh; Gopal Nath; Anil K Gulati

    2017-01-01

    Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar, Colby, Cottage cheese, Camembert, cream cheese, Roquefort and Brie. Additionally, there is an increasing interest towards the possible health bene...

  17. BREEDING OF F1 HYBRIDS OF PUMPKIN FOR CANNING INDUSTRY

    Directory of Open Access Journals (Sweden)

    A. M. Shantasov

    2016-01-01

    Full Text Available As a result of crossing with patty pan squash with male sterility, the new parent lines of Cucurbita реро L., «ANZH» and «ANZ», with the original set of morphological traits («kabakson» based on the gene of male sterility of functional type were developed. The F1 hybrids with economically valuable features were obtained. These hybrids are characterized by small fruits of pickling types, high yield and biochemical content.

  18. Method and device for the docontamination of meat

    International Nuclear Information System (INIS)

    Berg, S.Aa.

    1990-01-01

    The patent deals with the decontamination of meat where radiocesium from the meat is dissolved into a surrounding liquid containing the cesium-binding agents Prussian Blue or zeolites. These agents may be confined in a selectively impermeable membran. The surrounding liquid consists of boiling water, pickle or marinade, or a liquid having a composition similar to the water phase in the meat. 2 tabs

  19. A review on plant Cordia obliqua Willd. (Clammy cherry)

    OpenAIRE

    Richa Gupta; Ghanshyam Das Gupta

    2015-01-01

    Cordia obliqua Willd. plant (Common name-Clammy Cherry) belongs to family Boraginaceae. It is a medium-sized deciduous tree and very vigorous in growth. According to traditional system, it possesses anthelmintic, purgative, diuretic, expectorant, antipyretic, hepatoprotective and analgesic action. The fruits are edible and used as pickle. The gum obtained from mucilage is used for pasting sheets of paper and as matrix forming material in tablet formulations. Phytochemical investigations show ...

  20. Preparation of polymeric aluminium ferric chloride from bauxite tailings

    Directory of Open Access Journals (Sweden)

    Ma D.

    2013-01-01

    Full Text Available Bauxite tailings are the main solid wastes in the ore dressing process. The Al2O3 and Fe2O3 contents in bauxite tailings can reach 50% and 13% respectively. The present study proposed a feasible method to use bauxite tailings to prepare polymeric aluminium ferric chloride (PAFC, a new composite inorganic polymer for water purification. Bauxite tailings roasted reacting with hydrochloric acid under air, pickle liquor which mainly contains Fe3+, Al3+ was generated, then calcium aluminate was used to adjust pH value and the basicity of the pickle liquor, the PAFC was subsequently prepared after the polymerization process. The optimal synthesizing parameters for the preparation of PAFC obtained were as follows: the concentration of hydrochloric acid of 24 wt%, ratio of hydrochloric acid to bauxite tailings of 6:1, temperature of 90ºC, leaching time of 2.5 hours, ration of pickle liquor to calcium aluminate of 12:1, polymerization temperature of 90ºC and polymerization time of about 3 hours. The basicity of PAFC was higher than 68%, the sum concentration of Al2O3 and Fe2O3 was beyond 12.5%. The results of flocculation tests indicate that the PAFC has a better performance of removing the turbidity of wastewater compared to PAC, and PAFC prepared by bauxite tailings is a kind of high quality flocculants.

  1. Gold Leaching Characteristics and Intensification of a High S and As-Bearing Gold Concentrate

    Science.gov (United States)

    Yang, Yong-bin; Liu, Xiao-liang; Jiang, Tao; Li, Qian; Xu, Bin; Zhang, Yan

    Some high sulfur and arsenic-bearing gold concentrate has a gold leaching rate less than 80% by oxidation roasting-pickling-cyanidation process. The characteristics and intensification of gold leaching were studied systemically. By combining chemical composition and phase analysis, the low gold leaching rate was found to lie in the capsulation of gold by iron-containing phases including iron oxides, arsenopyrite and pyrite. 96.66% of gold in the industrial leaching residue was capsulated and 95.88% of the capsulated turned out to be in the iron-containing phases. The results of laboratory pickling-cyanidation experiments on the calcine and industrial leaching residue presented further demonstration for the fact that gold capsulated in the iron-containing phases was hard to be leached. However, the gold cyanide leaching rate of calcine could be raised over 95% by a reduction roasting-pickling pretreatment which played such a significant role in exposing the capsulated gold that gold leaching was intensified remarkably.

  2. Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon.

    Science.gov (United States)

    Christiansen, L N; Tompkin, R B; Shaparis, A B; Kueper, T V; Johnston, R W; Kautter, D A; Kolari, O J

    1974-04-01

    Pork bellies were formulated to 0, 30, 60, 120, 170, or 340 mug of nitrite per g of meat and inoculated with Clostridium botulinum via pickle or after processing and slicing. Processed bacon was stored at 7 or 27 C and assayed for nitrite, nitrate, and botulinal toxin at different intervals. Nitrite levels declined during processing and storage. The rate of decrease was more rapid at 27 than at 7 C. Although not added to the system, nitrate was detected in samples during processing and storage at 7 and 27 C. The amount of nitrate found was related to formulated nitrite levels. No toxin was found in samples incubated at 7 C throughout the 84-day test period. At 27 C, via pickle, inoculated samples with low inoculum (210 C. botulinum per g before processing and 52 per g after processing) became toxic if formulated with 120 mug of nitrite per g of meat or less. Toxin was not detected in bacon formulated with 170 or 340 mug of nitrite per g of meat under these same conditions. Toxin was detected at all formulated nitrite levels in bacon inoculated via the pickle with 19,000 C. botulinum per g (4,300 per g after processing) and in samples inoculated after slicing. However, increased levels of formulated nitrite decreased the probability of botulinal toxin formation in bacon inoculated by both methods.

  3. Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese - doi: 10.4025/actascitechnol.v35i3.12794

    Directory of Open Access Journals (Sweden)

    Gisele Teixeira de Souza Sora

    2013-06-01

    Full Text Available Pickles comprising red pepper seasoned with Parmesan cheese has been developed as a new type of product developed by family cottage industries. Two formulations were prepared, or rather, with and without the preservative potassium sorbate, which underwent several physical, chemical, microbiological and sensory analyses. Physical and chemical analyses were undertaken for acidity, pH and °Brix; microbiological analyses for total heat-tolerant coliforms, Salmonella sp, molds, yeasts; sensory aspects such as physical features, aroma, flavor and texture, coupled to purchase intention among tasters were investigated. Both formulations comprised physical, chemical and microbiological parameters within standards. Sensory evaluation showed satisfactory results and research on purchase intention showed approximately 80% acceptability. Results from physical, chemical and microbiological tests showed that pickled pepper seasoned with Parmesan cheese may be prepared with citric acid as a preservative. Sensory evaluation and purchase intention indicate a real production and sale possibility of pickled peppers seasoned with Parmesan cheese by family cottage industries.  

  4. Prevalence and risk factors of Helicobacter pylori infection in Chinese maritime workers.

    Science.gov (United States)

    Hu, Dongmei; Shao, Jing; Wang, Ligang; Zheng, Huichun; Xu, Yan; Song, Guirong; Liu, Qigui

    2013-01-01

    Helicobacter pylori infection is very common worldwide. To evaluate the prevalence and identify the risk factors for Helicobacter pylori infection in Chinese maritime workers. Between March 2010 and October 2010, 3995 subjects were selected in the Hospital of Dalian Port. The presence of Helicobacter pylori infection was confirmed using laboratory tests (serum IgG anti-Helicobacter pylori antibodies) and background information, family history, lifestyle and eating habits were collected using questionnaires. The prevalence of Helicobacter pylori infection was 44.9% in these Chinese maritime workers. Prevalence of Helicobacter pylori infection was associated with family income, living space, family history of gastrointestinal diseases, smoking, drinking tea, raw vegetables consumption, spicy food, pickle food, dining outside, no regular meal and dish sharing. Further analysis with multivariate logistic regression analysis indicated that raw vegetables consumption, pickle food consumption, family income and family history of gastrointestinal diseases were independent predictors for Helicobacter pylori infection. No association was found between infection and gender, marital status, education, alcohol consumption and tap water consumption. Helicobacter pylori infection is associated with raw vegetables consumption, pickle food consumption, family income and family history of gastrointestinal disease among Chinese maritime workers.

  5. Development and characterization of protective nickel coatings by CVD process for non-ferrous metals and alloys

    International Nuclear Information System (INIS)

    Haq, A.U.

    2012-01-01

    Objective of this thesis is the formation of adhesive and corrosion resistant nickel film on aluminum, aluminum-lithium (Li 0.5 %) alloy and copper substrates by chemical vapor deposition (CVD) technique. Different surface preparation treatments such as electropolishing, anodizing and pickling are applied to the aforementioned substrates and its effect on the adhesion and corrosion resistance of nickel coating is studied. Nickel coating is deposited on different substrates by using already optimized parameters of 190-200 degree C deposition temperature, 9-8 x 10/sup -1/ Torr pressure during deposition, pure nickel-tetra-carbonyl gas, and induction heating source and 5 minutes deposition time. Substrates subjected to pickling treatment show excellent adhesion of nickel coating with a value of 5B based on ASTM standard while electropolished substrates show valve of 3B. XRD characterization of the nickel film show characteristic peaks of nickel confirming its phase purity. The SEM images show that nickel coating follows the surface features of the substrate. The pickled surface results in film with rough morphology than electropolished or anodized surface. The corrosion resistance of both uncoated and coated substrates is studied by monitoring its open circuit potential in different electrolytes (brine solution, sea and distilled water) at different temperatures. All substrates coated with nickel show 120-400mV potential difference compare with uncoated substrates in different electrolytes. (author)

  6. Influence of the post-weld surface treatment on the corrosion resistance of the duplex stainless steel 1.4062

    Science.gov (United States)

    Rosemann, P.; Müller, C.; Baumann, O.; Modersohn, W.; Halle, T.

    2017-03-01

    The duplex stainless steel 1.4062 (X2CrNiN22-2) is used as alternative material to austenitic stainless steels in the construction industry. The corrosion resistance of welded seams is influenced by the base material, the weld filler material, the welding process and also by the final surface treatment. The scale layer next to the weld seam can be removed by grinding, pickling, electro-polished or blasting depending on the application and the requested corrosion resistance. Blasted surfaces are often used in industrial practice due to the easier and cheaper manufacturing process compared to pickled or electro-polished surfaces. Furthermore blasting with corundum-grain is more effective than blasting with glass-beads which also lower the process costs. In recent years, stainless steel surfaces showed an unusually high susceptibility to pitting corrosion after grinding with corundum. For this reason, it is now also questioned critically whether the corrosion resistance is influenced by the applied blasting agent. This question was specifically investigated by comparing grinded, pickled, corundum-grain- and glass-bead-blasted welding seams. Results of the SEM analyses of the blasting agents and the blasted surfaces will be presented and correlated with the different performed corrosion tests (potential measurement, KorroPad-test and pitting potential) on welding seams with different surface treatments.

  7. Influence of surface treatment on the crevice corrosion of super duplex stainless steel

    International Nuclear Information System (INIS)

    Malik, H.

    1997-01-01

    The aim of this work was to try and discover if changes i surface condition, derived through various methods could influence the resistance to crevice corrosion of super duplex stainless teel (SDS). Such data could then be employed to elucidate the main factors controlling crevice corrosion. Through the manipulation of these parameters it was envisaged that the crevice corrosion temperature of this material may be further advanced and to increase its application within harsher industrial environments. For this reason a series of crevice tests were performed on SDSS heat exchanger tubing both in the as received condition and after various surface treatments. Such modification was carried out by; shot blasting, passivation, pickling and combinations of annealing, shot blasting, pickling and passivation. Results have indicated that the main factor controlling the resistance to crevice corrosion is the level of Cr depletion within a few microns of the steel surface. Although various treatments such as shot blasting and pickling reduce Cr depletion by removal of surface material, the nature of the surface finish itself was not found to affect the corrosion resistance. An increase in Cr content from 20 to 25% within 2 microns of the surface of the tubing was able to increase the crevice corrosion temperature by 20 sub deg. C. (author)

  8. Relative incidence of Bactrocera cucurbitae (Coquillett) and Dacus ciliatus Loew on cucurbitaceous vegetables

    Energy Technology Data Exchange (ETDEWEB)

    Kumar, N.K. Krishna; Verghese, Abraham; Shivakumara, B.; Krishnamoorthy, P.N.; Ranganath, H.R. [Indian Institute of Horticultural Research, Bangalore (India). Div. of Entomology and Nematology

    2006-07-01

    The melon fly, Bactrocera cucurbitae (Coquillett) is a major pest of cucurbitaceous vegetables and fruits in many parts of the world. Infestation of an another species, the lesser pumpkin fly, Dacus ciliatus Loew is reported on a few cucurbits in the Indian sub-continent and Africa. While extensive work on seasonality, infestation percent, host preference, attraction to para pheromone on B. cucurbitae has been reported, little is known of D. ciliatus. Field experiments were carried out at the Indian Institute of Horticultural Research (IIHR), Bangalore (12058'N; 77035'E) from June 2002- October 2003. Cucumber (Cucumis sativus L), ridge gourd (Luffa acutangula (L.) Roxb), bitter gourd (Momordica charantia L.) and pickling cucumbers [C. sativus L (variety. Ijax)] were raised at monthly interval. Cue lure baited bottle traps were hung to monitor B. cucurbitae and other related species. Bactrocera cucurbitae was present all through the year and maximum number of adults was trapped during August (14.14/trap/week). Dacus ciliatus was trapped only from May to October but in relatively less numbers ({approx} 1/week). Maximum fruit fly infestation was 77.03 % on bitter gourd (August 2003), 75.65 % on ridge gourd (Nov. 02), 73.83 % on cucumber (October, 02) and 63.31 % on pickling cucumber (October, 02). Trap catches of B. cucurbitae was significantly and positively correlated with relative humidity. Maximum and minimum temperature, RH (%), rainfall (mm), evaporation (mm) and wind speed (km/h) collectively determined 44 % of B. cucurbitae trap catches. Maximum fruit fly emergence of 494.64/ kg fruit was on bitter gourd (October, 2002) followed by cucumber (431.97, November, 2002), pickling cucumber (307.51, October 2002) and ridge gourd (210.74, October, 2003). Dacus ciliatus formed only 4.5% of the total number of fruit flies on bitter gourd and 0.2% on pickling cucumber. Its infestation was not observed on cucumber and ridge gourd. Parasitism by the larval

  9. Relative incidence of Bactrocera cucurbitae (Coquillett) and Dacus ciliatus Loew on cucurbitaceous vegetables

    International Nuclear Information System (INIS)

    Kumar, N.K. Krishna; Verghese, Abraham; Shivakumara, B.; Krishnamoorthy, P.N.; Ranganath, H.R.

    2006-01-01

    The melon fly, Bactrocera cucurbitae (Coquillett) is a major pest of cucurbitaceous vegetables and fruits in many parts of the world. Infestation of an another species, the lesser pumpkin fly, Dacus ciliatus Loew is reported on a few cucurbits in the Indian sub-continent and Africa. While extensive work on seasonality, infestation percent, host preference, attraction to para pheromone on B. cucurbitae has been reported, little is known of D. ciliatus. Field experiments were carried out at the Indian Institute of Horticultural Research (IIHR), Bangalore (12058'N; 77035'E) from June 2002- October 2003. Cucumber (Cucumis sativus L), ridge gourd (Luffa acutangula (L.) Roxb), bitter gourd (Momordica charantia L.) and pickling cucumbers [C. sativus L (variety. Ijax)] were raised at monthly interval. Cue lure baited bottle traps were hung to monitor B. cucurbitae and other related species. Bactrocera cucurbitae was present all through the year and maximum number of adults was trapped during August (14.14/trap/week). Dacus ciliatus was trapped only from May to October but in relatively less numbers (∼ 1/week). Maximum fruit fly infestation was 77.03 % on bitter gourd (August 2003), 75.65 % on ridge gourd (Nov. 02), 73.83 % on cucumber (October, 02) and 63.31 % on pickling cucumber (October, 02). Trap catches of B. cucurbitae was significantly and positively correlated with relative humidity. Maximum and minimum temperature, RH (%), rainfall (mm), evaporation (mm) and wind speed (km/h) collectively determined 44 % of B. cucurbitae trap catches. Maximum fruit fly emergence of 494.64/ kg fruit was on bitter gourd (October, 2002) followed by cucumber (431.97, November, 2002), pickling cucumber (307.51, October 2002) and ridge gourd (210.74, October, 2003). Dacus ciliatus formed only 4.5% of the total number of fruit flies on bitter gourd and 0.2% on pickling cucumber. Its infestation was not observed on cucumber and ridge gourd. Parasitism by the larval-pupal parasitoid

  10. Decapado de un acero inoxidable austenítico mediante mezclas ecológicas basadas en H2O2 - H2SO4 - iones F-

    Directory of Open Access Journals (Sweden)

    Narváez, L.

    2013-04-01

    Full Text Available This study reports the pickling of 316L stainless steel using mixtures of hydrogen peroxide (H2O2, sulphuric acid (H2SO4 and fluoride ions as hydrofluoric acid (HF, sodium fluoride (NaF and potassium fluoride (KF. The decomposition of H2O2 in the mixtures was assessed at different temperatures 25 °C to 60 °C, with ferric ion contents from 0 to 40 g/l. According to the results obtained, were established the optimal condition pickling at 20 g/l of ferric ions, 25 °C and p-toluensulphonic acid as stabilizer of H2O2. The HF pickling mixture was the only capable to remove totally the oxide layer from the 316L stainless steel after 300 s. The fluoride salts pickling mixtures only remove partially the oxide layer (20 to 40 % aprox. after 300 s. When the pickling time was increased until 1200 s, the removal percentages were around to 80 %.En este estudio se presenta el decapado del acero inoxidable austenítico 316L utilizando mezclas de peróxido de hidrógeno (H2O2/ácido sulfúrico (H2SO4/iones fluoruro; los iones fluoruro provienen del ácido fluorhídrico (HF, fluoruro de sodio (NaF y fluoruro de potasio (KF. La estabilidad del H2O2 fue valorada modificando las concentraciones del ión férrico de 0 a 40 g/l y las temperaturas de 25 °C a 60 °C en las mezclas decapantes. Se establecieron las condiciones óptimas de decapado utilizando 20 g/l de iones férrico a 25 °C empleando el ácido p-toluensulfónico como estabilizante del H2O2. La mezcla que contenía HF fue la única capaz de eliminar completamente los óxidos superficiales del acero a tiempos de 300 s. Las mezclas a base de sales fluoradas eliminaron parcialmente los óxidos (20 y 40 % aprox. en 300 s. Al incrementar el tiempo de decapado hasta 1200 s se obtuvieron porcentajes de eliminación alrededor de un 80 %.

  11. Influence of surface condition on the corrosion resistance of copper alloy condenser tubes in sea water

    Energy Technology Data Exchange (ETDEWEB)

    Sato, S; Nagata, K; Yamauchi, S

    1979-07-01

    Investigation was made on the influence of various surface conditions of aluminum brass tube. The corrosion behavior of aluminum brass tube, with nine kinds of surface conditions, was studied in stagnant 0.1N NaHCo/sub 3/ solution and flowing sea water (natural, Fe/sup + +/ containing and S/sup - -/ containing water). Surface treatments investigated contained bright annealing, special annealing to form carbon film, hot oxidizing and pickling. Anodic polarization measurements in 0.1N NaHCO/sub 3/ solution showed that the oxidized surface was superior and that the pickled surface was inferior. However, relation between these characteristics and corrosion resistance in sea water has not been established. Electrochemical characteristics in flowing sea water were dependent on the surface conditions in the very beginning of immersion time; nobler corrosion potential for the surface with carbon film, higher polarization resistance for the bright annealed and the oxidized surface, and faster decrease of polarization resistance in S/sup - -/ containing sea water for the pickled surface. However, these differences disappeared in the immersion time of only 2 to 7 days. It was revealed, by the statistical analysis on the corrosion depth in corrosion test in flowing sea water and in jet impingement test, that the corrosion behavior was not influenced by surface conditions, but was significantly influenced by quality of sea water and sponge ball cleaning. Sulfide ion of 0.05 ppm caused severe pitting corrosion, and sponge ball cleaning of 5 chances a week caused erosion corrosion. From above results, it was concluded that surface conditions of aluminum brass were not important to sea water corrosion, and that quality of sea water and operating condition such as sponge ball cleaning were more significant.

  12. Influence of alloying elements and density on aqueous corrosion behaviour of some sintered low alloy steels

    International Nuclear Information System (INIS)

    Kandavel, T.K.; Chandramouli, R.; Karthikeyan, P.

    2012-01-01

    Highlights: ► Corrosion of low alloy P/M steels under HCl acid pickling environment has been studied. ► Influence of density, strain and alloying elements on the rate of corrosion of the steels has been investigated. ► Residual porosity has significant effect on acid corrosion. ► Addition of the alloying elements Cu, Mo and Ti reduces the corrosion rate significantly. ► Carbide forming elements Mo and Ti improve further the resistance of the steels to aqueous corrosion. -- Abstract: Low alloy steels produced through powder metallurgy route of sintering followed by forging are promising candidate materials for high strength small components. Porosity in such steels poses a real challenge during acid pickling treatment, which is one of the processing steps during manufacturing. The present research work attempts to investigate the mechanism underlying the acid corrosion behaviour of some sintered low alloy steels under induced acid pickling conditions. Sintered-forged low alloy steel samples containing molybdenum (Mo), copper (Cu) and titanium (Ti) were subjected to aqueous corrosion attack by immersing the samples in 18% HCl (Hydrochloric acid) solution for 25 h. Sample weight loss and Fe (Iron) loss were estimated for the corroded samples. The morphology of the corroded surfaces was studied through metallography and scanning electron microscopy. Higher porosity alloys underwent enhanced corrosion rates. Both corrosion rate and iron loss are found to decrease linearly with reduction in porosity in all cases of the alloys. The alloying elements Mo, Ti and Cu, when added in combination, have played a complementary role in the reduction of corrosion rate by almost one order of magnitude compared to unalloyed steel. Presence of carbides of the carbide forming elements Mo and Ti played a positive role on the corrosion behaviour of the low alloy steels.

  13. Alternative utilization of underground spaces with abandoned mine openings

    Energy Technology Data Exchange (ETDEWEB)

    Chung, So Keul; Cho, Won Jai; Han, Kong Chang; Choi, Sung Oong [Korea Institute of Geology Mining and Materials, Taejon (Korea)

    1998-12-01

    Utilization of the openings of the abandoned mines could be planned by the principal parameters such as location and geotechnical impact. The local governments have not only to lead the each stage of the utilization project from the very beginning of conceptual design up to the construction stage, but also to promote the project for the development of public purpose. The possible tentative candidates for the utilization of the abandoned mine openings which are supported by the local governments could be summarized as follows. a. The Gahak mine of Kwangmyung, Kyunggi: The mine caverns which have been served as the storage of the pickled fishes, could be reexcavated by taking into consideration the geotechnical parameters for the public use such as: 1) Training center for the youth, 2) Fermentation and storehouse of marine products, 3) Sightseeing resort, 4) Sports and leisure complex, 5) Underground parking lot, 6) Underground shopping mall and chilled room storage, 7) Library, concert hall and museum. b. Hamtae mine of Taebaek, Kangwon: The Hambaek main haulage way and its shaft should be investigated in detail in order to find out a possible use as the underground challenging park of the coal mining operation. c. Mines of Boryung and Hongsung, Chungnam: Lots of mine caverns have been used as the storehouse for the pickled shrimp. However, they have to be promoted to a large scale industries. d. Imgok mine of Kwangju and Palbong mine of Jeongeup, Chunbuk: Mine caverns which have been used as the storehouse of pickles, need a detailed investigation for alternative promotion. e. Yongho mine of Pusan Dalsung mine of Taegu: Both of the mines are located near metropolitan communities. Reconstruction of the old mine caverns of the Yongho mine is highly recommended for a public use. The caverns of the Dalsung mine could be utilized as the storage facilities. Detailed geotechnical survey and sit investigation could be suggested to design the recommended facilities for both

  14. Preliminary investigations into the aetiology and treatment of cockle, a sheep pelt defect.

    Science.gov (United States)

    Heath, A C; Cole, D J; Bishop, D M; Pfeffer, A; Cooper, S M; Risdon, P

    1995-01-01

    A defect of sheep pelts known as cockle, detectable after depilation, but usually first noted only in the pickled pelt or tanned stage of processing, was studied to establish causal factor(s) and effective treatments. In addition, data on the histology and seasonal prevalence of the disease were obtained. Samples collected soon after slaughter from pelts identified at the pickled pelt stage as having cockle, had a superficial dermatitis with infiltration of eosinophils. This may represent an immediate hypersensitivity reaction of the sheep to lice. Treatments of sheep with either insecticides, disinfectants or shearing showed that where biting lice (Bovicola ovis) were removed, cockle lesions had either disappeared or regressed on pickled pelts. In Trial 1 diazinon reduced cockle prevalence and severity substantially; cypermethrin had a less pronounced effect. In Trial 2 diazinon, cypermethrin, Hibitane and Savlon were equally effective in reducing biting louse numbers as shown by counts of lice at 35 and 63 days post-treatment. Reduction of cockle on pelts from sheep slaughtered at 39 days post-treatment was achieved best by both diazinon and shearing. Examination of other pelts at 67 days post-treatment showed diazinon and Hibitane to be equally effective in reducing cockle. Furthermore, shearing in the absence of insecticides reduced the severity and extent of lesions on cockled pelts. The diazinon excipient and zinc sulphate were consistently poor at removing lice and reducing cockle prevalence and severity. The results have important implications for the leather industry in that shearing and good dipping practice with appropriate chemicals at the right time can lead to improved pelt quality. However, an incentive scheme for farmers, and a means of identifying individual pelts to the farms or origin, are both necessary before a marked improvement is likely to occur.

  15. Alkali-free method of hide preparation for tanning

    OpenAIRE

    Valeika, V.; Beleska, K.; Sirvaityte, J.

    2012-01-01

    Usually, beamhouse processes are carried out by varying a medium from strongly alkaline (unhairing-liming) up to strongly acid (pickling). This study is designed to develop a preparation of hide for tanning via processes that avoid a sharp change of hide pH. Enzymes active in acid medium are employed for hide unhairing in a buffer system containing 2.5% acetic acid and 0.3% sodium acetate. An oxidative treatment with peracetic acid then allows the complete removal of residual hair and scud. D...

  16. Ensuring socially responsible packaging design

    DEFF Research Database (Denmark)

    Geert Jensen, Birgitte

    Most consumers have experienced occasional problems with opening packaging. Tomato sauce from the tinned mackerel splattered all over the kitchen counter, the unrelenting pickle jar lid, and the package of sliced ham that cannot be opened without a knife or a pair of scissors. The research project...... "User‐friendly Packaging" aims to create a platform for developing more user‐friendly packaging. One intended outcome of the project is a guideline that industry can use in development efforts. The project also points the way for more extended collaboration between companies and design researchers. How...... can design research help industry in packaging innovation?...

  17. User friendly packaging

    DEFF Research Database (Denmark)

    Geert Jensen, Birgitte

    2010-01-01

    Most consumers have experienced occasional problems with opening packaging. Tomato sauce from the tinned mackerel splattered all over the kitchen counter, the unrelenting pickle jar lid, and the package of sliced ham that cannot be opened without a knife or a pair of scissors. The research project...... “User-friendly Packaging” aims to create a platform for developing more user-friendly packaging. One intended outcome of the project is a guideline that industry can use in development efforts. The project also points the way for more extended collaboration between companies and design researchers. How...... can design research help industry in packaging innovation?...

  18. Canning process that diminishes paralytic shellfish poison in naturally contaminated mussels (Mytilus galloprovincialis).

    Science.gov (United States)

    Vieites, J M; Botana, L M; Vieytes, M R; Leira, F J

    1999-05-01

    Changes in toxin profile and total toxicity levels of paralytic shellfish poison (PSP)-containing mussels were monitored during the standard canning process of pickled mussels and mussels in brine using mouse bioassays and high-performance liquid chromatography. Detoxification percentages for canned mussel meat exceeded 50% of initial toxicity. Total toxicity reduction did not fully correspond to toxin destruction, which was due to the loss of PSP to cooking water and packing media of the canned product. Significant differences in detoxification percentages were due to changes in toxin profile during heat treatment in packing media. Toxin conversion phenomena should be determined to validate detoxification procedures in the canning industry.

  19. Contemporary food technology and its impact on cuisine.

    Science.gov (United States)

    Lupien, John R; Lin, Ding Xiao

    2004-01-01

    This article contains a general review of current food technologies and their effect on the quality and safety of foods. The uses of these technologies in the context of current and projected world population, urbanization prevention of food losses, preservation and trade of foods, domestically and internationally are briefly reviewed. Technologies discussed are related to food storage, refrigeration, frozen foods, milling and baking, canning, pickling, extrusion processes, fermentation, and to foods and food ingredients such as fruits and vegetables, animal products, fat and oils, canned products, and food additives.

  20. Effect of pretreatments on electrodeposited epoxy coatings for electronic industries

    Directory of Open Access Journals (Sweden)

    Sironmani Palraj

    2016-02-01

    Full Text Available Waterborne epoxy coatings were prepared on aluminium (Al surfaces by cathodic electro-deposition on the pretreated surface of pickling, phosphating, chromating and anodizing. The electro-deposition experiments were done at two different voltages, 15 V and 25 V at room temperature in 10% epoxy coating formulations. Corrosion and thermal behavior of these coatings were investigated using electrochemical impedance spectroscopy (EIS and thermo gravimetric analysis (TGA. The coating exhibits better corrosion resistance in anodized Al surface than the other. But, TGA studies show that the thermal stability is higher in anodized and chromated Al surfaces. The surface morphology of these coatings were analyzed by SEM and AFM studies.

  1. Archaeological Survey of Cooper Lake, Number 7. 1989. Cultural Resource Studies for Cooper Lake, Hopkins and Delta Counties, Texas

    Science.gov (United States)

    1989-01-01

    Delivery Order Number 7 clear condiment bottle has a "Knox" maker’s mark Stratum II, the surface soil horizon at site dating between 1917 and 1956. The half...excavated to a maximutm depth of 1.6 in below between 1840 and 19!0. One clear condiment ground surface. It is culturldly sterile. bottle (pickle?) has an...barbad wire, netal, a McCormick Farmall tractor, and brick. There observed cultural Archiival Itifionnation materials were less than 50 years old

  2. Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA production

    Directory of Open Access Journals (Sweden)

    Qian Lin

    2013-01-01

    Full Text Available γ-Aminobutyric acid (GABA is a major inhibitory neurotransmitter in central nervous system, and its application in drugs and functional foods has attracted great attention. To enhance production of y-aminobutyric acid, Lactobacillus rhamnosus YS9, a strain isolated from Chinese traditional fermented food pickled vegetable, was grown under submerged fermentation. Its cultivation conditions were investigated. When culture pH condition was adjusted to the optimal pH of glutamate decarboxylase activity, culture of Lb. rhamnosus YS9 in medium supplemented with 200 mM of monosodium glutamate and 200 µM of pyridoxal phosphate (PLP, produced 187 mM of GABA.

  3. Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production

    Science.gov (United States)

    Lin, Qian

    2013-01-01

    γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter in central nervous system, and its application in drugs and functional foods has attracted great attention. To enhance production of γ-aminobutyric acid, Lactobacillus rhamnosus YS9, a strain isolated from Chinese traditional fermented food pickled vegetable, was grown under submerged fermentation. Its cultivation conditions were investigated. When culture pH condition was adjusted to the optimal pH of glutamate decarboxylase activity, culture of Lb. rhamnosus YS9 in medium supplemented with 200 mM of monosodium glutamate and 200 μM of pyridoxal phosphate (PLP), produced 187 mM of GABA. PMID:24159304

  4. METHOD OF PROTECTIVELY COATING URANIUM

    Science.gov (United States)

    Eubank, L.D.; Boller, E.R.

    1959-02-01

    A method is described for protectively coating uranium with zine comprising cleaning the U for coating by pickling in concentrated HNO/sub 3/, dipping the cleaned U into a bath of molten zinc between 430 to 600 C and containing less than 0 01% each of Fe and Pb, and withdrawing and cooling to solidify the coating. The zinccoated uranium may be given a; econd coating with another metal niore resistant to the corrosive influences particularly concerned. A coating of Pb containing small proportions of Ag or Sn, or Al containing small proportions of Si may be applied over the zinc coatings by dipping in molten baths of these metals.

  5. Restaurant 1826 Adare Group Menu 2017

    OpenAIRE

    Restaurant 1826 Adare

    2017-01-01

    The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The...

  6. Restaurant 1826 Adare Dinner Menu 2017

    OpenAIRE

    Restaurant 1826 Adare

    2017-01-01

    The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The...

  7. Restaurant 1826 Adare Late Lunch Menu 2017

    OpenAIRE

    Restaurant 1826

    2017-01-01

    The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The...

  8. Restaurant 1826 Adare Value Menu 2017

    OpenAIRE

    Restaurant 1826

    2017-01-01

    The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The...

  9. Efektivitas penggunaan gambir sebagai bahan penyamak nabati sistem C-RFP untuk pembuatan kulit jaket dari kulit domba

    OpenAIRE

    Sri Sutyasmi

    2017-01-01

    Gambier is obtained from the extraction of leaves and young twigs of Uncaria gambir, a shrub that grows in Indonesia. Gambier contains tannin by 20% to 55% so that can be used as a vegetable tanning material using the C-RFP system (C=Conditioning, R=Rapid, F=Fass (drum), P=Powder). This research aimed to determine the effectiveness of gambier as a vegetable tanning material using the C-RFP system. Pickled leather underwent a tanning process using the C-RFP system with gambier as the tanning m...

  10. Efektivitas Penggunaan Gambir Sebagai Bahan Penyamak Nabati Sistem C-RFP Untuk Pembuatan Kulit Jaket Dari Kulit Domba

    OpenAIRE

    Sutyasmi, Sri

    2017-01-01

    Gambier is obtained from the extraction of leaves and young twigs of Uncaria gambir, a shrub that grows in Indonesia. Gambier contains tannin by 20% to 55% so that can be used as a vegetable tanning material using the C-RFP system (C=Conditioning, R=Rapid, F=Fass (drum), P=Powder). This research aimed to determine the effectiveness of gambier as a vegetable tanning material using the C-RFP system. Pickled leather underwent a tanning process using the C-RFP system with gambier as the tanning m...

  11. Effect of 60Co-gamma radiation on the binding properties in furs

    International Nuclear Information System (INIS)

    Raina, R.K.

    1992-01-01

    New Zealand white rabbit pelts were pickled by the usual procedure and were tanned with basic aluminium sulphate, basic chromium sulphate and their combinations. Tanned furs were irradiated with 60 Co-gamma radiations in the dose range of 5.0-114.0 kGy. The effect of radiation on the binding properties of various added substances like mineral tannins, fats, moisture and shrinkage temperature has been assessed by their comparison with the control samples. The results of these investigations show that radiation on furs causes detannage, increases the moisture and bound fat content and decreases the shrinkage temperature of the furs. (author)

  12. Effect of [sup 60]Co-gamma radiation on the binding properties in furs

    Energy Technology Data Exchange (ETDEWEB)

    Raina, R K [Regional Research Lab., Srinagar (India)

    1992-09-01

    New Zealand white rabbit pelts were pickled by the usual procedure and were tanned with basic aluminium sulphate, basic chromium sulphate and their combinations. Tanned furs were irradiated with [sup 60]Co-gamma radiations in the dose range of 5.0-114.0 kGy. The effect of radiation on the binding properties of various added substances like mineral tannins, fats, moisture and shrinkage temperature has been assessed by their comparison with the control samples. The results of these investigations show that radiation on furs causes detannage, increases the moisture and bound fat content and decreases the shrinkage temperature of the furs. (author).

  13. Studies on the causes of failures in titanium tube condensers of nuclear power plants

    International Nuclear Information System (INIS)

    Kim, Uh Chul; Kim, Joung Soo; Chung, Han Sub; Hwang, Seong Sik; Hur, Do Haeng

    1991-02-01

    The amount of hydrogen absorbed in Ti tubes varies as the surface condition of Ti tubes changes. It was observed that the amount of hydrogen absorbed in Ti tubes was highest in as-received and welded specimens, while that could be reduced by oxidizing them to make stable oxide surface film or by pickling them. The results of the experiments done by varing the applied cathodic potentials show that hydrogen content absorbed in Ti tubes increases very sharply at or below the potential of -0.9 V versus SCE, which suggests that critical potential for cathodic protection should be above -0.9 V versus SCE. (Author)

  14. Galvanised for success

    International Nuclear Information System (INIS)

    Sammut, Dave

    2010-01-01

    A new technology for heavy metals recycling offers the promise of a zero waste alternative to landfill disposal for the Australian galvanising industry. Intec is conducting a commercial trial at a steel galvanising operation in Burnie, Tasmania. Spent pickle liquor is becoming an increasingly expensive waste problem for this industry, landfill availability is decreasing and the long term environmental risks are high. Intec's solution is to recover the iron, zinc and acid as useful products. An ASX-listed Australian technology company, Intec has developed and proven a range of technologies during the past 20 years, primarily for the minerals processing industry.

  15. Jet flavor tagging with Deep Learning using Python

    CERN Multimedia

    CERN. Geneva

    2016-01-01

    Besides the part that implements the resulting deep neural net in the ATLAS C++ software framework, a Python framework has been developed to connect HEP data to standard Data Science Python based libraries for Machine Learning. It makes use of HDF5, JSON and Pickle as intermediate data storage format, pandas and numpy for data handling and calculations, Keras for neural net construction and training as well as testing and matplotlib for plotting. It can be seen as an example of taking advantage of outside-HEP software developments without relying on the HEP standard ROOT.

  16. Gnathostomiasis of the anterior chamber

    Directory of Open Access Journals (Sweden)

    Barua P

    2007-01-01

    Full Text Available Ocular involvement with Gnathostoma spinigerum occurs years after the initial infection that is acquired by ingestion of poorly cooked, pickled seafood or water contaminated with third stage larvae. Here we report a case of gnathostomiasis of the left eye of a 32-year-old lady hailing from Meghalaya, India. Her vision had deteriorated to hand movement. Slit lamp examination revealed a live, actively motile worm in the anterior chamber, which was extracted by supra temporal limbal incision and visual acuity was restored.

  17. 市販塩麹製品と自家製塩麹中の酵素活性比較

    OpenAIRE

    阿部, 真紀; 小針, 清子; 秋田, 修

    2013-01-01

    Many kinds of salted-koji( rice-koji soaked in salted water) for pickle preparation have cometo be sold in market recently. We assayed salt and alcohol concentrations of five commercialsalted-koji. Salt concentrations were 10.2% to 13.2% and alcohol concentrations distributedfrom 2.2% to 5.7%.In addition we assayed germination ability of koji-mold (Aspergillus oryzae) and enzymeactivities remaining in five commercial salted-koji and homemade salted-koji. Homemadesalted-koji maintained the ger...

  18. Evaluation of the properties of iron oxide-filled castor oil polyurethane

    OpenAIRE

    Mussatti, Eleonora; Merlini, Claudia; Barra, Guilherme Mariz de Oliveira; Güths, Saulo; Oliveira, Antonio Pedro Novaes de; Siligardi, Cristina

    2012-01-01

    The aim of this study was to obtain and evaluate the electrical, thermal and mechanical properties of iron oxide-filled castor oil polyurethane (PU/Fe2O3). The iron oxide used in this study was a residue derived from the steel pickling process of a Brazilian steel rolling industry. Polymeric composites with different iron oxide volume fractions (2.5, 5.0, 7.5, 10.0 and 12.5%) were prepared through the casting process followed by compression molding at room temperature. The composites were ana...

  19. Wing Infrastructure and Development Outlook (WINDO) Final Environmental Assessment

    Science.gov (United States)

    2006-06-01

    combustion) 2/27/95a 8/97 Pulp & Paper (non- comb .) 10/29/95a 5/97 Secondary Aluminum Prod. 4/97 11/97 Steel Pickling-HC1 Process 2/97 12/97 Wool ...DOE Department of Energy EA Environmental Assessment ECR Electronic Combat Range EIAP Environmental Impact Analysis Process EIS Environmental...of 2005 to 2006), Nellis AFB would ensure that these goals are not only achieved, but also maximized. The WINDO environment impact analysis process

  20. Combined effect of heat sterilization and ionizing radiation on folacin in canned food

    International Nuclear Information System (INIS)

    Hozova, B.; Sorman, L.

    1986-01-01

    The results are reported of a study in folacin changes following heat sterilization at reduced intensity combined with irradiation of model food products, such as pickled cauliflower and beef in gravy. The folacin content in cauliflower was found to vary with the intensity of heat sterilization; no significant effect was observed of varying radiation doses. With respect to beef in gravy, the study confirmed the suitability of the combined preservation process in view of the higher folacin retention in the given food type. (author). 3 tabs., 14 refs

  1. Hidden attraction the history and mystery of magnetism

    CERN Document Server

    Verschuur, Gerrit L

    1993-01-01

    Long one of nature's most fascinating phenomena, magnetism was once the subject of many superstitions. Magnets were thought useful to thieves, effective as a love potion or as a cure for gout or spasms. They could remove sorcery from women and put demons to flight and even reconcile married couples. It was said that a lodestone pickled in the salt of sucking fish had the power to attract gold. Today, these beliefs have been put aside, but magnetism is no less remarkable for our modern understanding of it. In Hidden Attraction, Gerrit L. Verschuur, a noted astronomer and National Book Award nom

  2. Pengaruh Mimosa Pada Penyamakan Kulit Jaket Domba Samak Nabati Menggunakan Sistem C-RFP, Ditinjau Dari Sifat Organoleptis, Fisis, Dan Morfologi Kulit

    OpenAIRE

    Sutyasmi, Sri; Widowati, Titik Purwati; Setyadewi, Noor Maryam

    2016-01-01

    The purpose of this study was to determine the effect of the use of mimosa, to manufacture environmentally friendly leather for jacket by using the C-RFP system (C=Conditioning, R=Rapid, F=Fass (drum), P=Powder), on physical, organoleptic, and morphology properties of leather. It was also to obtain a formula for vegetable tanning with C-RFP system. Pickled skins are conditioned (pre-tanning) using Sodotan TSN and Sodotan APR, and then Sodotan TSN was chosen due to it meets the requirements of...

  3. Pengaruh mimosa pada penyamakan kulit jaket domba samak nabati menggunakan sistem C-RFP, ditinjau dari sifat organoleptis, fisis, dan morfologi kulit

    OpenAIRE

    Sri Sutyasmi; Titik Purwati Widowati; Noor Maryam Setyadewi

    2016-01-01

    The purpose of this study was to determine the effect of the use of mimosa, to manufacture environmentally friendly leather for jacket by using the C-RFP system (C=Conditioning, R=Rapid, F=Fass (drum), P=Powder), on physical, organoleptic, and morphology properties of leather. It was also to obtain a formula for vegetable tanning with C-RFP system. Pickled skins are conditioned (pre-tanning) using Sodotan TSN and Sodotan APR, and then Sodotan TSN was chosen due to it meets the requirements of...

  4. Electrochemical treatment of organic wastewater with high salt content. Ko enbun yuki haisui no denkai shori

    Energy Technology Data Exchange (ETDEWEB)

    Wada, Hideo; Kitamura, Takao; Kato, Shunsaku; Oyashiki, Satoru (Goverment Industrial Research Inst. Shikoku, Takamatsu, (Japan) Toyo Engineering Work Ltd., Tokyo, (Japan))

    1990-01-31

    Wastewater containing organic pollutants is generally treated by the biological methods like the activated sludge process, etc. But these biological methods are not necessarily applied to the wastewater with high salt content generated at pickles making plants, etc.. In this report, with the objective of application of the electrolytic oxidation treatment to the organic wastewater with high salt content of pickles making plants, the effects of such conditions as pH, temperature and current, etc. on the treatment rate and treatment efficiency were examined, furthermore, the treatment process was simulated on the basis of a simple reaction model, and its simulation results were compared for study with the experimental results. The results are shown below: No effect of pH was observed, hence no pH control is required; The higher temperature of the wastewater accelerates the treatment rate; It was considered that in high temperature, a loss due to autolysis of hypochlorous acid increases, but the current efficiency of generating hypochlorous acid increases too and since the latter effect is bigger, the above phenomenon occurs. The current has a small effect on the treatment efficiency. With the simple reaction model, the change of residual chlorine concentration, etc. with time can be reproduced semiquantitatively. 7 refs., 6 figs.

  5. Accumulation of nuclear fission products by vegetable crops and their removal during processing

    International Nuclear Information System (INIS)

    Weaver, C.M.

    1978-01-01

    The accumulation and turn over of 90 Sr and 137 Cs throughout the growth cycle of a vegetable crop was studied as well as the removal of these radionuclides in several vegetables by washing, blanching, freezing, canning, and pickling procedures. The results indicated that radiocontamination of vegetable crops with 137 Cs would result in greatest internal concentrations if exposure occurred early in the growth cycle of the plant, whereas, the greatest contamination by 90 Sr would occur from exposure during the middle of the growing period. Pulse labelling experiments were employed to examine turn over of radionuclides in kale. No net efflux of radionuclides from plants following exposure to either radionuclide was observed. Of the processing treatments employed on several types of vegetables, a combination of pickling and canning of cucumbers resulted in the greatest decontamination - 94% for 137 Cs and 65% for 90 Sr. Canning was highly effective in reducing radionuclide concentrations in beans and kale. However, freezing significantly reduced the radionuclide content of only 137 Cs in kale. Preparatory procedures prior to processing did not significantly reduce radionuclide levels except for 137 Cs in beans. The combination of washing, blanching, and canning sweet potatoes exposed to radionuclides resulted in the removal of 1.4% 137 Cs and 26.5% 90 Sr relative to unprocessed controls. The blanching process resulted in a transfer of radioactivity from the peel to the core, indicating that skins of contaminated potatoes should be removed prior to thermal treatment

  6. Outdoor corrosion of zinc coated carbon steel, determined by thin layer activation

    International Nuclear Information System (INIS)

    Agostini, M.L.; Laguzzi, G.; De Cristofaro, N.; Stroosnijder, M.F.

    2001-01-01

    Thin Layer Activation was applied in the frame of a European programme addressed to the evaluation of the corrosion the behaviour of different steels. This included outdoor exposure of zinc coated carbon steel in a rural-marine climatic environment, for a period of several months. The zinc layer of specimens was 10 micrometers thick. For the TLA studies 65Zn radio nuclides were produced along the full depth of the coating, by a cyclotron accelerated deuteron beam. For quantification of the material release, activity versus depth was determined using different thickness of Zn coatings on top the carbon steel. After exposure corrosion product were removed from the surface using a pickling solution and the residual activity was determined by gamma spectrometry. The high sensitivity of the method allowed the evaluation of relatively small thickness losses (i.e. 1.2 micrometer). Thickness loss results, obtained by the TLA method, were compared with those arising from the Atomic Absorption analysis of zinc detected in the pickling solutions. A good agreement was observed between the different methods

  7. Synthesis of Citric-Acrylate Oligomer and its in-Situ Reaction with Chrome Tanned Collagen (hide powder)

    International Nuclear Information System (INIS)

    Haroun, A.A.; Masoud, R.A.; Bronco, S.; Ciardelli, F.

    2005-01-01

    The purpose of this study was to formulate the new combined system of acrylic and citric acids, which has been prepared by free radical polymerization and esterification reaction at the same time to form citric acrylate (CAC) oligomer through ester linkage and low molecular weight (Mw 2241), in compared with polyacrylic acid. The chemical structure and the reaction mechanism of this oligomer were confirmed by different spectroscopic tools (1 H , 13 C-NMR, ATR-IR), gel permeation chromatography and thermogravimetric analysis (TGA/DTA). The problem of the effect of the masking agents in the chrome tanning of the collagen and the pickling of the hide has been approached from the study of the hydrothermal and mechanical properties, using this new eco-friendly oligomer, which was carried out in-situ treated/grafted chrome tanned collagen (hide powder), and pickled hide. The microemulsion grafting copolymerization of (CAC) using 2.2-azo-bis isobutyronitrile (ABIN), via direct coupling reaction, onto the chrome tanned collagen showed that the free amino groups of the collagen were considered to be a potential site for the in-situ reaction with (CAC) oligomer. Also, using of citric-acrylate (CAC) oligomer, during chrome tanning of leather, instead of the traditional strong acids (sulfuric, hydrochloric and formic) resulted in significant improvement in chrome exhaustion and physical properties

  8. Antifungal activity of plant essential oils and selected Pseudomonas strains against Phomopsis theicola

    Directory of Open Access Journals (Sweden)

    Starović Mira

    2017-01-01

    Full Text Available Development of natural plant protection products as an alternative to synthetic fungicides is of significant importance regarding the environment. This study was carried out with an objective to investigate in vitro antifungal activities of several essential oils extracted from oregano, basil, myrtle and Turkish pickling herb, and the plant growth-promoting rhizobacteria in the genus Pseudomonas, against the phytopathogenic fungus Phomopsis theicola. Microdilution methods were used to determine the minimum inhibitory concentrations (MIC of selected antimicrobial essential oils (EOs. All EOs exhibited significant levels of antifungal activity against the tested fungal isolates. The oregano EO was found the most potent one (MIC - 5.5 µg/mL, followed by basil (MIC - 75.0µg/mL, myrtle (MIC - 775 µg/mL and Turkish pickling herb (MIC - 7750 µg/mL. Inhibition of Ph. theicola mycelial growth was observed for all tested Pseudomonas spp. strains. K113 and L1 strains were highly effective and achieved more than 60% of fungal growth inhibition using the overnight culture and more than 57% inhibition by applying cell-free supernatants of both strains. A future field trial with K113 and L1 cultures and cell-free supernatants, containing extracellular metabolites toward Ph. theicola, will estimate their effectiveness and applicability as an alternative to chemical protection of apple trees.

  9. A mechanism for the hydrogen uptake process in zirconium alloys

    International Nuclear Information System (INIS)

    Cox, B.

    1999-01-01

    Hydrogen uptake data for thin Zircaloy-2 specimens in steam at 300-400 C have been analysed to show that there is a decrease in the rate of uptake with respect to the rate of oxidation when the terminal solid solubility (TSS) of hydrogen in the metal is exceeded. In order for TSS to be reached during pre-transition oxidation a very thin 0.125 mm Zircaloy sheet was used. The specimens had been pickled initially removing all Zr 2 (Fe/Ni) particles from the initial surfaces, yet the initial hydrogen uptake rates were still much higher than for Zircaloy-4 or a binary Zr/Fe alloy that did not contain phases that dissolve readily during pickling. Cathodic polarisation at room temperature in CuSO 4 solution showed that small cracks or pores formed the cathodic sites in pre-transition oxide films. Some were at pits resulting from the initial dissolution of the Zr 2 (Fe/Ni) phase; others were not; none were at the remaining intermetallics in the original surface. These small cracks are thought to provide the ingress routes for hydrogen. A microscopic steam starvation process at the bottoms of these small cracks or pores, leading to the accumulation of hydrogen adjacent to the oxide/metal interface, and causing breakdown of the passive oxide forming at the bottom of the flaw, is thought to provide the mechanism for the hydrogen uptake process during both pre-transition and post-transition oxidation. (orig.)

  10. Characteristics and Risk Factors of Helicobacter pylori Associated Gastritis: A Prospective Cross-Sectional Study in Northeast Thailand

    Directory of Open Access Journals (Sweden)

    Taweesak Tongtawee

    2016-01-01

    Full Text Available Background and Aim. Risk factors for Helicobacter pylori infection are genetic susceptibility and poor living conditions. This study aimed to investigate the Mdm2 gene, clarithromycin resistance, and possible risk factors for Helicobacter pylori infection. Methods. Risk factors and clinical characteristics were analyzed, including patient demographic data, patient income, personal history, possible source of transmission, patient symptoms, endoscopic findings, patterns of clarithromycin resistance, and patterns of Mdm2 SNIP309. Results. Ingestion of pickled fish (OR = 11.27, 95% CI = 4.31–29.45, p<0.0001, salt crab (OR = 8.83, 95% CI = 1.99–39.14, p<0.001, and Papaya salad (OR = 8.73, 95% CI = 4.54–16.79, p<0.01. The prevalence of clarithromycin resistance was 56% (wild type, A2143/2142A, is 23.8%; mutation, A2143/2142CG, is 35.7%; wild type + mutation is 40.5%. The genetic polymorphisms of Mdm2 SNIP309 were SNIP309 T/T homozygous in 78%, SNIP309 G/T heterozygous in 19%, and SNIP309 G/G homozygous in 3%. Conclusion. Pickled fish, salt crab, and Papaya salad are positive risk factors. There was high prevalence of clarithromycin resistance. The Mdm2 SNIP309 G/G homozygous genotype might be a risk factor for gastric cancer and the fact that it is infrequent in Thailand.

  11. Alkali-free method of hide preparation for tanning

    Directory of Open Access Journals (Sweden)

    V. Valeika

    2012-06-01

    Full Text Available Usually, beamhouse processes are carried out by varying a medium from strongly alkaline (unhairing-liming up to strongly acid (pickling. This study is designed to develop a preparation of hide for tanning via processes that avoid a sharp change of hide pH. Enzymes active in acid medium are employed for hide unhairing in a buffer system containing 2.5% acetic acid and 0.3% sodium acetate. An oxidative treatment with peracetic acid then allows the complete removal of residual hair and scud. During both processes, unhairing and oxidative treatment, the opening of the derma structure occurs: 13.3-14.6g of non-collagen proteins are removed and amount of dermatan sulphate decreases by 35%. The hide obtained can be chromed directly after the above processes and subsequent treatment with sodium chloride solution omitted conventional pickling. The pH of the hide varies in the range of 8.3-3.7 during the processes of preparation for tanning.

  12. Pemanfaatan trimming kulit pikel sebagai flokulan melalui hidrolisis kolagen menggunakan basa untuk penjernihan air

    Directory of Open Access Journals (Sweden)

    Sugihartono

    2015-07-01

    Full Text Available Wastes in the form of skin derivatives from leather tanning industries remain serious problems if not managed properly and quickly, since they can cause environmental pollution. This research aimed at studying the influence of base type and concentration for the hydrolysis of trimmed collagen from pickled sheepskin to the yield and properties of gelatin, as well as the gelatin’s potential as flocculant. The hydrolysis of trimmed collagen from pickled sheepskin was performed using KOH or NaOH solution, each with varied concentrations of 1, 2, 3, and 4% w/v, for 16 hours. The extraction of the resulting gelatin was performed using water (2.5 water part : 1 waste part, at 70-80 oC, for 3 hours. The results show that the yield of gelatin from hydrolysis using KOH (16.50-28.60% is lower than that using NaOH (23.68-34.42%. The water and fat contents of the resulting gelatin were relatively similar, while the protein content from KOH treatment was higher than that from NaOH treatment. Hydrolysis with KOH 1% and NaOH 1% and 2% resulted in gelatin that can be used as flocculant. Hydrolysis with NaOH 2% was the best treatment to produce gelatin as flocculant.

  13. Pengaruh mimosa pada penyamakan kulit jaket domba samak nabati menggunakan sistem C-RFP, ditinjau dari sifat organoleptis, fisis, dan morfologi kulit

    Directory of Open Access Journals (Sweden)

    Sri Sutyasmi

    2016-06-01

    Full Text Available The purpose of this study was to determine the effect of the use of mimosa, to manufacture environmentally friendly leather for jacket by using the C-RFP system (C=Conditioning, R=Rapid, F=Fass (drum, P=Powder, on physical, organoleptic, and morphology properties of leather. It was also to obtain a formula for vegetable tanning with C-RFP system. Pickled skins are conditioned (pre-tanning using Sodotan TSN and Sodotan APR, and then Sodotan TSN was chosen due to it meets the requirements of SNI leather for jacket (SNI 4593:2011. Then, pickled skins were tanned with mimosa and applied C-RFP system or rapid tanning without water added. Mimosa, used in this research, were 15%, 20%, and 25% and fatliquor were 12.5%, 15%, and 17.5%. Furthermore, The leather were finished into an environmentally friendly leather for jackets, and then tested for physical and organoleptic properties based on the SNI 4593:2011 as well as leather morphology (SEM. The physical test result shows that for mimosa 15%, 20% and 25%, and for fatliquor 15% and 17.5% are fullfill the SNI.

  14. Pengaruh jumlah air terhadap jumlah serapan Cr2O3 pada proses penyamakan krom kulit kambing

    Directory of Open Access Journals (Sweden)

    Emiliana Kasmudjiastuti

    2008-12-01

    Full Text Available The objective of the research was to study the effect of number of water of Cr2O3 absorbtion in chrome tanning for goat skin and to reduce utilization of water and chrome waste and to optimize function of Cr2O3. Waste water of pickle were used in variation of 20, 40, 60% respectively and control was also mode as comparation. Twenty pieces of green salted goat skin were grouped and devided into four groups and every five pieces were treated five pieces. The applications parameters of quality were determined including Cr2O3 absorbtion, shrinkage temperature, tensile strength, elongation at break, stitch strength and tear strength. The results showed that the number of Cr2O3 absorb and shrinkage temperature in this research was significantly added water effected on tanning process. The pickle water of 40% performed optimal chrome tanning for goat skin in the amount of 3.13% Cr2O3 absorbtion ; 115.38 0C shrinkage temperature; 216.58 kg/cm2 tensile strength; 43.14% elongation at break; 64.77 kg/cm2 stitch strength; 27.46 kg/cm2 tear strength and all of quality parameters fulfill the requirements of Indonesian National Standard (SNI 06-117-1989 about Quality and Testing Method Goat Skin Glace.

  15. VizieR Online Data Catalog: Low-resolution near-infrared stellar spectra from CIBER (Kim+, 2017)

    Science.gov (United States)

    Kim, M. G.; Lee, H. M.; Arai, T.; Bock, J.; Cooray, A.; Jeong, W.-S.; Kim, S. J.; Korngut, P.; Lanz, A.; Lee, D. H.; Lee, M. G.; Matsumoto, T.; Matsuura, S.; Nam, U. W.; Onishi, Y.; Shirahata, M.; Smidt, J.; Tsumura, K.; Yamamura, I.; Zemcov, M.

    2017-06-01

    We present flux-calibrated near-infrared spectra of 105 stars from 0.8{skin, we do not use the first flight data in this work. The star spectral types are determined by fitting known spectral templates to the measured LRS spectra. We use the Infrared Telescope Facility (IRTF) and Pickles 1998 (Cat. J/PASP/110/863) templates for the SED fitting. The SpeX instrument installed on the IRTF observed stars using a medium-resolution spectrograph (R=2000). The template library contains spectra for 210 cool stars (F to M type) with wavelength coverage from 0.8 to 2.5μm (Cushing 2005ApJ...623.1115C; Rayner 2009ApJS..185..289R). The Pickles library is a synthetic spectral library that combines spectral data from various observations to achieve wavelength coverage from the UV (0.115μm) to the near-infrared (2.5μm). It contains 131 spectral templates for all star types (i.e., O to M type) with a uniform sampling interval of 5Å. (6 data files).

  16. Characterization of Phytochemicals and Antioxidant Activities of Red Radish Brines during Lactic Acid Fermentation

    Directory of Open Access Journals (Sweden)

    Pu Jing

    2014-07-01

    Full Text Available Red radish (Raphanus L. pickles are popular appetizers or spices in Asian-style cuisine. However, tons of radish brines are generated as wastes from industrial radish pickle production. In this study, we evaluated the dynamic changes in colour properties, phenolics, anthocyanin profiles, phenolic acid composition, flavonoids, and antioxidant properties in radish brines during lactic acid fermentation. The results showed that five flavonoids detected were four anthocyanins and one kaempferol derivative, including pelargonidin-3-digluoside-5-glucoside derivatives acylated with p-coumaric acid, ferulic acid, p-coumaric and manolic acids, or ferulic and malonic acids. Amounts ranged from 15.5–19.3 µg/mL in total monomeric anthocyanins, and kaempferol-3,7-diglycoside (15–30 µg/mL. 4-Hydroxy-benzoic, gentisic, vanillic, syringic, p-coumaric, ferulic, sinapic and salicylic acids were detected in amounts that varied from 70.2–92.2 µg/mL, whereas the total phenolic content was 206–220 µg/mL. The change in colour of the brine was associated with the accumulation of lactic acid and anthocyanins. The ORAC and Fe2+ chelation capacity of radish brines generally decreased, whereas the reducing power measured as FRAP values was increased during the fermentation from day 5 to day 14. This study provided information on the phytochemicals and the antioxidative activities of red radish fermentation waste that might lead to further utilization as nutraceuticals or natural colorants.

  17. Effects of fabrication practices and techniques on the corrosion and mechanical properties of Ni-Cr-Mo nickel based alloys UNS N10276, N06022, N06686, and N06625

    International Nuclear Information System (INIS)

    Hinshaw, E.B.; Crum, J.R.

    1996-01-01

    Ni-Cr-Mo alloys have excellent resistance to both oxidizing and reducing type environments; however, heat treating, surface condition, welding, and type of welding consumable can have a significant affect on the corrosion resistance and mechanical properties of these alloys. It is also important when performing standard ASTM intergranular corrosion tests on welded test coupons to make an accurate comparison of alloys being tested. A standard weld procedure and consistent post-weld sample conditioning method should be incorporated into the comparison test program. An evaluation of the effect of various fabrication practices on the corrosion resistance of the alloy was performed using accelerated corrosion tests ASTM G28B. The fabrication conditions examined were as-welded, welded-pickled, welded-annealed-pickled, welded annealed ground, welded-ground, using over matching filler metals, and various levels of heat input. In addition to fabrication techniques, the effect of ASTM G28B test duration on corrosion rates of UNS N10276, N06022, N06686, and N06625 was evaluated. ASTM G28A intergranular corrosion and mechanical testing using welded coupons of UNS N06625 were also performed to determine the affect of post-weld annealing and aging heat treatments on the corrosion resistance and mechanical properties of UNS N06625

  18. Evaluation of the activity concentrations of (137) Cs and (40)K in some Chanterelle mushrooms from Poland and China.

    Science.gov (United States)

    Falandysz, Jerzy; Zalewska, Tamara; Apanel, Anna; Drewnowska, Małgorzata; Kluza, Karolina

    2016-10-01

    The activity concentrations of (137)Cs and (40)K in mushrooms of the genus Cantharellus (Cantharellus cibarius, Cantharellus tubaeformis, and Cantharellus minor) collected across Poland from 1997 to 2013 and in Yunnan province of China in 2013 were determined using gamma spectrometry with an HPGe detector, respectively. Activity concentrations of (137)Cs in C. cibarius from the places in Poland varied from 64 ± 3 to 1600 ± 47 Bq kg(-1) db in 1997-2004 and 4.2 ± 1.2 to 1400 ± 15 Bq kg(-1) db in 2006-2013. In the Chinese Cantharellus mushrooms, the activity level of (137)Cs was very low, i.e., at a range cuisine, mushrooms of the genus Cantharellus are blanched before frying or pickling, and this kind of treatment, and additionally also pickling, both very efficiently remove alkali elements (and radioactivity from (134/137)Cs) from flesh of the species.

  19. Opisthorchiasi autoctona al Lago Trasimeno (Perugia: descrizione di due episodi epidemici da Opisthorchis felineus e problematiche diagnostiche differenziali

    Directory of Open Access Journals (Sweden)

    Daniele Crotti

    2007-03-01

    Full Text Available The Authors describe two small and apparently asymptomatic epidemics of Opisthorchiasis caused by Opisthorchis felineus, which were observed in provence of Perugia, Umbrie region, Italy.The first one was observed in a couple of young adults during 2003 because both ones ate pickled (at 2-8°C tenches fished in Trasimeno Lake in province of Perugia.The second episode was observed during 2006 among eight young adults that ate pickled fishes (tenches, carps and perches, always at 2-8°C; source of these fishes was the same lake.The request for a coproparasitological examination of stools in one of the two subjects of the first episode and in one of the eight subjects of the second episode was the casual observation of an increased count of periferical eosinophils. During January 2006, ten faecal samples of cats, living on “Isola Maggiore” of the Trasimeno Lake, were collected for a parasitological test; 40% was positive for ova of O. felineus.The Authors describe the diagnostical items for this parasitosis, relate the epidemiological features of this trematode infection, and suggest the importance of a good approach to this zoonotic parasitosis, which interest public health too and never were before observed in Italy among humans.

  20. Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg.

    Science.gov (United States)

    Ganesan, P; Kaewmanee, T; Benjakul, S; Baharin, B S

    2014-01-01

    Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.

  1. Nitrite-induced acute kidney injury with secondary hyperparathyroidism: Case report and literature review.

    Science.gov (United States)

    Peng, Tao; Hu, Zhao; Yang, Xiangdong; Gao, Yanxia; Ma, Chengjun

    2018-02-01

    Acute kidney injury (AKI) with hyperparathyroidism caused by nitrite was rare, and renal function and parathyroid hormone (PTH) decreased to normal range after therapy. Acute kidney injury was diagnosed in a 40-year-old male with hyperparathyroidism and cyanosis of his hands and both forearms. The patient ate some recently pickled vegetables, and he experienced nausea, vomiting and diarrhoea without oliguria or anuria; Additionally, his hands and both forearms had a typical blue ash appearance. After admission, the laboratory findings indicated theincreasing serum creatinine (Scr) and parathyroid hormone (PTH). He was diagnosed as acute kidney injury with hyperparathyroidism caused by nitrite. The patient stopped eating the pickled vegetables and was given rehydration, added calories and other supportive therapy without any glucocorticoids. According to his clinical manifestations, laboratory findings and imaging results, the patient was diagnosed with acute kidney injury with secondary hyperparathyroidism. He was given symptomatic supportive care therapy. After one week, the serum creatinine, parathyroid hormone (PTH), hypercalcemia, hyperphosphatemia, proteinuria, and urine red blood cell values decreased to normal range. Nitrite-induced acute kidney injury with secondary hyperparathyroidism was relatively rare. After therapy, the function of the kidney and parathyroid returned to normal. This case suggests that detailed collection of medical history, physical examination and correct symptomatic treatment is very important.

  2. Detection of 10 sweeteners in various foods by liquid chromatography/tandem mass spectrometry

    Directory of Open Access Journals (Sweden)

    Chui-Shiang Chang

    2014-09-01

    Full Text Available The analytical method for sweeteners in various food matrixes is very important for food quality control and regulation enforcement. A simple and rapid method for the simultaneous determination of 10 sweeteners [acesulfame potassium (ACS-K, aspartame (ASP, cyclamate (CYC, dulcin (DUL, glycyrrhizic acid (GA, neotame (NEO, neohesperidin dihydrochalcone (NHDC, saccharin (SAC, sucralose (SCL, and stevioside (STV] in various foods by liquid chromatography/tandem mass chromatography (LC–MS/MS was developed. The chromatographic separation was performed on a Phenomenex Luna Phenyl-Hexyl (5 μm, 4.6 mm × 150 mm column with gradient elution of 10 mM ammonium acetate in water and 10 mM ammonium acetate in methanol. The recoveries of the 10 sweeteners were between 75% and 120%, and the coefficients of variation were less than 20%. The limits of quantification were 0.5 μg/kg for NHDC and SCL. For the other sweeteners, the limits of quantification were 0.1 μg/kg. Compared to the traditional high-performance liquid chromatography method, the LC–MS/MS method could provide better sensitivity, higher throughput, enhanced specificity, and more sweeteners analyzed in a single run. The samples included 27 beverages (16 alcoholic and 11 nonalcoholic beverages and 15 pickled foods (1 pickled pepper, 3 candies, and 11 candied fruits. Two remanufactured wines were found to contain 7.2, 8.5 μg/g SAC and 126.5, 123 μg/g CYC, respectively. ACS-K, ASP, SCL, and NEO were detected in five beverages and drinks. The pickled peppers and candied fruits were found to contain SAC, GA, CYC, ASP, STV, NEO, and ACS-K. The wine with sweeteners detected was remanufactured wine, not naturally fermented wine. Therefore, the ingredient label for the sweeteners of remanufactured wine should be regulated by the proper authority for inspection of sweeteners.

  3. Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

    Directory of Open Access Journals (Sweden)

    Benard O. Oloo

    2014-04-01

    Full Text Available This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP varieties from Kenya.  Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06 were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA, lactic acid (LA, starch, total sugar, reducing sugar (g/kg roots, texture (N/m2, β-carotene (mg/kg roots] and sensory (texture, taste, flavour and after taste attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05 in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic

  4. Elucidating the iodine stress corrosion cracking (SCC) process for zircaloy tubing

    International Nuclear Information System (INIS)

    Nagai, M.; Shimada, S.; Nishimura, S.; Amano, K.

    1984-01-01

    Several experimental investigations were made to enhance understanding of the iodine stress corrosion cracking (SCC) process for Zircaloy: (1) oxide penetration process, (2) crack initiation process, and (3) crack propagation process. Concerning the effect of the oxide layer produced by conventional steam-autoclaving, no significant difference was found between results for autoclaved and as-pickled samples. Tests with 15 species of metal iodides revealed that only those metal iodides which react thermodynamically with zirconium to produce zirconium tetraiodide (ZrI 4 ) caused SCC of Zircaloy. Detailed SEM examinations were made on the SCC fracture surface of irradiated specimens. The crack propagation rate was expressed with a da/dt=C Ksup(n) type equation by combining results of tests and calculations with a finite element method. (author)

  5. Researches and studies regarding brazed aluminium alloys microstructure used in aeronautic industry

    Directory of Open Access Journals (Sweden)

    A. Dimitrescu

    2015-04-01

    Full Text Available Brazing is applied to the merge of the pieces which are most required, tensile strength of the solder can reach high values. By brazing there can be assembled pieces of most metals and ferrous and nonferrous alloys, with high melting temperature. This paper presents an analysis of the microstructure of materials from a brazed merge of aluminum alloy L103 which is often used to produce pieces of aeronautical industry. Brazing material was performed using several technologies, and after examination of the microstructure of materials from the merge area it was established as optimal technology the technology which consist of pickling in Aloclene 100 solution with the deposition of filler material on both sides of the base material and the use of spectral acetylene and neutral flame.

  6. [A case-control study on the risk factors of esophageal cancer in Linzhou].

    Science.gov (United States)

    Lu, J; Lian, S; Sun, X; Zhang, Z; Dai, D; Li, B; Cheng, L; Wei, J; Duan, W

    2000-12-01

    To explore the characteristics of prevalence and influencing factors on the genesis of esophageal cancer. A population-based 1:1 matched case-control study was conducted in Linzhou. A total number of 352 pairs of cases and controls matched on sex, age and neighborhoods. Data was analysed by SAS software to calculate the odds ratio of and to evaluate the relative risks. It was found that lower socio-economic status, environmental pollution around the residential areas, lampblack in room, lower body mass index (BMI), more pickled food intake, cigarette smoking, alcoholic drinking, vigor mental-trauma and depression were risk factors of esophageal cancer. It also showed that the subjects having had history of upper digestive tract operation, dysplasia of esophagus and family history of carcinoma markedly increased the risks of developing esophageal cancer. Esophageal cancer seemed to be resulted from the combination of genetic and environmental factor, hence called for of medical surveillance and comprehensive prevention.

  7. Caring, sharing, and a friendship made for life.

    Science.gov (United States)

    Rochester, Joanne

    2015-10-01

    A patient named "Bill" was assigned to my team in the summer of 2012 for an autologous stem cell transplantation for lymphoma. Bill had previous chemotherapy and had attained clinical status eligibility for a transplantation. Although Bill was rather quiet, he had a lot of questions about me, my family, and my travels. In turn, he shared about his work as a veterinarian, his clinic, and his two dogs that went everywhere with him. He also shared his love of the outdoors and traveling, highlighted by a trip on the Amazon River with his father and daughter. I told him that one of my hobbies is making dill pickles. He countered with stories about his bees and honey, and we agreed to share our homemade goods.

  8. Studies on inhibition characteristics of corn steep liquor and black sulphite liquor on corrosion of mild steel in acid media

    Energy Technology Data Exchange (ETDEWEB)

    Deb, P C; Mukherjea, R N

    1968-06-01

    The purpose of this study was to economically reduce the attack by acid on the parent metal, during the process of removing mill scale by acid pickling. Two inhibitors, by-products of the starch industry and pulp industry, were studied due to their cheapness and availability in India. The inhibition efficiency of the corn steep liquor and black sulfite liquor was found to be below that of thiourea. For example, in 6.2% (w/w) H/sub 2/SO/sub 4/ (at 50/sup 0/C), an inhibition efficiency of 90.5% and 84.5% is reached for inhibitor concentrations of 10 g per liter in the case of corn steep liquor and black sulfite liquor, respectively, while a concentration of 0.25 g per liter of thiourea was required to reach an inhibition efficiency of 98.6%.

  9. Method for providing uranium with a protective copper coating

    Science.gov (United States)

    Waldrop, Forrest B.; Jones, Edward

    1981-01-01

    The present invention is directed to a method for providing uranium metal with a protective coating of copper. Uranium metal is subjected to a conventional cleaning operation wherein oxides and other surface contaminants are removed, followed by etching and pickling operations. The copper coating is provided by first electrodepositing a thin and relatively porous flash layer of copper on the uranium in a copper cyanide bath. The resulting copper-layered article is then heated in an air or inert atmosphere to volatilize and drive off the volatile material underlying the copper flash layer. After the heating step an adherent and essentially non-porous layer of copper is electro-deposited on the flash layer of copper to provide an adherent, multi-layer copper coating which is essentially impervious to corrosion by most gases.

  10. Migration of Epoxidized Soybean Oil (ESBO) and Phthalates From Twist Closures into Food and Enforcement of the Overall Migration Limit

    DEFF Research Database (Denmark)

    Pedersen, Gitte Alsing; Jensen, Lisbeth Krüger; Fankhauser, A.

    2008-01-01

    Nineteen samples of food in glass jars with twist closures were collected by the national food inspectors at Danish food producers and a few importers, focusing on fatty food, such as vegetables in oil, herring in dressing or pickle, soft spreadable cheese, cream, dressings, peanut butter, sauces...... and infant food. The composition of the plasticizers in the gaskets was analysed by gas chromatography with flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Epoxidized soybean oil (ESBO) and phthalates were determined in the homogenized food samples. ESBO...... was the principal plasticizer in five of the gaskets; in 14 it was phthalates. ESBO was found in seven of the food samples at concentrations from 6 to 100 mg kg(-1). The highest levels (91-100 mg kg(-1)) were in oily foods such as garlic, chilli or olives in oil. Phthalates, i.e. di-iso-decylphthalate (DIDP) and di...

  11. Effect of glucose treatment on texture and colour of pidan white during storage.

    Science.gov (United States)

    Ganesan, Palanivel; Benjakul, Soottawat

    2014-04-01

    Changes in texture and colour of pidan white as influenced by glucose treatment at levels of 0, 2 and 5% were determined after pickling (week 3) and during the storage up to 12 weeks. Hardness and cohesiveness of pidan white without glucose treatment were more retained but showed a decrease in adhesiveness as storage time increased up to week 12 (P white treated with glucose at both levels as the storage time increased (P colour, mainly via the Maillard reaction with free amino groups of pidan white at alkaline pH, but it could impair the textural property. Pidan white without glucose treatment showed the higher color and appearance likeness score, but lower texture and odour likeness score than commercial counterpart (P < 0.05). Therefore, glucose was not a necessary aid for pidan production.

  12. Demonstration of acid and water recovery systems: Applicability and operational challenges in Indian metal finishing SMEs.

    Science.gov (United States)

    Balakrishnan, M; Batra, R; Batra, V S; Chandramouli, G; Choudhury, D; Hälbig, T; Ivashechkin, P; Jain, J; Mandava, K; Mense, N; Nehra, V; Rögener, F; Sartor, M; Singh, V; Srinivasan, M R; Tewari, P K

    2018-07-01

    Diffusion dialysis, acid retardation and nanofiltration plants were acquired from Europe and demonstrated in several Indian metal finishing companies over a three year period. These companies are primarily small and medium enterprises (SMEs). Free acid recovery rate from spent pickling baths using diffusion dialysis and retardation was in the range of 78-86% and 30-70% respectively. With nanofiltration, 80% recovery rate of rinse water was obtained. The demonstrations created awareness among the metal finishing companies to reuse resources (acid/water) from the effluent streams. However, lack of efficient oil separators, reliable chemical analysis and trained personnel as well as high investment cost limit the application of these technologies. Local manufacturing, plant customization and centralized treatment are likely to encourage the uptake of such technologies in the Indian metal finishing sector. Copyright © 2018 Elsevier Ltd. All rights reserved.

  13. Dietary habits among the JPHC study participants at baseline survey. Japan Public Health Center-based Prospective Study on Cancer and Cardiovascular Diseases.

    Science.gov (United States)

    Tsugane, S; Sasaki, S; Kobayashi, M; Tsubono, Y; Sobue, T

    2001-10-01

    Dietary habit is closely associated with development of cancer and cardiovascular diseases, however little prospective evidence has been published for Japanese, whose dietary habit is substantially different from Western countries. Therefore, frequencies of food consumption, food preference, cooking method and acceptance of dietary advice were investigated at the baseline by two kinds of self-administered food frequency questionnaires. Dietary habits between urban and rural (Tokyo and Osaka vs. others), or between Okinawa and non-Okinawa revealed recognizable differences. The so-called westernized foods such as bread, beef and coffee were more consumed in the urban areas such as Tokyo and Osaka and also in Okinawa. The frequencies of salted food intake such as pickled vegetables and salted seafoods were remarkably low in Okinawa. Cooking methods for meats, seafoods and vegetables were also unique in Okinawa. No distinct geographical difference was shown in food preference and modification of dietary habit by dietary advice.

  14. Genetic variability of Indonesian local chili pepper: The facts

    Science.gov (United States)

    Arumingtyas, Estri Laras; Kusnadi, Joni; Sari, Dewi Ratih Tirto; Ratih, Nursita

    2017-11-01

    Chili pepper (Capsicum frutescens) is one species of Solanaceae family that is very popular in Indonesia and some other tropical countries because of its pungency. Chili pepper is an important spice in Indonesia and is also eaten fresh as a pickle to increase appetite. In Indonesia, there are various local names for chili pepper includingcabai, cengek, lombok, pedesan etc. These varied local names represent the various morphological shapes of the chili pepper fruit. We have investigated the variability of some chili cultivars based on morphological characteristics, molecular markers, pungency, and capsaicin content. Some biological facts, such as the tendency of chili pepper to outbreed, have also been found. In this paper, the source of variability and the possible mechanism of increasing genetic variability of Indonesian local chili pepper are also discussed.

  15. Manufacturing Of Novelty Leather From Cattle Stomach

    Directory of Open Access Journals (Sweden)

    Umme Habiba Bodrun Naher

    2015-08-01

    Full Text Available Abstract The objective of this study was to investigate the feasibility of turning cattle stomach into novelty leather and then leather product which would add value to end of cattle. Four pieces of green buffalo stomachs were taken through soaking liming deliming pickling tanning neutralization retanning dyeing and fat liquoring operation. Then mechanical operations like drying and staking operations were also done. Some physical tensile strength stitch tear strength and colour rub fastness and chemical chromic oxide content fat content and pH tests were accomplished .The results of physical tests were poor compared to the grain leather as the composition of raw outer coverings of animals and their stomachs are different. The stomach leathers could be used for making coin purse key case bracelet wrist watch belt ear-ring necklace hair band iPod case etc. as novelty leather product item.

  16. Artificial environmental radionuclides in Europe and methods of lowering their foodstuff contamination – a review

    Directory of Open Access Journals (Sweden)

    Katarína Beňová

    2016-01-01

    Full Text Available This review discusses the consequences of the food chain contamination with radionuclides, especially focusing on the radiocaesium impact after the Chernobyl nuclear accident. In particular, the 137Cs isotope still represents a risk. Until present it is still detectable in the meat of game animals, especially in wild boar, but also in elk and reindeer. Although the occurrence of highly contaminated foods in most of Europe is currently limited, along the German-Czech border (the Šumava Region the activity concentration of the 137Cs isotope in the meat of wild boar exceeds the acceptable limit several times. Additionally, the article describes simple processing technologies (cooking, pickling etc. that lead to reduction of radionuclides in contaminated food.

  17. Effect of selected method of meat technological treatment on selenium content in mutton

    International Nuclear Information System (INIS)

    Nowosad, R.; Simoni, J.; Tyszkiewicz, B.

    1977-01-01

    Measurements were carried out of a radioisotope 75 Se content in mutton meat exposed to some technological treatments (soaking in tap water for 24 hours, pickling for 14 days, boiling for 1 hour) and to 24-hour soaking in 1% solutions of some organic acids used for alimentary purposes (lactic acid, citric acid, and acetic acid). The lowest decrease of radioactivity (11,69%) was noted following 24-hour soaking in tap water while the highest loss of selenium (41,69%) was measured after 24-hour soaking of granulated meat in 1% solution of lactic acid. The application of the same technological measures to the homogeneous force-meat resulted in higher loss of radioselenium in samples under test. The lowest decrease of radioactivity (19.19%) was observed following 1-hour boiling while the highest loss of selenium (60.81%) was measured after 24-hour soaking in 1% soaking in 1% solution of lactic acid. (author)

  18. Characteristics important for organic breeding of vegetable crops

    Directory of Open Access Journals (Sweden)

    Zdravković Jasmina

    2010-01-01

    Full Text Available The remarkable development and application of new genetic The Institute for Vegetable Crops possesses a rich germplasm collection of vegetables, utilized as gene resource for breeding specific traits. Onion and garlic breeding programs are based on chemical composition improvement. There are programs for identification and use of genotypes characterized by high tolerance to economically important diseases. Special attention is paid to breeding cucumber and tomato lines tolerant to late blight. As a result, late blight tolerant pickling cucumber line, as well as late blight tolerant tomato lines and hybrids are realized. Research on bean drought stress tolerance is initiated. Lettuce breeding program including research on spontaneous flora is started and interspecies hybrids were observed as possible genetic variability source. It is important to have access to a broad range of vegetable genotypes in order to meet the needs of organic agriculture production. Appreciating the concept of sustainable agriculture, it is important to introduce organic agriculture programs in breeding institutions.

  19. Effect of Thickness on the Morphology and Corrosion Behavior of Cerium-Based Conversion Coatings on AZ31B Magnesium Alloy

    Science.gov (United States)

    Castano, Carlos E.; Maddela, Surender; O'Keefe, Matthew J.; Wang, Yar-Ming

    Cerium-based conversion coatings (CeCCs) were deposited onto AZ31B magnesium alloy substrates using a spontaneous reaction of CeCl3, H2O2 and gelatin in a water-based solution. The coating thickness was adjusted by controlling the immersion time in the deposition solution. Prior to deposition, the AZ31B substrates were treated using an acid pickling in nitric acid and then an alkaline cleaning in sodium metasilicate pentahydrate. After deposition, the coated samples were immersed in a phosphate bath that converted cerium oxide/hydroxide into cerium phosphate. Electrochemical impedance spectroscopy, potentiodynamic polarization and neutral salt spray testing studies indicated that 100 nm thick CeCC had better corrosion performance than 400 nm coatings. Characterization of the CeCCs by transmission electron microscopy (TEM) revealed a three layer structure with different compositions.

  20. Method of manufacturing leaf spring for PWR type reactor fuel assembly

    International Nuclear Information System (INIS)

    Yokoyama, Takashi; Mori, Kazuma.

    1991-01-01

    A leaf spring is manufactured by precision casting using corrosion resistant and heat resistant high strength steel material and, subsequently, the surface is treated with slight surface grinding or pickling. Further, for increasing resistance to stress corrosion cracks (SCC), shot blasting is applied to the surface. This reduces the surface roughness (Rmax) of the leaf spring to less than 0.005 mm, and the dimensional tolerance can be set to +0.005 mm, -0.0 mm. In this way, since the surface roughness is so small as not causing fabrication injury to the surface, the material has sufficient resistance to SCC. Further, since the accuracy for the plate thickness is high, stress distribution as designed can be attained to prevent stress concentration. Then, if a casting die is once prepared, the casting mass production is enabled to reduce the manufacturing cost for the leaf spring. (T.M.)

  1. Heterogeneous 40Ar/39Ar laser probe apparent ages in low-grade mylonitic rocks: Constraining a meaningful geological age

    International Nuclear Information System (INIS)

    Arancibia, G

    2001-01-01

    Obtaining meaningful geological ages from mylonitic rocks has been a major problem for structural geologist, because apparent ages have usually no geologic significance. Over the last years, in situ high spatial resolutions 40 Ar/ 39 Ar studies (e.g. Ruffet et al., 1991; Reddy et al., 1996; Pickles et al., 1997), permit obtain apparent ages of mineral and link them directly with textural, microstructural and chemical patterns that can previously be obtained by optical and scanning electron (SEM) microscopes and electron microprobe. In this work, heterogeneous 40 Ar/ 39 Ar laser probe ages from low-grade volcanic mylonites show complex argon distributions patterns. Inverse isochron analysis suggests that most obtained apparent ages contain argon excess and only younger ages have a meaningful geologically interpretation (au)

  2. Estimated intake of benzoic and sorbic acids in Denmark

    DEFF Research Database (Denmark)

    Leth, Torben; Christensen, Tue; Larsen, I. K.

    2010-01-01

    limits, illegal use or declaration faults were found in about 3% of samples. From repeated investigations on fat-based foods (salads and dressings), marmalade and stewed fruit, it is concluded that the amounts used in industry have been relatively stable throughout the whole period, although limited data...... for marmalade show some variation. Most foods in the categories soft drinks, dressings, fat-based salads, pickled herrings, and marmalade contain benzoic and sorbic acid, and sliced bread also contains in some cases sorbic acid. The median daily intake and intake distribution of benzoic and sorbic acids were......-old age group. Based on the average of all samples, the 95th percentile is over the acceptable daily intake for men up to 34 years and for women up to 24 years, and the 90th percentile for men up to 18 years and for women up to 10 years. Soft drinks, salads and dressings are the main contributors...

  3. Magnetic imaging and machine vision NDT for the on-line inspection of stainless steel strips

    International Nuclear Information System (INIS)

    Ricci, M; Ficola, A; Fravolini, M L; Battaglini, L; Palazzi, A; Burrascano, P; Valigi, P; Appolloni, L; Cervo, S; Rocchi, C

    2013-01-01

    An on-line inspection system for stainless steel strips has been developed on an annealing and pickling line at the Acciai Speciali Terni S.p.A. steel mill. Besides a machine vision apparatus, the system contextually exploits a magnetic imaging system designed and realized for the specific application. The main goal of the research is represented by the fusion of the information provided by the two apparatuses that can improve the detection and classification tasks by enlarging the set of detectable defects. In this paper, the development, the calibration and the characteristics of the magnetic imaging apparatus are detailed and experimental results obtained both in laboratory and in situ are reported. A comparative analysis of the performances of the two devices is also reported based on preliminary results and some conclusions and perspectives are drawn. (paper)

  4. Adhesiveness of cold rolled steels for car body parts

    Directory of Open Access Journals (Sweden)

    Kleiner Marques Marra

    2007-09-01

    Full Text Available The aim of this work was to evaluate the adhesiveness of uncoated and zinc-electrogalvanized steel sheets used in the automotive industry. Three types of adhesives, one acrylic and two epoxy resins, were employed to join low carbon cold rolled steels, one uncoated and another electrogalvanized, both previously degreased or chemically pickled. Mechanical strength of the joints was evaluated by the T-peel and tensile strength tests. Steel grade, surface condition and heating below the cure temperatures did not influence the joints' mechanical strength. However, their shear strength decreased drastically as the test temperature increased. The exposure of the joints to an atmosphere with 90% relative humidity at 40 °C caused reduction of their shear strength. Epoxy adhesives showed higher mechanical strength, but exhibited higher degradation by humidity.

  5. The Quality of Alcohol Products in Vietnam and Its Implications for Public Health

    Directory of Open Access Journals (Sweden)

    Jürgen Rehm

    2009-07-01

    Full Text Available Four homemade (artisanally manufactured and unrecorded and seven commercial (industrially manufactured and taxed alcohol products from Vietnam were collected and chemically analyzed for toxicologically relevant substances. The majority of both types had alcohol contents between 30 and 40% vol. Two homemade samples contained significantly higher concentrations of 45 and 50% vol. In one of these homemade samples the labeled alcoholic strength was exceeded by nearly 20% vol. All other analyzed constituents of the samples (e.g., methanol, acetaldehyde, higher alcohols, esters, metals, anions were found in concentrations that did not pose a threat to public health. A peculiarity was a homemade sample of alcohol with pickled snakes and scorpions that contained 77% vol of alcohol, allegedly used as traditional Chinese medicine. Based on this small sample, there is insufficient evidence to conclude that alcohol quality, beyond the effects of ethanol, has an influence on health in Vietnam. However, future research with larger samples is needed.

  6. The quality of alcohol products in Vietnam and its implications for public health.

    Science.gov (United States)

    Lachenmeier, Dirk W; Anh, Pham Thi Hoang; Popova, Svetlana; Rehm, Jürgen

    2009-08-01

    Four homemade (artisanally manufactured and unrecorded) and seven commercial (industrially manufactured and taxed) alcohol products from Vietnam were collected and chemically analyzed for toxicologically relevant substances. The majority of both types had alcohol contents between 30 and 40% vol. Two homemade samples contained significantly higher concentrations of 45 and 50% vol. In one of these homemade samples the labeled alcoholic strength was exceeded by nearly 20% vol. All other analyzed constituents of the samples (e.g., methanol, acetaldehyde, higher alcohols, esters, metals, anions) were found in concentrations that did not pose a threat to public health. A peculiarity was a homemade sample of alcohol with pickled snakes and scorpions that contained 77% vol of alcohol, allegedly used as traditional Chinese medicine. Based on this small sample, there is insufficient evidence to conclude that alcohol quality, beyond the effects of ethanol, has an influence on health in Vietnam. However, future research with larger samples is needed.

  7. Open fibre reinforced plastic (FRP) flat plate collector (FPC) and spray network systems for augmenting the evaporation rate of tannery effluent (soak liquor)

    International Nuclear Information System (INIS)

    Srithar, K.; Mani, A.

    2007-01-01

    Presently, tanneries in Tamilnadu, India are required to segregate the effluent of soaking and pickling sections from other wastewater streams and send it to shallow solar pans for evaporation to avoid land pollution. A large area of solar pans is required for evaporating the water in the effluent at salt concentration in the range of 4-5%. An experimental study has been made by using fibre reinforced plastic flat plate collector (FRP-FPC) and spray system in a pilot plant with a capacity to handle 5000 l per day, which increases the evaporation rate. After increasing the salt concentration level to near saturation limit, the concentrated liquid was sent to conventional solar pans for its continued evaporation and recovery of salt. In this improved system, the rate of evaporation was found to be 30-40% more than that in the conventional solar pans. The performance is compared with the theoretically simulated performance. (author)

  8. Application of Recycled Zero-Valent Iron Nanoparticle to the Treatment of Wastewater Containing Nitrobenzene

    Directory of Open Access Journals (Sweden)

    Heon Lee

    2015-01-01

    Full Text Available Zero-valent iron (ZVI was synthesized using iron oxide, a byproduct of pickling line at a steel work. ZVI with a mean particle size of 500 nm was synthesized. The reaction activity of the synthesized ZVI was much higher than commercial ZVI. When applied to the decomposition of nitrobenzene (NB, the ZVI particles underwent corrosion and passivation oxide film formation, resulting in particle size decrease. The NB decomposition rate increased with increasing ZVI dosage level and with decreasing pH. The solution pH increased monotonously with increasing reaction duration, whereas the aniline concentration showed a maximum at 50 min. Based on the GC/MS analysis, NB is presumed to be reduced into aniline via reductive intermediates such as azobenzene and azoxybenzene. When combined with a subsequent biological process, the synthesized ZVI will be able to decompose NB in wastewater effectively.

  9. A review on plant Cordia obliqua Willd. (Clammy cherry).

    Science.gov (United States)

    Gupta, Richa; Gupta, Ghanshyam Das

    2015-01-01

    Cordia obliqua Willd. plant (Common name-Clammy Cherry) belongs to family Boraginaceae. It is a medium-sized deciduous tree and very vigorous in growth. According to traditional system, it possesses anthelmintic, purgative, diuretic, expectorant, antipyretic, hepatoprotective and analgesic action. The fruits are edible and used as pickle. The gum obtained from mucilage is used for pasting sheets of paper and as matrix forming material in tablet formulations. Phytochemical investigations show the presence of alkaloids, flavonoids, phenolics, tannins and reducing sugar. Evaluation of pharmacological activities confirmed C. obliqua plant as antimicrobial, hypotensive, respiratory stimulant, diuretic and anti-inflammatory drug. A number of traditional activities of this plant still need scientific approval which will increase its medicinal potential. This review presents the Pharmacognostic properties, phytochemical constituents, traditional uses and biological activities reported for the plant and it will be helpful to explore the knowledge about Cordia obliqua Willd. for the researchers.

  10. PITTING CORROSION OF STAINLESS STEEL AT THE VARIOUS SURFACE TREATMENT

    Directory of Open Access Journals (Sweden)

    Viera Zatkalíková

    2011-09-01

    Full Text Available The stainless steel surface treatment is very important with regard to its pitting corrosion susceptibility. An effect of various types surfacing on pitting corrosion resistance of AISI 304stainless steel is investigated in this work. The samples of the tested material are turned, blasted, peened, grinded and a half of them are pickled to achieve higher purity of surfaces and better quality of passive film. Eight types of different finished surfaces are tested by electrochemical and immersion tests to determine corrosion behaviour in conditions where pitting is evoked by controlled potential and second by solution with high redox potential. By this way the effect of mechanical and chemical surface treatment on the resistance to pitting corrosion, character, size and shape of pits are compared in the conditions of different mechanisms of corrosion process.

  11. Test marketing and consumer acceptance of irradiated meat products

    International Nuclear Information System (INIS)

    Xu Zhicheng; Feng Zhixiong; Jiang Peizhen

    2001-01-01

    This study consists of two parts: irradiation processing of cooked meat and irradiation preservation of prepackaged chilled fresh cut meats. Irradiation of prepackaged pickled meat products dipped in grains stillage at a dose 6-8 kGy eliminated common food-borne microorganisms, such as E. Coli and other microbial pathogens and extended the shelf life of the product to 10 days at 5 deg. C. Test marketing of 40,000 bags (about 10,000 kg) of the product in more than 100 supermarkets in the city of Shanghai showed no untoward problem with consumer acceptance. Irradiation of prepackaged chilled fresh cut pork at a dose 3 kGy led to inactivation of microbial pathogens and parasites with a concomitant reduction in numbers of common spoilage microorganisms and extension of shelf life of the product for 30 days at 5 deg. C. The cost benefit and marketing applications were evaluated. (author)

  12. Traditional Chinese food technology and cuisine.

    Science.gov (United States)

    Li, Jian-rong; Hsieh, Yun-Hwa P

    2004-01-01

    From ancient wisdom to modern science and technology, Chinese cuisine has been established from a long history of the country and gained a global reputation of its sophistication. Traditional Chinese foods and cuisine that exhibit Chinese culture, art and reality play an essential role in Chinese people's everyday lives. Recently, traditional Chinese foods have drawn a great degree of attention from food scientists and technologists, the food industry, and health promotion institutions worldwide due to the extensive values they offer beyond being merely another ethnic food. These traditional foods comprise a wide variety of products, such as pickled vegetables, salted fish and jellyfish, tofu and tofu derived products, rice and rice snack foods, fermented sauces, fish balls and thousand-year-old eggs. An overview of selected popular traditional Chinese foods and their processing techniques are included in this paper. Further development of the traditional techniques for formulation and production of these foods is expected to produce economic, social and health benefits.

  13. Combined effect of thermal sterilization and ionizing radiation on storage life of preserved foods

    International Nuclear Information System (INIS)

    Hozova, B.; Sorman, L.; Fazekasova, H.

    1986-01-01

    The effect was studied of the binary combination of preservation methods, i.e., of a reduced intensity of thermosterilization and diverse doses of ionizing radiation, on the content of microorganisms in single-component tinned products (tinned beef and gravy, tinned pickled cauliflower) and in tins containing two components (beef with cauliflower) over a period of 115 days of storage at a laboratory temperature of 20 degC ± 2 degC. The experimental results showed that the chosen combined process of preservation guaranteed sufficient storage stability to the products over several months of storage. An ionizing radiation dose of 5 kGy was sufficient for both types of model samples, this both from microbiological, nutritional aspects (some group B vitamins, vitamin C, -SH groups, etc.) and with regard to organoleptic properties (outlook, color, odor, flavor, consistence, juiciness). The problems will further be studied. (author) 2 tabs., 4 figs., 14 refs

  14. Dense medium ore concentrates of Bois-Noirs; Minerais des bois noirs, concentres de milieu dense

    Energy Technology Data Exchange (ETDEWEB)

    Le Bris, J; Leduc, M

    1959-01-20

    The chemical treatment of uranium concentrates of Bois-Noirs ore obtained by heavy medium are discussed. The first part deals with sulfuric acid attack on the concentrate, and the second part with the separation of the solution from residues by filtration. A third part deals with this separation by decantation. The fourth part deals with the carbonation of the pickling solutions obtained. (author) [French] Le present rapport est relatif a l'etude du traitement chimique de concentres uraniferes de minerais des Bois-Noirs obtenus par milieu dense. Une premiere partie est consacree a l'attaque sulfurique des concentres, une deuxieme partie a Ia separation de Ia solution d'attaque des residus par decantation. Une quatrieme partie a la carbonatation des solutions d'attaque obtenues. (auteur)

  15. Design and Manufacture of a Highly Reliable, Miniaturized and Low Mass Shutter Mechanism

    Science.gov (United States)

    Manhart, M.; Zeh, T.; Preibler, G.; Hurni, A.; Walter, I.; Helbert, J.; Hiesinger, H.

    2010-01-01

    This paper describes the development, manufacturing and testing of a lightweight shutter mechanism made of titanium for the MERTIS Instrument. MERTIS is a thermal infrared imaging spectrometer onboard ESA's future BepiColombo mission to Mercury. The mechanism is built as a parallelogram arrangement of flexible hinges, actuated by a voice coil. In a first test run, it was shown that the selected EDM processing led to the generation of titanium oxides and an oxygen-enriched surface layer on the substrate (so called alpha-case layer). In the revised version of the shutter, it was possible to manufacture the complex geometry by micro-milling and an adjacent pickling procedure. The adequacy of this approach was verified by lifetime and vibration testing.

  16. Effect of Solar Radiation on Viscoelastic Properties of Bovine Leather: Temperature and Frequency Scans

    Science.gov (United States)

    Nalyanya, Kallen Mulilo; Rop, Ronald K.; Onyuka, Arthur S.

    2017-04-01

    This work presents both analytical and experimental results of the effect of unfiltered natural solar radiation on the thermal and dynamic mechanical properties of Boran bovine leather at both pickling and tanning stages of preparation. Samples cut from both pickled and tanned pieces of leather of appropriate dimensions were exposed to unfiltered natural solar radiation for time intervals ranging from 0 h (non-irradiated) to 24 h. The temperature of the dynamic mechanical analyzer was equilibrated at 30°C and increased to 240°C at a heating rate of 5°C \\cdot Min^{-1}, while its oscillation frequency varied from 0.1 Hz to 100 Hz. With the help of thermal analysis (TA) control software which analyzes and generates parameter means/averages at temperature/frequency range, the graphs were created by Microsoft Excel 2013 from the means. The viscoelastic properties showed linear frequency dependence within 0.1 Hz to 30 Hz followed by negligible frequency dependence above 30 Hz. Storage modulus (E') and shear stress (σ ) increased with frequency, while loss modulus (E''), complex viscosity (η ^{*}) and dynamic shear viscosity (η) decreased linearly with frequency. The effect of solar radiation was evident as the properties increased initially from 0 h to 6 h of irradiation followed by a steady decline to a minimum at 18 h before a drastic increase to a maximum at 24 h. Hence, tanning industry can consider the time duration of 24 h for sun-drying of leather to enhance the mechanical properties and hence the quality of the leather. At frequencies higher than 30 Hz, the dynamic mechanical properties are independent of the frequency. The frequency of 30 Hz was observed to be a critical value in the behavior in the mechanical properties of bovine hide.

  17. Natural leathers from natural materials: progressing toward a new arena in leather processing.

    Science.gov (United States)

    Saravanabhavan, Subramani; Thanikaivelan, Palanisamy; Rao, Jonnalagadda Raghava; Nair, Balachandran Unni; Ramasami, Thirumalachari

    2004-02-01

    Globally, the leather industry is currently undergoing radical transformation due to pollution and discharge legislations. Thus, the leather industry is pressurized to look for cleaner options for processing the raw hides and skins. Conventional methods of pre-tanning, tanning and post-tanning processes are known to contribute more than 98% of the total pollution load from the leather processing. The conventional method of the tanning process involves the "do-undo" principle. Furthermore, the conventional methods employed in leather processing subject the skin/ hide to a wide variation in pH (2.8-13.0). This results in the emission of huge amounts of pollution loads such as BOD, COD, TDS, TS, sulfates, chlorides and chromium. In the approach illustrated here, the hair and flesh removal as well as fiber opening have been achieved using biocatalysts at pH 8.0, pickle-free natural tanning employing vegetable tannins, and post-tanning using environmentally friendly chemicals. Hence, this process involves dehairing, fiber opening, and pickle-free natural tanning followed by ecofriendly post-tanning. It has been found that the extent of hair removal and opening up of fiber bundles is comparable to that of conventionally processed leathers. This has been substantiated through scanning electron microscopic analysis and softness measurements. Performance of the leathers is shown to be on par with conventionally chrome-tanned leathers through physical and hand evaluation. The process also exhibits zero metal (chromium) discharge and significant reduction in BOD, COD, TDS, and TS loads by 83, 69, 96, and 96%, respectively. Furthermore, the developed process seems to be economically viable.

  18. Decontamination of radionuclides in food

    Energy Technology Data Exchange (ETDEWEB)

    Ohmomo, Yoichiro [Institute for Environmental Sciences, Aomori (Japan)

    1994-03-01

    The release of radionuclides arising from the Chernobyle accident led to widespread contamination of the northern hemisphere through fallout. This accident provided again an opportunity to investigate how and to what extent the radionuclides contamination in crops and animal derived foods could be reduced. The following topics are included in this paper. (1) How to reduce the transfer of radiostrontium and/or cesium from soil to crops: A pH increase of soil is effective for reducing their plant uptake. (2) How to reduce the transfer of radiocesium to animal derived foods: Ammonium-ferric-cyanoferrate (AFCF) should be the most effective compound for radiocesium excretion in the feces. Experiments with lactating cows and/or poultry gave extremely good results with respect to low radiocesium concentrations in milk, meat and eggs. (3) Removal coefficients of radiostrontium, cesium and iodine from contaminated leaf vegetables and cereals during food processing and culinary preparation: Though different by species, more than 80% of cesium and about 50% of strontium and iodine can be removed during culinary preparation of washing and boiling. (4) Simultaneous decontamination of radiocesium and iodine from drinking water and liquid milk: Metal ferrocyanide-anion exchange resin, specifically Fe ferrocyanide one, was successfully used for a rapid and simple decontamination of radiocesium and iodine in the liquid samples arising from the Chernobyle accident. (5) Removal of radiocesium from meat: The meat structurally contaminated with radiocesium is easily and very successfully decontaminated by pickling in NaCl solution and the decontamination is much speeded up by freezing meat before pickling. (author).

  19. Bisphenol A and other environmental risk factors for prostate cancer in Hong Kong.

    Science.gov (United States)

    Tse, Lap Ah; Lee, Priscilla Ming Yi; Ho, Wing Ming; Lam, Augustine Tsan; Lee, Man Kei; Ng, Simon Siu Man; He, Yonghua; Leung, Ka-Sing; Hartle, Jennifer C; Hu, Howard; Kan, Haidong; Wang, Feng; Ng, Chi Fai

    2017-10-01

    Environmental exposures are contributing factors to prostate cancer etiology, but these remain unclear. We aimed to document the associations between environmental risk factors and prostate cancer in Chinese, with special reference to bisphenol A (BPA). We recruited 431 newly diagnosed prostate cancer cases and 402 age-matched controls from Prince of Wales Hospital in Hong Kong. We obtained each participant's clinical data and epidemiological information on chronic BPA exposure and other environmental risk factors (e.g., dietary habits, occupation and shift work) using a standard questionnaire. A new assessment tool of environmental BPA exposure was developed and replicated. Multiple logistic regression analysis was performed to examine odds ratio (OR) and 95% confidence interval (95% CI) for the association of prostate cancer with a novel cumulative BPA exposure index (CBPAI) and other environmental risk factors. Weekly consumption of deep fried food (OR=1.85, 95% CI: 1.15-2.95) and pickled vegetable (OR=1.87, 95% CI: 1.07-3.28) was significantly associated with excessive prostate cancer risk. Prostate cancer was positively associated with nightshift work (OR=1.76, 95% CI: 1.07-2.89) and it was negatively associated with green tea drinking (OR=0.56, 95% CI: 0.34-0.91). There was a positive exposure-response relationship between CBPAI and prostate cancer, with the greatest and significant risk in the high versus reference category (OR=1.57, 95% CI: 1.01-2.44). Frequent consumption of deep fried food and pickled vegetable, non-habitual green tea drinking and nightshift work are the contributing risk factors to prostate cancer in Hong Kong Chinese. More importantly, this study provides the first epidemiological evidence on carcinogenicity of BPA on the human prostate. Copyright © 2017. Published by Elsevier Ltd.

  20. Fermentable short chain carbohydrate (FODMAP) content of common plant-based foods and processed foods suitable for vegetarian- and vegan-based eating patterns.

    Science.gov (United States)

    Tuck, C; Ly, E; Bogatyrev, A; Costetsou, I; Gibson, P; Barrett, J; Muir, J

    2018-06-01

    The low FODMAP (fermentable, oligo-, di-, mono-saccharides and polyols) diet is an effective strategy to improve symptoms of irritable bowel syndrome. However, combining the low FODMAP diet with another dietary restriction such as vegetarianism/veganism is challenging. Greater knowledge about the FODMAP composition of plant-based foods and food processing practices common to vegetarian/vegan eating patterns would assist in the implementation of the diet in this patient population. The present study aimed to quantify the FODMAP content of plant-based foods common in vegetarian/vegan diets and to investigate whether food processing can impact FODMAP levels. Total FODMAP content was quantified in 35 foods, including fructose-in-excess-of-glucose, lactose, sorbitol, mannitol, galacto-oligosaccharide and total fructan, using high-performance-liquid-chromatography and enzymatic assays. The effects of cooking, sprouting, pickling, fermentation, activation and canning on FODMAP content were assessed. The Monash University criteria to classify foods as low FODMAP was used. Of the 35 foods, 20 were classified as low FODMAP, including canned coconut milk (0.24 g serve -1 ), dulse (0.02 serve -1 ), nutritional yeast (0.01 serve -1 ), soy cheese (0.03 serve -1 ), tempeh (0.26 serve -1 ), wheat gluten (0.13 serve -1 ) and wheat grass (0.05 serve -1 ). No FODMAPs were detected in agar-agar, egg replacer, vegan egg yolk, kelp noodles and spirulina. Food processing techniques that produced the greatest reduction in FODMAP content included pickling and canning. The present study provides a greater FODMAP composition knowledge of plant-based foods that can now be applied to the dietetic management of vegetarians/vegans requiring a low FODMAP diet. Food processing lowered the FODMAP content of foods, thereby increasing options for patients following a low FODMAP diet. © 2018 The British Dietetic Association Ltd.

  1. Mobilizing the cartographic paradox: tracing the aspect of cartography and prospect of cinema/Mobilizando o paradoxo cartográfico: traçando o aspecto na cartografia e o prospecto no cinema

    Directory of Open Access Journals (Sweden)

    Christopher Lukinbeal

    2010-06-01

    Full Text Available Understanding the contrast and challenge of cinematic cartographies may lie in querying what John Pickles (2004, p.89 calls the “cartographic paradox.” The cartographic paradox is that linear perspective and projectionism inform cartographic practice. Yet, these two scopic regimes are both complementary and contradictory. The cartographic paradox has been mobilized by montage, animation and motion pictures. The penultimate technology of linear perspective is cinema, whereas the penultimate technology of projectionism is GIS and animated cartography. I argue that understanding the mobilization of these scopic regimes may lead to the production of affective geovisualizations. A compreensão do contraste e do desafio das cartografias cinemáticas pode residir na indagação do que John Pickles (2004, p.89 chama de “o paradoxo cartográfico.” O paradoxo cartográfico é que a perspectiva linear e o projecionismo informam a prática cartográfica. Contudo, estes dois regimes de visão são complementares e contraditórios. O paradoxo cartográfico tem sido mobilizado pela montagem e a animação de imagens em movimento. A penúltima tecnologia da perspectiva linear é o cinema, enquanto que a penúltima tecnologia do projecionismo é o SIG e a animação cartográfica. Discuto neste artigo que compreender a mobilização destes regimes de visão pode conduzir à produção de geovisualizações afetivas.

  2. Decontamination of radionuclides in food

    International Nuclear Information System (INIS)

    Ohmomo, Yoichiro

    1994-01-01

    The release of radionuclides arising from the Chernobyle accident led to widespread contamination of the northern hemisphere through fallout. This accident provided again an opportunity to investigate how and to what extent the radionuclides contamination in crops and animal derived foods could be reduced. The following topics are included in this paper. (1) How to reduce the transfer of radiostrontium and/or cesium from soil to crops: A pH increase of soil is effective for reducing their plant uptake. (2) How to reduce the transfer of radiocesium to animal derived foods: Ammonium-ferric-cyanoferrate (AFCF) should be the most effective compound for radiocesium excretion in the feces. Experiments with lactating cows and/or poultry gave extremely good results with respect to low radiocesium concentrations in milk, meat and eggs. (3) Removal coefficients of radiostrontium, cesium and iodine from contaminated leaf vegetables and cereals during food processing and culinary preparation: Though different by species, more than 80% of cesium and about 50% of strontium and iodine can be removed during culinary preparation of washing and boiling. (4) Simultaneous decontamination of radiocesium and iodine from drinking water and liquid milk: Metal ferrocyanide-anion exchange resin, specifically Fe ferrocyanide one, was successfully used for a rapid and simple decontamination of radiocesium and iodine in the liquid samples arising from the Chernobyle accident. (5) Removal of radiocesium from meat: The meat structurally contaminated with radiocesium is easily and very successfully decontaminated by pickling in NaCl solution and the decontamination is much speeded up by freezing meat before pickling. (author)

  3. [Effects of a long-term intervention in a work cafeteria on employee vegetable intake].

    Science.gov (United States)

    Misawa, Akemi; Yoshita, Katsushi; Fukumura, Tomoe; Tanaka, Taichiro; Tamaki, Junko; Takebayashi, Toru; Kusaka, Yukinori; Nakagawa, Hideaki; Yamato, Hiroshi; Okayama, Akira; Miura, Katsuyuki; Okamura, Tomonori; Ueshima, Hirotsugu

    2015-01-01

    We examined the effects on employee vegetable intake of a long-term intervention in an employee work cafeteria. The subjects were approximately 1,200 employees (aged 19-61 years) of an industrial company in Fukui prefecture. We promoted the intake of typical Japanese style meals that combined three elements (staple foods, main dishes and vegetable dishes) to increase vegetables intake. We displayed all items on the menus of the employee cafeteria using three colors (yellow, red and green to denote three elements) to indicate healthy food choices for the maintenance of a healthy food environment. We advised employees to choose meals containing the three elements at the time of payment, for nutritional education (appropriate portion choice: APC). We evaluated the ratio of APC at the same time. To calculate the mean daily intake per person, we carried out a questionnaire survey similar to the "semi-quantitative food frequency questionnaire" and asked about the frequency and approximate intake of vegetables. The APC was 63.5% after one year of intervention, significantly increased to 82.1% after two years (p breakfast (p < 0.001), lunch (p < 0.001) and dinner (p = 0.011), and from vegetable juice (p = 0.030) significantly increased after three years of intervention. The consumption of pickles significantly decreased after three years of intervention (p = 0.009). It was estimated that the vegetable intake of men increased from 167.3 to 184.6 g, and that of women from 157.9 to 187.7 g. Employee estimated vegetable intake was significantly increased and that of pickles was significantly decreased by a long-term intervention (three years) in the employee work cafeteria.

  4. Evaluation of dental erosion prevalence and contributing factors in patients referring to yazd dental school in 2012-2013

    Directory of Open Access Journals (Sweden)

    Farnaz Farahat

    2016-03-01

    Full Text Available Background and Aims: Dental erosion refers to the loss of tooth structure by being scratched chemically without bacterial involvement which needs to care about due to its prevalence and treatment problems. This study was designed with the aim of evaluation of the frequency of dental erosion and its causing factors in patients referring to yazd dental school in 2012-2013. Materials and Methods: In this cross-sectional study, 400 patients referring to yazd dental school were randomly selected. All of their teeth were evaluated in three surfaces (buccal, lingual and occlusal. The BEWE score was used for classification the extent of damages. Also, patients were given a questionnaire that included patient demographic information and questions to investigate the causes of dental erosion. Data were analyzed using SPSS version 17 and Mann-Whiney, Fisher exact, and Chi-square tests. Results: In this study, 138 men and 261 women were participated with the mean age of 33.26±10.83. 84 persons (21.1% had erosion. There was a direct and significant relationship between the dental erosion and patient's age (P >0.001. Also, there was a direct relationship between the dental erosion and reflux and consumption of lemon and pickle, beverages, soft beer and juice (P>0.001. Conclusion: Consumption of lemon and pickle, beverages, soft beer and juice increases the risk of erosion. Considering the prevalence of dental erosion in about 21% of patients, it is necessary to pay more attention to the knowledge of the causes of erosion and reduction strategies of it.

  5. Evaluation of the technological quality presented for a canned Nile tilapia (Oreochromis niloticusAvaliação da qualidade tecnológica apresentada por tilápia do Nilo (Oreochromis niloticus enlatada

    Directory of Open Access Journals (Sweden)

    Cleonice Sarmento

    2012-05-01

    Full Text Available The fish is quite sensitive to the deterioration due to the high activity of water and, especially to a near pH of the neutrality. The application of the heat needs a rigorous control of time and temperature. The objective of this work developed meat of tilapia canned in vegetable edible oil, for the use from the nonstandard raw material, in order to offer a product with high collected value. The meat of tilapia were taken to the daily pay-cooking in fluent steam for approximately 50 minutes, when the oil of covering was next added, when re-drove and been subdued to two thermal treatments respectively of 15 and 30 minutes in autoclave 121°C. After that the microbiological analyses were carried out, chemical-physically and sensory. The microbiological evaluation showed that the products were presenting satisfactory conformable quality to legislation. The pickles of tilapia presented next composition centesimal: moisture 48.4 %; ashes 3.1 %; protein 12.2 %; lipids 32.7 %; chloride 0.8 %. The sensory analysis showed what, did not exist significant difference at the level of 5 % in the different treatments. The test of commercial sterility was carried out also, where two thermal treatments were adapted to maintain the quality of the pickle of tilapia canned. It was ended that, the pickles of tilapia, they presented quality compatible with similar products, confirming the viability of production of this product. O objetivo deste trabalho foi avaliar microbiologicamente, físico-quimicamente e sensorialmente uma conserva de tilápia enlatada em óleo vegetal comestível, aproveitando matéria-prima fora do padrão, a fim de oferecer um produto com alto valor agregado. As conservas de tilápia foram levadas a pré-cozimento em vapor fluente por aproximadamente 50 minutos, em seguida adicionado o óleo de cobertura, recravadas e submetidas a dois tratamentos térmicos respectivamente de 15 e 30 minutos em autoclave a 121°C. Após isso foram realizadas

  6. Efficient removal of dyes by a novel magnetic Fe{sub 3}O{sub 4}/ZnCr-layered double hydroxide adsorbent from heavy metal wastewater

    Energy Technology Data Exchange (ETDEWEB)

    Chen, Dan; Li, Yang; Zhang, Jia [School of Environmental and Chemical Engineering, Shanghai University, No. 99 Shangda Road, Shanghai 200444 (China); Li, Wenhui [Department of Chemistry, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237 (China); Zhou, Jizhi; Shao, Li [School of Environmental and Chemical Engineering, Shanghai University, No. 99 Shangda Road, Shanghai 200444 (China); Qian, Guangren, E-mail: grqian@shu.edu.cn [School of Environmental and Chemical Engineering, Shanghai University, No. 99 Shangda Road, Shanghai 200444 (China)

    2012-12-15

    Graphical abstract: To purify heavy metal wastewater (pickling waste liquor (PWL{sub A} and PWL{sub B}) and electroplating wastewater (EPW{sub C} and EPW{sub D})), a novel magnetic Fe{sub 3}O{sub 4}/ZnCr-LDH material was formed via two-step microwave hydrothermal method (Step 1 and Step 2) and applicable for organic dyes wastewater treatment. Highlights: Black-Right-Pointing-Pointer Fe{sub 3}O{sub 4}/ZnCr-layered double hydroxide adsorbent was produced from wastewater. Black-Right-Pointing-Pointer RSM was successfully applied to the optimization of the preparation conditions. Black-Right-Pointing-Pointer The maximum adsorption capacity of MO was found to be 240.16 mg/g. Black-Right-Pointing-Pointer The MO adsorption mechanism on MFLA was certified. Black-Right-Pointing-Pointer MFLA could be recycled after catalytic regeneration by the oxidation technology. - Abstract: A novel magnetic Fe{sub 3}O{sub 4}/ZnCr-layered double hydroxide adsorbent was produced from electroplating wastewater and pickling waste liquor via a two-step microwave hydrothermal method. Adsorption of methyl orange (MO) from water was studied using this material. The effects of three variables have been investigated by a single-factor method. The response surface methodology (RSM) based on Box-Behnken design was successfully applied to the optimization of the preparation conditions. The maximum adsorption capacity of MO was found to be 240.16 mg/g, indicating that this material may be an effective adsorbent. It was shown that 99% of heavy metal ions (Fe{sup 2+}, Fe{sup 3+}, Cr{sup 3+}, and Zn{sup 2+}) can be effectively removed into precipitates and released far less in the adsorption process. In addition, this material with adsorbed dye can be easily separated by a magnetic field and recycled after catalytic regeneration with advanced oxidation technology. Meanwhile, kinetic models, FTIR spectra and X-ray diffraction pattern were applied to the experimental data to examine uptake mechanism. The

  7. Yield and quality of brine-ripened cheeses, production from the milk of jersey and Simmental cows

    Directory of Open Access Journals (Sweden)

    Zh.T. Chitchyan

    2016-06-01

    Full Text Available Research has been conducted in Lusadzor community of Tavoush province in Armenia to determine the processability of milk samples collected from Jersey and Simmental cows for cheese manufacturing. The chemical composition as well as physical–chemical and technological parameters of the milk samples have been analyzed experimentally. In addition, the researchers estimated physical, chemical and organoleptic parameters as well as the yield of the cheese produced from the bulk milk collected from Jersey and Simmental cows. The results of the research proved that the milk samples collected from Jersey and Simmental cows possess the necessary physical–chemical and technological properties and can be used as high-quality raw material for manufacturing brine-ripened (pickled cheese. The highest content of dry matter, observed in the milk collected from Jersey cows, stemmed from the high contents of fat, protein and minerals. The content of lactose (milk sugar and physical characteristics (density, freezing temperature did not vary significantly across the samples. The rennet clots formed in the milk collected from Jersey cows were characterized by higher structural–mechanical parameters and syneresis. Jersey milk possesses the qualitative characteristics that best contribute to high cheese yield, which allows for the most efficient cheese production. Cheese manufactured from Jersey milk is distinguished by less water content, higher fat and protein contents and higher organoleptic indicators, which all together improve the quality of cheese turning it into a highly competitive product.

  8. Characteristics of past smokers.

    Science.gov (United States)

    Kato, I; Tominaga, S; Suzuki, T

    1989-06-01

    We studied characteristics of past smokers according to the duration of cessation of smoking based on data from a population-based survey. Lifestyle, prevalences of various symptoms and diseases and other factors were compared among current smokers (8507 males and 2012 females), past smokers (4423 males and 684 females) and non-smokers (2431 males and 12,859 females) aged 40 years and over. Compared to current smokers, past smokers consumed more bread, milk, vegetables, fruit and black tea, and less rice, pickles, instant noodles, coffee and alcohol, had lower prevalences of cough, sputum and anorexia, participated more in cancer screening tests, weighed more, included more professional and administrative workers and had more non-smoking spouses. These characteristics resembled those of non-smokers. But past smokers had high prevalences of several cardiovascular and respiratory diseases compared to current smokers. Daily intake of coffee was inversely associated and daily intakes of fruit and milk were positively associated with the duration of abstinence from smoking after adjusting for other factors in both sexes. These results suggest that lifestyle of past smokers may contribute to risk reduction for several diseases.

  9. Postprandial glucose response to Chinese foods in patients with type 2 diabetes.

    Science.gov (United States)

    Chan, Eliza M Y; Cheng, Winnie M W; Tiu, Sau-Cheung; Wong, Lily L L

    2004-12-01

    The objective of this study is to examine the glycemic response to common Chinese foods in patients with type 2 diabetes. Twenty-four Chinese adults with type 2 diabetes participated. Subjects were allocated to eat a pair of test meals in random order. Test meals included plain porridge with lean pork (meal 1A), plain porridge and Shrimp Shao Mai (Doll Brand, Winner Food Products Limited, Hong Kong) (meal 1B), boiled rice with boiled egg white (meal 2A), fried rice with whole egg (meal 2B), plain noodles in clear soup (meal 3A), and Pickled Vegetable and Pork-flavored Instant Bowl Noodles (Doll Brand, Winner Food Products Limited) (meal 3B). Nutritional content of the meals was calculated from the nutritional label on the food package and the food composition table. Plasma glucose was checked before the meal and in 30-minute intervals for up to 4 hours after the meal. Significant differences in the area under the curve of glucose up to 2 hours after the meal were detected between meal 1A and 2A ( P =.044), 1A and 3A ( P =.001), and 3A and 3B ( P =.017). The results suggest that fat alone does not alter the glycemic response to rice or porridge. Porridge produces a higher glycemic response than rice and noodles despite similar carbohydrate contents, and different noodles lead to differences in glycemic excursion, suggesting that the glycemic index of common Chinese foods is affected by cooking methods and food processing.

  10. Efektivitas penggunaan gambir sebagai bahan penyamak nabati sistem C-RFP untuk pembuatan kulit jaket dari kulit domba

    Directory of Open Access Journals (Sweden)

    Sri Sutyasmi

    2017-06-01

    Full Text Available Gambier is obtained from the extraction of leaves and young twigs of Uncaria gambir, a shrub that grows in Indonesia. Gambier contains tannin by 20% to 55% so that can be used as a vegetable tanning material using the C-RFP system (C=Conditioning, R=Rapid, F=Fass (drum, P=Powder. This research aimed to determine the effectiveness of gambier as a vegetable tanning material using the C-RFP system. Pickled leather underwent a tanning process using the C-RFP system with gambier as the tanning material at various percentages, namely by 15%, 20%, and 25%, to be processed as leather for jackets. The variations of oil used to keep the leather supple were 12.5%, 15%, and 17.5%. The tanned leather was then tested in terms of its organoleptic, physical, chemical, and morphological properties. Results of the organoleptic test and most of the results of the physical test showed that leather for jackets which was tanned using a vegetable tanning material met the requirements set out by SNI 4593: 2011 (sheepskin/goatskin leather for jackets. Results of the SEM test indicated that leather for jackets which was tanned using a vegetable tanning material displayed dense and strong skin tissue, and this proves that gambier is very effective for vegetable tanning using the C-RFP system.

  11. Kajian penerapan recycle, reuse dan recovery untuk proses produksi kulit web blue pada industri penyamakan kulit

    Directory of Open Access Journals (Sweden)

    Prayitno Prayitno

    2009-06-01

    Full Text Available Leather tanning industries are industries that process skin to produce finish leather product by using many stages of process in which for every stage of process will generate a huge amount either liquid or solid waste. If waste are not to be treated properly, it will cause environmental pollution. Implementation of 3R programs i.e. recycle, reuse and recovery will give impact on minimizing of waste problem. In leather tanning industries for producing wet blue leather however, 3R programs have to be implemented in processes of desalting, washing liquor, flesh and fat, chrome liquor and chrome-tanned waste. In implementing 3 R the waste generated can be either reused, recycled or recoveried as follow salt as swelling agent preventing in pickling process; washing liquor waste as washing liquor for dirt washing; flesh and fat as raw material for producing tallow, soap, fertilizer and livestock fodder; chrome liquor waste as chrome agent for chrome tanning and chrome-tanned waste as filler for producing material building or livestock fodder as protein sources.

  12. The influence of environmental variables and irradiation on iodine stress corrosion crack initiation and growth in Zircaloy

    International Nuclear Information System (INIS)

    Lunde, L.; Videm, K.

    1980-01-01

    Variables in the SCC testing technique and the effect of the fast neutron dose appear to explain most of the controversy about the effect of irradiation damage on the SCC behaviour of Zircaloy. On the basis of extensive laboratory testing functions expressing the time for stress corrosion crack (SCC) initiation and the rate of crack propagation at different stresses and temperatures have been worked out. The environmental variables in the SCC test can have a much larger influence on the life-time for autoclaved material than for pickled and sandblasted metal. For irradiated (oxidized) material a ten times increase in the iodine concentration reduced the failure stress from 500 to 250 MPa. By comparing our results with published data it is concluded that the failure stress (after 1-3 hours) is very dependent upon the neutron dose. Neutron damage will raise the stress threshold for doses up to 10 20 n/cm 2 and thereafter the failure stress is gradually decreased to low values with increasing neutron doses up to 5.10 21 n/cm 2 . (author)

  13. Research and development activities of the Institut fuer Nukleare Entsorgungstechnik on the decontamination of surfaces

    International Nuclear Information System (INIS)

    Dippel, T.; Hentschel, D.; Kunze, S.

    1983-06-01

    After developing a procedure for the ''Testing of Surface Coating Materials for the Decontamination'' about 900 different surface coating materials had been tested and evaluated for the domestic and foreign industry. The results prove the following basic facts: Surface coatings, low in porosity, forming a smooth surface and containing limited amounts of filler are in the majority very effectively decontaminated if they are prepared of chemically stable, water repellent materials; Decontamination results are drastically poorer if the degree of filling of the materials is high especially if hygroscopic fillers and/or hygroscopic colouring matters are used. Currently available cleansers and washing powders used for decontamination did not fulfill the three basic demands for a decontamination agent: high efficiency, small foam generation and sufficient thermal stability. Therefore for the decontamination of walls, floors, etc. a water delutable, liquid cleanser was developed. In the same context a washing powder was optimized for the decontamination of contaminated clothing. The experiments on the decontamination of stainless steels ended up with the formulation of a pickling paste. Furthermore all investigations were aimed at a minimization of the waste generation by the decontamination process. This resulted in decontamination techniques, in which the decontaminating agents were applied in thin layers. A comparison of the currently practiced dipping technique with the coating technique showed that the latter one gave the better decontamination results and that the amount of decontamination waste was reduced. (orig./HP) [de

  14. Optimisation of welding procedures for duplex and superduplex stainless steels

    International Nuclear Information System (INIS)

    Westin, Elin M.

    2014-01-01

    Austenitic stainless steels are increasingly being replaced by duplex grades that can offer similar corrosion resistance with far higher strength. This increased strength makes it possible to reduce material consumption whilst also decreasing transport and construction costs. Although established welding methods used for austenitic steels can be used for duplex steels, modification of the procedures can lead to improved results. This paper reviews the welding of duplex stainless steel and examines precautions that may be required. The advantages and disadvantages of different welding methods are highlighted and some high productivity solutions are presented. The application of a more efficient process with a high deposition rate (e.g. flux- cored arc welding) can decrease labour costs. Further close control of heat input and interpass temperature can result in more favourable microstructures and final properties. Although welding adversely affects the corrosion resistance of austenitic and duplex stainless steels, particularly the pitting resistance, relative to the parent material, this problem can be minimised by proper backing gas protection and subsequent pickling.

  15. Effect of the industrial canning on the toxicity of mussels contaminated with diarrhetic shellfish poisoning (DSP) toxins.

    Science.gov (United States)

    Blanco, Juan; Arévalo, Fabiola; Correa, Jorge; Porro, M Corina; Cabado, Ana G; Vieites, Juan M; Moroño, Angeles

    2016-03-15

    The effect of canning in pickled sauce and autoclaving on weight, toxin content, toxin concentration and toxicity of steamed mussels was studied. Weight decreased by 25.5%. Okadaic acid (OA) and DTX2 content of mussel meat decreased by 24.1 and 42.5%, respectively. The estimated toxicity of the mussel remained nearly unchanged (increased by 2.9%). A part of the toxins lost by the mussels was leached to the sauce but the remaining part should have been thermally degraded. DTX2 underwent more degradation than OA and, in both toxins, free forms more than conjugated ones. This process, therefore, cannot be responsible for the large increments of toxicity of processed mussels -relative to the raw ones-sometimes detected by food processing companies. The final product could be monitored in several ways, but analysing the whole can content or the mussel meat once rehydrated seems to be the most equivalents to the raw mussel controls. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. African Americans’ Perceptions of Adherence to Medications and Lifestyle Changes Prescribed to Treat Hypertension

    Directory of Open Access Journals (Sweden)

    Christina M. Pettey

    2016-01-01

    Full Text Available More than 80 million Americans have hypertension (HTN, and African Americans (AAs are disproportionately affected. AAs also have lower rates of adherence to HTN treatment. It is important to understand AAs’ perceptions of adherence to develop effective interventions. The aim of this study is to examine AAs’ perceptions of adherence to medications and lifestyle changes prescribed to treat HTN. In this qualitative study, we used purposive sampling to recruit Southern AAs with HTN aged 21 and older from a free, faith-based clinic. We recorded individual, in-person interviews about perceptions related to adherence to treatment of HTN and analyzed verbatim transcripts using content analysis and constant comparison. We also conducted medical record audits. Twenty-nine AAs participated (52% female, 38% were <50 years of age, 52% had taken anti-HTN medications for ≥5 years. Audits indicated that 65% had uncontrolled HTN during the previous year. Two main themes included causes of HTN and ways to improve blood pressure. Perceived causes of HTN included diet, stress, unhealthy actions, genes, and obesity. Ways to improve HTN included using cultural treatments “passed down,” increasing exercise, reducing stress, and losing weight. Many reported using home remedies to control HTN, including drinking pickle juice. More than half of this sample had uncontrolled HTN. They identified influences of culture on perceptions of adherence including causes and treatment of HTN, and possibly detrimental home remedies. It is imperative that clinicians identify culturally appropriate interventions for this high-risk group.

  17. Stability of tinned food from pigs radiated with various doses of ionizing rays

    International Nuclear Information System (INIS)

    Kossakowska, A.; Kossakowski, S.; Widenska, T.; Wojton, B.

    1978-01-01

    The examinations were carried out on 347 tinned food made of meat from pigs exposed to radiation of 300 and 600 R. The animals were irradiated with 60 Co. The pigs irradiated with 300 R were slaughtered after 7 and 14 days, and these with 600 R after 7 and 12 days; the control animals were killed after 14 days. Post-slaughter visual and microbiological examinations were performed by seeding the samples of the blood, muscles, lymphnodes and internal organs for the presence of Salmonella sp. Meat was pickled and heated up to 67-68 0 C (in the center of tinned food). The lowest stability showed the tinned food made of pigs irradiated with 600 R and killed after 12 days. Chemical examinations of the tinned food stored at 6 0 C revealed the prevalence of oxydative processes in fat over hydrolitic ones. The difference in acid number between tinned food under test and controls appeared after 6 months. Peroxides occurred in the control after 6 months and in these under examination after 3 months, and the level was 4.00-5.80 apart from the tins made of meat of pigs irradiated with 300 R and slaughtered after 7 days. (author)

  18. Pterocarpan-Enriched Soy Leaf Extract Ameliorates Insulin Sensitivity and Pancreatic β-Cell Proliferation in Type 2 Diabetic Mice

    Directory of Open Access Journals (Sweden)

    Un-Hee Kim

    2014-11-01

    Full Text Available In Korea, soy (Glycine max (L. Merr. leaves are eaten as a seasonal vegetable or pickled in soy sauce. Ethyl acetate extracts of soy leaves (EASL are enriched in pterocarpans and have potent α-glucosidase inhibitory activity. This study investigated the molecular mechanisms underlying the anti-diabetic effect of EASL in C57BL/6J mice with high-fat diet (HFD-induced type 2 diabetes. Mice were randomly divided into normal diet (ND, HFD (60 kcal% fat diet, EASL (HFD with 0.56% (wt/wt EASL, and Pinitol (HFD with 0.15% (wt/wt pinitol groups. Weight gain and abdominal fat accumulation were significantly suppressed by EASL. Levels of plasma glucose, HbA1c, and insulin in the EASL group were significantly lower than those of the HFD group, and the pancreatic islet of the EASL group had greater size than those of the HFD group. EASL group up-regulated neurogenin 3 (Ngn3, paired box 4 (Pax4, and v-maf musculoaponeurotic fibrosarcoma oncogene homolog A (MafA, which are markers of pancreatic cell development, as well as insulin receptor substrate 1 (IRS1, IRS2, and glucose transporter 4 (GLUT4, which are related to insulin sensitivity. Furthermore, EASL suppressed genes involved in hepatic gluconeogenesis and steatosis. These results suggest that EASL improves plasma glucose and insulin levels in mice with HDF-induced type 2 diabetes by regulating β-cell proliferation and insulin sensitivity.

  19. Guesstimation solving the world's problems on the back of a cocktail napkin

    CERN Document Server

    Weinstein, Lawrence

    2008-01-01

    "Guesstimation" is a book that unlocks the power of approximation - it's popular mathematics rounded to the nearest power of ten! The ability to estimate is an important skill in daily life. More and more leading businesses today use estimation questions in interviews to test applicants' abilities to think on their feet. "Guesstimation" enables anyone with basic math and science skills to estimate virtually anything - quickly - using plausible assumptions and elementary arithmetic. Lawrence Weinstein and John Adam present an eclectic array of estimation problems that range from devilishly simple to quite sophisticated and from serious real-world concerns to downright silly ones.How long would it take a running faucet to fill the inverted dome of the Capitol? What is the total length of all the pickles consumed in the US in one year? What are the relative merits of internal-combustion and electric cars, of coal and nuclear energy? The problems are marvelously diverse, yet the skills to solve them are the same....

  20. Improvement of Gold Leaching from a Refractory Gold Concentrate Calcine by Separate Pretreatment of Coarse and Fine Size Fractions

    Directory of Open Access Journals (Sweden)

    Qian Li

    2017-05-01

    Full Text Available A total gold extraction of 70.2% could only be reached via direct cyanidation from a refractory As-, S- and C-bearing gold concentrate calcine, and the gold extraction varied noticeably with different size fractions. The reasons for unsatisfactory gold extraction from the calcine were studied through analyses of chemical composition, chemical phase and SEM-EDS of different sizes of particles. It was found that a significant segregation of compositions occurred during the grinding of gold ore before flotation. As a result, for the calcine obtained after oxidative roasting, the encapsulation of gold by iron oxides was easily engendered in finer particles, whilst in coarser particles the gold encapsulation by silicates was inclined to occur likely due to melted silicates blocking the porosity of particles. The improvement of gold leaching from different size fractions was further investigated through pretreatments with alkali washing, acid pickling or sulfuric acid curing-water leaching. Finally, a novel process was recommended and the total gold extraction from the calcine could be increased substantially to 93.6% by the purposeful pretreatment with alkali washing for the relatively coarse size fraction (+37 μm and sulfuric acid curing–water leaching for the fine size fraction (−37 μm.

  1. Cured meat, vegetables, and bean-curd foods in relation to childhood acute leukemia risk: a population based case-control study.

    Science.gov (United States)

    Liu, Chen-Yu; Hsu, Yi-Hsiang; Wu, Ming-Tsang; Pan, Pi-Chen; Ho, Chi-Kung; Su, Li; Xu, Xin; Li, Yi; Christiani, David C

    2009-01-13

    Consumption of cured/smoked meat and fish leads to the formation of carcinogenic N-nitroso compounds in the acidic stomach. This study investigated whether consumed cured/smoked meat and fish, the major dietary resource for exposure to nitrites and nitrosamines, is associated with childhood acute leukemia. A population-based case-control study of Han Chinese between 2 and 20 years old was conducted in southern Taiwan. 145 acute leukemia cases and 370 age- and sex-matched controls were recruited between 1997 and 2005. Dietary data were obtained from a questionnaire. Multiple logistic regression models were used in data analyses. Consumption of cured/smoked meat and fish more than once a week was associated with an increased risk of acute leukemia (OR = 1.74; 95% CI: 1.15-2.64). Conversely, higher intake of vegetables (OR = 0.55; 95% CI: 0.37-0.83) and bean-curd (OR = 0.55; 95% CI: 0.34-0.89) was associated with a reduced risk. No statistically significant association was observed between leukemia risk and the consumption of pickled vegetables, fruits, and tea. Dietary exposure to cured/smoked meat and fish may be associated with leukemia risk through their contents of nitrites and nitrosamines among children and adolescents, and intake of vegetables and soy-bean curd may be protective.

  2. Preliminary results for the Co-Rolling process fabrication of plate-type nuclear fuel based in U-10Mo monolithic meat and zircaloy-4 cladding

    International Nuclear Information System (INIS)

    Pedrosa, Tercio A.; Brina, Jose Giovanni M.; Paula, Joao Bosco de; Lameiras, Fernando S.; Ferraz, Wilmar B.

    2013-01-01

    The fabrication process of plate-type nuclear fuel with monolithic meat is under development at CDTN. The U-10Mo alloy was chosen as the meat material due to its high density, corrosion resistance and the higher dimensional stability proportioned by the metastable gamma phase, which presents a lesser extension of the breakaway swelling phenomena occurrence during irradiation tests. The monolithic meat was cut from an U-10Mo ingot, that was induction melted at CDTN. The co-rolling process was adopted due to the higher mechanical properties and melting point of the Zircalloy-4 cladding material, which presents a lesser discrepancy in relation to the meat material properties, when compared to the aluminum 6061 alloy. Preliminary plates were obtained by means of the co-rolling process, performed at 650, 800, 950 deg C with total thickness reduction of 80%, followed by a pickling step and cold co-rolling passes. The plates were characterized through bending tests, optical microscopy and radiography. The co-rolling temperature of 800 deg C presented the best results, with a homogeneous distribution of the total thickness reduction between the cover plates and the meat, and the absence of delamination in the bending test samples. It was observed the occurrence of meat thickening in its ends, according to its longitudinal axle, parallel to the rolling direction, that is known as the d og bone , for the three co-rolling temperatures. (author)

  3. A New Method and a New Scaling for Deriving Fermionic Mean-Field Dynamics

    International Nuclear Information System (INIS)

    Petrat, Sören; Pickl, Peter

    2016-01-01

    We introduce a new method for deriving the time-dependent Hartree or Hartree-Fock equations as an effective mean-field dynamics from the microscopic Schrödinger equation for fermionic many-particle systems in quantum mechanics. The method is an adaption of the method used in Pickl (Lett. Math. Phys. 97 (2) 151–164 2011) for bosonic systems to fermionic systems. It is based on a Gronwall type estimate for a suitable measure of distance between the microscopic solution and an antisymmetrized product state. We use this method to treat a new mean-field limit for fermions with long-range interactions in a large volume. Some of our results hold for singular attractive or repulsive interactions. We can also treat Coulomb interaction assuming either a mild singularity cutoff or certain regularity conditions on the solutions to the Hartree(-Fock) equations. In the considered limit, the kinetic and interaction energy are of the same order, while the average force is subleading. For some interactions, we prove that the Hartree(-Fock) dynamics is a more accurate approximation than a simpler dynamics that one would expect from the subleading force. With our method we also treat the mean-field limit coupled to a semiclassical limit, which was discussed in the literature before, and we recover some of the previous results. All results hold for initial data close (but not necessarily equal) to antisymmetrized product states and we always provide explicit rates of convergence.

  4. Exploratory case-control study of brain tumors in adults

    International Nuclear Information System (INIS)

    Burch, J.D.; Craib, K.J.; Choi, B.C.; Miller, A.B.; Risch, H.A.; Howe, G.R.

    1987-01-01

    An exploratory study of brain tumors in adults was carried out using 215 cases diagnosed in Southern Ontario between 1979 and 1982, with an individually matched, hospital control series. Significantly elevated risks were observed for reported use of spring water, drinking of wine, and consumption of pickled fish, together with a significant protective effect for the regular consumption of any of several types of fruit. While these factors are consistent with a role for N-nitroso compounds in the etiology of these tumors, for several other factors related to this hypothesis, no association was observed. Occupation in the rubber industry was associated with a significant relative risk of 9.0, though no other occupational associations were seen. Two previously unreported associations were with smoking nonfilter cigarettes with a significant trend and with the use of hair dyes or sprays. The data do not support an association between physical head trauma requiring medical attention and risk of brain tumors and indicate that exposure to ionizing radiation and vinyl chloride monomer does not contribute any appreciable fraction of attributable risk in the population studied. The findings warrant further detailed investigation in future epidemiologic studies

  5. The galaxy builders

    Science.gov (United States)

    Cho, Adrian

    2018-06-01

    Philip Hopkins, a theoretical astrophysicist at the California Institute of Technology in Pasadena, likes to prank his colleagues. An expert in simulating the formation of galaxies, Hopkins sometimes begins his talks by projecting images of his creations next to photos of real galaxies and defying his audience to tell them apart. "We can even trick astronomers," Hopkins says. For decades, scientists have tried to simulate how the trillions of galaxies in the observable universe arose from clouds of gas after the big bang. But only in the past few years have the simulations begun to reproduce both the details of individual galaxies and their distribution of masses and shapes. As the fake universes improve, their role is also changing. Previously, information flowed one way: from the astronomers studying real galaxies to the modelers trying to simulate them. Now, insight is flowing the other way, too, with the models helping guide astronomers and astrophysicists. The models suggest that the earliest galaxies were oddly pickle-shaped, that wafer-thin spiral galaxies are surprisingly rugged in the face of collisions, and, perhaps most important, that galaxies must form stars far more slowly than astrophysicists expected. Progress is coming so fast, says Tiziana Di Matteo, a numerical cosmologist at Carnegie Mellon University in Pittsburgh, Pennsylvania, that "the whole thing has reached this little golden age."

  6. Bois-Noirs ore. Recovery of uranium of solutions from acid treatment. Results of industrial tests at the Gueugnon plant; Minerai des Bois-Noirs. Recuperation de l'uranium des solutions d'attaques acides. Resultats des essais industriels effectues a l'usine de Gueugnon

    Energy Technology Data Exchange (ETDEWEB)

    Le Bris, J

    1959-04-01

    Industrial-scale tests are reported of the efficiency of two recovery processes for the separation of uranium from sulfuric acid pickling solutions used on ore from Bois-Noirs, at the Gueugnon works. The final stage of each process is sodium uranate. The earlier part of the report deals with tests of the separation of uranium from foreign metals by fractional precipitation. The second part deals with the separation of uranium from these metals by carbonation of the solutions. (author) [French] Le present rapport concerne les essais industriels de deux procedes de recuperation de l'uranium de solutions d'attaque sulfurique du minerai des Bois-Noirs a l'usine de Gueugnon. Le stade final pour ces deux procedes etant l'uranate de sodium, une premiere partie est consacree aux essais de separation de l'uranium des metaux etrangers par precipitation fractionnee; une deuxieme partie est consacree aux essais de separation de l'uranium des metaux etrangers par carbonatation des solutions d'attaque du minerai. (auteur)

  7. Measurements of emissivities on JT-60 first wall materials (inconel 625, Mo, TiC-coated Mo)

    International Nuclear Information System (INIS)

    Nakamura, Hiroo; Shimizu, Masatsugu; Makino, Toshiro; Kunitomo, Takeshi.

    1985-02-01

    To evaluate heat removal performance of JT-60 first wall, emissivities and reflectivities on Inconel 625, Mo, TiC coated Mo with optically smooth surface and actual surface are measured at temperature from a room temperature to 1300 K. Spectra are measured in the rnage of wave lengthes from 0.34 μm to 20 μm. Actual surfaces are machined/pickled surfaces for Inconel 625, electro-polished surfaces for molybdenum, and as-coated surfaces for TiC-coated molybdenum. Results of Inconel 625 and molybdenum with oplically smooth surfaces are examined by a two-electrons-type dispersion model of optical constants. Electronic constants of the equation are given and formulated in order to correlates the macroscopic properties of the radiative heat transfer. Total emissivities, obtained from the spectral emissivities of optically smooth surface, are 0.13(RT) -- 0.21(1300 K) for Inconel 625, 0.035(RT) -- 0.18(1300 K) for Mo, and 0.053(RT) for TiC-coated Mo. Moreover, total emissivities of the actual surface at a room temperature are 0.35(Inconel 625), 0.124(Mo), and 0.073(TiC-coated Mo). Large dependence of the emissivities on temperature and wave length shows that the model including these dependences is necessary for an accurate evaluation of the radiative heat transfer. (author)

  8. The prophylactic reduction of aluminium intake.

    Science.gov (United States)

    Lione, A

    1983-02-01

    The use of modern analytical methods has demonstrated that aluminium salts can be absorbed from the gut and concentrated in various human tissues, including bone, the parathyroids and brain. The neurotoxicity of aluminium has been extensively characterized in rabbits and cats, and high concentrations of aluminium have been detected in the brain tissue of patients with Alzheimer's disease. Various reports have suggested that high aluminium intakes may be harmful to some patients with bone disease or renal impairment. Fatal aluminium-induced neuropathies have been reported in patients on renal dialysis. Since there are no demonstrable consequences of aluminium deprivation, the prophylactic reduction of aluminium intake by many patients would appear prudent. In this report, the major sources of aluminium in foods and non-prescription drugs are summarized and alternative products are described. The most common foods that contain substantial amounts of aluminium-containing additives include some processed cheeses, baking powders, cake mixes, frozen doughs, pancake mixes, self-raising flours and pickled vegetables. The aluminium-containing non-prescription drugs include some antacids, buffered aspirins, antidiarrhoeal products, douches and haemorrhoidal medications. The advisability of recommending a low aluminium diet for geriatric patients is discussed in detail.

  9. Volatile profile and sensory quality of new varieties of Capsicum chinense pepper

    Directory of Open Access Journals (Sweden)

    Deborah dos Santos Garruti

    2013-02-01

    Full Text Available The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema with a known commercial variety (Biquinho. Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile profile to that of Biquinho pepper, but it had higher amounts of pepper-like and green-note compounds. The samples did not differ in terms of flavor acceptance, but they showed differences in aroma quality confirming the differences found in the volatile profiles. The C. chinense varieties developed by Embrapa proved to be more aromatic than Biquinho variety, and were well accepted by the judges.

  10. Antioxidant activity, phenolic content, and peroxide value of essential oil and extracts of some medicinal and aromatic plants used as condiments and herbal teas in Turkey.

    Science.gov (United States)

    Ozcan, Mehmet Musa; Erel, Ozcan; Herken, Emine Etöz

    2009-02-01

    The antioxidant activity, total peroxide values, and total phenol contents of several medicinal and aromatic plant essential oil and extracts from Turkey were examined. Total phenolic contents were determined using a spectrophotometric technique and calculated as gallic acid equivalents. Total antioxidant activity of essential oil and extracts varied from 0.6853 to 1.3113 and 0.3189 to 0.6119 micromol of Trolox equivalents/g, respectively. The total phenolic content of essential oil ranged from 0.0871 to 0.5919 mg of gallic acid/g dry weight. However, the total phenolic contents of extracts were found to be higher compared with those of essential oils. The amount of total peroxide values of oils varied from 7.31 (pickling herb) to 58.23 (bitter fennel flower) mumol of H(2)O(2)/g. As a result, it is shown that medicinal plant derivatives such as extract and essential oils can be useful as a potential source of total phenol, peroxide, and antioxidant capacity for protection of processed foods.

  11. Determinatıon of bisphenol a migrating from canned food and beverages in markets.

    Science.gov (United States)

    Sungur, Şana; Köroğlu, Muaz; Özkan, Abdo

    2014-01-01

    The determination of bisphenol A (BPA) in foods and beverages sold in Turkish markets was carried out using high performance liquid chromatography. In this research, foods packed in packages with an inner surface covered with plastic film, such as milk, fruit juice, cream, pudding and tuna samples were used. Furthermore, foods in glass jar and metal cans such as green peas, garniture, corn, tomato paste, pepper paste, pickles, mushroom and bean samples were also used. BPA concentrations were 21.86±0.80-1858.71±8.24μg kg(-1) for canned foodstuffs, 36.48±0.95-554.69±3.18μgkg(-1) for foods in paper box, "not detected" - 399.21±3.26μgkg(-1)for foods in glass jar. The change in the amount of bisphenol A in all of these food, based on expiration date, the amount of glucose and sodium chloride in it has been determined. We see that in these kind of food the amount of bisphenol A increases with an increase in the amount of glucose, NaCl and expiration date. Copyright © 2013 Elsevier Ltd. All rights reserved.

  12. Methods of studying oxide scales grown on zirconium alloys in autoclaves and in a PWR

    International Nuclear Information System (INIS)

    Blank, H.; Bart, G.; Thiele, H.

    1992-01-01

    The analysis of water-side corrosion of zirconium alloys has been a field of research for more than 25 years, but the details of the mechanisms involved still cannot be put into a coherent picture. Improved methods are required to establish the details of the microstructure of the oxide scales. A new approach has been made for a general analysis of oxide specimens from scales grown on the zirconium-based cladding alloys of PWR rods in order to analyse the morphology of these scales, the topography of the oxide/metal interface and the crystal structures close to this interface: a) Instead of using the conventional pickling solutions, the Zr-alloys are dissolved using a 'softer' solution (Br 2 in an organic solvent) in order to avoid damage to the oxide at the oxide/metal interface to be analysed by SEM (scanning electron microscopy). A second advantage of this method is easy etching of the grain structure of Zr-alloys for SEM analysis; b) By using the particular properties of the oxide scales, the corrosion-rate-determining innermost part of the oxide layer at the oxide/metal interface can be separated from the rest of the oxide scale and then analysed by SEM, STEM (scanning transmission electron microscopy), TEM (transmission electron microscopy) and electron diffraction after dissolution of the alloy. Examples are given from oxides grown on Zr-alloys in a pressurized water reactor and in autoclaves. (author) 8 figs., 3 tabs., 9 refs

  13. Validation of a simplified food frequency questionnaire for the assessment of dietary habits in Iranian adults: Isfahan Healthy Heart Program, Iran.

    Science.gov (United States)

    Mohammadifard, Noushin; Sajjadi, Firouzeh; Maghroun, Maryam; Alikhasi, Hassan; Nilforoushzadeh, Farzaneh; Sarrafzadegan, Nizal

    2015-03-01

    Dietary assessment is the first step of dietary modification in community-based interventional programs. This study was performed to validate a simple food frequency questionnaire (SFFQ) for assessment of selected food items in epidemiological studies with a large sample size as well as community trails. This validation study was carried out on 264 healthy adults aged ≥ 41 years old living in 3 district central of Iran, including Isfahan, Najafabad, and Arak. Selected food intakes were assessed using a 48-item food frequency questionnaire (FFQ). The FFQ was interviewer-administered, which was completed twice; at the beginning of the study and 2 weeks thereafter. The validity of this SFFQ was examined compared to estimated amount by single 24 h dietary recall and 2 days dietary record. Validation of the FFQ was determined using Spearman correlation coefficients between daily frequency consumption of food groups as assessed by the FFQ and the qualitative amount of daily food groups intake accessed by dietary reference method was applied to evaluate validity. Intraclass correlation coefficients (ICC) were used to determine the reproducibility. Spearman correlation coefficient between the estimated amount of food groups intake by examined and reference methods ranged from 0.105 (P = 0.378) in pickles to 0.48 (P studies and clinical trial with large participants.

  14. Software architecture for time-constrained machine vision applications

    Science.gov (United States)

    Usamentiaga, Rubén; Molleda, Julio; García, Daniel F.; Bulnes, Francisco G.

    2013-01-01

    Real-time image and video processing applications require skilled architects, and recent trends in the hardware platform make the design and implementation of these applications increasingly complex. Many frameworks and libraries have been proposed or commercialized to simplify the design and tuning of real-time image processing applications. However, they tend to lack flexibility, because they are normally oriented toward particular types of applications, or they impose specific data processing models such as the pipeline. Other issues include large memory footprints, difficulty for reuse, and inefficient execution on multicore processors. We present a novel software architecture for time-constrained machine vision applications that addresses these issues. The architecture is divided into three layers. The platform abstraction layer provides a high-level application programming interface for the rest of the architecture. The messaging layer provides a message-passing interface based on a dynamic publish/subscribe pattern. A topic-based filtering in which messages are published to topics is used to route the messages from the publishers to the subscribers interested in a particular type of message. The application layer provides a repository for reusable application modules designed for machine vision applications. These modules, which include acquisition, visualization, communication, user interface, and data processing, take advantage of the power of well-known libraries such as OpenCV, Intel IPP, or CUDA. Finally, the proposed architecture is applied to a real machine vision application: a jam detector for steel pickling lines.

  15. PIXE analysis of umeboshi (dried plum)

    International Nuclear Information System (INIS)

    Tsuboi, S.; Ishii, K.; Matsuyama, S.

    2008-01-01

    In recent years, the self-sufficiency ratio of food in Japan has gradually decreased and 60% of foods are now imported from abroad. Japanese people rely strongly upon imported food and should take care of their safety, but what is happening now is that soil pollution in country of origin grows into a serious problem and can affect imported food. Umeboshi is one of the traditional pickled food in Japan and very popular. In the case of umeboshi, more than 65% of it is imported. We analyzed imported umeboshi and domestic ones by using in-air PIXE system and submili-PIXE camera at Tohoku University. In this experiment, the concentrations of toxic heavy metals such as As, Cd, Hg and Pb were lower than standard values given by a food hygiene law. Concentrations of elements heavier than Ca show similar trend among each sample. On the other hand, lighter elements than Ca show large differences, which is related to food coloring or processing technique. (author)

  16. Research cooperation project for fiscal 1999. Research cooperation on environment-compatible type water resource effective utilization system; 1999 nendo kankyo taiogata mizushigen yuko riyo system ni kansuru kenkyu kyoryoku

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2000-03-01

    Efforts are made under this project to develop a wastewater treatment/regeneration system, easy to operate and maintain and low in cost, jointly with a Philippine research institute. Technologies are transferred to this institute concerning research and development, system designing, operation, maintenance, and management. The goal is to disseminate such technologies in the Philippines. As for fiscal 1999 endeavors, emphases are placed on the items described below. The Container Corporation which regenerates waste paper and the RAM Food Corporation which manufactures canned foods and pickles are selected as the sites for pilot plant research. Wastewater discharged by the two corporations is subjected to laboratory-scale wastewater treatment (combination of aerobic/anaerobic treatment and activated carbon adsorption), by which a pilot plant wastewater treatment process is determined and designing conditions are defined. As for activated carbon for advanced wastewater treatment, a fine grain sample, which is the lowest in price among activated coconut shell charcoals produced in the Philippines, is acquired, and tested for performance. A wastewater treatment pilot plant is complete at the Container Corporation, and has started operation. (NEDO)

  17. Artificially modified collagen fibril orientation affects leather tear strength.

    Science.gov (United States)

    Kelly, Susyn J; Wells, Hannah C; Sizeland, Katie H; Kirby, Nigel; Edmonds, Richard L; Ryan, Tim; Hawley, Adrian; Mudie, Stephen; Haverkamp, Richard G

    2018-07-01

    Ovine leather has around half the tear strength of bovine leather and is therefore not suitable for high-value applications such as shoes. Tear strength has been correlated with the natural collagen fibril alignment (orientation index, OI). It is hypothesized that it could be possible to artificially increase the OI of the collagen fibrils and that an artificial increase in OI could increase tear strength. Ovine skins, after pickling and bating, were strained biaxially during chrome tanning. The strain ranged from 2 to 15% of the initial sample length, either uniformly in both directions by 10% or with 3% in one direction and 15% in the other. Once tanned, the leather tear strengths were measured and the collagen fibril orientation was measured using synchrotron-based small-angle X-ray scattering. The OI increased as a result of strain during tanning from 0.48 to 0.79 (P = 0.001) measured edge-on and the thickness-normalized tear strength increased from 27 to 43 N mm -1 (P leather was strained 10% in two orthogonal directions. This is evidence to support a causal relationship between high OI (measured edge-on), highly influenced by thickness, and tear strength. It also provides a method to produce stronger leather. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  18. Performance Evaluation of Moving Bed Bio Film Reactor in Saline Wastewater Treatment

    Directory of Open Access Journals (Sweden)

    M Ahmadi

    2013-06-01

    Full Text Available Background and purpose:Moving Bed Biofilm Reactor is an aerobic attached growth with better biofilm thickness control, lack of plugging and lower head loss. Consequently, this system is greatly used by different wastewater treatment plants. High TDS wastewater produced petrochemical, leather tanning, sea food processing, cannery, pickling and dairy industries. The aim of this study was to evaluate the performance of MBBR in saline wastewater treatment. Materials and methods: In this study, 50 percent of a cylindrical reactor with 9.5 liter occupied media with 650 m2.m-3. In the first step, hydraulic regime was evaluated and startup reactor was done by sanitary sludge. Bio film was generated with glucose as the sole carbon source in synthetic wastewater. MBBR performance evaluation was performed in 6:30 and 8:45 with saline wastewater after bio film produced on media. Results: After 83 days of passing MBBR operation with saline wastewater containing 3000-12000 mg.L-1 TDS, organic loading rate of 2.2-3.5 kg/m3.d COD removal efficiency reached 80-92%. Conclusion: Moving bed biofilm reactor is effective in organic load elimination from saline wastewater.

  19. Evaluation of the properties of iron oxide-filled castor oil polyurethane

    Directory of Open Access Journals (Sweden)

    Eleonora Mussatti

    2013-02-01

    Full Text Available The aim of this study was to obtain and evaluate the electrical, thermal and mechanical properties of iron oxide-filled castor oil polyurethane (PU/Fe2O3. The iron oxide used in this study was a residue derived from the steel pickling process of a Brazilian steel rolling industry. Polymeric composites with different iron oxide volume fractions (2.5, 5.0, 7.5, 10.0 and 12.5% were prepared through the casting process followed by compression molding at room temperature. The composites were analyzed by FTIR, XRD and densities, tensile strength, Young's modulus, electrical and thermal conductivities measurements. By increasing the iron oxide content, the apparent density, tensile strength, Young's modulus and electrical conductivity values of the composites were also increased. The iron oxide additions did not change significantly the value of thermal conductivity (from 0.191 W.mK-1 for PU up to 0.340 W.mK-1 for PU enriched with 12.5% v/v of iron oxide. Thus, even at the higher iron oxide concentration, the compounds as well as the pure polyurethane can be classified as thermal insulators.

  20. Geopolymers with a high percentage of bottom ash for solidification/immobilization of different toxic metals.

    Science.gov (United States)

    Boca Santa, Rozineide A Antunes; Soares, Cíntia; Riella, Humberto Gracher

    2016-11-15

    Geopolymers are produced using alkali-activated aluminosilicates, either as waste or natural material obtained from various sources. This study synthesized geopolymers from bottom ash and metakaolin (BA/M) in a 2:1wt ratio to test the solidification/immobilization (S/I) properties of heavy metals in geopolymer matrices, since there is very little research using BA in this type of matrices. Therefore, a decision was made to use more than 65% of BA in geopolymer synthesis with and without the addition of heavy metals. The S/I tests with metals used 10, 15 and 30ml of a waste solution after pickling of printed circuit boards containing metals, including Pb, Cr, Cu, Fe, Sn, As and Ni, in different proportions. As alkali activator, the NaOH and KOH were used in the concentrations of 8 and 12M in the composition of Na2SiO3 in 1:2vol ratios. To test S/I efficiency, tests were conducted to obtain the leached and solubilized extract. The analysis was carried out through X-Ray Fluorescence (XRF), X-Ray Diffraction (XRD), Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Scanning Electron Microscope (SEM), Energy-Dispersive X-Ray Spectroscopy (EDS) and compressive strength tests. The geopolymer showed a high degree of S/I of the metals; in some samples, the results reached nearly 100%. Copyright © 2016 Elsevier B.V. All rights reserved.

  1. Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

    Science.gov (United States)

    Markowiak, Paulina; Śliżewska, Katarzyna

    2017-01-01

    The human gastrointestinal tract is colonised by a complex ecosystem of microorganisms. Intestinal bacteria are not only commensal, but they also undergo a synbiotic co-evolution along with their host. Beneficial intestinal bacteria have numerous and important functions, e.g., they produce various nutrients for their host, prevent infections caused by intestinal pathogens, and modulate a normal immunological response. Therefore, modification of the intestinal microbiota in order to achieve, restore, and maintain favourable balance in the ecosystem, and the activity of microorganisms present in the gastrointestinal tract is necessary for the improved health condition of the host. The introduction of probiotics, prebiotics, or synbiotics into human diet is favourable for the intestinal microbiota. They may be consumed in the form of raw vegetables and fruit, fermented pickles, or dairy products. Another source may be pharmaceutical formulas and functional food. This paper provides a review of available information and summarises the current knowledge on the effects of probiotics, prebiotics, and synbiotics on human health. The mechanism of beneficial action of those substances is discussed, and verified study results proving their efficacy in human nutrition are presented. PMID:28914794

  2. Management of manufacture and installation of plant pipings by bar code system

    International Nuclear Information System (INIS)

    Suwa, Minoru

    1995-01-01

    As for the piping system of nuclear power plants, the number of parts is very large, and the mill sheet is attached to each part, therefore, it is necessary to manage them individually, and large man power is required. In order to resolve the delay of mechanization in the factory, bar code system was adopted on full scale. At the time of taking parts out from the store, bar code labels are stuck to all piping parts. By this means, all the processes of manufacture and inspection are managed with a computer, and it is useful for labor saving and the prevention of mistaken input. This system is centering around the system of the progress management for piping manufacture, and is operated by being coupled with respective systems of production design, order and inventory, mill sheet management and installation management. The management of production design, manufacture, inspection and installation is explained. There is the problem of sticking bar code labels again as the labels become dirty or parts pass through coating and pickling processes. The direct carving of bar codes on parts by laser marker was tried, and it was successful for stainless steel, but in carbon steel pipes, it was hard to read. It is desirable to develop the bar codes which endure until the end of plant life. (K.I.)

  3. Reciclado de las aguas de decapado

    Directory of Open Access Journals (Sweden)

    López, F. A.

    1998-05-01

    Full Text Available Pickling liquors from steel industry, listed as hazardous wastes in most industrializated countries, have been treated by means of several procedures in order to recover the iron and other metals and to obtain an environmental friendly effluent. Depending on the treatment employed, different valuable ferrous products have been obtained. Ammoniojarosite and zinc ferrite were precipitated from the previously oxidised ferrous solutions.

    En la mayoría de los países industrializados, se incluyen las aguas de decapado, tanto las procedentes de los aceros al carbono como de aceros inoxidables, dentro de las listas de residuos tóxicos y peligrosos. Se presentan en este trabajo los resultados obtenidos en las investigaciones realizadas en los últimos años en los que se ha estudiado el tratamiento y recuperación de aguas de decapado de aceros comunes e inoxidables. Su tratamiento se ha enfocado hacia la consecución de dos objetivos: la recuperación del contenido total de metales y la obtención de un efluente de menor impacto ambiental. Se presentan los procedimientos estudiados para la obtención de compuestos de hierro, amoniojarosita y ferritas de zinc, con cierto valor añadido.

  4. MICROBIAL CONTAMINATION OF STREET VENDED FOODS FROM A UNIVERSITY CAMPUS IN BANGLADESH.

    Science.gov (United States)

    Islam, Sufia; Nasrin, Nishat; Rizwan, Farhana; Nahar, Lutfun; Bhowmik, Adity; Esha, Sayma Afrin; Talukder, Kaisar Ali; Akter, Mahmuda; Roy, Ajoy; Ahmed, Muniruddin

    2015-05-01

    The microbiological quality of street vended food samples from Dhaka, Bangladesh was evaluated. The objective of the study was to identify the presence of common pathogens (Escherichia coli, Shigella spp, Salmonella and Vibrio spp) and to describe the molecular characterization of E coli, a commonly found pathogen in various street foods. Fifty food samples were collected from fixed and mobile vendors from two sampling locations (Mohakhali and Aftabnagar) in Dhaka city, Bangladesh. The tested samples included deep fried and fried snacks; quick lunch items; pickles; fruit chutney; baked items; spicy, sour and hot snacks etc: Juices, tamarind water and plain drinking water were also tested. Sterile polythene bags were used for collecting 200 g of each category of samples. They were tested for the presence of microorganisms following conventional microbiological processes. Biochemical tests followed by serology were done for the confirmation of Shigella and Salmonella. Serological reaction was carried out for confirmation of Vibrio spp. DNA was isolated for the molecular characterization to detect the pathogenic E. coli by polymerase chain reaction (PCR). Out of 50 food samples, six (12%) were confirmed to contain different species of E. coli and Shigella. Molecular characterization of E. coli revealed that three samples were contaminated with enteroaggregative E. coli (EAEC) and one was contaminated with enterotoxigenic E. coli (ETEC). Shigellaflexneri X variant was detected in one food item and Shigella flexneri 2a was found in drinking water. All these enteric pathogens could be the potential cause for foodborne illnesses.

  5. Further studies on staphylococci in meats. III. Occurrence and characteristics of coagulase-positive strains from a variety of nonfrozen market cuts.

    Science.gov (United States)

    JAY, J M

    1962-05-01

    From 34 retail grocery stores and meat markets, 209 samples of nonfrozen meats were obtained and analyzed for coagulase-positive Staphylococcus aureus, employing six selective media. Sixty-seven (38.7%) of 173 samples obtained from 27 stores yielded S. aureus. No coagulase-positive S. aureus was isolated from 36 samples obtained from 7 of the stores. The 67 meats yielded 272 isolates from 10 different kinds of meats. There were 162 physiological strains represented when classified by store and 36 strains classified without regard to store of origin. The larger stores yielded fewer meats with staphylococci than the smaller stores. The meats from which S. aureus was recovered in the order of frequency of percentage recovery are as follows: chicken, pork liver, fish, spiced ham, round beef steak, hamburger, beef liver, pork chops, veal steak, and lamb chops. The following seven meats did not yield staphylococci: bologna, shucked oysters, olive and pickle loaf, salami, wieners, and chopped ham. Eighty-eight per cent of the isolates produced pigment, 85% were gelatinase positive, only 1 strain failed to form a precipitate on egg yolk agar, 92% formed deoxyribonuclease, 87% produced bound coagulase, 91% produced the alpha-hemolysin, 70% the delta-, 22% the beta-, and 6% were nil in this regard. The isolates are compared with hospital and other food strains, and their possible source in the meats is discussed.

  6. The Frequency of Heartburn (GERD and Its Related Factors in the Students of Hamadan University of Medical Sciences

    Directory of Open Access Journals (Sweden)

    A.R. Khalilian

    2013-10-01

    Full Text Available Introduction & Objective: Gastro-esophageal acid reflux disease (GERD is the most common disease of the digestive system in the world and Iran. The main Symptom of GERD is heart-burn. GERD reduces the quality of life and leads to esophageal adenocarcinoma. The aim of this study was to determine the prevalence of heartburn in students of Hamadan University of Medical Sciences. Materials & Methods: This study was a cross-sectional descriptive study on 388 randomly se-lected students. They had the inclusion criteria. The survey tool included questionnaire (demographic questions and symptoms of heartburn and acid regurgitation. Data were ana-lyzed with descriptive statistics. Chi square and t- tests were used to examine the relation-ships between variables. Results: Out of the 388 students, 270 (69.6% reported symptoms of heartburn. The relation-ship of BMI, sex, marital status, body mass index, ethnicity of individuals, fruits and fresh vegetables, and most food with heartburn was not significant (P> 0.05but the relationship was significant with age, smoking and smoking hookah, the college, semester, tea consump-tion and pickles, spices, smoked and canned foods, soft drinks and high-fat (P <0.05. Conclusion: A lot of people in this study had heartburn. But they were not concerned about its cause and suitable treatment. (Sci J Hamadan Univ Med Sci 2013; 20 (3:232-239

  7. THE CLASSIC WAY OF FISH PROCESSING

    Directory of Open Access Journals (Sweden)

    Đurica Kalember

    1998-04-01

    Full Text Available Today's population faces great difficulties in fish marketing, although it is very valuable food. The classic supply with fresh fish has little influence on its consumption, which is not remarkable anyhow. Therefore one shulud be reminded on the classic, almost forgotten, ways of fish processing that can substantially increase fish assortment and improve its distribution. After cleaning and cutting the fish (primary procedures in its processing, comes salting, after which the salted fish can become an end-product or it can be one of many semi-products in the fish production chain. The most common methods of fish salting are dry-salting, dry-wet-salting (Greek-Dalmatian and wet-salting (pickling. The aim of fish drying is its dehydratation. Our country has the experience of traditional drying, sun-drying and natural drying of fish. Each of these has its own special qualities, depending on the fish species and the drying temperature. Smoked fish gets a very distinctive and spicy aroma and a specific colour. There are two kinds of smoking - cold and warm - based on the smoke derived from burning some special trees or, lately, from smoke preparations. Marinades are old procedures of fish processing in acetic acid and specific spices which can be prepared cold, fried or cooked. Fish-roe of some specific fish species has a special value and is considered a delicacy. The most precious black caviar is derived from the sturgeon roe and some of its related species.

  8. Effects of Probiotics, Prebiotics, and Synbiotics on Human Health.

    Science.gov (United States)

    Markowiak, Paulina; Śliżewska, Katarzyna

    2017-09-15

    The human gastrointestinal tract is colonised by a complex ecosystem of microorganisms. Intestinal bacteria are not only commensal, but they also undergo a synbiotic co-evolution along with their host. Beneficial intestinal bacteria have numerous and important functions, e.g., they produce various nutrients for their host, prevent infections caused by intestinal pathogens, and modulate a normal immunological response. Therefore, modification of the intestinal microbiota in order to achieve, restore, and maintain favourable balance in the ecosystem, and the activity of microorganisms present in the gastrointestinal tract is necessary for the improved health condition of the host. The introduction of probiotics, prebiotics, or synbiotics into human diet is favourable for the intestinal microbiota. They may be consumed in the form of raw vegetables and fruit, fermented pickles, or dairy products. Another source may be pharmaceutical formulas and functional food. This paper provides a review of available information and summarises the current knowledge on the effects of probiotics, prebiotics, and synbiotics on human health. The mechanism of beneficial action of those substances is discussed, and verified study results proving their efficacy in human nutrition are presented.

  9. Proposed plan for the 100-IU-1, 100-IU-3, 100-IU-4, AND 100-IU-5 Operable Units

    International Nuclear Information System (INIS)

    1995-06-01

    This proposed plan identifies the preferred alternative for the Riverland Rad Yard, the Wahluke Slope, the Sodium Dichromate Baffel Landfill, and the, White Bluffs Pickling Acid Cribs, located at the Hanford Site. These areas are known respectively as the 100-IU-1, 100-IU-3, 100-IU-4, and 100-IU-5 Operable Units. Between 1992 and 1994, each of the four operable units was the subject of an expedited response action that addressed removal of site contaminants in soil. Waste sites in the 100-IU-2 (White Bluffs Townsite) and 100-IU-6 (Hanford Townsite) Operable Units will be addressed in future proposed plans. A proposed plan is intended to be a fact sheet for public review that summarizes the information relied upon to recommend the preferred alternative. As presented in this proposed plan, no further action is the preferred alternative for the final resolution of the 100-IU-1, 100-IU-3, 100-IU-4, and 100-IU-5 Operable Units. The preferred alternative is recommended because all suspect hazardous substances above cleanup levels have been removed from the waste sites, and the sites are unlikely to pose any significant risk to human health or the environment

  10. Treatment of alumina refinery waste (red mud) through neutralization techniques: A review.

    Science.gov (United States)

    Rai, Suchita; Wasewar, K L; Agnihotri, A

    2017-06-01

    In the Bayer process of extraction of alumina from bauxite, the insoluble product generated after bauxite digestion with sodium hydroxide at elevated temperature and pressure is known as 'red mud' or 'bauxite residue'. This alumina refinery waste is highly alkaline in nature with a pH of 10.5-12.5 and is conventionally disposed of in mostly clay-lined land-based impoundments. The alkaline constituents in the red mud impose severe and alarming environmental problems, such as soil and air pollution. Keeping in view sustainable re-vegetation and residue management, neutralization/treatment of red mud using different techniques is the only alternative to make the bauxite residue environmentally benign. Hence, neutralization techniques, such as using mineral acids, acidic waste (pickling liquor waste), coal dust, superphosphate and gypsum as amenders, CO 2 , sintering with silicate material and seawater for treatment of red mud have been studied in detail. This paper is based upon and emphasizes the experimental work carried out for all the neutralization techniques along with a comprehensive review of each of the processes. The scope, applicability, limitations and feasibility of these processes have been compared exhaustively. Merits and demerits have been discussed using flow diagrams. All the techniques described are technically feasible, wherein findings obtained with seawater neutralization can be set as a benchmark for future work. Further studies should be focused on exploring the economical viability of these processes for better waste management and disposal of red mud.

  11. Production and characterization of submicron hematite (α−Fe{sub 2}O{sub 3}) particles by ultrasonic spray pyrolysis method

    Energy Technology Data Exchange (ETDEWEB)

    Kırcı, Burak; Ebin, Burçak; Gürmen, Sebahattin [Department of Metallurgical and Materials Engineering, Istanbul Technical University Istanbul (Turkey)

    2013-12-16

    The ultrasonic spray pyrolysis (USP) method has been used to prepare submicron hematite (α−Fe{sub 2}O{sub 3}) particles using two different industrial pickling solutions of iron chloride (41 g/L FeCl{sub 2} and 54 g/L FeCl{sub 3}) Particles were obtained by thermal decomposition of generated aerosols from precursor solutions using 1.7 MHz ultrasonic atomizer. Reaction temperature was set up at 800 °C and aerosol droplets were carried into the heated zone by 0.7 L/min air flow rate. X-Ray Diffraction (XRD) studies were used to determine the crystal structure and crystallite size of the particles. Results indicate that patterns correspond to hematite phase with rhombohedral crystal structure (space group: R3c). The crystallite sizes of particles prepared from FeCl{sub 2} and FeCl{sub 3} solutions that were calculated from Scherrer equation are 59 and 33 nm, respectively. Scanning electron microscope (SEM) and energy dispersive spectroscopy (EDS) investigations give detailed information about particle size, morphology and composition. SEM micrographs show that hematite nanoparticles aggregate and formed spherical secondary particles in submicron range.

  12. LEGUMES UTILISED IN TRADITIONAL FOODS IN IRAQ

    Directory of Open Access Journals (Sweden)

    Dalaram S. Ismael

    2014-02-01

    Full Text Available Iraq is famous in the traditional food from legumes, especially chickpea, lentil, and beans are fresh and dry seeds and as well as for peas, beans and the seeds of faba, cowpea and chickpeas boiled with salt eaten in the form of Lablabe, or make soup from fresh cowpea, fresh faba bean, fresh fasoulia, as well as lentil soup (shorbat adas and different kinds of salad. Turshi, pickled vegetables and fresh pea, fresh fasoulia in the cuisine of many Balkan and Middle East countries. It is a traditional appetizer, meze. Chickpea is eaten on form falafel . The cuisine of Iraq reflects this rich inheritance as well as strong influence from the culinary traditions of neighbouring Persia, Turkey and the Syria region area. Meals begin with appetizers and salads known as Mezza. Some popular dishes include kebab (often marinated with garlic, lemon and spices, then grilled. It can be challenging to help people adjust their diet to meet their nutrient needs and promote weight loss, while at the same time still keeping them satiated. Nutrient rich legumes can be a valuable part of such a diet. They contain soluble fibre and protein and are low glycemic index, all of which may help promote satiety. Legumes are one of the most sustainable sources of protein in the world. Legumes are also significant sources of resistant starch, which is fermented by colonic bacteria to short chain fatty acids.

  13. Market-Based Instruments for the Conservation of Underutilized Crops: In-Store Experimental Auction of Native Chili Products in Bolivia

    Directory of Open Access Journals (Sweden)

    Jaqueline Garcia-Yi

    2014-11-01

    Full Text Available Native chilies (Capsicum spp. are currently underutilized in Bolivia, one of this crop’s centers of diversity. Fewer local farmers cultivate native chilies annually due to low market demand. Increasing its private use value can lead to the in-situ conservation of this crop. The objective of the paper is to evaluate the market acceptability of three native chili products: (a chili marmalade; (b chili cooking paste; and (c pickled chilies. Multi-product Becker-DeGroot-Marschak experimental auctions and hedonic tests were conducted with 337 participants in La Paz and Santa Cruz. Data were analyzed using seemingly unrelated regressions. Results suggest that consumers are willing to pay price premiums of about 25–50 percent. Biodiversity conservation and improvements in farmers’ quality of life statements would not have influence on first purchase decisions but rather on repurchase decisions and therefore on consumers’ product loyalty. This in turn could lead to sustainable agro-biodiversity conservation, centered on consumers’ purchase of these products over time.

  14. Rundown

    Directory of Open Access Journals (Sweden)

    Richard Price

    1993-01-01

    Full Text Available [First paragraph] Our 1993 rundown of books that have not, for one reason or another, been reviewed in the NWIG follows the culinary metaphors of its precedents, "Caribbean pepper-pot" (NWIG 58:89-98 and "Callaloo" (NWIG 66:95-99. Cassidy & Le Page's Dictionary ofJamaican English (Cambridge University Press, 1967 offers, s.v. rundown: A kind of sauce made by boiling coconut down till it becomes like custard (but stops short of becoming oil. In it may be cooked salt or pickled fish, banana, or other ingredients. It is served in a bowl in the middle of the table, into which one dips one's bread-kind. See dip-and-come-back. Under "dip-and-come-back," we find thirty-six alternative terms for the dish, including: dip-and-fall-back, dip-and-shake-off, assistant, bread-fruit remedy, dip-dip, dividen-an-flabub, duck-and-shake-back, elbow-grease, frigasi, johnny run-down, kobijong, kuochi waata, malongkontong, mulgrave, pakassa, plaba, plomi, rege, round-the-road, stew-down, swimmerdown, tap-i-a-paas....

  15. The use of Fenton's reagent in treating waste waters from the table olive producing industry; Aplicacion del reactivo de Fenton para la depuracion de las aguas residuales de la industria productora de aceituna de mesa

    Energy Technology Data Exchange (ETDEWEB)

    Beltran de Heredia, J.; Dominguez, J. R.

    2001-07-01

    A study was made of the chemical oxidation by means of Fenton's reagent (H{sub 2}O{sub 2}/Fe''24) on the lye used in pickling black olives. The aim of this process is to eliminate the organic materials from the waste water. It was monitored by tracking several overall reaction parameters such as Chemical Oxygen Demand (COD), total polyphenols, the aromaticity of the sample and the concentration of hydrogen peroxide in the reactor. The elimination rate obtained for the chemical oxygen demand after 90 minutes of reaction varied between 28 and 73% (depending on the conditions of the operation). Polyphenols were reduced by between 26 and 90%, while aromaticity was reduced by between 36 and 94%. In addition, the stechiometric coefficient of the reaction was determined for different operating conditions and was found to range from 0.11 to 1.82 g COD/gH{sub 2}O{sub 2}. An analysis of the results shows that the higher the dose of hydrogen peroxide, the greater the reduction of COD, but also the lower the stechiometric coefficient and, therefore, the less efficient the use made of the hydrogen peroxide. (Author) 19 refs.

  16. Improving properties of sweet potato composite flour: Influence of lactic fermentation

    Science.gov (United States)

    Yuliana, Neti; Nurdjanah, Siti; Setyani, Sri; Novianti, Dini

    2017-06-01

    The use of locally grown crops such as sweet potato as raw material for composite flour is considered advantageous as it reduces the importation of wheat flour. However the use of native sweetpotato flour has drawback properties when applied in the food. This study was aimed to modify sweet potato flour through six methods of lactic fermentation (spontaneous, pickle brine, Lb plantarum, Lc mesentereoides, a mixed of Lb plantarum and Lc mesentereoides, and mixed of Lb plantarum, Lc mesentereoides and yeast) to increase its properties in composite flour. Composite flours were obtained after fermentation of sweet potato slices for 48h in the proportion of 50% sweet potatoes flour and 50% wheat flour. pH, moisture content, swelling power, solubility, and pasting properties were determined for the fermented and unfermented composite flours. The results indicated that the composite fermented flours had better properties than those of non fermented flour. Fermentation increased swelling power, moisture content, meanwhile, solubility, and pH, deacresed. Amylose leaching, however, was not significantly affected by the fermentation process.

  17. Musselwhite partnership produces results

    Energy Technology Data Exchange (ETDEWEB)

    Larmour, A.

    2009-12-01

    Hydro One will install transmission lines between Nipigon and Pickle Lake as one of 20 projects in Ontario's ambitious $2.3 billion green-energy makeover. The electrical power grid will be extended to the region at the request of a group of northwestern Ontario First Nation communities and representatives from Goldcorp Inc.'s Musselwhite Mine, who wanted a reliable source of energy in this remote area. The partnership between Goldcorp and the First Nation communities began in the late 1980s. The Musselwhite Agreement was one of the first Impact Benefit Agreements negotiated in Ontario. Initially signed in 1996, the 5-year deal was renewed in 2001 and 2006. One of the communities at North Caribou Lake has a population of 780 and is located approximately 320 kilometres north of Sioux Lookout. It is one of 4 First Nation communities and 2 tribal councils that have negotiated the sharing of resources from the Musselwhite gold mine, originally owned and operated by Placer Dome. This article discussed some of the best practices in building relationships with community leaders and members. Industry needs to understand the governance of a First Nation community and how they are set up in their decision-making process. Other negotiated aspects within the agreement are revenue sharing and employment. A target of 30 per cent First Nation employment was set for the signatory and affiliate communities. 2 refs., 1 fig.

  18. Genetic Characterization of Turkish Snake Melon (Cucumis melo L. subsp. melo flexuosus Group) Accessions Revealed by SSR Markers.

    Science.gov (United States)

    Solmaz, Ilknur; Kacar, Yildiz Aka; Simsek, Ozhan; Sari, Nebahat

    2016-08-01

    Snake melon is an important cucurbit crop especially in the Southeastern and the Mediterranean region of Turkey. It is consumed as fresh or pickled. The production is mainly done with the local landraces in the country. Turkey is one of the secondary diversification centers of melon and possesses valuable genetic resources which have different morphological characteristics in case of snake melon. Genetic diversity of snake melon genotypes collected from different regions of Turkey and reference genotypes obtained from World Melon Gene Bank in Avignon-France was examined using 13 simple sequence repeat (SSR) markers. A total of 69 alleles were detected, with an average of 5.31 alleles per locus. The polymorphism information content of SSR markers ranged from 0.19 to 0.57 (average 0.38). Based on cluster analysis, two major groups were defined. The first major group included only one accession (61), while the rest of all accessions grouped in the second major group and separated into different sub-clusters. Based on SSR markers, cluster analysis indicated that considerably high genetic variability exists among the examined accessions; however, Turkish snake melon accessions were grouped together with the reference snake melon accessions.

  19. Laser etching of polymer masked leadframes

    Science.gov (United States)

    Ho, C. K.; Man, H. C.; Yue, T. M.; Yuen, C. W.

    1997-02-01

    A typical electroplating production line for the deposition of silver pattern on copper leadframes in the semiconductor industry involves twenty to twenty five steps of cleaning, pickling, plating, stripping etc. This complex production process occupies large floor space and has also a number of problems such as difficulty in the production of rubber masks and alignment, generation of toxic fumes, high cost of water consumption and sometimes uncertainty on the cleanliness of the surfaces to be plated. A novel laser patterning process is proposed in this paper which can replace many steps in the existing electroplating line. The proposed process involves the application of high speed laser etching techniques on leadframes which were protected with polymer coating. The desired pattern for silver electroplating is produced by laser ablation of the polymer coating. Excimer laser was found to be most effective for this process as it can expose a pattern of clean copper substrate which can be silver plated successfully. Previous working of Nd:YAG laser ablation showed that 1.06 μm radiation was not suitable for this etching process because a thin organic and transparent film remained on the laser etched region. The effect of excimer pulse frequency and energy density upon the removal rate of the polymer coating was studied.

  20. Development of decontamination methods

    International Nuclear Information System (INIS)

    Kunze, S.; Dippel, T.; Hentschel, D.

    1976-01-01

    PVC floorings, fabricated by mixing of the basic components, showed no relation between content of fillers and decontamination results. Decontamination results are partly poorer, if the flooring contains a high concentration of the filler, especially if the latter consists mainly of hydrophilic materials. The coloring of the floorings seems to have no influence on the decontamination. Rubber floorings, fabricated by chemical reactions between polymers, vulcanization materials and fillers, show decontamination results depending definitely from the proper choice of the filler. Flooring types, containing lampblack, graphite, kaoline, barium sulfate and titanium oxide are easy to decontaminate. Increasing contents of hydrophilic filler cause a fall off in the decontamination results. The decontamination effectiveness and the homogenity of cleaning pastes based on hydrochloric acid, nitric acid, titanium oxide and polyethylene powders is strongly depended on the content of hydrochloric acid. Reduction of the content of this component to less than 2 w/O remains the effectiveness unchanged only if the titanium oxide-polyethylene powder mixture is substituted by a high density, highly surface active powder material. This type of paste containing no hydrochloric acid shows nearly the same decontamination effectiveness as standard pickling pastes containing about 30% hydrochlorid acid. Properly prepared salt powder turn out to be easily and successfully applied to metal surfaces by a flame spray technique. The thin layer of molten salts is a very effective decontamination to samples contaminated in the primary loop of a PWR. (orig.) [de

  1. Travel to Steel Warehouse Inc., Southbend, Indiana. Trip report, May 4, 1995

    International Nuclear Information System (INIS)

    Hill, N.F.

    1995-01-01

    On May 4, 1995 the author visited a steel plate and coil, cold reduction facility at Steel Warehouse Inc. located in South Bend, Indiana about 150 miles from Argonne. Some very interesting facts were learned about cold reduction of hot rolled steel during this visit. The company selected is only a cold reduction mill and buys steel from a number of steel producers. The author spent a total of about three hours with these people, and this included a tour of their pickling line, the small cold reduction mill which at present is limited to 15.5 in width maximum, and their large cold reduction mill which produces sheet and coil up to 72 in. wide. Some of the things that were learned, that will have an impact on the production of the Atlas steel plates are given here. (1) Hot rolled coils have some inherent, interesting, characteristics that must be taken into consideration when being cold reduced. (2) The monitoring of the coil thickness is only done along the center line of the coil, this has a serious impact on QC of plates cut from this coil for a number of reasons. (3) Hot rolled coils of steel in this particular instance may come from a number of different sources. This could cause problems if magnetic permeability is a serious issue. It was the author's impression that this facility is fairly typical of what one might expect from any similar facility

  2. Design, fabrication and quality assurance of pressure vessels

    International Nuclear Information System (INIS)

    Kimura, Ichiro; Miki, Masao; Yamazaki, Tsuneji; Tanaka, Yoshikazu; Sato, Misao

    1978-01-01

    The production facilities, design and manufacturing technologies, and quality assurance in the Toyo Works, Ehime Manufactory, Sumitomo Heavy Industries, Ltd., which manufactures pressure vessels, are described, and especially the actual example of non-destructive tests is shown. The Toyo Works was completed in April, 1973, to manufacture large structures such as pressure vessels, offshore structures and bridges. The total area of the site is 535,000 m 2 , that of factory buildings is 33,600 m 2 , and the outdoor assembling yard is 114,800 m 2 . The large dry dock and main installations such as 12,000 tf hydraulic press, an annealing furnace, a heat treating furnace, a quenching tank, a horizontal boring machine, 6 m vertical lathe, various welding machines, 8 MeV X-ray apparatus, sand blasting and pickling facilities, and two 160 t cranes for shipment are arranged so as to enable smooth flow of production. The standards for chemical pressure vessels in various countries are compared, and considerably high allowable stress is adopted in Europe. The design and stress analysis of pressure vessels are carried out in accordance with ASME Section 8, Div. 1 or Div. 2. As for the materials, attention must be paid to the change of properties due to heat and strain, temper brittleness, low temperature toughness and so on. The quality assurance system must be established to observe the requirements of standards. (Kako, I.)

  3. Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha.

    Science.gov (United States)

    Nguyen, Nguyen Khoi; Dong, Ngan Thi Ngoc; Nguyen, Huong Thuy; Le, Phu Hong

    2015-01-01

    Kombucha is sweetened black tea that is fermented by a symbiosis of bacteria and yeast embedded within a cellulose membrane. It is considered a health drink in many countries because it is a rich source of vitamins and may have other health benefits. It has previously been reported that adding lactic acid bacteria (Lactobacillus) strains to kombucha can enhance its biological functions, but in that study only lactic acid bacteria isolated from kefir grains were tested. There are many other natural sources of lactic acid bacteria. In this study, we examined the effects of lactic acid bacteria from various fermented Vietnamese food sources (pickled cabbage, kefir and kombucha) on kombucha's three main biological functions: glucuronic acid production, antibacterial activity and antioxidant ability. Glucuronic acid production was determined by high-performance liquid chromatography-mass spectrometry, antibacterial activity was assessed by the agar-well diffusion method and antioxidant ability was evaluated by determining the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. Four strains of food-borne pathogenic bacteria were used in our antibacterial experiments: Listeria monocytogenes ATCC 19111, Escherichia coli ATCC 8739, Salmonella typhimurium ATCC 14028 and Bacillus cereus ATCC 11778. Our findings showed that lactic acid bacteria strains isolated from kefir are superior to those from other sources for improving glucuronic acid production and enhancing the antibacterial and antioxidant activities of kombucha. This study illustrates the potential of Lactobacillus casei and Lactobacillus plantarum isolated from kefir as biosupplements for enhancing the bioactivities of kombucha.

  4. An overview of the recovery of acid from spent acidic solutions from steel and electroplating industries.

    Science.gov (United States)

    Agrawal, Archana; Sahu, K K

    2009-11-15

    Every metal and metallurgical industry is associated with the generation of waste, which may be a solid, liquid or gaseous in nature. Their impacts on the ecological bodies are noticeable due to their complex and hazardous nature affecting the living and non-living environment which is an alarming issue to the environmentalist. The increasingly stringent regulations regarding the discharge of acid and metal into the environment, and the increasing stress upon the recycling/reuse of these effluents after proper treatment have focused the interest of the research community on the development of new approaches for the recovery of acid and metals from industrial wastes. This paper is a critical review on the acidic waste streams generated from steel and electroplating industries particularly from waste pickle liquor and spent bleed streams. Various aspects on the generation of these streams and the methods used for their treatment either for the recovery of acid for reuse or disposal are being dealt with. Major stress is laid upon the hydrometallurgical methods such as solvent extraction.

  5. Dietary patterns associated with HbA1c and LDL cholesterol among individuals with type 1 diabetes in China

    Science.gov (United States)

    Jaacks, Lindsay M.; Crandell, Jamie; Mendez, Michelle A.; Lamichhane, Archana P.; Liu, Wei; Ji, Linong; Du, Shufa; Rosamond, Wayne; Popkin, Barry M.; Mayer-Davis, Elizabeth J.

    2015-01-01

    Aims To identify dietary patterns that influence cardiometabolic risk among individuals with type 1 diabetes (T1D) in China. Methods Data are from a cross-sectional study of T1D in China (n=99). Dietary intake was assessed using three 24-hour recalls. Reduced rank regression was used to identify dietary patterns from a set of 20 food groups that maximized the explained variation in glycated hemoglobin A1c (HbA1c) and low-density lipoprotein (LDL) cholesterol. Results Dietary pattern 1 was characterized by low intakes of wheat products and high-fat cakes, and high intakes of beans and pickled vegetables. Dietary pattern 2 was characterized by low intakes of high-fat cakes, nuts/seeds, fish/shellfish, and teas/coffee, and high intakes of rice and eggs. Participants in the highest tertile of dietary pattern 1 had significantly (pfor age and household income. Dietary pattern 2 was not associated with HbA1c or LDL cholesterol. Conclusions We identified a dietary pattern that is significantly related to HbA1c and LDL cholesterol. These findings provide support for behavioral strategies to prevent complications in individuals with T1D in China. PMID:25630525

  6. Stevia rebaudiana Bertoni, A Rich Source of a Natural Sweetener: A Complete Review on the Biochemical, Nutritional and Functional Features

    Directory of Open Access Journals (Sweden)

    Leila Nikniaz

    2015-08-01

    Full Text Available Stevia rebaudiana Bertoni is an ancient perennial shrub of South American used since ancient times for various purposes throughout the world. Stevia extracts contain high levels of sweetening compounds called steviol glycosides which besides sweetening (300 times sweeter than sacarose possess antioxidant, antimicrobial and antifungal activity. Stevioside and rebaudioside A are the main sweetening compounds of this plant which are thermostable even at temperatures of up to 200 °C, making them suitable for use in cooked foods. Preparations of steviol glycosides are reported to be used principally as sweeteners in fruit and milk-based drinks, desserts, yoghurts, confectioneries, and pickles. The use of Stevia extract as a table-top sweetener is well known. The leaves of Stevia has functional and sensory properties superior to those of many other high-potency sweeteners and is likely to become a major source of safe and high-potency sweetener for the growing natural food market in the future.​

  7. Characterization of internal surface finishing of tubes for CAREM 25 fuel rods

    International Nuclear Information System (INIS)

    Loureiro, N.V; Juarez, G; Bianchi, D; Flores, A; Vizcaino, P

    2012-01-01

    One of the factors that ensure the good behavior of the fuel claddings of the nuclear power reactors is the internal surface quality. In the present work has been carried out a study of the internal surface of the tube after a cold rolling process developed in the Departamento de Tecnologia de Aleaciones de Circonio and applied by FAE-SA and PPFAE-CNEA in each rolling stage to obtain the fuel claddings for the reactor CAREM 25. The inner surface has been observed by scanning electron microscopy, SEM, being the objective of this study to verify not only the good internal surface but also infer about how starting from tubes of different initial diameter reduction the quality of the final product will be affected. The manufacturing process of the tubes for this new fuel went through modifications during the development, adding intermediate chemical pickling stages in order to improve the internal surface quality of the final product. From determinations made with ultrasound, the defects charts obtained made it possible to compare the observed signals more relevant and the micrographs in these areas in order to characterize possible defects (author)

  8. Microstructural evaluation of the lacquered layer quality after corrosion load

    Directory of Open Access Journals (Sweden)

    Jaroslava Svobodova

    2015-03-01

    Full Text Available Surface pre-treatment is one of the most important steps before applying the final surface treatment. These pre-treatments, like phosphating, alkaline degreasing, pickling in acids, is used to remove impurities from the surface of the base material and to create appropri-ate conditions for adhesion of the final coating (metal coatings, organic coatings. Currently are on the rise surface treatments technologies, which are based on nanotechnology. It's a new generation of chemical products for the chemical surface preparation. This paper deals with the evaluation of microstructure of painted sheet metal after corrosion load with salt spray in the corrosion chamber. Metal sheets used for the experiment have been produced from low-carbon non alloy steel. For pre-treatment of the sheet metal was used alkaline degreasing (CC, iron phosphating (Feph and nanotechnology based product Alfipas (Zr in combinations: group A - CC + Zr, group B - Feph + Zr and group C - CC + Feph + Zr. The aim of this paper is to analyze the behavior of painted sheet metal after corrosion load and evaluate the effect of pretreatment to resistance of painted surface layer.

  9. Expression of the toxin-antitoxin genes yefM(Lrh), yoeB(Lrh) in human Lactobacillus rhamnosus isolates.

    Science.gov (United States)

    Krügel, Hans; Klimina, Ksenia M; Mrotzek, Grit; Tretyakov, Alexander; Schöfl, Gerhard; Saluz, Hans-Peter; Brantl, Sabine; Poluektova, Elena U; Danilenko, Valery N

    2015-08-01

    Lactobacilli are important microorganisms in various activities, for example, diary products, meat ripening, bread and pickles, but, moreover, are associated directly with human skin and cavities (e.g., mouth, gut, or vagina). Some of them are used as probiotics. Therefore, the molecular biological investigation of these bacteria is important. Earlier we described several toxin antitoxin systems (type II) in lactobacilli. Here, we describe the structure and transcriptional regulation of genes, encoding TA system YefM-YoeB(Lrh) in three strains of Lactobacillus rhamnosus comparing stationary and exponential growth phases, the influence of stress factors and mRNA stability. The same TA system is responding to physiological and stress conditions differently in related strains. Using primer extension and RLM-RACE methods we determined three transcription start sites of RNAs in the operon. The promoter region of the operon is preceded by a conserved BOX element occurring at multiple positions in the genomes of L. rhamnosus strains. Downstream of and partially overlapping with the 3' end of the yoeB(Lrh) toxin gene, a divergently transcribed unexpected RNA was detected. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  10. Relative Importance of Various Sources of Defect-Producing Hydrogen Introduced into Steel During Application of Vitreous Coatings

    Science.gov (United States)

    Moore, Dwight G; Mason, Mary A; Harrison, William N

    1953-01-01

    When porcelain enamels or vitreous-type ceramic coatings are applied to ferrous metals, there is believed to be an evolution of hydrogen gas both during and after the firing operation. At elevated temperatures rapid evolution may result in blistering while if hydrogen becomes trapped in the steel during the rapid cooling following the firing operation gas pressures may be generated at the coating-metal interface and flakes of the coating literally blown off the metal. To determine experimentally the relative importance of the principal sources of the hydrogen causing the defects, a procedure was devised in which heavy hydrogen (deuterium) was substituted in turn for regular hydrogen in each of five possible hydrogen-producing operations in the coating process. The findings of the study were as follows: (1) the principal source of the defect-producing hydrogen was the dissolved water present in the enamel frit that was incorporated into the coating. (2) the acid pickling, the milling water, the chemically combined water in the clay, and the quenching water were all minor sources of defect-producing hydrogen under the test conditions used. Confirming experiments showed that fishscaling could be eliminated by using a water-free coating.

  11. Corrosion of pre-oxidized nickel alloy X-750 in simulated BWR environment

    Energy Technology Data Exchange (ETDEWEB)

    Tuzi, Silvia, E-mail: silvia.tuzi@chalmers.se [Chalmers University of Technology, SE-412 96 Göteborg (Sweden); Lai, Haiping [Chalmers University of Technology, SE-412 96 Göteborg (Sweden); Göransson, Kenneth [Westinghouse Electric Sweden AB, SE-721 63 Västerås (Sweden); Thuvander, Mattias; Stiller, Krystyna [Chalmers University of Technology, SE-412 96 Göteborg (Sweden)

    2017-04-01

    Samples of pre-oxidized Alloy X-750 were exposed to a simulated boiling water reactor environment in an autoclave at a temperature of 286 °C and a pressure of 80 bar for four weeks. The effect of alloy iron content on corrosion was investigated by comparing samples with 5 and 8 wt% Fe, respectively. In addition, the effect of two different surface pre-treatments was investigated. The microstructure of the formed oxide scales was studied using mainly electron microscopy. The results showed positive effects of an increased Fe content and of removing the deformed surface layer by pickling. After four weeks of exposure the oxide scale consists of oxides formed in three different ways. The oxide formed during pre-oxidization at 700 °C, mainly consisting of chromia, is partly still present. There is also an outer oxide consisting of NiFe{sub 2}O{sub 4} crystals, reaching a maximum size of 3 μm, which has formed by precipitation of dissolved metal ions. Finally, there is an inner nanocrystalline and porous oxide, with a metallic content reflecting the alloy composition, which has formed by corrosion.

  12. Development and applications of beta and near beta titanium alloys

    International Nuclear Information System (INIS)

    Takemura, A.; Ohyama, H.; Nishimura, T.; Abumiya, T.

    1993-01-01

    In this report the authors introduced application of beta and near beta titanium alloys also development and processing of these alloys at Kobe Steel LTD. Ti-15Mo-5Zr-3Al is an alloy developed by Kobe Steel which has been applied for variety of sporting goods, also used as an erosion shield of steam turbine blades. Ti-15Mo-5Zr-3Al high strength wire for valve springs is under development. New beta alloys(Ti-V-Nb-Sn-Al) are under development which have lower flow stress at room temperature than Ti 15V-3Cr-3Sn-3Al, expected to improve productivity of cold forging. NNS forging and thermo mechanical treatment of Ti-10V-2Fe-3Al were studied. Ti-10V-2Fe3Al steam turbine blades and structural parts for aircraft were developed. Fine grain cold strips of Ti 15V-3Cr-3Sn-3Al are produced by annealing and pickling process. These cold strips are used for parts of a fishing rod

  13. Evaluation of the Properties of Iron Oxide-Filled Castor Oil Polyurethane

    Directory of Open Access Journals (Sweden)

    Eleonora Mussatti

    2012-01-01

    Full Text Available The aim of this study was to obtain and evaluate the electrical, thermal and mechanical properties of iron oxide-filled castor oil polyurethane (PU/Fe2O3. The iron oxide used in this study was a residue derived from the steel pickling process of a Brazilian steel rolling industry. Polymeric composites with different iron oxide volume fractions (2.5, 5.0, 7.5, 10.0 and 12.5% were prepared through the casting process followed by compression molding at room temperature. The composites were analyzed by FTIR, XRD and densities, tensile strength, Young's modulus, electrical and thermal conductivities measurements. By increasing the iron oxide content, the apparent density, tensile strength, Young's modulus and electrical conductivity values of the composites were also increased. The iron oxide additions did not change significantly the value of thermal conductivity (from 0.191 W.mK-1 for PU up to 0.340 W.mK-1 for PU enriched with 12.5% v/v of iron oxide. Thus, even at the higher iron oxide concentration, the compounds as well as the pure polyurethane can be classified as thermal insulators.

  14. Lactobacillus buchneri genotyping on the basis of clustered regularly interspaced short palindromic repeat (CRISPR) locus diversity.

    Science.gov (United States)

    Briner, Alexandra E; Barrangou, Rodolphe

    2014-02-01

    Clustered regularly interspaced short palindromic repeats (CRISPR) in combination with associated sequences (cas) constitute the CRISPR-Cas immune system, which uptakes DNA from invasive genetic elements as novel "spacers" that provide a genetic record of immunization events. We investigated the potential of CRISPR-based genotyping of Lactobacillus buchneri, a species relevant for commercial silage, bioethanol, and vegetable fermentations. Upon investigating the occurrence and diversity of CRISPR-Cas systems in Lactobacillus buchneri genomes, we observed a ubiquitous occurrence of CRISPR arrays containing a 36-nucleotide (nt) type II-A CRISPR locus adjacent to four cas genes, including the universal cas1 and cas2 genes and the type II signature gene cas9. Comparative analysis of CRISPR spacer content in 26 L. buchneri pickle fermentation isolates associated with spoilage revealed 10 unique locus genotypes that contained between 9 and 29 variable spacers. We observed a set of conserved spacers at the ancestral end, reflecting a common origin, as well as leader-end polymorphisms, reflecting recent divergence. Some of these spacers showed perfect identity with phage sequences, and many spacers showed homology to Lactobacillus plasmid sequences. Following a comparative analysis of sequences immediately flanking protospacers that matched CRISPR spacers, we identified a novel putative protospacer-adjacent motif (PAM), 5'-AAAA-3'. Overall, these findings suggest that type II-A CRISPR-Cas systems are valuable for genotyping of L. buchneri.

  15. Probiotic Lactococcus lactis: A Review

    Directory of Open Access Journals (Sweden)

    Priti Khemariya

    2017-07-01

    Full Text Available Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar, Colby, Cottage cheese, Camembert, cream cheese, Roquefort and Brie. Additionally, there is an increasing interest towards the possible health benefits of the probiotic activity of this organism which generally is species and strain specific and depends upon the survival in gastrointestinal tract with sufficient number. Certain strains have the ability to produce antimicrobial peptide called nisin which exhibits preservative potential. Therefore, application of bacteriocinogenic Lactococcus lactis in food and dairy sectors to preserve foods as a natural way and contributing health promoting attributes due to probiotic activity would definitely fulfil today’s consumer demands. This paper aimed to review the adaptation, antibiotic resistance, therapeutic and preservation potential of bacteriocinogenic and probiotic Lactococcus lactis.

  16. A Novel Noninvasive Sensing Approach of Assessment of Pelt Quality

    Directory of Open Access Journals (Sweden)

    S. C. Mukhopadhyay

    2007-05-01

    Full Text Available The separation of the upper dermal of the skin (the papillary layer or grain from the lower dermis (corium is regarded as a defect in leather making. It is difficult to detect pelts at an early processing stage and it only becomes really apparent once the skin is made into leather. There would be great advantages in detecting the problem at the pickled pelt stage (skins treated with sodium sulphide and lime, bated with enzymes, and then preserved in NaCl and sulphuric acid so that adjustments to the processing could be made to mitigate the effect. A novel bio-sensor for inspection of leather in a non-invasive way has been fabricated and developed. The sensor has the planar Interdigital structure and the consecutive fingers are connected to positive and negative electrodes respectively. The experimental results show that the sensor has a great potential to estimate the leather quality in a non-invasive and non-destructive way.

  17. Acute oxalate nephropathy after ingestion of star fruit.

    Science.gov (United States)

    Chen, C L; Fang, H C; Chou, K J; Wang, J S; Chung, H M

    2001-02-01

    Acute oxalate nephropathy associated with ingestion of star fruit (carambola) has not been reported before. We report the first two cases. These patients developed nausea, vomiting, abdominal pain, and backache within hours of ingesting large quantities of sour carambola juice; then acute renal failure followed. Both patients needed hemodialysis for oliguric acute renal failure, and pathologic examinations showed typical changes of acute oxalate nephropathy. The renal function recovered 4 weeks later without specific treatment. Sour carambola juice is a popular beverage in Taiwan. The popularity of star fruit juice is not compatible with the rare discovery of star fruit-associated acute oxalate nephropathy. Commercial carambola juice usually is prepared by pickling and dilution processes that reduce oxalate content markedly, whereas pure fresh juice or mild diluted postpickled juice for traditional remedies, as used in our cases, contain high quantities of oxalate. An empty stomach and dehydrated state may pose an additional risk for development of renal injury. To avoid acute oxalate nephropathy, pure sour carambola juice or mild diluted postpickled juice should not be consumed in large amounts, especially on an empty stomach or in a dehydrated state.

  18. Hidden Attraction - The History and Mystery of Magnetism

    Science.gov (United States)

    Verschuur, Gerrit L.

    1996-04-01

    Long one of nature's most fascinating phenomena, magnetism was once the subject of many superstitions. Magnets were thought useful to thieves, effective as a love potion, and as a cure for gout or spasms. They could remove sorcery from women and put demons to flight and even reconcile married couples. It was said that a lodestone pickled in the salt of sucking fish had the power to attract gold. Today, these beliefs have been put aside, but magnetism is no less remarkable for our modern understanding of it. In Hidden Attraction , Gerrit L. Verschuur, a noted astronomer and National Book Award nominee for The Invisible Universe , traces the history of our fascination with magnetism, from the mystery and superstition that propelled the first alchemical experiments with lodestone, through the more tangible works of Faraday, Maxwell, Hertz and other great pioneers of magnetism (scientists responsible for the extraordinary advances in modern science and technology, including radio, the telephone, and computers, that characterize the twentieth century), to state-of-the-art theories that see magnetism as a basic force in the universe. Boasting many informative illustrations, this is an adventure of the mind, using the specific phenomenon of magnetism to show how we have moved from an era of superstitions to one in which the Theory of Everything looms on the horizon.

  19. SOCIAL ASPECTS OF MENSTRUATION RELATED PRACTICES IN ADOLESCENT GIRLS OF DISTRICT DEHRADUN

    Directory of Open Access Journals (Sweden)

    Ruchi Juyal

    2013-09-01

    Full Text Available Context: Menstrual hygiene is an issue that every girl and woman has to deal with in her life, but there is lack of awareness on the process of menstruation. The taboos surrounding this issue in the society prevent girls and women from articulating their menstrual needs. It is now becoming increasingly recognized that the social and cultural significance of menstruation interacts with the physiological process to produce culturally determined norms and practices. Settings and Design: Cross-Sectional conducted in two randomly selected Inter colleges (one rural and one urban of district Dehradun of Uttarakhand state.Methods and Material: 453 girls studying in 9th to 12th grades were interviewed by using a prestructured and pretested questionnaire regarding various aspects of menstruation process.Statistical analysis used: percentages and Chi-square testResults: Most of the girls faced one or the other kind of social and / or religious restriction during their menstrual periods. Maximum restriction was observed in going to the temple (87.4 % followed by prohibition in touching pickles (48.6 %. These restrictions were equally reported by the urban and rural girls.Conclusions: Girls should be made aware regarding physiological basis of menstruation and a change in beliefs and attitudes need to be attained to ensure optimal behaviour and thereby prompting of a healthy menstrual life styles and practices.

  20. Dietary factors, food contamination and lung cancer risk in Xuanwei, China

    Energy Technology Data Exchange (ETDEWEB)

    Shen, M.; Chapman, R.S.; He, X.Z.; Liu, L.Z.; Lai, H.; Chen, W.; Lan, Q. [NCI, Bethesda, MD (United States). Occupational & Environmental Epidemiology Branch

    2008-09-15

    In rural Xuanwei County, China, the high incidence of lung cancer is attributable largely to burning smoky coal indoors for heating and cooking without adequate ventilation. Such burning generates very high levels of indoor air pollutants, including carcinogenic polycyclic aromatic hydrocarbons, which could contaminate foodstuffs in the home. Thus, residents could be exposed to carcinogenic coal emissions not only via inhalation but also via ingestion of these foodstuffs. A population-based case-control study of 498 lung cancer patients and 498 controls was conducted from 1985 through 1990 in Xuanwei. The interviewer-administered study questionnaire queried the frequency of food items commonly consumed in this region. Overall and sex-specific multiple logistic regression models were constructed to estimate odds ratios (OR) and 95% confidence intervals (CI) for consumption of these foods. Intake of rice, green vegetables, mushrooms and fresh meat was associated with an increased risk of lung cancer. In contrast, intake of corn, buckwheat, radishes, peppers, melons, pickled vegetables, and salt-preserved meats was associated with reduced risk. The detrimental. effect of ingesting green vegetables (OR, 2.39; 95% CI, 1.28-4.48) is consistent with previous reports. These findings suggest that in Xuanwei, food contamination by environmental polycyclic aromatic hydrocarbons may be an important risk factor for lung cancer, and that differential contamination of foods by polycyclic aromatic hydrocarbons possibly explained the different associations with lung cancer risk.

  1. The identification of major dietary patterns in Karaj adolescents

    Directory of Open Access Journals (Sweden)

    2015-12-01

    Full Text Available Background: The eating habits of adolescents are of concerns about public health, because of the direct relationship between diet and the incidence of obesity and other chronic diseases in adults. Identifying dietary patterns can be used as a prognostic factor in the relationship between diet and chronic disease risk. Materials and Methods: The present study is a cross-sectional study on 140 healthy adolescents 13-19 years of middle schools and high schools in Karaj. Samples were selected by multistage cluster sampling method from 5 districts in Karaj. Validated food frequency questionnaire was used to assess dietary intake. Food items were categorized into 25 food groups based on similarity. Results: Using principal component analysis three major dietary patterns were identified ehich among subjects had the highest dispersion justifying 30.25 percent of the total variance of consumption. Mediterranean-like pattern showed high loadings on nuts, fruits and vegetables, fish, chicken, olives, sweetmeat and pickles. The second pattern, called unhealthy pattern specified with a high intake of mayonnaise, refined cereals, boiled potatoes, red meat and processed meat, high fat dairy products, viscera. The third pattern (traditional had high loading for solid fats, dairy scab, legumes and whole grains. Conclusion: Mediterranean-like pattern with explained 14.14% of the variance of the maximum percentage to be allocated. These patterns can be used to identify the appropriate educational steps taken to promote sufficient nutrition.

  2. Localized corrosion of high alloyed austenitic stainless steels

    International Nuclear Information System (INIS)

    Morach, R.; Schmuki, P.; Boehni, H.

    1992-01-01

    The susceptibility of several high alloyed stainless steels against localized corrosion was investigated by traditional potentiostatic and -kinetic methods and the current transient technique. Different test cells, proposed in literature, were evaluated for use in testing of plate materials. The AVESTA-cell showed to be not useful for potentiokinetic current density potential curves, but useable for pitting experiments. After pickling and prepassivation epoxy embedded materials proved to be resistant to crevice corrosion at the metal-resin interface. The electrode in form of a wire was the most reliable crevice free cell design. The grinding of the samples in the pretreatment procedure was found to have a large effect on the pitting corrosion behaviour. Using different paper types with varying grit, a drop in pitting potential for rougher surfaces and an increase in metastable pitting activity was found. Increasing surface roughness led also to changes in the electronic structure of the passive film reflected by a lower bandgap energy. High alloyed stainless steels showed no breakdown potential within the examined potential range. Compared to 18/8 type stainless steels significantly less transients were found. The number of transients decreases with increasing molybdenum and chromium content

  3. Method for decontaminating stainless cladding tubes

    International Nuclear Information System (INIS)

    Komatsu, Fumiaki.

    1986-01-01

    Purpose: To form an oxide film over the surface of stainless cladding tubes and to efficiently remove radioactive materials from the steel surface together with the oxide layer by the use of an acid water solution. Method: After the removal of water from cladding tubes that have passed through the re-processing process, an oxide film is formed on the surface of the cladding tubes by heating over 400 deg C in an oxidizing atmosphere and thereafter washed again in an acid water solution. When the cladding tubes are thus oxidized once, the stainless base metal itself is oxidized, an oxide layer of several 10 μm or more being formed thereon. In consequence, since the oxide layer is far inferior in corrosion resistance to stainless metals, a pickling liquid easily penetrates into the stainless metal through the oxide layer, thereby remarkably promoting the peeling of the layer from the base metal surface and also improving the residual radioactive material removing efficiency together. (Takahashi, M.)

  4. Decontamination of high-level waste canisters

    International Nuclear Information System (INIS)

    Nesbitt, J.F.; Slate, S.C.; Fetrow, L.K.

    1980-12-01

    This report presents evaluations of several methods for the in-process decontamination of metallic canisters containing any one of a number of solidified high-level waste (HLW) forms. The use of steam-water, steam, abrasive blasting, electropolishing, liquid honing, vibratory finishing and soaking have been tested or evaluated as potential techniques to decontaminate the outer surfaces of HLW canisters. Either these techniques have been tested or available literature has been examined to assess their applicability to the decontamination of HLW canisters. Electropolishing has been found to be the most thorough method to remove radionuclides and other foreign material that may be deposited on or in the outer surface of a canister during any of the HLW processes. Steam or steam-water spraying techniques may be adequate for some applications but fail to remove all contaminated forms that could be present in some of the HLW processes. Liquid honing and abrasive blasting remove contamination and foreign material very quickly and effectively from small areas and components although these blasting techniques tend to disperse the material removed from the cleaned surfaces. Vibratory finishing is very capable of removing the bulk of contamination and foreign matter from a variety of materials. However, special vibratory finishing equipment would have to be designed and adapted for a remote process. Soaking techniques take long periods of time and may not remove all of the smearable contamination. If soaking involves pickling baths that use corrosive agents, these agents may cause erosion of grain boundaries that results in rough surfaces

  5. Mutation induced enhanced biosynthesis of lipases by Rhizopus oligosporus var. microsporus

    International Nuclear Information System (INIS)

    Iftikhar, T.; Ikram-ul-Haq; Niaz, M.; Abbas, S.Q.; Zia, M.A.; Ashraf, I.; Lee, K.J.

    2010-01-01

    The present study describes the isolation, identification and screening of fugal strain Rhizopus oligosporus (var. microsporus) for the production of extracellular lipases. One hundred and sixty seven cultures of fungi were isolated from different environments such as soil, air, milk, pickle, oily bread, decayed fruits and vegetables by serial dilution method. The strains were initially selected qualitatively on Tween 80-Agar plates and were shifted to the slants of PDA for maintenance and storage at 4 deg. C. Quantitative screening for extracellular lipase production by isolated strains was carried out in shake flasks and the most potent strain producing 3.20 +- 0.003 U mL/sup -1/ of enzyme was selected. The strain was then identified on the basis of standard morphological measurements and was assigned the code IIB-63. The selected strain was then subjected to physical (UV and Gamma radiations) and chemical mutagenic (MNNG/NTG, NA, EtBr) treatments in order to improve its lipolytic potential. During the treatment, mutants were qualitatively and quantitatively selected and IIB-63 NTG-7 was found to be the mutant showing highest lipases production (10.37 +- 0.06a U mL/sup -1/) with a zone size of 12.3 mm on Luria-Bertani-tributyrin agar plates. This mutant showed an overall 325% increase in activity over its parent strain for the production of extracellular lipase. (author)

  6. Hidden attraction the history and mystery of magnetism

    CERN Document Server

    Verschuur, Gerrit L

    1996-01-01

    Long one of nature''s most fascinating phenomena, magnetism was once the subject of many superstitions. Magnets were thought useful to thieves, effective as a love potion or as a cure for gout or spasms. They could remove sorcery from women and put demons to flight and even reconcile married couples. It was said that a lodestone pickled in the salt of sucking fish had the power to attract gold. Today, these beliefs have been put aside, but magnetism is no less remarkable for our modern understanding of it. In Hidden Attraction, Gerrit L. Verschuur, a noted astronomer and National Book Award nominee for The Invisible Universe, traces the history of our fascination with magnetism, from the first discovery of magnets in Greece, to state-of-the-art theories that see magnetism as a basic force in the universe. The book begins with the early debunking of superstitions by Peter Peregrinus (Pierre de Maricourt), whom Roger Bacon hailed as one of the world''s first experimental scientists (Perigrinus held that "experi...

  7. Cadmium tolerant characteristic of a newly isolated Lactococcus lactis subsp. lactis.

    Science.gov (United States)

    Sheng, Yao; Wang, Ying; Yang, Xuan; Zhang, Boyang; He, Xiaoyun; Xu, Wentao; Huang, Kunlun

    2016-12-01

    Environmental contamination caused by heavy metals poses a major threat to the wildlife and human health for their toxicity and intrinsically persistent nature. Some specific food grade bacteria have properties that enable them to eliminate heavy metals from food and water. Lactococcus lactis subsp. lactis, newly isolated from pickles, is a cadmium (Cd) tolerant bacteria. Cd resistant properties of the lactis was evaluated under different Cd stresses. Cd accumulation in different cellular parts was determined by ICP-MS and cell morphology changes were measured by SEM-EDS and TEM-EDS. In addition, functional groups associated with Cd resistance were detected by infrared spectroscopic analysis. The results indicated that Cd mainly accumulated in the cell surface structures including cytoderm and cytomembrane. Functional groups such as OH and NH 2 in the cell surface played essential roles in Cd biosorption. The elements of O, P, S, and N of polysaccharide, membrane protein and phosphatidate in the cell surface structures might be responsible for Cd biosorption for their strong electronegativity. This study indicated that ultrastructural analysis can be a supplemental method to study heavy metal resistance mechanism of microorganism and the newly isolated lactococcus lactis subsp. lactis has great potential to be applied to decontamination of heavy metals. Copyright © 2016 Elsevier B.V. All rights reserved.

  8. [A cross-sectional study on the changes in dietary behavior stages in resident].

    Science.gov (United States)

    Xu, Liang-wen; Ma, Hai-yan; Yang, Ting-zhong; Liu, Ting-jie

    2004-05-01

    To explore the possibility of applying the concept of various stages of dietary behavior changes in Hangzhou residents. The dietary behavior was surveyed and analyzed in 1 388 Hangzhou residents with 18 year-old and older using the various dietary behavior change model model and stages of change. The proportion of Hangzhou residents with unhealthy dietary behavior was high and associated with gender and education level. The changes of dietary behavior could be divided into 5 stages, i.e. preintention, intention, preparation, action and maintenance. These stages of change happen consecutively. The changes of unhealthy dietary behavior do not match the improvement of health knowledge. Although a significant proportion of the residents understand that it is unhealthy to eat too much fat, pickles and high salt food, there are only a few of them really take action to reduce the consumption of these foods and to consume more milk, fruit and vegetable. There are multiple factors that affect the changes of dietary behavior in people. The changes of dietary behavior occur in various consecutive stages. Different intervention measures should be applied to people in different dietary behavior changes.

  9. Separation of viable lactic acid bacteria from fermented milk

    Directory of Open Access Journals (Sweden)

    Tomohiko Nishino

    2018-04-01

    Full Text Available Probiotics are live microorganisms that provide health benefits to humans. Some lactic acid bacteria (LAB are probiotic organisms used in the production of fermented foods, such as yogurt, cheese, and pickles. Given their widespread consumption, it is important to understand the physiological state of LAB in foods such as yogurt. However, this analysis is complicated, as it is difficult to separate the LAB from milk components such as solid curds, which prevent cell separation by dilution or centrifugation. In this study, we successfully separated viable LAB from yogurt by density gradient centrifugation. The recovery rate was >90 %, and separation was performed until the stationary phase. Recovered cells were observable by microscopy, meaning that morphological changes and cell viability could be directly detected at the single-cell level. The results indicate that viable LAB can be easily purified from fermented milk. We expect that this method will be a useful tool for the analysis of various aspects of probiotic cells, including their enzyme activity and protein expression. Keywords: Food analysis, Microbiology

  10. Risk of hydrocyanic acid release in the electroplating industry.

    Science.gov (United States)

    Piccinini, N; Ruggiero, G N; Baldi, G; Robotto, A

    2000-01-07

    This paper suggests assessing the consequences of hydrocyanic acid (HCN) release into the air by aqueous cyanide solutions in abnormal situations such as the accidental introduction of an acid, or the insertion of a cyanide in a pickling bath. It provides a well-defined source model and its resolution by methods peculiar to mass transport phenomena. The procedure consists of four stages: calculation of the liquid phase concentration, estimate of the HCN liquid-vapour equilibrium, determination of the mass transfer coefficient at the liquid-vapour interface, evaluation of the air concentration of HCN and of the damage distances. The results show that small baths operating at high temperatures are the major sources of risk. The building up of lethal air concentrations, on the other hand, is governed by the values of the mass transfer coefficient, which is itself determined by the flow dynamics and bath geometry. Concerning the magnitude of the risk, the fallout for external emergency planning is slight in all the cases investigated.

  11. Biointervention makes leather processing greener: an integrated cleansing and tanning system.

    Science.gov (United States)

    Thanikaivelan, Palanisamy; Rao, Jonnalagadda Raghava; Nair, Balachandran Unni; Ramasami, Thirumalachari

    2003-06-01

    The do-undo methods adopted in conventional leather processing generate huge amounts of pollutants. In other words, conventional methods employed in leather processing subject the skin/hide to wide variations in pH. Pretanning and tanning processes alone contribute more than 90% of the total pollution from leather processing. Included in this is a great deal of solid wastes such as lime and chrome sludge. In the approach described here, the hair and flesh removal as well as fiber opening have been achieved using biocatalysts at pH 8.0 for cow hides. This was followed by a pickle-free chrome tanning, which does not require a basification step. Hence, this tanning technique involves primarily three steps, namely, dehairing, fiber opening, and tanning. It has been found that the extent of hair removal, opening up of fiber bundles, and penetration and distribution of chromium are comparable to that produced by traditional methods. This has been substantiated through scanning electron microscopic, stratigraphic chrome distribution analysis, and softness measurements. Performance of the leathers is shown to be on par with conventionally processed leathers through physical and hand evaluation. Importantly, softness of the leathers is numerically proven to be comparable with that of control. The process also demonstrates reduction in chemical oxygen demand load by 80%, total solids load by 85%, and chromium load by 80% as compared to the conventional process, thereby leading toward zero discharge. The input-output audit shows that the biocatalytic three-step tanning process employs a very low amount of chemicals, thereby reducing the discharge by 90% as compared to the conventional multistep processing. Furthermore, it is also demonstrated that the process is technoeconomically viable.

  12. Compositional analysis and physicochemical and mechanical testing of tanned rabbit skins

    Directory of Open Access Journals (Sweden)

    M.L. R. Sousa

    2016-09-01

    Full Text Available Chemical composition and physicochemical and mechanical parameters of New Zealand White rabbit tanned skin were evaluated. Skin samples from 70-d-old males, in natura and semi-finished, were collected for evaluation. The in natura treatment comprise skins without any processing, while semi-finished treatment comprise skins after soaking, fleshing, liming, de-liming, purging, degreasing, pickling, tanning, neutralising, re-tanning and dyeing, followed by oiling, drying, stretching and softening. After tanning, samples from the dorsal and flank regions were removed for tensile and physicochemical testing in the longitudinal and transverse directions. A split plot design was used with plot treatments (leather regions: R1=dorsal and R2=flank and subplots directions (S1=longitudinal and S2=transversal, using 10 examples per treatment. At the end of processing, the leather analysis revealed low moisture (31.76%, protein (46.48% and fat content (24.95%, and a high ash content (8.58%. Leather presented a pH of 4.9 and contained 2.0% chromium oxide, 25.5% extractable substances in dichloromethane, and these characteristics were coupled with a higher tensile strength (10.84 N/mm2 in the dorsal region. However, samples in the same region proved to have higher elasticity (64.57% in the longitudinal direction, although there was no difference in the progressive tearing analysis (21.07-23.50 N/mm. Overall, our analyses suggest that, in this case, the tanned leather product does not have sufficient resistance for application in clothing production.

  13. Antioxidant, Antibacterial and Color Analysis of Garlic Fermented in Kombucha and Red Grape Vinegar

    Directory of Open Access Journals (Sweden)

    Ali Ebrahimi Pure

    2016-10-01

    Full Text Available Background and Objective: Garlic, in different types, is a very common food ingredient all over the world. Traditionally, garlic is fermented in grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, antibacterial and chemical properties and color changes of garlics fermented in kombucha and vinegar were compared with each other and those of fresh garlic.Material and Methods: Folin-Ciocalteu assay was performed to evaluate total phenolic contents; free radical scavenging activity was evaluated using 2,2- diphenyl-1-picrylhydrazyl. Disk diffusion method was performed to measure inhibitory activity against testing bacteria. A digital method was designed for color analysis. All data were statistically analyzed by ANOVA test at significant level of (p≤0.05.Results and Conclusion: Fresh garlic extract had the highest inhibitory effect (mean 27.7 mm against tested bacteria; kombucha fermented garlic showed bigger inhibition zone (mean 21.7 mm than vinegar fermented garlic (mean 17.9 mm. Anti-staphylococcus aureus activity of fresh garlic was stronger than gentamycin and amoxicillin; inhibitory effect of garlic extracts against tested bacteria was significant in comparison with standard antibiotics. Fresh-garlic extract contained highest amount of phenolic contents; fermentation of garlic in kombucha decreased phenolic content of garlic bulbs by 1.92% and IC50 factor for antioxidant activity was 10.25% higher than fresh garlic; fermentation in vinegar reduced 21% of phenolic contents and IC50 obtained 47.4% higher than fresh garlic. Fermentation of garlic reduces the density of colors and luminosity, but the reduction in garlics fermented in vinegar is more than in kombucha. Appearance of vinegar fermented garlic changed to yellowish and kombucha inclined the color to reddish. Fermentation of garlic in kombucha provides better preservation of biological properties of

  14. Anaerobic corrosion of carbon steel under unsaturated conditions in a nuclear waste deep geological repository

    International Nuclear Information System (INIS)

    Kwong, G.; Wang, St.; Newman, R.C.

    2009-01-01

    Full text of publication follows: Anaerobic corrosion behaviour of carbon steel in humid conditions, but not submerged in aqueous solution, was studied based on hydrogen generation. Initial tests monitored the hydrogen evolution from carbon steel in a high humidity environment (≥ 75% RH) at near-ambient temperature (30 C) using a high sensitivity pressure gauge system (sensitivity of 0.01 μm.a -1 ). The presence of hydrogen in test runs that showed no, or minimal, pressure increase was confirmed by a solid-state potentiometric hydrogen sensor which has the capability of detecting hydrogen partial pressure as low as 10 -6 bar or a corrosion rate of 1.5 * 10 -4 μm.a -1 . Preliminary results indicate that a corrosion rate as high as 0.2 μm.a -1 can be sustained for steel coated with salt at 100% RH. Higher corrosion rates (as high as 0.8 μm.a -1 ) were obtained in less humid environment (71% RH). Without a salt deposit, pickled steel in humid environment (as high as 100% RH) also showed detectable corrosion for a period up to 800 hours, during which 0.8 kPa of hydrogen was accumulated prior to the apparent arrest of corrosion, representing a metal loss of 3 nm. Corrosion scales are also identified with x-ray photoelectron spectroscopy (XPS) as well as by mass change monitoring using a quartz crystal microbalance. Corrosion mechanisms and prediction for longer-term exposure will be discussed. Results will be useful in predicting long-term carbon steel corrosion behaviour and improving the current knowledge of hydrogen gas evolution in a deep geological repository for nuclear waste. (authors)

  15. Identifying Major Dietary Patterns Among the Elderly in Tehran Health Homes

    Directory of Open Access Journals (Sweden)

    Abdollahi

    2015-10-01

    Full Text Available Background Previous studies on diet have primarily focused on individual nutrients or foods. Recently, the analysis of dietary patterns has emerged as a possible approach for examining food consumption. A literature review revealed no studies of dietary patterns in elderly Iranians. Objectives Our objective was to identify the major dietary intake patterns among the elderly in the health homes located in Zone 5 of Tehran city, Iran. Patients and Methods In this cross-sectional study (descriptive, 368 elderly people (≥ 60 years old were randomly selected. Their usual dietary intake during the past year was assessed using a 168-item semiquantitative food frequency questionnaire. Major food patterns were derived using factor analysis after the classification of food items into 26 groups. Results Four major dietary patterns were identified in the studied population: 1 healthy pattern, characterized by a higher intake of vegetables, tomato and tomato sauce, vegetable oil, olive, and fruits; 2 unhealthy pattern, characterized by a higher intake of red meat, fast food, snacks, sugar, honey and jam, soft drinks, and high-fat dairy products; 3. traditional pattern characterized by intake of whole grains, hydrogenated oil and animal fat, beans, salt, and pickles; and 4 protein-rich pattern, characterized by intake of chicken and poultry, fish, grains, and organ meats. These four major dietary patterns explained 16.3%, 7.5%, 6.7%, and 5.7% of the total variance, respectively. Conclusions Four major dietary patterns were identified in the present studied population that can be used to provide tangible dietary advice for the elderly.

  16. Running With a Trot: Editing a Poem in Russian and Kyrgyz by Turusbek Madilbay

    Directory of Open Access Journals (Sweden)

    Joyce Ellen Turner

    2011-12-01

    Full Text Available In fine-tuning Turusbek Madilbay’s rough dictionary translation (a ‘trot’ I became convinced that a good match between writers and editors or translators is essential. I imagine it’s tempting for a writer to throw up her hands, to abdicate responsibility and let the publishing houses use their stock translators, but I recommend that creative writers learn about the process of translation in order to find the best partner for putting their work into another language. The responsibility must never rest solely with the translator, who is always working with limited information and within temporal and fiscal constraints. It’s always, to some degree, piecework. I hope it’s not a breach of publishing protocol to read reviews of work by, and to solicit samples from, several literary translators, and then choose among them. A beginner will do the job more cheaply, but will the skill be there? Do not leave the job to chance. My spotty linguistic background was well-suited to working with a trot. I have never achieved true fluency in a language besides my native English. I have, however, studied academically, at one time or another, French, Ancient Greek and Latin. I have achieved a certain linguistic flexibility from them well as from tourist phrases which I have learned in Spanish, Italian, Greek, Turkish and Arabic. When vocabulary and grammar fail me, I can at least spot word roots and cognates. (I credit Latin teachers’ use of Caesar’s ciphers for my irrational belief that no overheard phrase in a foreign tongue can be as mundane as ‘I think the pickles are on the next aisle’ but instead must be, in significance, on par with an aphorism about crossing the Rubicon.

  17. The Nutritional Characteristics of the Hypotensive WASHOKU-modified DASH Diet: A Sub-analysis of the DASH-JUMP Study.

    Science.gov (United States)

    Kawamura, Atsuko; Kajiya, Katsuko; Kishi, Hiroko; Inagaki, Junko; Mitarai, Makoto; Oda, Hiroshi; Umemoto, Seiji; Kobayashi, Sei

    2018-01-01

    We developed a WASHOKU-modified DASH diet named DASH-JUMP. We previously reported the hypotensive effect of the DASH-JUMP diet in Japanese participants with untreated high-normal Blood Pressure (BP) or stage 1 hypertension. We aim to introduce the DASH-JUMP diet worldwide as a new lifestyle medicine. Accordingly, we prospectively assessed the nutritional characteristics of the DASH-JUMP diet. Participants were treated with the DASH-JUMP diet for 2 months. Then, for 4 months after the intervention, they consumed their usual diets. We conducted a nutritional survey using the FFQg nutrient questionnaire at baseline and after 1, 2, 3, and 6 months. We received completed questionnaires from 55 participants (28 men and 27 women; mean age 54.2 ± 8.0 years) and analyzed them. The DASH-JUMP diet is rich in green-yellow vegetables, seaweed, milk, and mushrooms, while it has low contents of meat, eggs, confectionery, oils and fats, pickles, shellfish boiled in sweetened soy sauce, and fruits. Nutrients significantly associated with the observed change in systolic BP were niacin (P = 0.005) and carbohydrate (P = 0.033). The results of the FFQg questionnaire revealed that participants who had an increased BP at 1 month after ceasing the intervention had eating habits that broadly imitated the DASH-JUMP diet at 4 months after ceasing the intervention. Therefore, the systolic and diastolic BP values at 4 months after ceasing the intervention decreased significantly compared to those at baseline. The DASH-JUMP diet may represent a new lifestyle medicine for reducing hypertension. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  18. The addition of red lead to flat plate and tubular valve regulated miners cap lamp lead-acid batteries

    Energy Technology Data Exchange (ETDEWEB)

    Ferg, E.E.; Loyson, P. [Department of Chemistry, Nelson Mandela Metropolitan University, P.O. Box 77000, Port Elizabeth 6031 (South Africa); Poorun, A. [Willard Batteries, P.O. Box 1844, Port Elizabeth 6000 (South Africa)

    2006-04-21

    The study looked at the use of red lead in the manufacturing of valve regulated lead acid (VRLA) miners cap lamp (MCL) batteries that were made with either flat plate or tubular positive electrodes. A problem with using only grey oxide in the manufacture of thick flat plate or tubular electrodes is the poor conversion of the active material to the desired lead dioxide. The addition of red lead to the initial starting material improves the formation efficiency but is considerably more expensive thereby increasing the cost of manufacturing. The study showed that by carefully controlling the formation conditions in terms of the voltage and temperature of a battery, good capacity performance can be achieved for cells made with flat plate electrodes that contain up to 25% red lead. The small amount of red lead in the active cured material reduces the effect of electrode surface sulphate formation and allows the battery to achieve its rated capacity within the first few cycles. Batteries made with flat plate positive electrodes that contained more that 50% red lead showed good initial capacity but had poor structural active material bonding. The study showed that MCL batteries made with tubular positive electrodes that contained less than 75% red lead resulted in a poorly formed electrode with limited capacity utilization. Pickling and soaking times of the tubular electrodes should be kept at a minimum thereby allowing higher active material utilization during subsequent capacity cycling. The study further showed that it is beneficial to use higher formation rates in order to reduce manufacturing time and to improve the active material characteristics. (author)

  19. Validation of a simplified food frequency questionnaire for the assessment of dietary habits in Iranian adults: Isfahan Healthy Heart Program, Iran

    Directory of Open Access Journals (Sweden)

    Noushin Mohammadifard

    2015-03-01

    Full Text Available BACKGROUND: Dietary assessment is the first step of dietary modification in community-based interventional programs. This study was performed to validate a simple food frequency questionnaire (SFFQ for assessment of selected food items in epidemiological studies with a large sample size as well as community trails. METHODS: This validation study was carried out on 264 healthy adults aged ≥ 41 years old living in 3 district central of Iran, including Isfahan, Najafabad, and Arak. Selected food intakes were assessed using a 48-item food frequency questionnaire (FFQ. The FFQ was interviewer-administered, which was completed twice; at the beginning of the study and 2 weeks thereafter. The validity of this SFFQ was examined compared to estimated amount by single 24 h dietary recall and 2 days dietary record. Validation of the FFQ was determined using Spearman correlation coefficients between daily frequency consumption of food groups as assessed by the FFQ and the qualitative amount of daily food groups intake accessed by dietary reference method was applied to evaluate validity. Intraclass correlation coefficients (ICC were used to determine the reproducibility. RESULTS: Spearman correlation coefficient between the estimated amount of food groups intake by examined and reference methods ranged from 0.105 (P = 0.378 in pickles to 0.48 (P < 0.001 in plant protein. ICC for reproducibility of FFQ were between 0.47-0.69 in different food groups (P < 0.001. CONCLUSION: The designed SFFQ has a good relative validity and reproducibility for assessment of selected food groups intake. Thus, it can serve as a valid tool in epidemiological studies and clinical trial with large participants.   

  20. Evaluation of the Histamine Content and Potential Toxicity of Some of Consumable food

    Directory of Open Access Journals (Sweden)

    M Zarei

    2017-02-01

    Full Text Available ABSTRACT Background & aim: Consuming high amounts of histamine with food causes histamine poisoning among its consumers. Much information about the content of histamine in various food products is not available in the country. In the present study, the amount of histamine in food samples consumed in human diet which are based on existing data sources can contain histamine were measured. Methods: In the present study, 240 samples of 16 different types of food consumed in the human diet were examined. Histamine was extracted with 75 % ethanol- 0.4 N HCl in fresh and canned fish samples and extracted in other samples with  0.1 N HCl. After passing the extracts through ion exchange chromatography, the fluorescence derivative of histamine which was generated by O-phthaldialdehyde and the amount of fluorescent light was measured at excitation wavelength of 350 nm and emission wavelength of 444 nm respectively. Data were analyzed using descriptive statistics. Results: Spinach, fresh fish, canned fish and aubergine samples showed the high level of histamine with the mean levels of 5.04, 3.83, 2.77 and 2.64 mg/100g respectively. All samples tested contains histamine but 53.3, 20.0, 13.3 and 13.3 percent of the samples of these foods contains higher amounts histamine (5mg/100gr  respectively.Low levels of histamine was observed in a number of samples including tomato, pickles, nuts, bananas, oranges, melons, cheese, curd, yogurt and dough but no detectable histamine was found  olive and tea. Conclusion: In addition to confirming the fact that fish and seafood products have a high risk of histamine poisoning, but it showed that the risk of histamine poisoning in humans after consumption of fish and its products will not be less than spinach and aubergine.

  1. Oxidation of steel heated in CO{sub 2} medium under pressure; Oxydation d'un acier ordinaire chauffe dans le gaz carbonique sous pression

    Energy Technology Data Exchange (ETDEWEB)

    Darras, R.; Leclercq, D.; Bunard, C. [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1958-07-01

    Behaviour of low-alloyed steels heated in CO{sub 2} medium under pressure is reported. Tests are carried out in the range of erature reached in the CO{sub 2} cooled reactors (vessel, thermal shield, pipes). The observed weight increases are small, even after more than a thousand hours of heating at 350 deg. C, but oxidation curve looks like progressing linearly. Furthermore, the oxide formed under a pressure of 15 kg/cm{sup 2} is undoubtedly more compact and adherent than the one formed under a pressure of 1 kg/cm{sup 2}. Finally, for practical use, CO{sub 2} steel pipes surface has to be sand blast and pickled. A following phosphatizing protects it from atmospheric corrosion during assembling, but these treatments have no influence on the behaviour of these steels heated in CO{sub 2}. (author)Fren. [French] On etudie le comportement d'aciers au carbone faiblement allies, chauffes dans le gaz carbonique sous pression, aux temperatures atteintes dans les reacteurs refroidis par ce gaz (caisson, bouclier thermique, canalisations). Les augmentations de poids observees sont faibles, meme apres plus de 1000 heures de chauffage a 350 deg. C, mais l'oxydation semble se poursuivre lineairement. De plus, l'oxyde forme dans le gaz carbonique sous pression de 15 kg/cm{sup 2} est nettement plus compact et adherent que celui forme sous pression atmospherique de gaz carbonique. Enfin, dans la pratique, les surfaces d'acier du circuit de gaz carbonique sont necessairement sablees ou decapees; une phosphatation ulterieure le protege de la corrosion atmospherique pendant le montage. Ces traitements sont sans influence sur le comportement de ces aciers dans le gaz carbonique a chaud. (auteur)

  2. Geopolymers with a high percentage of bottom ash for solidification/immobilization of different toxic metals

    Energy Technology Data Exchange (ETDEWEB)

    Boca Santa, Rozineide A. Antunes, E-mail: roosebs@gmail.com; Soares, Cíntia; Riella, Humberto Gracher

    2016-11-15

    Highlights: • Geopolymers from bottom ash and metakaolin (BA/M). • Solidification/immobilization (S/I) waste of heavy metals. • Activators: Sodium hydroxide (NaOH), potassium hydroxide (KOH) and sodium silicate (Na{sub 2}SiO{sub 3}). - Abstract: Geopolymers are produced using alkali-activated aluminosilicates, either as waste or natural material obtained from various sources. This study synthesized geopolymers from bottom ash and metakaolin (BA/M) in a 2:1 wt ratio to test the solidification/immobilization (S/I) properties of heavy metals in geopolymer matrices, since there is very little research using BA in this type of matrices. Therefore, a decision was made to use more than 65% of BA in geopolymer synthesis with and without the addition of heavy metals. The S/I tests with metals used 10, 15 and 30 ml of a waste solution after pickling of printed circuit boards containing metals, including Pb, Cr, Cu, Fe, Sn, As and Ni, in different proportions. As alkali activator, the NaOH and KOH were used in the concentrations of 8 and 12 M in the composition of Na{sub 2}SiO{sub 3} in 1:2 vol ratios. To test S/I efficiency, tests were conducted to obtain the leached and solubilized extract. The analysis was carried out through X-Ray Fluorescence (XRF), X-Ray Diffraction (XRD), Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Scanning Electron Microscope (SEM), Energy-Dispersive X-Ray Spectroscopy (EDS) and compressive strength tests. The geopolymer showed a high degree of S/I of the metals; in some samples, the results reached nearly 100%.

  3. Life-Style Habits in a High-Risk Area for Upper Gastrointestinal Cancers: a Population-Based Study from Shanxi, China.

    Science.gov (United States)

    Cheng, Yi-Kun; Yao, Shang-Man; Xu, Yi-Ran; Niu, Run-Gui

    2016-01-01

    Cancer is a burden on humanity and ranks as a leading cause of morbidity and mortality in China. Shanxi province has its unique cancer patterns and the burden is increasing. In this study, we aimed to assess the pattern of dietary habits and life-style in Shanxi, a high-risk area for upper gastrointestinal cancers in China and further evaluate the trends in cancer incidence and mortality based on registered data. Data on lifestyle, diet, physical activity were obtained from the household health survey at Zhongyang from 2013 to 2015. Cancer diagnoses were reported to Shanxi Center for Disease Control and Prevention (SCDCP). Population-based cancer incidence data and mortality data of 2012 were collected from the SCDCP. All incidence and death rates were expressed per 100,000 populations. Univariate analysis was performed using the Chi-squared test or Fisherandapos;s exact test. Overall, deficiencies in fresh fruits and vegetable food, and intake of hot food, salted food, or pickled food are serious problems in Shanxi, especially in rural areas. Upper gastrointestinal cancers were the most commonly diagnosed cancers, and the incidence in rural areas is higher than those in urban areas. Cervical cancer is the most common cancer for females. Moreover, the agespecific incidence exhibited an increased trend before 40 years old. Consistent with the previous literature, our epidemiological investigation results suggest that lifestyle, nutrition deficient, and infections were major risk factors for upper gastrointestinal cancers or cervical cancer in Shanxi. Facing a serious situation, we further explored defensible recommendations for the general public in order to promote changes in environments that support healthful eating and physical activity habits, to reduce cancer risk. Our results present the current cancer trends in Shanxi and its related etiologic risk factors and provide a theoretical basis to guide public health efforts to prevent and control cancers in the

  4. The Association of Knowledge and Behaviours Related to Salt with 24-h Urinary Salt Excretion in a Population from North and South India.

    Science.gov (United States)

    Johnson, Claire; Mohan, Sailesh; Rogers, Kris; Shivashankar, Roopa; Thout, Sudhir Raj; Gupta, Priti; He, Feng J; MacGregor, Graham A; Webster, Jacqui; Krishnan, Anand; Maulik, Pallab K; Reddy, K Srinath; Prabhakaran, Dorairaj; Neal, Bruce

    2017-02-16

    Consumer knowledge is understood to play a role in managing risk factors associated with cardiovascular disease and may be influenced by level of education. The association between population knowledge, behaviours and actual salt consumption was explored overall, and for more-educated compared to less-educated individuals. A cross-sectional survey was done in an age-and sex-stratified random sample of 1395 participants from urban and rural areas of North and South India. A single 24-h urine sample, participants' physical measurements and questionnaire data were collected. The mean age of participants was 40 years, 47% were women and mean 24-h urinary salt excretion was 9.27 (8.87-9.69) g/day. Many participants reported favourable knowledge and behaviours to minimise risks related to salt. Several of these behaviours were associated with reduced salt intake-less use of salt while cooking, avoidance of snacks, namkeens, and avoidance of pickles (all p < 0.003). Mean salt intake was comparable in more-educated (9.21, 8.55-9.87 g/day) versus less-educated (9.34, 8.57-10.12 g/day) individuals ( p = 0.82). There was no substantively different pattern of knowledge and behaviours between more-versus less-educated groups and no clear evidence that level of education influenced salt intake. Several consumer behaviours related to use of salt during food preparation and consumption of salty products were related to actual salt consumption and therefore appear to offer an opportunity for intervention. These would be a reasonable focus for a government-led education campaign targeting salt.

  5. Closeout of JOYO-1 Specimen Fabrication Efforts

    International Nuclear Information System (INIS)

    ME Petrichek; JL Bump; RF Luther

    2005-01-01

    Fabrication was well under way for the JOYO biaxial creep and tensile specimens when the NR Space program was canceled. Tubes of FS-85, ASTAR-811C, and T-111 for biaxial creep specimens had been drawn at True Tube (Paso Robles, CA), while tubes of Mo-47.5 Re were being drawn at Rhenium Alloys (Cleveland, OH). The Mo-47.5 Re tubes are now approximately 95% complete. Their fabrication and the quantities produced will be documented at a later date. End cap material for FS-85, ASTAR-811C, and T-111 had been swaged at Pittsburgh Materials Technology, Inc. (PMTI) (Large, PA) and machined at Vangura (Clairton, PA). Cutting of tubes, pickling, annealing, and laser engraving were in process at PMTI. Several biaxial creep specimen sets of FS-85, ASTAR-811C, and T-111 had already been sent to Pacific Northwest National Laboratory (PNNL) for weld development. In addition, tensile specimens of FS-85, ASTAR-811C, T-111, and Mo-47.5 Re had been machined at Kin-Tech (North Huntington, PA). Actual machining of the other specimen types had not been initiated. Flowcharts 1-3 detail the major processing steps each piece of material has experienced. A more detailed description of processing will be provided in a separate document [B-MT(SRME)-51]. Table 1 lists the in-process materials and finished specimens. Also included are current metallurgical condition of these materials and specimens. The available chemical analyses for these alloys at various points in the process are provided in Table 2

  6. Japanese apricot improves symptoms of gastrointestinal dysmotility associated with gastroesophageal reflux disease.

    Science.gov (United States)

    Maekita, Takao; Kato, Jun; Enomoto, Shotaro; Yoshida, Takeichi; Utsunomiya, Hirotoshi; Hayashi, Hideyuki; Hanamitsu, Toshiko; Inoue, Izumi; Maeda, Yoshimasa; Moribata, Kosaku; Muraki, Yosuke; Shingaki, Naoki; Deguchi, Hisanobu; Ueda, Kazuki; Iguchi, Mikitaka; Tamai, Hideyuki; Ichinose, Masao

    2015-07-14

    To investigate the effects of Japanese apricot (JA) consumption on gastroesophageal reflux disease (GERD)-related symptoms. Participants included individuals living in Minabe-cho, a well-known JA-growing region, who received specific medical check-ups by the local community health service in 2010. GERD-related symptoms were examined in 1303 Japanese individuals using a validated questionnaire, the Frequency Scale for Symptoms of GERD (FSSG), which consists of 7 questions associated with acid reflux symptoms and 5 questions asking about gastrointestinal dysmotility symptoms. Each question was answered using a 4-point scale, with higher scores indicating more severe GERD-related symptoms. Subjects were divided into two groups according to their intake of dried and pickled JA: daily intake (≥ 1 JA daily) (392 subjects) and none or occasional intake (reflux score did not differ between subjects with and without daily intake of JA (1.08 ± 1.90 vs 1.24 ± 2.11, P = 0.177). Subanalysis indicated that improvement in dysmotility by JA intake was specifically observed in non-elderly (1.24 ± 1.68 vs 1.62 ± 2.22, P = 0.005) and H. pylori-negative subjects (0.99 ± 1.58 vs 1.57 ± 2.06, P < 0.001). GERD patients (total FSSG score ≥ 8) were less frequently observed among subjects with daily intake of JA as compared to those without daily intake of JA (6.1% vs 9.7%, P = 0.040). Daily JA intake may improve digestive dysmotility symptoms, resulting in relief of GERD symptoms. The effect is more obvious in non-elderly and H. pylori-negative subjects.

  7. The Effect of Diet on Learning of Junior High School Students in Mashhad, North-east of Iran

    Directory of Open Access Journals (Sweden)

    Zahra Saeidi

    2015-04-01

    Full Text Available Introduction Since nutrition, especially in childhood and adolescence is an important effect on intelligence and learning, so that malnutrition delayed to later periods of life, so that these people during the course of studies, will have many problems, this study was conducted to evaluate the effect of nutrition on student learning. Materials and Methods This study was a cross-sectional study  that was conducted. The sample size was  all students that studying in a boarding school in  five district of  Mashhad-Iran. The valid and reliable questionnaire, consisted of 19 questions and specialized feeding habits of the students. Data were analyzed with spss-13 software. Results 90 students participated in the study guide. 48.9 % were second grade  and 51.1 % were third grade of  Junior High School. 24.4% of students in their grade point average were between was between 15-13; 65.6%  were 15-18 and also 10% of them their grade point average were between 18-20. 67.8% of students said that they love so much sweetmeat and 61.1% of students with food, pickles and salt used as high. Results showed that 38.8% of students had used too much salt in food, and on the other hand, 27.8% of students had used salt moderate. Results showed that students who had a grade average lower, the consumption of fish, red and white  meat, green and orange vegetables and dairy products were lower than the other students (p

  8. Role of antioxidant substances in foods

    Directory of Open Access Journals (Sweden)

    Ennio La Notte

    2011-02-01

    Full Text Available Antioxidants are compounds present in food at low concentrations and able to both protect oxidable substrates and countenrbalance the negative effects that the reactive oxygen species (ROS cause in the human body (reduction of the risk to develop cardiovascular pathologies, cancer and degenerative diseases that accelerate the aging processes. In foods, lipid oxidation is a degradation regarding the unsaturated fatty acids that react with oxygen through several mechanisms such as chemical autoxidation, action of lipoxigenases, photoxidation, and others. Autoxidation is the main oxidation process and proceed via initiation, propagation, and termination steps leading to the hydroperoxide formation. Hydroperoxides could degraded into low molecular weigh compounds such as alcohols, aldehydes, ketons, acids and other low reactive compounds that negatively influence quality, nutritional value and shelf life of foods. Antioxidants are known to act at different levels of the lipid oxidation. They may act in several ways: they can decrease the oxygen concentration, intercept the singlet oxygen, slow the initiation step by scavenging the first free radicals, break the reaction chain to prevent the hydrogen subtraction, and decompose primary products of oxidation into non-radical products. This work reports the results of two studies on the phenolic fraction and potential antioxidant activity of virgin olive oils and red wines produced in Apulia region. Oils were extracted from olives produced at Cerignola and Torremaggiore using a two phase continuous system. Results showed a different phenolic composition of the oils and a good linear correlation between phenolic content and antioxidant activity. Wines were produced from Primitivo grapes pickled at the so-called technological maturity in a vineyard located at Manduria (Taranto. Nine different maceration techniques were applied. Results showed that the addition of tannins from skins and seeds and the saign

  9. Role of antioxidant substances in foods

    Directory of Open Access Journals (Sweden)

    Giuseppe Gambacorta

    Full Text Available Antioxidants are compounds present in food at low concentrations and able to both protect oxidable substrates and countenrbalance the negative effects that the reactive oxygen species (ROS cause in the human body (reduction of the risk to develop cardiovascular pathologies, cancer and degenerative diseases that accelerate the aging processes. In foods, lipid oxidation is a degradation regarding the unsaturated fatty acids that react with oxygen through several mechanisms such as chemical autoxidation, action of lipoxigenases, photoxidation, and others. Autoxidation is the main oxidation process and proceed via initiation, propagation, and termination steps leading to the hydroperoxide formation. Hydroperoxides could degraded into low molecular weigh compounds such as alcohols, aldehydes, ketons, acids and other low reactive compounds that negatively influence quality, nutritional value and shelf life of foods. Antioxidants are known to act at different levels of the lipid oxidation. They may act in several ways: they can decrease the oxygen concentration, intercept the singlet oxygen, slow the initiation step by scavenging the first free radicals, break the reaction chain to prevent the hydrogen subtraction, and decompose primary products of oxidation into non-radical products. This work reports the results of two studies on the phenolic fraction and potential antioxidant activity of virgin olive oils and red wines produced in Apulia region. Oils were extracted from olives produced at Cerignola and Torremaggiore using a two phase continuous system. Results showed a different phenolic composition of the oils and a good linear correlation between phenolic content and antioxidant activity. Wines were produced from Primitivo grapes pickled at the so-called technological maturity in a vineyard located at Manduria (Taranto. Nine different maceration techniques were applied. Results showed that the addition of tannins from skins and seeds and the saign

  10. Separación selectiva de hierro y cromo de las lejías agotadas del decapado de acero inoxidable

    Directory of Open Access Journals (Sweden)

    Gálvez, J. L.

    2005-12-01

    Full Text Available Stainless steel spent pickling baths are very complex solutions of metals and acids (HNO3 and HF and are a very important environmental concern. Several processes have been developed for acid recovery (free and bounded acid with techniques like acid retardation, solvent extraction, evaporation and dialysis diffusion. In these processes, metallic content is precipitated and treated for its disposal. We have developed a process that permits the separation of metals by means of a selective precipitation, induced by adding free fluoride. Iron (Fe and chromium (Cr precipitate as pentafluorides and nitrogennickel (Ni remains in solution. After this stage, complex fluorides can be hydrolized with alkali to give iron and chromium hydroxides, releasing fluoride in solution

    Los baños ácidos agotados del decapado de acero inoxidable son disoluciones muy complejas debido al alto contenido de metales y ácidos (HNO3 y HF, por lo que constituyen un grave problema medioambiental. Existen tratamientos comerciales para la recuperación del ácido (libre o complejado que se basan en técnicas de retardo ácido, extracción con disolventes, evaporación o membranas. En estos procesos el contenido metálico es precipitado y tratado como un residuo. El grupo de investigación formado por los autores del presente trabajo ha desarrollado un procedimiento que permite el aprovechamiento de dichos metales mediante su recuperación selectiva con una técnica de precipitación modificada inducida por fluoruro libre. Se consigue la precipitación de hierro (Fe y cromo (Cr como pentafluoruros (pH 3-4,5 dejando el níquel en disolución. Posteriormente, los fluoruros complejos son hidrolizados con álcali dando lugar a hidróxidos de hierro y cromo, mientras que el fluoruro es redisuelto.

  11. Is there any relationship between food habits in the last two decades and gastric cancer in North-Western Iran?

    Science.gov (United States)

    Somi, Mohammad Hossein; Mousavi, Seyed Mohsen; Naghashi, Shahnaz; Faramarzi, Elnaz; Jafarabadi, Mohammad Asghari; Ghojazade, Morteza; Majdi, Alireza; Naseri Alavi, Seyed Ahmad

    2015-01-01

    The aims of this case-control study were to assess the correlation between some food habits in the last two decades and gastric cancer in East Azerbaijan of Iran. In this hospital based case control study, 616 patients (212 gastric cancer patients, 404 cancer free patients) were recruited. Food habits of patients over the past two decades were assessed with a structured questionnaire. We used conditional logistic regression analysis for estimating crude and adjusted odds ratios (OR) and their respective 95% confidence intervals (95%CI). In this study, over-eating, consumption of high fat milk and yogurt and especial types of cheese increased the risk of gastric cancer (Allespecial cheeses such as Koze and Khiki increased the risk of gastric cancer by 12.6 fold (95% CI:1.99-79.36) and 7.36 fold (95% CI:1.33- 40.54), respectively. In addition, high fat food, moldy food, and pickled vegetables consumption as well as reuse of cooking oil for frying were significantly associated with gastric cancer risk. Furthermore, intake of Ghorme (deep fried meat) was positively correlated with gastric cancer risk (OR:1.31;95%CI: 0.91-1.87). It can be confirmed that particular food habits which have been very common in East-Azerbaijan in the last two past decades increase risk of gastric cancer. According to our results and taking into account the long latency period of gastric cancer it can be concluded that nutrition education for a healthy diet should be performed from early childhood. However, further well designed cohort studies are needed to achieve more clear results.

  12. The comparison of dietary intake of effective foods on clinical outcomes of rheumatoid arthritis: A case - control study

    Directory of Open Access Journals (Sweden)

    mahsa jalili

    2011-03-01

    Full Text Available Rheumatoid arthritis (RA is one of the common chronic diseases. Some vegetables and oils may reduce the inflammation in RA and citrus fruits, tomatoes, red meat and salty pickles may worsen the pain and tenderness in joints. The objective of this study is to compare dietary intake of some foods in female RA patients with healthy control group. Materials and Methods: In this case-control study, 44 female RA patients were compared with 41 healthy age-matched controls. Quantitative food frequency questionnaire (FFQ was filled to achieve dietary patterns as interview. The data were analyzed by Kolmogrov-Smirnov and histogram for normality test and Mann U Whitney test for comparing differences between groups using SPSS software version 13.5. Results: mean ± standard deviation of body mass index (BMI was 28.6±3.95 and 28.23±4.32 in RA and control groups respectively. Weekly intake of tomato, cantaloupe, tea and spinach in cases was higher than that of controls (p<0.001 although yogurt (p=0.001, berries (p=0.01, peach (p<0.001, coffee (p<0.001, fast foods (p=0.009, fried foods (p=0.003 and mango (p<0.001 were less common foods in RA patients rather than controls. Conclusion: RA patients had more rate of overweight, but difference between two groups were not significant. The intake of some allergen foods like tomato and cantaloupe was higher in RA patients and some antioxidant-rich foods were eaten less in patients compared with controls so,weight reduction and consumption of more fresh vegetables are recommended.

  13. Corrosion of Inconel-625, Hastelloy-X280 and Incoloy-800 in 550 - 750°C superheated steam. Influence of alloy heat treatment, surface treatment, steam temperature and steam velocity. Part I: Results up to 6000 hours exposure time. RCN Report

    International Nuclear Information System (INIS)

    Tilborg, P.J. van; Linde, A. van der

    1969-10-01

    Sheet samples of Inconel-625, Hastelloy-X280 and Incoloy-800 were tested, in the solution annealed and in the solution annealed + 20% cold worked + 800°C tempered condition, in steam with a velocity of 5 m/sec. at 550, 650 and 750°C and in steam with a volocity of 15 and 85 m/sec. at 550°C. At 550°C and 750°C the samples were tested in the heat treated, annealed or tempered and the heat treated + electropolished condition. At 650°C moreover as heat treated + ground and pickled samples were tested. Post-corrosion sample investigations involved measurement of the adherent oxide thickness, the total amount of corroded metal, the metal loss to system, and the metallographic and microprobe investigation of the adherent oxide film and adjacent diffusion disturbed alloy layer. The results obtained up to 6000 hours exposure time showed that the surface treatment has a decisive influence on the corrosion behaviour of all three alloys tested. The differences in the corrosion data for the two heat treatment conditions are small. The influence of the steam velocity, as tested at 550°C, on the initial corrosion rate was surprisingly high, while the long-term linear corrosion rates are only slightly influenced by the gas velocity. In general the linear corrosion rates were low, 1-5 mg/dm 2 month, and not consistently affected by the test-temperature. The metal loss to system values were 2 <15 mg/dm 2 in the low velocity steam at all three test temperatures and <30 mg/dm 2 in the high velocity steam at 550°C. The metallographic and microprobe examinations revealed no remarkable results, as compared with the results of analogous tests reported in literature. (author)

  14. Preparation of contemporary dishes and a functional drink using Japan's heirloom vegetable, Katsura-uri

    Directory of Open Access Journals (Sweden)

    Azusa Sasaki

    2018-03-01

    Full Text Available Background: The fruit of Katsura-uri, traditionally used in the preparation of pickles in Japan, is facing an extinction crisis. In addition to the traditional dishes prepared from Katsura-uri, alternative dishes using the fruit should be devised to increase consumer demands for the protection of the heirloom vegetable. We attempted designing new Katsura-uri contemporary dishes and assessed the application of Katsura-uri juice as a functional drink without raising blood glucose levels. Methods: Cooking experiments were conducted with Katsura-uri in its ripening stages, based on the advice from a licensed chef and a registered dietitian in Japan. In the questionnaire-based sensory evaluation, consumer acceptability of Katsura-uri juice was assessed. The blood glucose levels were measured after healthy volunteers consumed the juice. Results: We demonstrated six new Katsura-uri dishes. In the questionnaire-based sensory evaluation of Katsura-uri juice, the assessment values for taste and fragrance were high. In human trials, the levels of incremental area under the curve and glucose spike were significantly lower after consumption of Katsura-uri juice, as compared to those after consumption of muskmelon juice. Conclusion: Katsura-uri-containing contemporary dishes and juice would help continue the consumption of the vegetable. Based on the results of the questionnaire, we also concluded that the use of Katsura-uri as a functional drink without raising blood glucose levels is superior to its use as contemporary dishes. These findings provide useful strategies to protect Katsura-uri from extinction. Keywords: Blood glucose, Diabetes, Functional food, Heirloom vegetable, Traditional customs

  15. THE THERMOELECTRIC VACUUM CROCK-POT AND THE AUTOMATED WORKPLACE FOR ITS RESEARCH AS A CONTROL OBJECT

    Directory of Open Access Journals (Sweden)

    S. Hudz

    2017-08-01

    Full Text Available The technologies of thermal treatment in vacuum are widely used in various fields of production, in particular in the food industry, but their application at farms, hotels or a for domestic purposes is limited because of the big sizes, high cost of processing equipment and complexity of its management at realization of foodstuff processing. Products, made with use of vacuum technologies, keep much more useful substances because they aren't exposed to high-temperature processing and oxidation while preparation. Development and production of the small-sized equipment for realization of heat treatment processes of foodstuff in vacuum would create technical and economic conditions for implementation of temperature processing processes of foodstuff at farms, hotels and even at home that would promote creation of new food, development of new recipes and, in general, development of the new direction in cookery. So the article describes the problem of equipment construction for the process of thermal processing of food in vacuum such as cooking jam, concentration of juices and dairy products, distillation, drying, pickling, and the possibility of building inexpensive compact vacuum unit for the implementation of these processes (crock-pot for use at hotels, farms and even for domestic purposes. The analysis of technological schemes for energy efficient evaporation process in vacuum crock-pot is provided. The developed technological scheme of vacuum crock-pot with thermoelectric converters and principle of its operation are considered. Microprocessor block diagram of a multichannel data acquisition system consisting workstation for investigation of thermoelectric vacuum crock-pot as a control object is presented and control algorithms helping to reduce energy consumption and to increase operational reliability in implementing processes and the quality of ready-made products are provided.

  16. The Association of Knowledge and Behaviours Related to Salt with 24-h Urinary Salt Excretion in a Population from North and South India

    Directory of Open Access Journals (Sweden)

    Claire Johnson

    2017-02-01

    Full Text Available Consumer knowledge is understood to play a role in managing risk factors associated with cardiovascular disease and may be influenced by level of education. The association between population knowledge, behaviours and actual salt consumption was explored overall, and for more-educated compared to less-educated individuals. A cross-sectional survey was done in an age-and sex-stratified random sample of 1395 participants from urban and rural areas of North and South India. A single 24-h urine sample, participants’ physical measurements and questionnaire data were collected. The mean age of participants was 40 years, 47% were women and mean 24-h urinary salt excretion was 9.27 (8.87–9.69 g/day. Many participants reported favourable knowledge and behaviours to minimise risks related to salt. Several of these behaviours were associated with reduced salt intake—less use of salt while cooking, avoidance of snacks, namkeens, and avoidance of pickles (all p < 0.003. Mean salt intake was comparable in more-educated (9.21, 8.55–9.87 g/day versus less-educated (9.34, 8.57–10.12 g/day individuals (p = 0.82. There was no substantively different pattern of knowledge and behaviours between more-versus less-educated groups and no clear evidence that level of education influenced salt intake. Several consumer behaviours related to use of salt during food preparation and consumption of salty products were related to actual salt consumption and therefore appear to offer an opportunity for intervention. These would be a reasonable focus for a government-led education campaign targeting salt.

  17. Geopolymers with a high percentage of bottom ash for solidification/immobilization of different toxic metals

    International Nuclear Information System (INIS)

    Boca Santa, Rozineide A. Antunes; Soares, Cíntia; Riella, Humberto Gracher

    2016-01-01

    Highlights: • Geopolymers from bottom ash and metakaolin (BA/M). • Solidification/immobilization (S/I) waste of heavy metals. • Activators: Sodium hydroxide (NaOH), potassium hydroxide (KOH) and sodium silicate (Na 2 SiO 3 ). - Abstract: Geopolymers are produced using alkali-activated aluminosilicates, either as waste or natural material obtained from various sources. This study synthesized geopolymers from bottom ash and metakaolin (BA/M) in a 2:1 wt ratio to test the solidification/immobilization (S/I) properties of heavy metals in geopolymer matrices, since there is very little research using BA in this type of matrices. Therefore, a decision was made to use more than 65% of BA in geopolymer synthesis with and without the addition of heavy metals. The S/I tests with metals used 10, 15 and 30 ml of a waste solution after pickling of printed circuit boards containing metals, including Pb, Cr, Cu, Fe, Sn, As and Ni, in different proportions. As alkali activator, the NaOH and KOH were used in the concentrations of 8 and 12 M in the composition of Na 2 SiO 3 in 1:2 vol ratios. To test S/I efficiency, tests were conducted to obtain the leached and solubilized extract. The analysis was carried out through X-Ray Fluorescence (XRF), X-Ray Diffraction (XRD), Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Scanning Electron Microscope (SEM), Energy-Dispersive X-Ray Spectroscopy (EDS) and compressive strength tests. The geopolymer showed a high degree of S/I of the metals; in some samples, the results reached nearly 100%.

  18. A product designed for final disposal of low and intermediate level radioactive wastes

    International Nuclear Information System (INIS)

    Baboescu, E.; Popescu, I. V.

    2001-01-01

    The product 'metallic barrel - concrete - low level radioactive wastes - 1' (ABBD - 1) was certified according to the company's standard SF ICN/1994, updated 1. The product ABBD -1 is produced according to the following certified technologies: - technology for processing and conditioning of low level radioactive solid wastes; - technology for processing and conditioning of waste ion exchangers from the TRIGA reactor; - technology for conditioning the β - γ radioactive compacts. The product is constituted of a protection shield, the concrete block - radioactive waste, securing high mechanical strength and a high degree of radionuclides retaining, thus ensuring the necessary condition for long time disposal and, finally, the metallic container fulfilling the National Standards of Nuclear Safety for Radioactive Materials Transportation. The metallic container is made of pickled slab, with a 220 l capacity, according to STAS 7683/88 standards. The main characteristics of the product 'ABBD - 1' are: - size: height, 915 ± 10 mm, diameter, 600 ± 5 mm; - mass, 300 - 600 kg; - maximum permissible activity, 6 x 10 9 Bq/ barrel (0.164 Ci/barrel); - equivalent dose rate for gamma radiation at barrel's wall, max. 1 mSv/h (200 mrem/h); - unfixed external contamination, 2 ; - compression strength of concrete block alone, > 5 x 10 6 N/m 2 ; - lixiviation rate, -3 cm/day; - the compact concrete block-radioactive waste is leak-proof and crack-free. The final product is transferred from INR Pitesti to National Repository for Radioactive Waste by railway and road transportation according to the provisions of the National Commission for Nuclear Activity Control as stipulated in the National Standards of Nuclear Safety of Radioactive Materials Transportation

  19. Oxidation of steel heated in CO{sub 2} medium under pressure; Oxydation d'un acier ordinaire chauffe dans le gaz carbonique sous pression

    Energy Technology Data Exchange (ETDEWEB)

    Darras, R; Leclercq, D; Bunard, C [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1958-07-01

    Behaviour of low-alloyed steels heated in CO{sub 2} medium under pressure is reported. Tests are carried out in the range of erature reached in the CO{sub 2} cooled reactors (vessel, thermal shield, pipes). The observed weight increases are small, even after more than a thousand hours of heating at 350 deg. C, but oxidation curve looks like progressing linearly. Furthermore, the oxide formed under a pressure of 15 kg/cm{sup 2} is undoubtedly more compact and adherent than the one formed under a pressure of 1 kg/cm{sup 2}. Finally, for practical use, CO{sub 2} steel pipes surface has to be sand blast and pickled. A following phosphatizing protects it from atmospheric corrosion during assembling, but these treatments have no influence on the behaviour of these steels heated in CO{sub 2}. (author)Fren. [French] On etudie le comportement d'aciers au carbone faiblement allies, chauffes dans le gaz carbonique sous pression, aux temperatures atteintes dans les reacteurs refroidis par ce gaz (caisson, bouclier thermique, canalisations). Les augmentations de poids observees sont faibles, meme apres plus de 1000 heures de chauffage a 350 deg. C, mais l'oxydation semble se poursuivre lineairement. De plus, l'oxyde forme dans le gaz carbonique sous pression de 15 kg/cm{sup 2} est nettement plus compact et adherent que celui forme sous pression atmospherique de gaz carbonique. Enfin, dans la pratique, les surfaces d'acier du circuit de gaz carbonique sont necessairement sablees ou decapees; une phosphatation ulterieure le protege de la corrosion atmospherique pendant le montage. Ces traitements sont sans influence sur le comportement de ces aciers dans le gaz carbonique a chaud. (auteur)

  20. In vitro screening of selected probiotic properties of Lactobacillus strains isolated from traditional fermented cabbage and cucumber.

    Science.gov (United States)

    Zielińska, Dorota; Rzepkowska, Anna; Radawska, Anna; Zieliński, Konrad

    2015-02-01

    Most important during probiotic selection are gastric acid and bile tolerance, the adhesion to the luminal epithelium to colonize the lower gastrointestinal tract of a human and safety for human consumption. The aim of this study was to evaluate the selected probiotic in vitro properties of Lactobacillus spp. Strains isolated from traditional fermented food. A total 38 strains were isolated from the pickled samples and 14 were identified as Lactobacillus spp. The survival of almost all strains after incubation at pH 2.5 did not change markedly, and remained at above 90 % (10(9) CFU/mL). The strains also exhibited a high survival rate at pH 3.5 (>90 %), whereas pH 1.5 all were died. Just four strains could survive 90 min. at pH 1.5 (survival rates of 81-94 % after 24 h, whereas after incubation in 2 and 4 % bile salt solution it was 59-94 %. All tested strains showed very good and good resistance to 0.4 % phenol addition, however only Lb. johnsonii K4 was able to multiply. The hydrophobic nature of the cell surface of the tested strains was moderated recording hydrophobicity of Lb. johnsonii K4 and Lb. rhamnosus K3 above 60 %. Safety evaluation excluded four of tested strains as candidate probiotics, according to antibiotic resistance patterns and certain metabolic activities. On the basis on the results 10 of the selected Lactobacillus strains are safe and can survive under gastrointestinal conditions, which requires them to future in vitro and in vivo probiotic studies.

  1. Accuracy of self-report in detecting taste dysfunction.

    Science.gov (United States)

    Soter, Ana; Kim, John; Jackman, Alexis; Tourbier, Isabelle; Kaul, Arti; Doty, Richard L

    2008-04-01

    To determine the sensitivity, specificity, and positive and negative predictive value of responses to the following questionnaire statements in detecting taste loss: "I can detect salt in chips, pretzels, or salted nuts," "I can detect sourness in vinegar, pickles, or lemon," "I can detect sweetness in soda, cookies, or ice cream," and "I can detect bitterness, in coffee, beer, or tonic water." Responses to an additional item, "I can detect chocolate in cocoa, cake or candy," was examined to determine whether patients clearly differentiate between taste loss and flavor loss secondary to olfactory dysfunction. A total of 469 patients (207 men, mean age = 54 years, standard deviation = 15 years; and 262 women, mean age = 54 years, standard deviation = 14 years) were administered a questionnaire containing these questions with the response categories of "easily," "somewhat," and "not at all," followed by a comprehensive taste and smell test battery. The questionnaire items poorly detected bona fide taste problems. However, they were sensitive in detecting persons without such problems (i.e., they exhibited low positive but high negative predictive value). Dysfunction categories of the University of Pennsylvania Smell Identification Test (UPSIT) were not meaningfully related to subjects' responses to the questionnaire statements. Both sex and age influenced performance on most of the taste tests, with older persons performing more poorly than younger ones and women typically outperforming men. Although it is commonly assumed that straight-forward questions concerning taste may be useful in detecting taste disorders, this study suggests this is not the case. However, patients who specifically report having no problems with taste perception usually do not exhibit taste dysfunction. The difficulty in detecting true taste problems by focused questionnaire items likely reflects a combination of factors. These include the relatively low prevalence of taste deficits in the

  2. Characterization of Antibiotic Resistance Genes from Lactobacillus Isolated from Traditional Dairy Products.

    Science.gov (United States)

    Guo, Huiling; Pan, Lin; Li, Lina; Lu, Jie; Kwok, Laiyu; Menghe, Bilige; Zhang, Heping; Zhang, Wenyi

    2017-03-01

    Lactobacilli are widely used as starter cultures or probiotics in yoghurt, cheese, beer, wine, pickles, preserved food, and silage. They are generally recognized as safe (GRAS). However, recent studies have shown that some lactic acid bacteria (LAB) strains carry antibiotic resistance genes and are resistant to antibiotics. Some of them may even transfer their intrinsic antibiotic resistance genes to other LAB or pathogens via horizontal gene transfer, thus threatening human health. A total of 33 Lactobacillus strains was isolated from fermented milk collected from different areas of China. We analyzed (1) their levels of antibiotic resistance using a standardized dilution method, (2) their antibiotic resistance gene profiles by polymerase chain reaction (PCR) using gene-specific primers, and (3) the transferability of some of the detected resistance markers by a filter mating assay. All Lactobacillus strains were found to be resistant to vancomycin, but susceptible to gentamicin, linezolid, neomycin, erythromycin, and clindamycin. Their susceptibilities to tetracycline, kanamycin, ciprofloxacin, streptomycin, quinupristin/dalfopristin, trimethoprim, ampicillin, rifampicin, and chloramphenicol was different. Results from our PCR analysis revealed 19 vancomycin, 10 ciprofloxacin, and 1 tetracycline-resistant bacteria that carried the van(X), van(E), gyr(A), and tet(M) genes, respectively. Finally, no transferal of the monitored antibiotic resistance genes was observed in the filter mating assay. Taken together, our study generated the antibiotic resistance profiles of some milk-originated lactobacilli isolates and preliminarily assessed their risk of transferring antibiotic gene to other bacteria. The study may provide important data concerning the safe use of LAB. © 2017 Institute of Food Technologists®.

  3. The increase in fatigue crack growth rates observed for Zircaloy-4 in a PWR environment

    Science.gov (United States)

    Cockeram, B. V.; Kammenzind, B. F.

    2018-02-01

    Cyclic stresses produced during the operation of nuclear reactors can result in the extension of cracks by processes of fatigue. Although fatigue crack growth rate (FCGR) data for Zircaloy-4 in air are available, little testing has been performed in a PWR primary water environment. Test programs have been performed by Gee et al., in 1989 and Picker and Pickles in 1984 by the UK Atomic Energy Authority, and by Wisner et al., in 1994, that have shown an enhancement in FCGR for Zircaloy-2 and Zircaloy-4 in high-temperature water. In this work, FCGR testing is performed on Zircaloy-4 in a PWR environment in the hydrided and non-hydrided condition over a range of stress-intensity. Measurements of crack extension are performed using a direct current potential drop (DCPD) method. The cyclic rate in the PWR primary water environment is varied between 1 cycle per minute to 0.1 cycle per minute. Faster FCGR rates are observed in water in comparison to FCGR testing performed in air for the hydrided material. Hydrided and non-hydrided materials had similar FCGR values in air, but the non-hydrided material exhibited much lower rates of FCGR in a PWR primary water environment than for hydrided material. Hydrides are shown to exhibit an increased tendency for cracking or decohesion in a PWR primary water environment that results in an enhancement in FCGR values. The FCGR in the PWR primary water only increased slightly with decreasing cycle frequency in the range of 1 cycle per minute to 0.1 cycle per minute. Comparisons between the FCGR in water and air show the enhancement from the PWR environment is affected by the applied stress intensity.

  4. Comparative de novo transcriptome analysis of male and female Sea buckthorn.

    Science.gov (United States)

    Bansal, Ankush; Salaria, Mehul; Sharma, Tashil; Stobdan, Tsering; Kant, Anil

    2018-02-01

    Sea buckthorn is a dioecious medicinal plant found at high altitude. The plant has both male and female reproductive organs in separate individuals. In this article, whole transcriptome de novo assemblies of male and female flower bud samples were carried out using Illumina NextSeq 500 platform to determine the role of the genes involved in sex determination. Moreover, genes with differential expression in male and female transcriptomes were identified to understand the underlying sex determination mechanism. The current study showed 63,904 and 62,272 coding sequences (CDS) in female and male transcriptome data sets, respectively. 16,831 common CDS were screened out from both transcriptomes, out of which 625 were upregulated and 491 were found to be downregulated. To understand the potential regulatory roles of differentially expressed genes in metabolic networks and biosynthetic pathways: KEGG mapping, gene ontology, and co-expression network analysis were performed. Comparison with Flowering Interactive Database (FLOR-ID) resulted in eight differentially expressed genes viz. CHD3-type chromatin-remodeling factor PICKLE ( PKL ), phytochrome-associated serine/threonine-protein phosphatase ( FYPP ), protein TOPLESS ( TPL ), sensitive to freezing 6 ( SFR6 ), lysine-specific histone demethylase 1 homolog 1 ( LDL1 ), pre-mRNA-processing-splicing factor 8A ( PRP8A ), sucrose synthase 4 ( SUS4 ), ubiquitin carboxyl-terminal hydrolase 12 ( UBP12 ), known to be broadly involved in flowering, photoperiodism, embryo development, and cold response pathways. Male and female flower bud transcriptome data of Sea buckthorn may provide comprehensive information at genomic level for the identification of genetic regulation involved in sex determination.

  5. Development of a new process for radioactive decontamination of painted carbon steel structures by molten salt stripping

    International Nuclear Information System (INIS)

    Lainetti, Paulo Ernesto de O.

    2009-01-01

    The main practical difficulty associated to the task of the dismantling and decommissioning of the old Nuclear Fuel Cycle facilities of the IPEN has been the large amount of radioactive waste generated in the dismantling operations. The waste is mainly in the form of contaminated carbon steel structures. In the IPEN, the presence of contamination in the equipment, structures and buildings, although restricted to low and average activity levels, constituted an important concern due, on one hand, to the great volume of radioactive wastes generated during the operations. On the other hand, it should be outstanding that the capacity of stockpiling the radioactive wastes in IPEN found been exhausted. Basically, for the dismantling operations of the units, the main radionuclides of interest, from the radioprotection point of view, are U of natural isotopic composition and the thorium-232. Some attempts were done to reduce the volume of those wastes. Nevertheless, the only decontamination available methods were chemical methods such as pickling/rinsing treatments employing acid solutions (with nitric or citric acids) and alkaline solutions (sodium hydroxide). Different concentrations of such solutions were tested. The results obtained in the employed processes were not satisfactory. Ultrasonic equipment available was also employed in an attempt to increase the efficiency of decontamination. The choice of a coating removal process for radioactive material in the form of carbon steel pieces must have into account, among other factors, that it is not necessary a high quality of finishing, since the main objective is the release of the material as iron scrap. This paper describes the development of a new method for surface decontamination by immersion in molten salt baths. (author)

  6. The Development of Corrosion Resistant Zirconium Alloy

    International Nuclear Information System (INIS)

    Abdul-Latief; Noor-Yudhi; Isfandi; Djoko-Kisworo; Pranjono

    2000-01-01

    Corrosion test of Zr alloy consisting of quenching and tempering Zry-2,Zry-4 cast, Zr-1% Nb cast, has been. conducted. In corrosion test, thechanges during β-quenching, tempering and corrosion test at varioustemperature and time in autoclave water medium, can be seen. The treatmentconsisted of heating at 1050 o C for 30 minutes, quenching in water andtempering at 200 o C, 300 o C, 400 o C, 500 o C, 600 o C as well as corrosiontests at 225 o C, 275 o C, 325 o C at 4, 8, 12 hours. Sample preparation forcorrosion test was based on ASTM G-2 procedure, which consisted of washing,rinsing, pickling (3.5 cc HF 50%; 2.9 cc HNO 3 65% and 57 cc AMB),neutralizing in 0.1 M Al(NO 3 ) 3 , 9 H 2 O and ultrasonic rinsing/washing.Measurement performed are weight gain during corrosion, hardness test andmicrostructure observation using microscope optic. The results show thatβ-quenching of Zr alloy which was followed by tempering can turn αmartensite into tempered α 1 martensit. The increase of temperingtemperature decreases the Zr alloy hardness and the lowest hardness ispossessed by Zr-1% Nb alloy. The corrosion test at 275 o C and 325 o C showsthat the weight gain depends on the tempering temperature, the temperingtemperature of 400 o C and 200 o C gives the maximum weight gain for Zry-2,Zry-4 cast, Zr-1% Nb. The largest number of hydride formed during corrosionis found in Zry-2, while the small one is in Zr-1% Nb. (author)

  7. Effects of industrial processing on the immunogenicity of commonly ingested fish species.

    Science.gov (United States)

    Sletten, Gaynour; Van Do, Thien; Lindvik, Helene; Egaas, Eliann; Florvaag, Erik

    2010-01-01

    Food-processing techniques may induce changes in fish protein immunogenicity. Allergens from >100 fish species have been identified, but little is known on the effects of processing on fish protein immunogenicity. IgE binding of sera of patients allergic to fresh and processed (smoked, salted/sugar-cured, canned, lye-treated and fermented) cod, haddock, salmon, trout, tuna, mackerel and herring and of hydrolysates based on salmon and whiting was investigated using immunoblot and inhibition ELISA. Parvalbumin oligomers were identified using monoclonal and polyclonal antibodies. IgE binding was seen in most sera at 12-14 kDa (parvalbumin), and at 17-60 kDa for all fish except tuna. Changes in IgE binding appeared to reflect altered parvalbumin monomers and oligomers. Smoked haddock, salmon and mackerel had increased IgE binding and novel bands at 30 kDa. Chemically processed cod, salmon, trout and pickled herring had reduced or abolished IgE binding. The serum of 1 subject, however, had increased IgE binding to these products and also inhibition of binding by both fish hydrolysates to their constituent fish species. Process-induced changes in fish protein immunogenicity were more dependent on process rather than species, although individual responses varied. Changes in the allergenicity of a product may depend on the net effect of processing on parvalbumin oligomerization patterns, which may also vary in different species. Chemical processes generally caused loss in IgE-binding activity, though sensitization may occur to modified or degraded rather than intact peptides as shown by increased binding by chemically processed fish and hydrolysates in 1 subject. The clinical significance of these findings remains to be established.

  8. Comparison of essential oil composition and antimicrobial activity of Coriandrum sativum L. extracted by hydrodistillation and microwave-assisted hydrodistillation.

    Science.gov (United States)

    Sourmaghi, Mohammad Hossein Salehi; Kiaee, Gita; Golfakhrabadi, Fereshteh; Jamalifar, Hossein; Khanavi, Mahnaz

    2015-04-01

    Coriander (Coriandrum sativum L.), is an annual herb in the Apiaceae family which disperses in Mediterranean and Middle Eastern regions. The Coriander essential oil has been used in food products, perfumes, cosmetics and pharmaceutical industries for its flavor and odor. In Iran, fruits of Coriander used in pickle, curry powders, sausages, cakes, pastries, biscuits and buns. The aim of this study was to investigate microwave radiation effects on quality, quantity and antimicrobial activity of essential oil of Coriander fruits. The essential oils were obtained from the Coriander fruits by hydrodistillation (HD) and Microwave-assisted hydrodistillation (MAHD) then, the oils were analyzed by GC and GC-MS. Antimicrobial activities of essential oils were evaluated against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans by microdilution method. The results indicated that the HD and MAHD essential oils (EO) were dominated by monoterpenoids such as linalool, geranyl acetate and γ-terpinene. The major compound in both EO was linalool which its amount in HD and MAHD was 63 % and 66 %, respectively. The total amount of monoterpenes hydrocarbons in HD EO differ significantly with the amount in MAHD EO (12.56 % compare to 1.82 %). HD EO showed greater activity against Staphylococcus aureus and Candida albicans than MAHD EO. Moreover, their activities against Ecoli and P. aeruginosa were the same with Minimum Inhibitory Concentration (MIC) 0.781 and 6.25 μL mL(-1), respectively. By using MAHD method, it was superior in terms of saving energy and extraction time, although the oil yield and total composition decrease by using this method.

  9. Opponency of astringent and fat sensations.

    Science.gov (United States)

    des Gachons, Catherine Peyrot; Mura, Emi; Speziale, Camille; Favreau, Charlotte J; Dubreuil, Guillaume F; Breslin, Paul A S

    2012-10-09

    In most cultures, people ingest a variety of astringent foods and beverages during meals, but the reasons for this practice are unclear. Many popular beliefs and heuristics, such as high tannin wines should be balanced with fatty foods, for example 'red wine with red meat', suggest that astringents such as pickles, sorbets, wines, and teas 'cleanse' the palate while eating. Oral astringents elicit 'dry, rough' sensations [1], in part, by breaking down mucinous lubricating proteins in saliva [2,3]. The introduction of oral lubricants, including fats, partially diminishes strong astringent sensations [4,5]. Thus, it appears that astringency and fattiness can oppose each other perceptually on an oral rheological spectrum. Most teas, wines, and 'palate cleansers', however, are only mildly astringent and an explanation of how they could oppose the fattiness of meals is lacking. Here, we demonstrate that weakly astringent stimuli can elicit strong sensations after repeated sampling. Astringency builds with exposures [6] to an asymptotic level determined by the structure and concentration of the compound. We also establish that multiple sips of a mild astringent solution, similar to a wine or tea, decrease oral fat sensations elicited by fatty food consumption when astringent and fatty stimuli alternate, mimicking the patterning that occurs during a real meal. Consequently, we reveal a principle underlying the international practice of 'palate cleansing'. Repeatedly alternating samples of astringent beverages with fatty foods yielded ratings of fattiness and astringency that were lower than if rinsing with water or if presented alone without alternation. Copyright © 2012 Elsevier Ltd. All rights reserved.

  10. Oxide induced corrosion on the welded stainless steels SS 2352 and 2353

    International Nuclear Information System (INIS)

    Stroem, S.; Li Huiqin.

    1991-01-01

    The pitting corrosion properties have been investigated in welded and unwelded condition by polarization tests in sodium chloride solutions. The two steels were TIG welded without adding welding material and as shielding on the bottom side argon gas containing 2, 26 or 99 ppm oxygen was used. In some tests low breakthrough potentials were received, without discovering any pitting corrosion in the specimen surfaces. The unwelded SS 2352 steel had a critical (lowest) pitting temperature (CPT) of 5 degrees C in the more concentrated solution. For the same steel with weld pitting corrosion was obtained at 5 degrees C, which was the lowest temperature for the tests. Thus the CPT value was lower than 5 degrees C, but by looking at the pitting corrosion potentials the following conclusion could be drawn: Welding with higher oxygen content in the shielding gas implied lower pitting corrosion resistance. For the SS 2353 steel the CPT values were 25 and 27.5 degrees C for material without weld, in contact with the more concentrated and the more dilute solution respectively. Welded material was all through more sensitive to pitting corrosion, and the CPT values were 15-17.5, 15 and 5-10 degrees C for welded areas which had been gas shielded with argon containing 2, 26 and 99 ppm oxygen respectively. The result thus showed that welding with shielding gas containing maximum about 30 ppm oxygen does not substantially affect the pitting corrosion properties. Post treatment of the welding areas increased the pitting corrosion resistance. Acid pickling implied the highest pitting corrosion resistance with 15 degrees C as CPT value for the 2353 steel in the more concentrated solution. Steel brushing implied an obvious increase to the pitting corrosion resistance compared to untreated weld areas and the same statement could be done for sand blasted surfaces. (10 refs., 16 tabs., 11 figs.)

  11. Annealing of a ferritic stainless steel 409 stabilized with titanium and zirconium additions

    Directory of Open Access Journals (Sweden)

    Zambrano, P.

    2011-02-01

    Full Text Available A ferritic stainless steel 409 stabilized with titanium and zirconium was subject to thermomechanical processing. It was heated at 1210 °C for one hour, followed by a 75 % hot reduction in three passes, this rolling schedule ended at 980 °C. Samples were cooled to 600 °C by water spraying followed by air-cooling. The alloy was pickled, and was reduced 80 % by cold rolling. The alloy was annealed at different temperatures for 105 s. Additional annealing treatments were carried out at temperatures of 800, 850 and 900 °C for different times. Mechanical testing and texture were made to corroborate the degree of annealing and formability. Mechanical properties and Texture analyses showed that the alloy annealed at 850 °C for 14 min was both completely recrystallized and a very good formability.

    Un acero inoxidable ferrítico 409 estabilizado con titanio y zirconio fue sujeto a procesos termomecánicos. El acero fue calentado a 1210 ºC durante una hora, seguido por un laminado en caliente del 75 % en tres pases, el proceso terminó a los 980 ºC. Las muestras fueron enfriadas hasta 600 ºC por agua atomizada seguido de enfriamiento al aire. La aleación fue decapada y laminada en frío un 80 %. Posteriormente de desarrollaron tratamientos térmicos de recocido a diferentes temperaturas por un tiempo de 105 s. Adicionalmente se desarrollaron tratamientos de recocido a temperaturas de 800, 850 y 900 ºC a diferentes tiempos. Pruebas mecánicas y textura fueron realizadas para corroborar el grado de recocido y su formalidad. El análisis de las propiedades mecánicas y la Textura mostraron que la aleación recocida a 850 ºC por 14 min (840 s fue completamente recristalizada obteniendo la mejor formabilidad.

  12. Medieval herbal iconography and lexicography of Cucumis (cucumber and melon, Cucurbitaceae) in the Occident, 1300-1458.

    Science.gov (United States)

    Paris, Harry S; Janick, Jules; Daunay, Marie-Christine

    2011-09-01

    The genus Cucumis contains two species of important vegetable crops, C. sativus, cucumber, and C. melo, melon. Melon has iconographical and textual records from lands of the Mediterranean Basin dating back to antiquity, but cucumber does not. The goal of this study was to obtain an improved understanding of the history of these crops in the Occident. Medieval images purportedly of Cucumis were examined, their specific identity was determined and they were compared for originality, accuracy and the lexicography of their captions. The manuscripts having accurate, informative images are derived from Italy and France and were produced between 1300 and 1458. All have an illustration of cucumber but not all contain an image of melon. The cucumber fruits are green, unevenly cylindrical with an approx. 2:1 length-to-width ratio. Most of the images show the cucumbers marked by sparsely distributed, large dark dots, but images from northern France show them as having densely distributed, small black dots. The different size, colour and distribution reflect the different surface wartiness and spininess of modern American and French pickling cucumbers. The melon fruits are green, oval to serpentine, closely resembling the chate and snake vegetable melons, but not sweet melons. In nearly all manuscripts of Italian provenance, the cucumber image is labelled with the Latin caption citruli, or similar, plural diminuitive of citrus (citron, Citrus medica). However, in manuscripts of French provenance, the cucumber image is labelled cucumeres, which is derived from the classical Latin epithet cucumis for snake melon. The absence of melon in some manuscripts and the expropriation of the Latin cucumis/cucumer indicate replacement of vegetable melons by cucumbers during the medieval period in Europe. One image, from British Library ms. Sloane 4016, has a caption that allows tracing of the word 'gherkin' back to languages of the geographical nativity of C. sativus, the Indian

  13. Medieval herbal iconography and lexicography of Cucumis (cucumber and melon, Cucurbitaceae) in the Occident, 1300–1458

    Science.gov (United States)

    Paris, Harry S.; Janick, Jules; Daunay, Marie-Christine

    2011-01-01

    Background The genus Cucumis contains two species of important vegetable crops, C. sativus, cucumber, and C. melo, melon. Melon has iconographical and textual records from lands of the Mediterranean Basin dating back to antiquity, but cucumber does not. The goal of this study was to obtain an improved understanding of the history of these crops in the Occident. Medieval images purportedly of Cucumis were examined, their specific identity was determined and they were compared for originality, accuracy and the lexicography of their captions. Findings The manuscripts having accurate, informative images are derived from Italy and France and were produced between 1300 and 1458. All have an illustration of cucumber but not all contain an image of melon. The cucumber fruits are green, unevenly cylindrical with an approx. 2:1 length-to-width ratio. Most of the images show the cucumbers marked by sparsely distributed, large dark dots, but images from northern France show them as having densely distributed, small black dots. The different size, colour and distribution reflect the different surface wartiness and spininess of modern American and French pickling cucumbers. The melon fruits are green, oval to serpentine, closely resembling the chate and snake vegetable melons, but not sweet melons. In nearly all manuscripts of Italian provenance, the cucumber image is labelled with the Latin caption citruli, or similar, plural diminuitive of citrus (citron, Citrus medica). However, in manuscripts of French provenance, the cucumber image is labelled cucumeres, which is derived from the classical Latin epithet cucumis for snake melon. The absence of melon in some manuscripts and the expropriation of the Latin cucumis/cucumer indicate replacement of vegetable melons by cucumbers during the medieval period in Europe. One image, from British Library ms. Sloane 4016, has a caption that allows tracing of the word ‘gherkin’ back to languages of the geographical nativity of C

  14. Dietary habits and stomach cancer risk in the JACC Study.

    Science.gov (United States)

    Tokui, Noritaka; Yoshimura, Takesumi; Fujino, Yoshihisa; Mizoue, Tetsuya; Hoshiyama, Yoshiharu; Yatsuya, Hiroshi; Sakata, Kiyomi; Kondo, Takaaki; Kikuchi, Shogo; Toyoshima, Hideaki; Hayakawa, Norihiko; Kubo, Tatsuhiko; Tamakoshi, Akiko

    2005-06-01

    Despite a declining incidence, stomach cancer is still a dominant cancer in Japan. The association between dietary habits and stomach cancer risk was investigated in a large prospective study in Japan. Data were obtained using a self-administered questionnaire from 1988 through 1990. Food frequency questionnaire was used to evaluate the consumption of 33 selected food items. Proportional hazard model was used to determine the hazard ratios (HRs) and their 95% confidence intervals (CIs) of stomach cancer for different levels of the dietary intakes. A western style breakfast showed an inverse association with stomach cancer risk in males (HR=0.49, 95% CI: 0.35-0.70). Women who consumed liver three to four times per week and more than once per day had a significant increased risk, respectively (HR=2.02, 95% CI: 1.12-3.63, HR=3.16, 95% CI: 1.16-8.62 ). A clear dose-response relationship between the intake of liver and stomach cancer risk was observed. We found no association between stomach cancer mortality and the consumption of fruit such as mandarin orange, and vegetables such as carrots and spinach in both men and women. The consumption of high salt foods such as miso soup and pickles was also not significantly associated with the mortality of stomach cancer in both sexes. This prospective study suggested that a western-style breakfast is associated with a lower risk of stomach cancer, although some differences in the association were seen between men and women.

  15. Agribusiness and Contract Farming: the Case of Small-Scale Cucumber Producers in Mexico

    Directory of Open Access Journals (Sweden)

    Flavia Echánove Huacuja

    2010-11-01

    Full Text Available La agricultura por contrato constituye un mecanismo de abasto de las agroindustrias que se ha expandido rápidamente en los últimos años. Entre los factores que han motivado esta expansión se encuentran los cambios en el consumo alimentario, el crecimiento y fortalecimiento de las agroindustrias y otros distribuidores y la aplicación de políticas de ajuste estructural. El objetivo de este artículo es el análisis de las características del régimen contractual bajo el cual se produce cierta hortaliza de exportación ('el pepinillo', así como sus efectos en los productores, en los mercados de trabajo y tierras, y en el medio ambiente. Encontramos que el ingreso obtenido por los productores contratados no los ha exentado de la necesidad de diversificar sus actividades y que, en general, su situación como productores de bienes no-tradicionales es vulnerable y dependiente de los cambios en los mercados mundiales. English: Contract farming comprises an agribusiness supply mechanism that has undergone rapid expansion in recent years. Among the factors influencing that expansion are changes in consumption, the growth and strengthening of agribusinesses and other distributors, and the application of structural adjustment policies. The objective of this article is the analysis of the characteristics of the type of contract farming practiced with regard to the production of an export vegetable crop (pickling cucumbers, as well as its effects on producers, labor and land markets, and the environment. We find that the income obtained by contracted producers has not freed them from the necessity of diversifying their activities, and that in general, their situation as producers of non-traditional commodities is vulnerable and dependent upon the changing scenarios of global markets.

  16. Genetic diversity of cucumber estimated by morpho-physiological and EST-SSR markers.

    Science.gov (United States)

    Pandey, Sudhakar; Ansari, Waquar Akhter; Pandey, Maneesh; Singh, Bijendra

    2018-02-01

    In the present study, genetic variation among 40 cucumber genotypes was analyzed by means of morpho-physiological traits and 21 EST-SSR markers. Diversity was observed for morpho-physiological characters like days to 50% female flowering (37-46.9, number of fruits/plant (1.33-5.80), average fruit weight (41-333), vine length (36-364), relative water content (58.5-92.7), electrolyte leakage (15.9-37.1), photosynthetic efficiency (0.40-0.75) and chlorophyll concentration index (11.1-28.6). The pair wise Jaccard similarity coefficient ranged from 0.00 to 0.27 for quantitative traits and 0.24 to 0.96 for EST-SSR markers indicating that the accessions represent genetically diverse populations. With twenty-one EST-SSR markers, polymorphism revealed among 40 cucumber genotypes, number of alleles varied 2-6 with an average 3.05. Polymorphism information content varied from 0.002 to 0.989 (mean = 0.308). The number of effective allele (Ne), expected heterozygosity (He) and unbiased expected heterozygosity (uHe) of these EST-SSRs were 1.079-1.753, 0.074-0.428 and 0.074-0.434, respectively. Same 21 EST-SSR markers transferability checked in four other Cucumis species: snapmelon ( Cucumis melo var. momordica ), muskmelon ( Cucumis melo L.), pickling melon ( Cucumis melo var. conomon ) and wild muskmelon ( Cucumis melo var. agrestis ) with frequency of 61.9, 95.2, 76.2, and 76.2%, respectively. Present study provides useful information on variability, which can assist geneticists with desirable traits for cucumber germplasm utilization. Observed physiological parameters may assists in selection of genotype for abiotic stress tolerance also, EST-SSR markers may be useful for genetic studies in related species.

  17. [A longitudinal study regarding the gestational changes in iodine nutrition and thyroid function among pregnant women in the iodine deficient areas of Henan province].

    Science.gov (United States)

    Yang, Jin; Zheng, Heming; Li, Xiaofeng; Ying, Huili

    2015-01-01

    To characterize the gestational changes of iodine nutrition and thyroid function and to explore the factors associated with the thyroid function in pregnant women. A longitudinal survey was conducted in 130 pregnant women in Luohe city of Henan province from October 2012 to May 2013. Samples of fasting blood and urine were collected in each trimester to test on thyroid function and urinary iodine. Data regarding social demography and lifestyle behavior were collected through questionnaire in the first trimester. The medians of urinary iodine (MUI) for pregnant women were 238.9, 150.8 and 306.4 µg/L in the first, second and third trimesters, respectively (P 0.05) but the level of free thyroxine (FT4) decreased (P iodine nutrition and thyroid function. With the increase of iodine level, the level of TSH first increased and then decreased while the levels of FT3 and FT4 showed the opposite trend. The level of TSH was influenced by factors as education level, history of chronic diseases, history of CT and X-ray examination, and intake of pickled food etc. The level of FT4 was associated with residence (urban or rural), stressful events in the previous year, daily means of transportation, and the hours of sedentariness, working and sleeping. Significant differences were noticed in iodine nutrition and thyroid function of pregnant women during the three trimesters. It was essential to establish specific reference ranges for different trimesters. Thyroid functions of pregnant women seemed to be associated with iodine level and lifestyle.

  18. Heterogeneous Catalysts for VOC Oxidation from Red Mud and Bagasse Ash Carbon

    Science.gov (United States)

    Pande, Gaurav

    A range of VOC oxidation catalysts have been prepared in this study from agricultural and industrial waste as the starting point. The aim is to prepare catalysts with non-noble metal oxides as the active catalytic component (iron in red mud). The same active component was also supported on activated carbon obtained from unburned carbon in bagasse ash. Red mud which is an aluminum industry waste and rich in different phases of iron as oxide and hydroxide is used as the source for the catalytically active species. It is our aim to enhance the catalytic performance of red mud which though high in iron concentration has a low surface area and may not have the properties of an ideal catalyst by itself. In one of the attempts to enhance the catalytic performance, we have tried to leach red mud for which we have explored a range of leaching acids for effecting the leaching most efficiently and then precipitated the iron from the leachate as its hydroxide by precipitating with alkali solution followed by drying and calcination to give high surface area metal oxide material. Extensive surface characterization and VOC oxidation catalytic testing were performed for these solids. In a step to further enhance the catalytic activity towards oxidation, copper was introduced by taking another industrial waste from the copper tubing industry viz. the pickling acid. Copper has a more favourable redox potential making it catalytically more effective than iron. To make the mixed metal oxide, red mud leachate was mixed with the pickling acid in a pre-decided ratio before precipitating with alkali solution followed by drying and calcination as was done with the red mud leachate. The results from these experiments are encouraging. The temperature programmed reduction (TPR) of the solids show that the precipitate of red mud leachates show hydrogen uptake peak at a lower temperature than for just the calcined red mud. This could be due to the greatly enhanced surface area of the prepared

  19. Hydrochemical and isotopic study of groundwater impacted by the acid drainage of UrÂnio Mine - Osamu Utsumi, PoÇos de Caldas Plateau (MG), Brazil

    International Nuclear Information System (INIS)

    Alberti, Heber Luiz Caponi

    2017-01-01

    The Osamu Utsumi Mine - MOU, belonging to the Brazilian Nuclear Industries - INB, began in 1977 with pickling activities and remained in operation until 1995. During this period, 94 million tons of rocks were removed, which caused the generation of large wasted rock piles. The intense drainage and precipitation in the study region favored the oxidation and leaching of the wasted rock piles, causing the Acid Drainage of Mine - DAM and generating effluents with low pH and high concentrations of fluoride, aluminum, iron, manganese, sulfate, zinc, uranium and Radio, among others. Currently the MOU is in the process of decommissioning and environmental remediation. The understanding of the hydrogeochemical processes and the behavior of the water flow through different aquifers is extremely important so that the actions of environmental remediation and control of the DAM are really effective. In this sense, in this work, geoprocessing and hydrochemical techniques were used to propose a conceptual hydrogeochemical model in the MOU cavity system and wasted rock pile number 4 - BF4. The geoprocessing techniques allowed to characterize and size the area under study and to integrate information on geology and mineralogy with the hydrochemical data. The hydrochemical studies were based on three groundwater sampling campaigns, using the low flow method in 17 monitoring wells, as well as 3 water reservoirs in the study area. In the collected samples were determined: (1) the main cations and anions for groundwater classification using Piper and Stiff diagrams and multivariate statistical methods (cluster and Principal Component Analysis); (2) the major long half radionuclides and 222 Rn to assess radioactivity and imbalance between them; (3) the stable isotopes of 18 O and 2 H to provide information on the underground flows and water source; (4) the Tritium values found in the samples to estimate the age of the groundwater; (V) the sulfur and oxygen isotopes present in the

  20. Problems with reliability and safety of hot dip galvanized steel structures Problemas com a confiabilidade e segurança de estruturas de aço galvanizadas a quente

    Directory of Open Access Journals (Sweden)

    L. Mraz

    2009-06-01

    Full Text Available Hot dip galvanizing is very effective means of protection against corrosion. Some recommendation concerning the steel quality are generally known and accepted. The process consists of cleaning (pickling or sand blasting and dipping the structures or pieces into liquid zinc bath. The case study of hot dip galvanized steels is presented. Some recent failures of hot dip galvanized welded structures and hot dip galvanized high strength steel screws are presented. Structures were made of S355 grade steel and MIG/MAG process was applied for welding. Large cracks were observed in the vicinity of welds after hot dip galvanizing process. The presence of both hydrogen and liquid metal embrittlement was identified and associated mainly with higher hardness of HAZ or the quenched and tempered steels. Possible cracking mechanisms are discussed. The influence of chemical composition and production process (welding, heat treatment was analyzed according to data published in literature. The solutions and recommendations for avoiding the failure in hot dip galvanized structures are proposed.Galvanização a quente é um meio muito efetivo de proteção contra a corrosão. Recomendações relativas a qualidade do aço são geralmente conhecidas e aceitas. O processo consiste de limpar (decapagem ou jateamento e mergulhar as estruturas ou partes destas em um banho de zinco líquido. O presente trabalho apresenta casos de falhas recentes em estruturas soldadas e em parafusos de aços de alta resistência galvanizados a quente. As estruturas foram fabricadas com aço do grau S355 e o processo MIG/MAG foi usado para a soldagem. Os parafusos foram fabricados com aço de alto carbono. Grandes trincas foram observadas nas proximidades das soldas após o processo de galvanização a quente. A ocorrência de fragilização tanto por hidrogênio como por metal líquido foi identificada e associada com a dureza elevada tanto da ZTA como dos aços temperados e revenidos. Os

  1. The Changing “Weightscape” of Bulimia Nervosa

    Science.gov (United States)

    Bulik, Cynthia M.; Marcus, Marsha D.; Zerwas, Stephanie; Levine, Michele D.; Via, Maria La

    2014-01-01

    Case Ms. Z, a 35-year-old African-American single woman with a body mass index (BMI) of 37.8 kg/m2 (height 5 feet, 5.5 inches, weight 238 lb.), presents for an evaluation for bulimia nervosa. She was referred to the eating disorders program by her primary care physician who knew about her eating disorder, but was primarily concerned about her weight and blood pressure. Ms. Z has an advanced degree and is employed full time. She has struggled with her eating, weight, and body image since childhood and began binge eating regularly (1–2× week) at age 15. Fasting and self-induced vomiting began in her early twenties, when she achieved her lowest adult BMI of 21.6 kg (weight 130 lb. at age 23). She gained 100 pounds in the past 7 years and currently binges and purges 1–2 times a day. A typical binge consists of a box of cookies, a pint of ice cream, 7 oz. of cheese, two bowls of cereal with 2 cups of milk, and 4 pickles. Ms. Z has seen five therapists to address her eating behaviors and weight concerns and participated in numerous commercial weight loss programs. She states binge eating has always served a self-soothing purpose for her. Ms. Z has a demanding university-related job that absorbs most of her time. She has few friends and has not been in a romantic relationship for the past five years believing that no one would be interested in a woman of her size. She also claimed that food is more reliable than any man because “it’s always there when you need it and you don’t have to take care of it or stoke its ego.” She spends evenings at home working until she is completely exhausted, heads to the kitchen for an all-out binge, vomits everything up, and then cries herself to sleep. She has never smoked and does not drink alcohol. Current medications prescribed by her primary care physician include Fluoxetine (20 mg), Norvasc (5 mg), and Clonazepam (prn). What are Ms. Z’s treatment goals? What are her primary care physician’s? Is her medication for

  2. Levels of essential and non-essential metals in ginger (Zingiber officinale) cultivated in Ethiopia.

    Science.gov (United States)

    Wagesho, Yohannes; Chandravanshi, Bhagwan Singh

    2015-01-01

    Ginger (Zingiber officinale Roscoe) is a common condiment for various foods and beverages and widely used worldwide as a spice. Its extracts are used extensively in the food, beverage, and confectionary industries in the production of products such as marmalade, pickles, chutney, ginger beer, ginger wine, liquors, biscuits, and other bakery products. In Ethiopia, it is among the important spices used in every kitchen to flavor stew, tea, bread and local alcoholic drinks. It is also chiefly used medicinally for indigestion, stomachache, malaria, fevers, common cold, and motion sickness. The literature survey revealed that there is no study conducted on the determination of metals in ginger cultivated in Ethiopia. Hence it is worthwhile to determine the levels of essential and non-essential metals in ginger cultivated in Ethiopia. The levels of essential (Ca, Mg, Fe, Zn, Cu, Co, Cr, Mn, and Ni) and non-essential (Cd and Pb) metals in ginger (Zingiber officinale Roscoe) cultivated in four different regions of Ethiopia and the soil where it was grown were determined by flame atomic absorption spectrometry. 0.5 g of oven dried ginger and soil samples were digested using 3 mL of HNO3 and 1 mL of HClO4 at 210°C for 3 h and a mixture of 6 mL aqua-regia and 1.5 mL H2O2 at 270°C for 3 h, respectively. The mean metal concentration (μg/g dry weight basis) ranged in the ginger and soil samples, respectively, were: Ca (2000-2540, 1770-3580), Mg (2700-4090, 1460-2440), Fe (41.8-89.0, 21700-46900), Zn (38.5-55.2, 255-412), Cu (1.1-4.8, 3.80-33.9), Co (2.0-7.6, 48.5-159), Cr (6.0-10.8, 110-163), Mn (184-401, 1760-6470), Ni (5.6-8.4, 14.1-79.3) and Cd (0.38-0.97, 0.24-1.1). The toxic metal Pb was not detected in both the ginger and soil samples. There was good correlation between some metals in ginger and soil samples while poor correlation between other metals (Fe, Ni, Cu). This study revealed that Ethiopian gingers are good source of essential metals and free from toxic

  3. OCCURANCE OF HISTAMINE IN FISH PRODUCTS ON MARKET

    Directory of Open Access Journals (Sweden)

    R. Mancusi

    2012-08-01

    Full Text Available Histamine fish poisoning is quite common and occur in consequence of microbial decarboxylase whose activity begin early in the post-mortem but are triggered in consequence of abuse in the shelf life of fish products. In this study forty-eight samples of tuna, mackerel, anchovies, sardines, fresh or processed were sampled from fish shops and supermarkets in the City of Bologna in the period from January to July 2010. Concentration of histamine was assessed using ELISA quantitative test and presence of psicrotrophic histamine forming bacteria was searched using a modified Niven agar medium which allow detection of suspect colonies that were confirmed by PCR for detecting the presence of the histidine decarboxylase genes in their DNA. The positive colonies were then identified on the basis of their morphology, Gram reaction and biochemical characteristics with API20E. The differential capability of the Niven agar was found to be low and approximately one fifth of the suspect colonies were confirmed by the PCR test, which however included both strong and weak histamine producing strains. The presence of Morganella morganii was associated with concentration of histamine 460 mg∙kg-1 above the allowed limit in a sample of tuna sampled from a fish shop. The same bacterium was found in samples of Atlantic horse mackerel (Trachurus trachurus. High histamine concentration (between 258 and > 300 mg∙kg-1 were observed in salted European pilchard and European anchovy (228 mg∙kg-1 sold loose in supermarkets. Because temperature abuse could occur when Tuna (fresh/defrozen are hold on chopping board to sell fresh cuts and during shelf life of salted pilchard and pickled anchovies held in opened cans in chilled display cabinets for extended period, which might results in very high histamine concentration, controls on time and temperature at the retail, in addition to those done during the harvest and processing are needed. The studies aiming at

  4. A case-control study of nasopharyngeal carcinoma in the high background radiation areas of Yangjiang, China

    Energy Technology Data Exchange (ETDEWEB)

    Zou Jianming; Zha Yongru [Guangdong Inst. of Prevention and Treatment of Occupational Diseases, Guangzhou (China); Sun Quanfu; Akiba, Suminori; Yuan Yongling; Tao Zufan; Wei Luxin; Sugahara, Tsutomu

    2000-10-01

    The main purposes of this study were to identify the major determinants of nasopharyngeal carcinoma (NPC) in the high-background radiation areas (HBRA) in Yangjiang, China and to evaluate their potential confounding effects on the NPC risk associated with exposure to high background radiation. A matched case-control study was conducted using those who died of NPC during the period 1987-1995. Two controls were randomly selected for each case from those who died from causes other than malignancies and external causes. Cases and their controls were matched with respect to sex and the years of birth and death ({+-}5 years). Study subjects' next-of-kin were interviewed using a standardized questionnaire to collect information on socioeconomic status, dietary habits, tobacco smoking and alcohol consumption, disease history, pesticide use, medical X-ray exposure, the family history of NPC and so on. We succeeded in interviewing 97 cases and 192 controls. Univariate conditional logistic regression analysis showed that NPC risk was associated with the consumption of salted fish, homemade pickles, and fermented soy beans, education levels, the history of chronic rhinitis, and the family history of NPC. Multivariate conditional logistic regression analysis revealed that education levels (Odds ratio (OR) for middle school or higher levels vs. no school education=3.8, 95% CI=1.2 to 11.8), salted fish intake (OR=3.2, 95% CI=1.7 to 6.1), the history of chronic rhinitis (OR=3.6, 95% CI=1.3 to 10.1), and the family history of NPC (OR=14.2, 95% CI=2.7 to 73.4) were independent risk factors of NPC. Tobacco smoking (OR=1.2, 95% CI=0.7 to 2.1), and alcohol consumption (OR=0.9, 95% CI=0.5 to 1.9) were not significantly related to NPC risk. The ORs of NPC risk comparing HBRA and a nearby control area before and after adjustment for the major risk determinants identified in the present study were 0.86 (95% CI=0.50 to 1.50) and 0.87 (95% CI=0.45 to 1.67), respectively. Salted fish

  5. Volatile profile and sensory quality of new varieties of Capsicum chinense pepper Perfil de voláteis e qualidade sensorial de novas variedades de pimentas Capsicum chinense

    Directory of Open Access Journals (Sweden)

    Deborah dos Santos Garruti

    2013-02-01

    Full Text Available The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema with a known commercial variety (Biquinho. Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile profile to that of Biquinho pepper, but it had higher amounts of pepper-like and green-note compounds. The samples did not differ in terms of flavor acceptance, but they showed differences in aroma quality confirming the differences found in the volatile profiles. The C. chinense varieties developed by Embrapa proved to be more aromatic than Biquinho variety, and were well accepted by the judges.O objetivo deste estudo foi comparar a qualidade sensorial e o perfil de compostos voláteis de novas variedades de pimenta Capsicum (CNPH 4080, uma linhagem de cumari-do-pará, e BRS Seriema, com uma variedade comercial (Biquinho. Voláteis foram isolados do headspace dos frutos in natura por SPME e identificados por CG-EM. Conservas das pimentas foram produzidas para a análise sensorial. Descritores do aroma foram avaliados pelo método Check-All-That-Apply (CATA e os dados de frequência submetidos à Análise de Correspondência. A aceitação do sabor das amostras foi analisada por meio de ANOVA. A BRS Seriema apresentou rico perfil de voláteis, com 53 compostos identificados, sendo que cerca de 40% deles são compostos de aroma doce. A CNPH 4080 apresentou perfil semelhante ao da pimenta Biquinho, por

  6. Cold-rolled sheets production of stainless martensite-ageing steel smelted by vacuum arc and electroslag techniques

    Energy Technology Data Exchange (ETDEWEB)

    Rivkin, A A; Grishkov, A I; Suslin, A P; Nesterenko, A A; Lola, V N [Tsentral' nyj Nauchno-Issledovatel' skij Inst. Chernoj Metallurgii, Moscow (USSR)

    1975-05-01

    In cooperation with a number of metallurgical works the production of a high strength sheet stainless maraging steel EHP678 (000KH11N10M2T) has been tested by rolling cylindrical ingots of vacuum arc smelting at the blooming (the mass of rough ingots was 5.1 to 6.0 t, that of cleaned ingots - 3.8 to 5.1 t) or rectangular ingots of electroslag smelting (13 t) at the slabbing. The recommended regimes of heating and deformation are much similar to those used for the steel-KH18N10T. The output of valid cold-rolled sheets proved to be rather low (0.24 t/t for the vacuum arc smelting and 0.30 t/t for the electroslag smelting) mainly due to the losses on cleaning and a considerable portion of wrong-size slabs. The data are presented on the steel-EHP678 properties after various heat treatments. For the production of wide cold-rolled sheets of the steel EHP678 it is recommended to use steelmaking procedure with electroslag smelting including open-hearth melting in arc furnaces, rolling of ingots at the slabbing with heating up to 1260-1280 deg C (hold-up of 4.5 to 5 hrs); electroslag smelting for rectangular section slabs, rolling of ingots of electroslag smelting at the slabbing with their heating up to 1250 deg C (hold-up of 5.5 to 6 hrs), rolling at the 1680-type mill with heating up to 1250-1260 deg C (hold-up of 4 to 4.5 hrs ensuring the rolling temperature after a rough group not below 1100 deg C), quenching of hot-rolled sheets heating up to 920-940 deg C (hold-up of 3 to 3.5 min/mm), shot peening of sheets for descaling (provided the respective equipment is available) with a subsequent short-time pickling in an acid solution and cold rolling with a summary deformation of 35 to 45 %. The steelmaking with the electroslag smelting is much more profitable as regards to the fine technology of number of the main procedures, convenient cooperation of the works and a considerably greater output of the final products out of one ton of the steel produced.

  7. Some observations on pitting corrosion in the zircaloy cladding of fuel pins irradiated in a PWR loop

    International Nuclear Information System (INIS)

    Linde, A. van der; Letsch, A.C.; Hornsveld, E.M.

    1978-11-01

    A three-pins, zircaloy-4 clad, sphere-pac bundle was irradiated in a 280 0 C PWR loop in the HFR at Petten during 131 effective full power days to a bundle average burnup of 0.84 % FIMA. The pins contained a mixture of 61.5 w/o of 1050 μm (U,Pu) 0 2 spheres, 18.5 w/o of 115 μm UO 2 spheres and 20.0 w/o of 2 spheres. The as-fabricated smear density of the vibratory compacted mixture was 81-85 % T.D. The pressure of the pin filling gas was 1 bar helium for pin 306 and 25 bar helium for the pins 308 and 309. The cladding was zircaloy-4 tubing, stress relieved for 4 hours at 540 0 C, with an inner diameter of 9.30 mm and a wall thickness of 0.73 mm. Exposure of the pins in the loop started in the as-pickled, degreased surface condition. The pins operated at an average heat rating of 335 W/cm and at a peak rating of 620 W/cm. The end-of -life peak rating was 425 W/cm. Unfavourable water chemistry conditions of the coolant during the last weeks of the irradition, in particular low NH 3 concentrations resulting in low pH values, caused the deposition of heavy crud layers on the pin surfaces. This crud layer caused a small cladding defect in pin 306 at the axial position of the peak heat rating. The zircaloy-4 wall failed by complete oxidation, which started at and progressed from the outer, coolant side, surface. Immediately after the detection of fission product activity in the loop water, the irradiation of the bundle was terminated. Microscopic investigations on cross sections of the pins 306 and 309 revealed the presence of oxide pits at the outer surface of the zircalloy-4 wall

  8. Pick and Eat Crop Testing: Dwarf Tomato and Pepper as Candidate Space Crops

    Science.gov (United States)

    Wheeler, R. M.; Massa, G. D.; Stutte, G. W.; Spencer, L. E.; Hummerick, M. E.; Sirmons, T.; Douglas, G. L.

    2016-01-01

    Several dwarf tomato and pepper varieties were evaluated under International Space Station (ISS)-simulated growth conditions (22 degrees Centigrade, 50 percent relative humidity, 1500 parts per million CO2, and 300 micromoles per square meter per second of light for 16 hours per day) with the goal of selecting those with the best growth, nutrition, and organoleptic potential for use in a pick and eat salad crop system on ISS and future exploration flights. Testing included six cultivars of tomato (Red Robin, Scarlet Sweet 'N' Neat, Tiny Tim, Mohamed, Patio Princess, and Tumbler) and six cultivars of pepper (Red Skin, Fruit Basket, Cajun Belle, Chablis, Sweet Pickle, and Pompeii). Plants were grown to an age sufficient to produce fruit (up to 106 days for tomato and 109 days for pepper) using Turface (arcillite) potting media with 18-6-8 control-release fertilizer and supplemental nutrient solution beginning around 60-days-age. Tomato fruits were harvested when they showed full red color, beginning around 70-days age and then at weekly intervals thereafter, while peppers were grown until fruits showed color and were harvested twice (first test) and just once at the end of the second test, with the final harvests including colored and green fruit. Plant sizes, yields, and nutritional attributes were measured and used to down-select to three cultivars for each species. In particular, we were interested in cultivars that were short (dwarf) but still produced high yields. Nutritional data included elemental (Ca, Mg, Fe, and K) content, vitamin K, phenolics, lycopene (for tomato), anthocyanin, lutein, and zeaxanthin. The three down-selected cultivars for each species were grown again and the harvested fruit sent to NASA's Johnson Space Center for sensory evaluation, which included overall acceptability, appearance, color intensity, aroma, flavor and texture. The combined data were compared and given weighting factors to rank the cultivars as candidates for testing in

  9. Pollution and energy management in tanning industry

    International Nuclear Information System (INIS)

    Zaman, N.U.

    2005-01-01

    Tanning industry uses a number of chemicals such as Common Salt, Lime (Calcium Hydroxide), Sodium Sulfide and Basic Chromium Sulfate etc. During process, only a part of the chemical is consumed and the rest ends up in the effluent as pollutant. This paper deals with the techniques, locally developed or published in literature to recycle these chemicals and also discusses some energy saving techniques which can be used in tanning industry. Basic Chromium Sulfate (BCS) is one of the expensive chemicals used in 'Chrome Tanning'. By precipitating d filtering basic chromium sulfate, the recovery is nearly complete and the effluent obtained contains less than 1ppm Chromium. Dried raw hides contain up to 15% sodium chloride (w/w) and this can be removed in solid form by using mechanical brushes and can be re-used. The recovered salt contains foreign matter as impurities. After dissolution in water, the salt solution is filtered through cartridge filters and can be used in pickle bath. Liming slurry containing sodium sulfide is wasted as it contains fleshing and hair etc. A self cleaning 'J' type screen has no moving parts and removes fleshing and hair from the lime suspension. 'Counter Current Washing Technique,' reduces the wash water quantity by a factor of five to six. Air born pollution generated during buffing and dyeing can be captured by properly designed air filters. The solvents released in atmosphere during dyeing and finishing can be recovered by absorption. Fat, gelatin and protein can be recovered from waste fleshing. In tanning industry, drying of hides is the major consumer of thermal energy. Hot air can be produced by steam, hot water or solar energy. Advantages and disadvantages of these options are discussed. Wastage of thermal energy in dryers can be reduced by improving the existing designs. Hot water for tanning purposes can be generated by recovering waste heat present in the boiler flue gases. Boiler efficiency can also be improved by cycling heat

  10. DIETARY RISK FACTORS OF METABOLIC SYNDROME IN DIBRUGARH DISTRICT OF ASSAM

    Directory of Open Access Journals (Sweden)

    Tulika Goswami Mahanta

    2017-07-01

    Full Text Available BACKGROUND As India is considered as the diabetic capital of the world, a huge burden of undiagnosed Metabolic Syndrome (MetS is a possibility. Early intervention can be planned if MetS can be detected early along with risk factor assessment to avert cardiovascular morbidities. The aim of this study was to assess the dietary risk factor of metabolic syndrome. MATERIALS AND METHODS Community based cross-sectional study was conducted in Dibrugarh District of Assam with multistep sampling. Study area, i.e. four rural sub-centres and two urban electoral blocks were selected randomly. From the list of population of selected area, the consenting eligible were included. Sample size was 1700 population with MetS. Socio-demographic information, World Health Organisation’s STEPS questionnaire for behavioural risk factors along with dietary history, anthropometric assessment and laboratory investigations were conducted in three stages. Food frequency questionnaire was used for dietary assessment. Statistical analysis was done using rates, ratio, proportion, univariate and multivariate analysis. RESULTS MetS was 47.6% (1606 of 3372 screened. Mean age of study population was 47.1 ± 10.9 years. Behavioural risk factors like tobacco, alcohol consumption was high and significantly associated with metabolic syndrome (p= 0.000. Similarly financial stress, feeling stressed in last one year (p=0.034, lower physical activity level were also significantly associated with metS (p=0.000. Consumption of meat (p=0.000, egg (p=0.000, fast food (p=0.000, pickled vegetable (p=0.000 and sweet snacks (p=0.000 was found significantly higher amongst those with metabolic syndrome. Significant association was also seen with number of meals served per day and metS (p=0.000. CONCLUSION Dietary risk factors of cardiovascular diseases were rampant amongst persons with MetS. Dietary risk factor survey and counselling on healthy diet can be implemented in these population to give

  11. EFEKTIFITAS WORD OF MOUTH TERHADAP MINAT BELI KONSUMEN PRODUK JIGAR FRUIT SALAD DI PLAZA SEMANGGI

    Directory of Open Access Journals (Sweden)

    Suhendra Suhendra

    2015-05-01

    Full Text Available There are many ways to convey the message to promote, so that the target market right on target. To promote the growing consumer interest in buying that nominal required no small amount of good to advertise in print media, TV, internet, radio. This probably would not have happened if it can maximize the promotion by using the Word Of Mouth. It is applied by Jigar Fruit Salad which is a culinary business. Varian products include Mayo Fruit Salad, Yogurt Fruit Salad, Pickled Fruit Salad, Fruit Salad Rojak Caramel, honey Dazzling Fruit Salad, Fruit Rojak Serut Salad, Fruit Salad and Mango Fruit Toast. Jigar Fruit Salad has a target market aged 19-40 years, male and female students and employees, SES B, a healthy lifestyle. Jigar Fruit Salad is located in Plaza Semanggi Mall foodcourt with minimal skills possessed to start the promotion, Fruit Salad Jigar select Word of Mouth as a way to intensify the promotion, establish a commercially viable product and consumption with positioning as a healthy food and fresh as the most basis for intensifying Word of Mouth to reach consumers to buy the product Jigar fruit salad.   Ada banyak cara untuk menyampaikan pesan untuk berpromosi, agar target market tepat sasaran. Untuk berpromosi sehingga minat beli konsumen tumbuh dibutuhkan nominal yang tidak sedikit untuk mengiklankan baik di media cetak, TV, internet, radio. Hal ini mungkin tidak akan terjadi jika dapat memaksimalkan promosi dengan menggunakan Word Of Mouth. Hal tersebut diaplikasikan oleh Jigar Fruit Salad yang merupakan satu bisnis kuline. Varian produknya antara lain Fruit Salad Mayo, Fruit Salad Yogurt, Fruit Salad Asinan, Fruit Salad Rujak Caramel, Fruit Salad honey Dazzling, Fruit Salad Rujak Serut, Fruit Manggo Salad dan Roti Panggang Buah.Jigar Fruit Salad mempunyai target market umur 19 – 40 tahun, laki- laki dan perempuan mahasiswa dan karyawan, SES B , bergaya hidup sehat. Jigar Fruit Salad terletak di Foodcourt Mall Plaza Semanggi

  12. Innovative coatings and surface modification of titanium for sea water condenser applications

    International Nuclear Information System (INIS)

    George, R.P.; Anandkumar, B.; Vanithakumari, S.C.; Kamachi Mudali, U.

    2016-01-01

    Effectiveness of cooling water systems in various power plants to maintain highest electrical energy output per tonne of fuel is important as part of good energy management. Cooling water systems of nuclear power plants using seawater for cooling comes under constant attack from the marine and sea water environment. Many metallic components and civil structures in the cooling water systems like bridges, intake wells, intake pipes, pump house wells, water boxes, condenser pipes are subjected to severe fouling and corrosion which limits the service life and availability of power plants. The experience with a coastal water cooled power plant at Kalpakkam (MAPS), India, showed that chlorination and screening control macrofouling to a great extend by controlling protozoans, invertebrates, algae and fungi. However 90% of marine bacteria are resistant to such control measures, and they cause microfouling of condenser pipes leading to poor heat transfer and microbially influenced corrosion (MIC) failures. Titanium is used as condenser for Indian nuclear power plants employing sea water cooling, including the PFBR at Kalpakkam. Though titanium is excellent with respect to corrosion behavior under sea water conditions, its biocompatible nature results in biofouling and MIC during service. Therefore innovative antifouling coatings and surface modification techniques for titanium condenser applications in seawater and marine environments are the need of the hour. Extensive investigations were carried out by different methods including nanostructuring of surfaces for making them antibacterial. The microroughness of titanium was produced by repeated pickling and polishing which by itself reduced microbial adhesion. To utilize photocatalytic activity for antibacterial property, anodization of titanium surfaces followed by heat treatment was adopted and this also has controlled microbial fouling. Electroless plating of nanofilm of copper-nickel alloy decreased biofouling of

  13. Etiological study of esophageal squamous cell carcinoma in an endemic region: a population-based case control study in Huaian, China

    Directory of Open Access Journals (Sweden)

    Gao Weimin

    2006-12-01

    Full Text Available Abstract Background Continuous exposure to various environmental carcinogens and genetic polymorphisms of xenobiotic-metabolizing enzymes (XME are associated with many types of human cancers, including esophageal squamous cell carcinoma (ESCC. Huaian, China, is one of the endemic regions of ESCC, but fewer studies have been done in characterizing the risk factors of ESCC in this area. The aims of this study is to evaluate the etiological roles of demographic parameters, environmental and food-borne carcinogens exposure, and XME polymorphisms in formation of ESCC, and to investigate possible gene-gene and gene-environment interactions associated with ESCC in Huaian, China. Methods A population based case-control study was conducted in 107 ESCC newly diagnosed cases and 107 residency- age-, and sex-matched controls in 5 townships of Huaian. In addition to regular epidemiological and food frequency questionnaire analyses, genetic polymorphisms of phase I enzymes CYP1A1, CYP1B1, CYP2A6, and CYP2E1, and phase II enzymes GSTM1, GSTT1, GSTP1, and microsomal epoxide hydrolase (EPHX were assessed from genomic DNA using PCR based techniques. Results Consuming acrid food, fatty meat, moldy food, salted and pickled vegetables, eating fast, introverted personality, passive smoking, a family history of cancer, esophageal lesion, and infection with Helicobacter pylori were significant risk factors for ESCC (P GSTT1 null genotype was higher in cases (59.4% compared to controls (47.2% with an odds ratio (OR of 1.68 and 95% confidence interval (CI from 0.96 to 2.97 (P = 0.07, especially in males (OR = 2.78; 95% CI = 1.22–6.25; P = 0.01. No associations were found between polymorphisms of CYP1A1, CYP1B1, CYP2A6, CYP2E1, GSTM1, GSTP1, and EPHX and ESCC (P > 0.05. Conclusion Our results demonstrated that dietary and environmental exposures, some demographic parameters and genetic polymorphism of GSTT1 may play important roles in the development of ESCC in Huaian

  14. A survey of overall life satisfaction and its association with breast diseases in Chinese women.

    Science.gov (United States)

    Bai, Aili; Li, Haixin; Huang, Yubei; Liu, Xueou; Gao, Ying; Wang, Peishan; Dai, Hongji; Song, Fengju; Hao, Xishan; Chen, Kexin

    2016-01-01

    To investigate the association between overall life satisfaction and healthy lifestyle, knowledge of breast cancer, physical examination, and detection rate of breast cancer and benign breast disease in Chinese women. In a multicentered breast disease screening program in China, we enrolled 33,057 women aged 45-65 years without prior diagnosis of breast cancer. After completing an epidemiological questionnaire, all participants were examined by clinical breast examination, breast ultrasound, and mammography independently. All breast cancer cases and a selected sample of benign breast diseases were confirmed pathologically. Univariate and multivariate odds ratios (ORs) and 95% confidence intervals (CIs) were calculated to estimate the association between life satisfaction and lifestyle, knowledge of breast cancer, physical examination, and detection rate of breast diseases. Overall life satisfaction was positively associated with women's healthy lifestyle. Compared with less satisfied women, satisfied women were less likely to be smokers (OR = 0.54; 95% CI: 0.47-0.62), have more exercise (OR = 1.49; 95% CI: 1.26-1.75), eat less fried (OR = 0.60; 95% CI: 0.50-0.71), smoked (OR = 0.54, 95% CI: 0.47-0.63), pickled (OR = 0.66, 95% CI: 0.55-0.79), and grilled (OR = 0.63, 95% CI: 0.54-0.74) foods. Satisfied women were more likely to have knowledge of breast cancer (OR = 1.48, 95% CI: 1.29-1.70), and have regular physical examinations (OR = 1.11, 95% CI: 1.01-1.12). Compared to less satisfied women, we found significantly lower detection rate of benign breast diseases (OR = 0.90, 95% CI: 0.82-0.99), and lower but nonsignificant detection rate of breast cancer (OR = 0.66, 95% CI: 0.35-1.25) in satisfied women. Women with a higher overall life satisfaction are more likely to have healthy lifestyle, knowledge of breast cancer, and regular physical examination, thus resulting in a lower detection rate of breast diseases in screening. © 2015 The Authors. Cancer Medicine

  15. Food Habits Related To Osteoporosis in Women in Iran

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    Behnaz Bazyun

    2011-12-01

    Full Text Available 0TBackground: 0TOsteoporosis is an important public health problem. The aim of this study was to investigate food habits and 0Tsome factors related to0T osteoporosis in women in Iran.Methods: This cross-sectional study was conducted on 399 childbearing age women who were attending health centers and 200 healthcare providers in 2007. Food habits and dietary calcium intake was evaluated by food frequency questionnaire and 24-hour recall method. Weight and height of subjects were also measured. Independent t-test, Mann-withney U test, 0TPearson, Spearman and 0TPartial0T correlation coefficient tests 0Twere used for analyzing of data.Results: Two groups of women had calcium intake deficiency. Daily frequency of milk, cheese, fruit and coffee consumptions in healthcare providers (0.82±0.82, 0.94±0.49, 2.01±1.28 and 0.84±2.05, P<0.02 were significantly higher than those of women attending health centers(0.58±0.72, 0.84±0.32, 1.50±0.99 and 0.48±1.25. Mean frequency use of dark vegetables, cola and pickles were significantly (P<0.004 higher in women who attending health centers (0.67±0.50, 1.55±2.36 and 1.92±2.03 than those of the other group (0.50±0.44, 1.09±2.65 and 1.49±1.72. In women who were attending health centers, negative and posi-tive significant relationship was found between daily calcium intake with age (P<0.04 and educational level (P<0.001. No significant relationship was found between body mass index with studied variables.Conclusion: Women of health care providers had healthier food habits compared to women who attending health centers. Educational programs are suggested to improve food habits among women to prevent osteoporosis in later life.

  16. Assessment of the population-level effectiveness of the Avahan HIV-prevention programme in South India: a preplanned, causal-pathway-based modelling analysis.

    Science.gov (United States)

    Pickles, Michael; Boily, Marie-Claude; Vickerman, Peter; Lowndes, Catherine M; Moses, Stephen; Blanchard, James F; Deering, Kathleen N; Bradley, Janet; Ramesh, Banadakoppa M; Washington, Reynold; Adhikary, Rajatashuvra; Mainkar, Mandar; Paranjape, Ramesh S; Alary, Michel

    2013-11-01

    across all 69 Avahan districts in South India, increasing to 606000 (290000-1 193000) over 10 years. Over the first 4 years of the programme 42% of HIV infections were averted, and over 10 years 57% were averted. This is the first assessment of Avahan to account for the causal pathway of the intervention, that of changing risk behaviours in female sex workers and high-risk men who have sex with men to avert HIV infections in these groups and the general population. The findings suggest that substantial preventive effects can be achieved by targeted behavioural HIV prevention initiatives. Bill & Melinda Gates Foundation. Copyright © 2013 Pickles et al. Open Access article distributed under the terms of CC BY-NC-ND. Published by .. All rights reserved.

  17. Hydrochemical and isotopic study of groundwater impacted by the acid drainage of UrÂnio Mine - Osamu Utsumi, PoÇos de Caldas Plateau (MG), Brazil; Estudo hidroqímico e isotópico das águas subterrâneas impactadas pela drenagem ácida da Mina de Urânio - OSAMU UTSUMI, planalto de Poço de Caldas, MG

    Energy Technology Data Exchange (ETDEWEB)

    Alberti, Heber Luiz Caponi

    2017-07-01

    The Osamu Utsumi Mine - MOU, belonging to the Brazilian Nuclear Industries - INB, began in 1977 with pickling activities and remained in operation until 1995. During this period, 94 million tons of rocks were removed, which caused the generation of large wasted rock piles. The intense drainage and precipitation in the study region favored the oxidation and leaching of the wasted rock piles, causing the Acid Drainage of Mine - DAM and generating effluents with low pH and high concentrations of fluoride, aluminum, iron, manganese, sulfate, zinc, uranium and Radio, among others. Currently the MOU is in the process of decommissioning and environmental remediation. The understanding of the hydrogeochemical processes and the behavior of the water flow through different aquifers is extremely important so that the actions of environmental remediation and control of the DAM are really effective. In this sense, in this work, geoprocessing and hydrochemical techniques were used to propose a conceptual hydrogeochemical model in the MOU cavity system and wasted rock pile number 4 - BF4. The geoprocessing techniques allowed to characterize and size the area under study and to integrate information on geology and mineralogy with the hydrochemical data. The hydrochemical studies were based on three groundwater sampling campaigns, using the low flow method in 17 monitoring wells, as well as 3 water reservoirs in the study area. In the collected samples were determined: (1) the main cations and anions for groundwater classification using Piper and Stiff diagrams and multivariate statistical methods (cluster and Principal Component Analysis); (2) the major long half radionuclides and {sup 222}Rn to assess radioactivity and imbalance between them; (3) the stable isotopes of {sup 18}O and {sup 2}H to provide information on the underground flows and water source; (4) the Tritium values found in the samples to estimate the age of the groundwater; (V) the sulfur and oxygen isotopes

  18. Reproducibility and Validity of a Food Frequency Questionnaire for Assessing Dietary Consumption via the Dietary Pattern Method in a Chinese Rural Population.

    Science.gov (United States)

    Liu, Xudong; Wang, Xiaorong; Lin, Sihao; Song, Qingkun; Lao, Xiangqian; Yu, Ignatius Tak-Sun

    2015-01-01

    This study was conducted to assess the reproducibility and validity of a food frequency questionnaire (FFQ) that was developed to assess the overall dietary consumption via dietary pattern method in a rural population in southwest China. A total of 179 participants aged between 40 and 70 years old were included in this study. Participants administered FFQ at baseline (FFQ1) and one year later (FFQ2) to assess the reproducibility. Six 3-day 24-hour recalls (24HRs) were completed between the administrations of two FFQs to determine the validity. Dietary patterns from three separate dietary sources were derived by using principle component factor analysis. Comparisons between dietary pattern scores were made by using Pearson or intraclass correlation coefficient, cross-classification analysis, weighted kappa (κ) statistic and Bland-Altman analysis. The de-attenuated method was adopted to correct the monthly and seasonally variation and the partial correlation analysis was used correct the influence by total energy intake. Two major dietary factors, labeled as prudent pattern and processed food pattern, were identified. The prudent pattern was characterized by higher factor loadings of wheat, rice, fresh vegetables, bean products, nuts, red meat, white meat and fresh eggs; and the processed food pattern was characterized by higher factor loadings of pickled vegetables, preserved vegetables and salted meat. Between Two FFQs, intraclass correlation coefficients were 0.57 for prudent pattern and 0.55 for processed food pattern, partial Pearson correlation coefficients were 0.51 for the prudent pattern and 0.56 for the processed food pattern; weighted κ statistic ranged from 0.45 (for the prudent pattern) to 0.56 (for the processed food pattern). Between FFQs and 24HRs, de-attenuated correlation coefficients ranged from 0.54 to 0.78 for the prudent pattern and from 0.55 to 0.61 for the processed food pattern; partial Pearson correlation coefficients ranged from 0.41 to 0

  19. [Study on factors related to top 10 junk food consumption at 8 to 16 years of age, in Haidian District of Beijing].

    Science.gov (United States)

    Zhu, Shu-ping; Ding, Yue-jiang; Lu, Xiang-feng; Wang, Hong-wei; Yang, Mu; Wang, Jian-xiu; Chao, Xiao-dong; Zhao, Zhen

    2008-08-01

    To study the current situation of ten types of junk food consumption (assessed by World Health Organization) among children and adolescent as well as the contributing factors in Haidian District, Beijing so as to provide evidence for developing preventive and control measures and interventions. A questionnaire survey was conducted to investigate the consumption of ten types of junk food practices in 1019 children and adolescent aged 8-16 years in Beijing Haidian District. One month prior to the study, 97.50% of the children and adolescent had eaten at least one type of junk food and 15.88% of them had eaten all types of them. Rates on having eaten deep fried food, pickled food, processed meat products, biscuits, coke or alike drinks, convenience/fast food, canned food, dried or preserved fruit, cold and sweet food, barbecue food etc. appeared to be 70.43%, 60.14%, 79.72%, 64.24%, 69.63%, 78.72%, 42.16%, 51.95%, 68.13%, 60.14% respectively. The rate on eaten more than once a day of these ten types were 26.95%, 36.88%, 34.84%, 32.97%, 27.40%, 28.18%, 37.91%, 26.15%, 37.39%, 22.10% respectively. The rates for "do not like" and "dislike" these ten types junk food were 10.96%, 27.42%, 7.08%, 12.11%, 6.56%, 6.59%, 17.80%, 13.59%, 3.42%, 5.19% respectively. Most of the children and adolescent ate junk food mainly during breakfast at home. Most of the surveyed children and adolescent did not have correct idea on nutrition of junk food. They received the information of junk food mainly from sources as advertisement on TV (67.95%), mother (9.02%), newspaper or magazines (6.71%). Many factors, such as individual factors (including physiological and psychological situations), social factors, family factors and the characteristics of food contributed to the eating junk food practices of children and adolescent. Eating junk food is a popular event among children and adolescent in Beijing Haidian District. Education strategies on nutrition should be developed and launched in

  20. PLANT BREEDING IS A SOLUTION FOR IMPORT SUBSTITUTION IN VEGETABLE PRODUCTION

    Directory of Open Access Journals (Sweden)

    V. F. Pivovarov

    2017-01-01

    Full Text Available The vegetable production  is one of the economic sectors  that  provides  the  population  with  foodstuff  products with high biological values. To achieve independence in production  of the agricultural foodstuffs,  the part of imported  products should not be beyond 25 % from total volume of foodstuffs  fabricated. As a result of national breeding program, the varieties and hybrids adapted to different growing conditions, with resistance to  local races of pathogens, temperature stresses, and ground frosts were developed to provide the sustainable production of vegetables with high nutritional and medicinal qualities. The varieties and hybrids F1  of white  head cabbage that have been created for the last 5 years are distinguished from foreign ones by taste qualities, appropriate pickling characteristics with increased  sugar,  and  decreased  cellulose  contents. The local onion varieties combine long shelf life, early maturing, well bulb formation, high dry matter content (18-20% and ability to form the bulb for one year. The cucumber  is  the  traditional  vegetable crop  in  Russia and very profitable for greenhouse enterprises. Breeders have developed bee-pollinated and parthenocarpic hybrids well adapted to local growing conditions and  suitable  for   open  field   cultivation   in  different regions of Russia. Parthenocarpic heterotic hybrids of the  multi-propose  use, corresponding  to  the  modern variety model with high productivity, early-ripening, bunch ovary disposition, resistance to abiotic stresses, and  most  harmful  diseases. The carrot  and  red  beet varieties with  high nutritional  qualities, long shelf-life, ecological plasticity that are widely used for seed production have been created. The varieties of nightshade crops have been developed to cultivate in NonChernozem zone, Far East, Western Siberia, the Middle Belt of Russia and the south of Russia, are also

  1. Inhibitor efficiency in long-time protection of steel tanks for the chemical surface preparation against local corrosion by process solutions containing hydrochloric acid; Inhibitorwirksamkeit beim Langzeitschutz von Stahlbehaeltern fuer die chemische Oberflaechenvorbereitung gegen oertliche Korrosion durch salzsaeurehaltige Prozessloesungen

    Energy Technology Data Exchange (ETDEWEB)

    Stieglitz, U.; Schulz, W.D. [Institut fuer Korrosionsschutz Dresden GmbH, Gostritzer Str. 61-63, D-01217 Dresden (Germany)

    2004-02-01

    The efficiency of prevailing acid inhibitors is examined by age hardening heavy tank-steel plates in technically usual hot-galvanizing solutions for 1000 hours. With acid inhibitors local corrosion emerged as shallow pit formation first and foremost in hydrochlorid acid pickles (20 g/l HCl) at ambient temperature as well as in cleaners containing hydrochloric acid (10-30 g/l HCl) at 40 C when other conditions also applied. Above all, local corrosion was produced if the inhibitor concentration became too low (0.2 g/l) in connection with a minimum hydrochloric acid concentration (10-30 g/l). However, oxidizing agents like iron(III)-ions (5-10 g/l), atmospheric oxygen and free chlorine (100-1000 mg/l) lead to local corrosion, too. Local corrosion did not emerge in rinse baths (2-10 g/l HCl) and fluxing material solutions of zinc chloride and ammonium chloride (pH value: 2.0-5.5). Here uniform corrosion developed. Acid inhibitors turned out to be very effective against uniform corrosion in the examined long-time period (inhibiting values up to 99%). (Abstract Copyright [2004], Wiley Periodicals, Inc.) [German] Die Wirksamkeit handelsueblicher Saeureinhibitoren wird durch eine Auslagerung von Grobblechen aus Behaelterstahl ueber 1000 Stunden in technisch gebraeuchlichen Loesungen der Feuerverzinkung untersucht. Oertliche Korrosion ist als Muldenkorrosion in Gegenwart von Saeureinhibitoren vor allem in Salzsaeurebeizen (20 g/l HCl) bei Raumtemperatur und in salzsaeurehaltigen Reinigern (10-30 g/l HCl) bei 40 C aufgetreten, wenn Zusatzbedingungen erfuellt sind. Oertliche Korrosion wird vorwiegend durch eine Unterschreitung der Inhibitorkonzentration (0,2 g/l) in Verbindung mit einer minimalen Salzsaeurekonzentration (10-30 g/l) ausgeloest. Aber auch Oxidationsmittel wie Eisen(III)-Ionen (5-10 g/l), Luftsauerstoff und freies Chlor (100-1000 mg/l) fuehren zu oertlicher Korrosion. In Spuelbaedern (2-10 g/l HCl) und Flussmittelloesungen aus Zinkchlorid und Ammoniumchlorid (p

  2. Association of the polymorphisms of the IL-1B, IL-1RN, IL-10 and p53 genes with risk of gastric cancer in a population of high risk of Costa Rica

    International Nuclear Information System (INIS)

    Alpizar Alpizar, Wagner

    2004-01-01

    Factors that increase the risk to develop gastric cancer are studied: associated factors to diet, nitrous compounds endogenous formation, genetic predisposition, infection by Helicobacter pylori and polymorphic mixes pickles in the cut out gen of p53 tumour. Also it describes like Helicobacter pylori causes inflammation and its magnitude depends of the reaction mechanisms of the innkeeper in answer to the pathogen. The study aim was to determined the association of polymorphisms of the IL-1B, IL-IRN, IL-10 and p53 genes with the gastric cancer and gastric harms in a population of high risk in Costa Rica. Blood samples of 58 patients diagnosed with gastric cancer were analysed, 99 people with no suspicions of gastric cancer according to the diagnosis by x-Ray (contrast double gastroduodenal series), 41 patients histologically classified as I and II groups in a accordance with the Japanese classification. The analyses was carried out from DNA extracted of leucocytes. Association of the polymorphisms IL-1B-31, IL-1B-511, IL-10-592, IL-10-819 and IL-10-1082 were not found with risk to develop gastric cancer in the studied population. For IL-IB+3954, it was determined that the people with the heterozygote genotype for the T allele present more risk to develop gastric cancer (OR 3.7; IC 95% 1.34-10.2; p=0.007). For the polymorphism of IL-IRN gene it was observed that heterozygote genotype carrier people for the allele 2, present more risk to develop the illness (OR 2.94; IC 1.09-7.93; p=0.03). The allele frequencies that have been related with increase of the pro inflammatory answer are higher in the total population studied here than in other populations. According with the got results it will be necessary to carry out studies with more size of sample, with representative samples of the Costa Rican population and with samples of regions of low and high risk. (author) [es

  3. Capsicum--production, technology, chemistry, and quality. Part IV. Evaluation of quality.

    Science.gov (United States)

    Govindarajan, V S; Rajalakshmi, D; Chand, N

    1987-01-01

    Capsicum fruits are popular worldwide and are used in the cuisines of both the developing and the developed countries. With its different varieties, forms, and uses, the spice capsicum contributes to the entire gamut of sensory experience--color as finely ground paprika powder or extract in sausages, goulash, cheese, and snacks; both pungency and color as the many varieties of chillies used in Mexican, African, Indian, and southeast Asian cuisines; color, aroma, and mild pungency as the fresh green chillies used in many of the growing countries; and appearance, color, aroma, and texture as fresh fruit in salads and as a pickled and canned product. In three earlier parts in this series, the varieties, cultivation, and primary processing; the processed products, world production, and trade; and the chemistry of the color, aroma, and pungency stimuli have been reviewed. In this part, the evaluation of quality through instrumental determination of the causal components and the sensory evaluation of color, aroma, and pungency are discussed. Several methods for quantitative determination of the stimuli and the sensory evaluation of the responses to the stimuli are reviewed. The problems of sensory evaluation of color, aroma, and pungency, the dominant attributes for validation of the instrumentally determined values for carotenoids, volatiles, or particular fractions, and total and individual capsaicinoids are specifically discussed. Summarized details of selected instrumental methods for evaluating the stimuli, which are either validated by correlation to sensorily perceived responses or to adopted standards, are given along with representative data obtained for discussing the adequacy and reliability of the methods. Pungency as a specific gustatory perception and the many methods proposed to evaluate this quality are discussed. A recommended objective procedure for obtaining reproducible values is discussed, and a method for relating different panel results is shown

  4. PARTICULARITIES OF WHITE HEAD CABBAGE F1 HYBRID BREEDING FOR PRIDNESTROVIAN MOLDAVIAN REPUBLIC CONDITIONS

    Directory of Open Access Journals (Sweden)

    L. I. Shpak

    2016-01-01

    Full Text Available A model of late maturing F1 hybrid of white head cabbage for long-term storing and suitable for national recipe “golubci” have been developed based on requirements for varieties and F1 hybrids grown in the South in the conditions of drought, high temperatures and low air humidity. Combining ability of seven self-incompatible inbred lines of white head cabbage was studied by the system of full diallel crosses in conditions of Pridnestrovian Moldavian Republic. These lines were developed on the base of heat tolerant varieties ‘Biruchekutskaya’, ‘Volna’, ‘Lada’, ‘Moldavanka’ and ‘Kharkovskaya Zimnyaya’ bred in the south. Out of 42 hybrid combinations studied 15 significantly surpassed in productivity the variety ‘Zavadovskaya’ that is traditionally grown by local farmers for pickling and recipe “golubci”. High GCA effects for productivity showed the following breeding lines: Bu1, Ml3 and Kl5. Polygenes, controlling the high yield ability, mainly were dominant and single-directed, however the correlation betweenyield ability and GCA effect was middle, r=0.63±0.35. No correlation was observed inbreeding line between GCA effect and truly heterosis effect in hybrid combinations (r=0.19. Disease resistance analysis revealed lines Bu1 and Kl5 that had shown resistance to Fusarium yellows. Two hybrid combination Kl5xBu1 and Ml3xBu1 were highly tolerant to thrips attacks according to analysis of all promising hybrid combinations, carried out in natural infection background. Weak correlation was observed between the number of damaged leaves in cabbage head and dry matter content, r=0.41±0.21, and also there is no correlation revealed with sugar contents, ascorbic acid and nitrate content. High tolerance of hybrids with participation of line Bu1 explained the partial dominance nature of the trait. Hybrid combinations Kl5xBu1 and Ml3xBu1 called ‘Batal’ and ‘Shedevr’, respectively, included in registry of Moldova and

  5. Forecast of the direction changes of meat products odor in the development of new recipes according to the results of “electronic nose” data treatment with chemometric methods

    Directory of Open Access Journals (Sweden)

    T. A. Kuchmenko

    2016-01-01

    Full Text Available The possibility of using new parameters of quartz crystal microbalance and methods of principal component analysis and discriminant analysis using regression to latent structures for processing the output data of piezosensors array for the detection of individual odor-forming compounds, quantitative assessment of odor properties in routine analysis, in the development of new recipes of food systems with the introduction of functional additives in the factory laboratories are discussed. Sorption of volatile organic compounds that make up the odor of meat products, on thin films of sorbents - modifiers of piezoelectric resonators electrodes, forming an array of sensors of gases analyzer "electronic nose" is studied. The resulting sensor array is trained on the main marker substances (distilled water, ethane, butyric acids, aliphatic alcohols (C2-C5 of normal and isomeric structure, dimethyl ketone, methyl ethyl ketone, alkyl acetates (C2-C5 methylpropionate. The effect of of water vapors as interfering factor in sorption of organic compounds was assessed. The parameters of the efficiency of volatile compounds sorption, allowing the identification of individual organic compounds or a class of similar to them in nature in gas mixtures were calculated. The use of discriminant analysis with regression to latent structures allowed the identification of individual organic compounds in the equilibrium gas phases over the real models for forecasting of change of direction of meat products odor with partial replacement of meat raw materials with functional preparations of plant origin (buckwheat and millet cereals, pickles of soybean and rapeseed protein and products of microbial synthesis (preparation of yeast and wheat bran. For a detailed study of the changes in odor direction _ during the introduction of different amounts of cereals in the product the principal components method was applied. As the input parameters for the chemometric methods

  6. A case-control study of nasopharyngeal carcinoma in the high background radiation areas of Yangjiang, China

    International Nuclear Information System (INIS)

    Zou Jianming; Zha Yongru; Sun Quanfu; Akiba, Suminori; Yuan Yongling; Tao Zufan; Wei Luxin; Sugahara, Tsutomu

    2000-01-01

    The main purposes of this study were to identify the major determinants of nasopharyngeal carcinoma (NPC) in the high-background radiation areas (HBRA) in Yangjiang, China and to evaluate their potential confounding effects on the NPC risk associated with exposure to high background radiation. A matched case-control study was conducted using those who died of NPC during the period 1987-1995. Two controls were randomly selected for each case from those who died from causes other than malignancies and external causes. Cases and their controls were matched with respect to sex and the years of birth and death (±5 years). Study subjects' next-of-kin were interviewed using a standardized questionnaire to collect information on socioeconomic status, dietary habits, tobacco smoking and alcohol consumption, disease history, pesticide use, medical X-ray exposure, the family history of NPC and so on. We succeeded in interviewing 97 cases and 192 controls. Univariate conditional logistic regression analysis showed that NPC risk was associated with the consumption of salted fish, homemade pickles, and fermented soy beans, education levels, the history of chronic rhinitis, and the family history of NPC. Multivariate conditional logistic regression analysis revealed that education levels (Odds ratio (OR) for middle school or higher levels vs. no school education=3.8, 95% CI=1.2 to 11.8), salted fish intake (OR=3.2, 95% CI=1.7 to 6.1), the history of chronic rhinitis (OR=3.6, 95% CI=1.3 to 10.1), and the family history of NPC (OR=14.2, 95% CI=2.7 to 73.4) were independent risk factors of NPC. Tobacco smoking (OR=1.2, 95% CI=0.7 to 2.1), and alcohol consumption (OR=0.9, 95% CI=0.5 to 1.9) were not significantly related to NPC risk. The ORs of NPC risk comparing HBRA and a nearby control area before and after adjustment for the major risk determinants identified in the present study were 0.86 (95% CI=0.50 to 1.50) and 0.87 (95% CI=0.45 to 1.67), respectively. Salted fish intake was

  7. Reproducibility and Validity of a Food Frequency Questionnaire for Assessing Dietary Consumption via the Dietary Pattern Method in a Chinese Rural Population.

    Directory of Open Access Journals (Sweden)

    Xudong Liu

    Full Text Available This study was conducted to assess the reproducibility and validity of a food frequency questionnaire (FFQ that was developed to assess the overall dietary consumption via dietary pattern method in a rural population in southwest China.A total of 179 participants aged between 40 and 70 years old were included in this study. Participants administered FFQ at baseline (FFQ1 and one year later (FFQ2 to assess the reproducibility. Six 3-day 24-hour recalls (24HRs were completed between the administrations of two FFQs to determine the validity. Dietary patterns from three separate dietary sources were derived by using principle component factor analysis. Comparisons between dietary pattern scores were made by using Pearson or intraclass correlation coefficient, cross-classification analysis, weighted kappa (κ statistic and Bland-Altman analysis. The de-attenuated method was adopted to correct the monthly and seasonally variation and the partial correlation analysis was used correct the influence by total energy intake.Two major dietary factors, labeled as prudent pattern and processed food pattern, were identified. The prudent pattern was characterized by higher factor loadings of wheat, rice, fresh vegetables, bean products, nuts, red meat, white meat and fresh eggs; and the processed food pattern was characterized by higher factor loadings of pickled vegetables, preserved vegetables and salted meat. Between Two FFQs, intraclass correlation coefficients were 0.57 for prudent pattern and 0.55 for processed food pattern, partial Pearson correlation coefficients were 0.51 for the prudent pattern and 0.56 for the processed food pattern; weighted κ statistic ranged from 0.45 (for the prudent pattern to 0.56 (for the processed food pattern. Between FFQs and 24HRs, de-attenuated correlation coefficients ranged from 0.54 to 0.78 for the prudent pattern and from 0.55 to 0.61 for the processed food pattern; partial Pearson correlation coefficients ranged

  8. Etiological study of esophageal squamous cell carcinoma in an endemic region: a population-based case control study in Huaian, China

    International Nuclear Information System (INIS)

    Wang, Zemin; Wang, Jia-Sheng; Tang, Lili; Sun, Guiju; Tang, Yuntian; Xie, Yin; Wang, Shaokang; Hu, Xu; Gao, Weimin; Cox, Stephen B

    2006-01-01

    Continuous exposure to various environmental carcinogens and genetic polymorphisms of xenobiotic-metabolizing enzymes (XME) are associated with many types of human cancers, including esophageal squamous cell carcinoma (ESCC). Huaian, China, is one of the endemic regions of ESCC, but fewer studies have been done in characterizing the risk factors of ESCC in this area. The aims of this study is to evaluate the etiological roles of demographic parameters, environmental and food-borne carcinogens exposure, and XME polymorphisms in formation of ESCC, and to investigate possible gene-gene and gene-environment interactions associated with ESCC in Huaian, China. A population based case-control study was conducted in 107 ESCC newly diagnosed cases and 107 residency- age-, and sex-matched controls in 5 townships of Huaian. In addition to regular epidemiological and food frequency questionnaire analyses, genetic polymorphisms of phase I enzymes CYP1A1, CYP1B1, CYP2A6, and CYP2E1, and phase II enzymes GSTM1, GSTT1, GSTP1, and microsomal epoxide hydrolase (EPHX) were assessed from genomic DNA using PCR based techniques. Consuming acrid food, fatty meat, moldy food, salted and pickled vegetables, eating fast, introverted personality, passive smoking, a family history of cancer, esophageal lesion, and infection with Helicobacter pylori were significant risk factors for ESCC (P < 0.05). Regular clean up of food storage utensils, green tea consumption, and alcohol abstinence were protective factors for ESCC (P < 0.01). The frequency of the GSTT1 null genotype was higher in cases (59.4%) compared to controls (47.2%) with an odds ratio (OR) of 1.68 and 95% confidence interval (CI) from 0.96 to 2.97 (P = 0.07), especially in males (OR = 2.78; 95% CI = 1.22–6.25; P = 0.01). No associations were found between polymorphisms of CYP1A1, CYP1B1, CYP2A6, CYP2E1, GSTM1, GSTP1, and EPHX and ESCC (P > 0.05). Our results demonstrated that dietary and environmental exposures, some demographic

  9. Development of Concentration and Calcination Technology For High Level Liquid Waste

    International Nuclear Information System (INIS)

    Pande, D.P.

    2006-01-01

    The concentrated medium and high-level liquid radio chemicals effluents contain nitric acid, water along with the dissolved chemicals including the nitrates of the radio nuclides. High level liquid waste contain mainly nitrates of cesium, strontium, cerium, zirconium, chromium, barium, calcium, cobalt, copper, pickle, iron etc. and other fission products. This concentrated solution requires further evaporation, dehydration, drying and decomposition in temperature range of 150 to 700 deg. C. The addition of the calcined solids in vitrification pot, instead of liquid feed, helps to avoid low temperature zone because the vaporization of the liquid and decomposition of nitrates do not take place inside the melter. In our work Differential and thermo gravimetric studies has been carried out in the various stages of thermal treatment including drying, dehydration and conversion to oxide forms. Experimental studies were done to characterize the chemicals present in high-level radioactive waste. A Rotary Ball Kiln Calciner was used for development of the process because this is amenable for continuous operation and moderately good heat transfer can be achieved inside the kiln. This also has minimum secondary waste and off gases generation. The Rotary Ball Kiln Calciner Demonstration facility system was designed and installed for the demonstration of calcination process. The Rotary Ball Kiln Calciner is a slowly rotating slightly inclined horizontal tube that is externally heated by means of electric resistance heating. The liquid feed is sprayed onto the moving bed of metal balls in a slowly rotating calciner by a peristaltic type-metering pump. The vaporization of the liquid occurs in the pre-calcination zone due to counter current flow of hot gases. The dehydration and denitration of the solids occurs in the calcination zone, which is externally heated by electrical furnace. The calcined powder is cooled in the post calcination portion. It has been demonstrated that the

  10. A case-control study of nasopharyngeal carcinoma among inhabitants in high background radiation areas of Yangjiang, China

    International Nuclear Information System (INIS)

    Zou Jianming; Sun Quanfu; Yuan Yongling

    1999-01-01

    Objective: The purpose of the study was to confirm and explore main risk factors of nasopharyngeal carcinoma (NPC) in cohort members of the investigated areas, and evaluate effects of confounding factors on cancer risk associated with exposure to high background radiation. Methods: The deceased cases of NPC during the period of 1987-1995 were selected as study subjects for each of whom two controls were randomly selected from potential control subjects who died from causes other than malignant tumors and external causes, and matched for sex and years of birth and death (within 5 years). Using structure questionnaire, the relevant information including socioeconomic status, dietary habits, smoking and alcohol consumption, history of illness, agricultural use of pesticide, medical X-ray exposure and familial history of NPC were collected. The odds ratio (OR) was used as a measure of association between NPC and the risk factors. Results: 102 cases and 202 controls were successfully investigated. Single factor conditional logistic regression analysis showed that the occurrence of NPC was closely positively associated with intake of salted fish, pickles, fermented soybeans, cured meats, history of chronic rhinitis and familial history of NPC. Further multiple conditional logistic regression analysis turned out that intake of salted fish, history of chronic rhinits and familial history of NPC were the independent risk factors of NPC. After controlling for history of chronic rhinits and familial history of NPC, the results based on multiple conditional logistic regression analysis from high background radiation, intake of salted fish and fermented soybeans, tobacco smoking and alcohol consumption showed that only intake of salted fish was a significant risk factor (OR = 2.8, 95% CI 1.52-5.18), tobacco smoking (OR = 1.2, 95% CI 0.65-2.22), alcohol consumption (OR = 0.83, 95% CI 0.38-1.78) and exposure to high background radiation (OR= 0.86, 95% CI 0.44-1.68) did not

  11. [Risk Factors of Lung Cancer in Xuanwei, Yunnan Province, China].

    Science.gov (United States)

    Liu, Liqun; Wan, Xia; Chen, Gongbo; Ma, Xiangyun; Ning, Bofu; Yang, Gonghuan

    2017-08-20

    more smoky coal per year. Now 50%-75% families in the study area use 700 kilowatt-hours of electricity per year, much more than ten years ago. 80% residents in low lung cancer area eat fatty or pickled or smoked food at least 3 days per week; while in high and median lung cancer areas the percentages are 50%-60%. According to data obtained in this survey, current distribution of smoky coal use has differed from the distribution of high-, median- and low- lung cancer areas. Tobacco use and second hand smoke, the use of smoky coal and occupational exposure to particulate matters could be the main risk factors for lung cancer in Xuanwei now. The relations between lung cancer and stove type, dietary habit and so on deserve further study.

  12. Risk Factors of Lung Cancer in Xuanwei, Yunnan Province, China

    Directory of Open Access Journals (Sweden)

    Liqun LIU

    2017-08-01

    . Only 20% families in high lung cancer area now use 2 tons or more smoky coal per year. Now 50%-75% families in the study area use 700 kilowatt-hours of electricity per year, much more than ten years ago. 80% residents in low lung cancer area eat fatty or pickled or smoked food at least 3 days per week; while in high and median lung cancer areas the percentages are 50%-60%. Conclusion According to data obtained in this survey, current distribution of smoky coal use has differed from the distribution of high-, median- and low- lung cancer areas. Tobacco use and second hand smoke, the use of smoky coal and occupational exposure to particulate matters could be the main risk factors for lung cancer in Xuanwei now. The relations between lung cancer and stove type, dietary habit and so on deserve further study.

  13. 'Brasileirinha': cultivar de abóbora (Cucurbita moschata de frutos bicolores com valor ornamental e aptidão para consumo verde 'Brasileirinha': an ornamental bicolor squash (Cucurbita moschata cultivar for immature fruit consumption

    Directory of Open Access Journals (Sweden)

    Leonardo S Boiteux

    2007-03-01

    line obtained by conventional crosses between an accession with bicolor fruits, more likely due to the presence of an allele of the B gene, and cultivar Mocinha (with uniform green fruits. The presence of bicolor fruits is the peculiar characteristic of cultivar Brasileirinha. The proximal portion of the fruit skin has a bright yellow color, while the distal portion has an intense green color. The fruit flesh has a uniform light yellow (cream color when harvested at the immature stage, whereas at the ripe stage its flesh is orange. Beta-carotene and lutein are the predominant carotenoids at the immature stage. In fully mature fruits, the predominant pigments are beta-carotene and alfa-carotene (two pro-vitamin A carotenoids, with average values reaching 243 mg g-1. Cultivar Brasileirinha displayed good levels of field resistance to distinct powdery mildew (Podosphaera xanthii races. This cultivar is recommended for consumption at immature fruit stage, for ornamental purposes (all fruit stages and it might also be suitable for pickles (young fruits. Cultivar Brasileirinha might be used in all the traditional squash-producing areas of Brazil. The cropping system recommended for this cultivar is the ordinarily used for squash production.

  14. Multicriteria cost–benefit assessment of tannery production: The need for breakthrough process alternatives beyond conventional technology optimization

    International Nuclear Information System (INIS)

    Giannetti, Biagio F.; Agostinho, Feni; Moraes, Luciano C.; Almeida, Cecília M.V.B.; Ulgiati, Sergio

    2015-01-01

    The worldwide use of chromium-based processes in tanneries generates increased concerns about their related environmental burdens. Cleaner production alternatives for leather production are being proposed, based on the optimization of specific aspects or criteria, for instance, reducing demand for specific materials and energy, or reducing local toxicological emissions. While improvement on individual characteristics of the process is certainly to be favored, a more comprehensive evaluation of alternatives is also needed to prevent the risk of shifting the burden to increase global load while addressing one specific critical factor of production. This work aims to discuss the importance of a multicriteria, multiscale approach to address cleaner production strategy costs and benefits. For this, materials balance, an economic approach, and emergy (with an “m”) accounting methods are applied to selected unhairing/liming, pickling/tanning and wastewater treatment steps in a tannery process, which was chosen as a case study. Results show that the assessed recycling cleaner production strategies assessed allow the manufacturer to reduce by one half the amount of water used and the demand for chemicals up to 4% with respect to the business-as-usual process, at the expense of increasing electricity demand by 10%. Economic cost-to-benefit ratio was 25$ benefits per 1$ invested, as well as an emergy-based cost-to-benefit of 33Em$ per 1Em$ invested, of course these improvements were limited to the three investigated process steps. The improvement in cost/benefit ratios indicates that converting scenario #0 into #1 is favorable under economic and emergy views. However, when the two scenarios are investigated from the point of view of the imbalance in local and renewable resource use versus imported and nonrenewable use, the emergy method shows a small overall increase in renewability (from 3.51% to 3.85%), a low, but expected, emergy yield ratio equal to 1, and a high

  15. Derivation of mean-field dynamics for fermions

    International Nuclear Information System (INIS)

    Petrat, Soeren

    2014-01-01

    the form vertical stroke x vertical stroke -s , with 0Pickl in [Lett. Math. Phys., 97(2):151-164, 2011]. This method has been applied successfully in quantum mechanics for deriving the bosonic Hartree and Gross-Pitaevskii equations. Its application to fermions in this work is new. The method is based on a functional that ''counts the number of particles outside the condensate'', i.e., in the case of fermions, it measures those parts of the Schroedinger wave function that are not in the antisymmetric product of the Hartree states. We show that convergence of the functional to zero (which means that the mean-field equations approximate the dynamics well) is equivalent to convergence of the corresponding reduced one-particle density matrices in trace norm and in Hilbert-Schmidt norm. Finally, we show how also the recently treated semiclassical mean-field limits can be derived with this method.

  16. Multicriteria cost–benefit assessment of tannery production: The need for breakthrough process alternatives beyond conventional technology optimization

    Energy Technology Data Exchange (ETDEWEB)

    Giannetti, Biagio F. [Paulista University (UNIP) (Brazil); Agostinho, Feni, E-mail: feni@unip.br [Paulista University (UNIP) (Brazil); Moraes, Luciano C.; Almeida, Cecília M.V.B. [Paulista University (UNIP) (Brazil); Ulgiati, Sergio, E-mail: sergio.ulgiati@uniparthenope.it [Università degli studi di Napoli, Parthenope (Italy)

    2015-09-15

    The worldwide use of chromium-based processes in tanneries generates increased concerns about their related environmental burdens. Cleaner production alternatives for leather production are being proposed, based on the optimization of specific aspects or criteria, for instance, reducing demand for specific materials and energy, or reducing local toxicological emissions. While improvement on individual characteristics of the process is certainly to be favored, a more comprehensive evaluation of alternatives is also needed to prevent the risk of shifting the burden to increase global load while addressing one specific critical factor of production. This work aims to discuss the importance of a multicriteria, multiscale approach to address cleaner production strategy costs and benefits. For this, materials balance, an economic approach, and emergy (with an “m”) accounting methods are applied to selected unhairing/liming, pickling/tanning and wastewater treatment steps in a tannery process, which was chosen as a case study. Results show that the assessed recycling cleaner production strategies assessed allow the manufacturer to reduce by one half the amount of water used and the demand for chemicals up to 4% with respect to the business-as-usual process, at the expense of increasing electricity demand by 10%. Economic cost-to-benefit ratio was 25$ benefits per 1$ invested, as well as an emergy-based cost-to-benefit of 33Em$ per 1Em$ invested, of course these improvements were limited to the three investigated process steps. The improvement in cost/benefit ratios indicates that converting scenario #0 into #1 is favorable under economic and emergy views. However, when the two scenarios are investigated from the point of view of the imbalance in local and renewable resource use versus imported and nonrenewable use, the emergy method shows a small overall increase in renewability (from 3.51% to 3.85%), a low, but expected, emergy yield ratio equal to 1, and a high

  17. Fireside corrosion of nickel base alloys in future 700 C coal fired power plants; Rauchgasseitige Korrosion von Nickelbasislegierungen fuer zukuenftige 700 C-Dampfkraftwerke

    Energy Technology Data Exchange (ETDEWEB)

    Luettschwager, Frank

    2011-09-27

    nickel base alloys in comparison to air oxidation, even when there is no gaseous sulphur oxide, like SO{sub 2} or SO{sub 3}. This effect may be found by examining model systems, for example inert deposits like metal oxides, silicates or aluminosilicates and corrosive deposits like alkali sulphates. Kinetic investigations are carried out with a newly developed electrochemical pickling method, which allows to calculate the rates of hot corrosion underneath deposits. A material ranking is given for the alloys 263, 617 and 740, and it can be shown that under coal firing conditions lignite ash is much more corrosive than hard coal ash. Finally, thermodynamical calculations show possible reaction products formed during the combustion of various world market coals in power units. The coals' potential of corrosion attacks is evaluated qualitatively by using experimental and thermodynamical data. (orig.)

  18. The role of succulent halophytes in the water balance of salt marsh rodents.

    Science.gov (United States)

    Coulombe, Harry N

    1970-09-01

    The role of succulent halophytes in the water balance and ecology of salt marsh rodents is dependent upon an evaluation of the composition of the available sources and the physiological properties of their potential consumers. Studies of the osmotic properties of succulent halophytes from southern California coastal salt marshes are presented, together with experiments regarding the utilization of Common Pickleweed (Salicornia virginica L.) by indigenous populations of cricetid rodents (harvest mouse Reithrodontomys megalotis limicola Von Bloecker, and meadow-mouse Microtus californicus stephensi Von Bloecker). These data are discussed in relation to other available information concerning the ecology of coastal salt marshes, particularly in western North America.Extruded sap of Common Pickleweed was found to have a mean total osmotic pressure (TOP) of 1,450 mOsm/liter, with an average chloride ion content of 876 mEq/liter (about 70% of the TOP). A related species, Salicornia subterminale, had a slightly lower TOP (1,300 mOsm/liter), of which about 29% was accounted for by chloride ion concentration. Sea Blight (Suaeda fruticosa) was the only species in which the TOP correlated with the distance from the tide level; sap TOP increased away from the lagoon's edge. In both Sea Blight and Common Pickle weed, TOP was not directly related to chloride content, indicating the importance of other osmotically active solutes.Harvest mice were placed on three experimental regimes: 1) millet seeds only, 2) pickleweed only, and 3) pickleweed and millet seed. Meadow mice were tested on the last regime only. Harvest mice survived best on a strict millet seed diet; when Salicornia was consumed to a detectable extent, the mice did not survive. Meadow mice, however, could survive using Salicornia as a dietary source in conjunction with seeds. Kidney electrolyte concentrating abilities indicated that harvest mice should be able to utilize pickleweed; this was not confirmed in my

  19. Produção e aceitabilidade de cenoura sob cultivo orgânico no inverno e no verão Production and acceptability of carrot under organic cultivation in winter and summer

    Directory of Open Access Journals (Sweden)

    Dalva Paulus

    2012-09-01

    . The experimental design was randomized blocks with five replications and four treatments for the winter season and five treatments for the summer season. We analyzed the resistance to leaf blight (Alternaria dauci, incidence of green shoulder, total soluble solids, yield and acceptability through sensory analysis of fresh carrots and canned pickles type. On the winter crop, cultivar Nantes resulted in higher yield (29.02 t ha-1 and on the summer crop cultivar Esplanada productivity was higher (32.0 t ha-1 without statistical difference. The cv. Esplanada was more resistant to leaf blight and presented the lowest percentage (5.6% of green shoulder. For sensory analysis, the cvs presented good acceptability from the participating consumers.

  20. Desenvolvimento de porta-enxertos de umbuzeiro em resposta à adubação com nitrogênio e fósforo ‘Umbuzeiro’ rootstocks development as a answer for fertilization with nitrogen and phosphorous

    Directory of Open Access Journals (Sweden)

    Alberto Soares de Melo

    2005-04-01

    4X4 with four levels of nitrogen and four levels of phosphorous (0, 50, 100 and 150kg ha-1 of N and P2O5 respectively under urea form and simple superphosphate, with four replications. The higher rootstock (12.52cm was obtained with doses of 97.58kg ha-1 of N, the higher stem diameter (2.18mm was obtained with doses of 150kg ha-1 of N and 150kg ha-1 of P2O5. The major number of leaves was observed on presence of 126.03kg ha-1 of N and 150kg ha-1 of P2O5. The major dry matter production of total aerial plant was verified with a dose of 98.71kg ha-1 of N and 150kg ha-1 of P2O5. The leaf area presented a linear grown for both factors. The nitrogen and phosphorous fertilization contribute as positive performance on ‘umbuzeiro’ doing the rootstocks development anticipated for some fruit trees of the Spondias genus. Phosphorous’ doses from 150kg ha-1 were not recommended for pickles production using ‘umbuzeiro’ xylopodium.

  1. Characterization of Sludge from the Process of Steel Tubes Chemical Treatment for Hot Galvanizing

    Directory of Open Access Journals (Sweden)

    Sofilić, U.

    2009-10-01

    Steelworks for pickling of steel pipes before hot galvanizing. The results obtained by search electronic microanalysis of sludge samples led to identification of particles of average diameter ranging from d ~1 to 200 µm of predominantly angular in shape. Qualitative search electron microanalysis of sludge samples identified the presence of Ca, Fe, S, O and C. Furthermore, the analysis of the distribution of these elements in sludge samples and the analysis of cluster shapes of individual elements have shown that they correspond completely, which indicates that they occur together in the observed sample particle. This indicates that the sludge sample contained compounds of the Ca–S–O and Fe–O type and their exact bonding form is defined by the x-ray diffraction technique. The identified phases appearing in all samples and their fractions are: CaSO4 · H2O – gypsum;CaSO4 · 0,5 H2O – basanite and Fe3O4 – magnetite. Results of quantitative chemical analysis of sludge samples and their fractions obtained by colour separation indicate that the samples mostly contain calcium (w = 15.55–17.33 %, sulfur (w = 13.38–15.63 %, iron (w = 9.48–11.04 %, followed by Al (w = 5.00–5.26 %, K, Ti, Mn, Zn, Cr, Sr, Ni, Co, Pb and Zn – all in concentrations below 0.1 %. Examination of physical-chemical properties of eluates thereof has proven that there is no risk of admixtures present in this waste and the sludge can be disposed of on the ground in compliance with legal regulations.The obtained results provide grounds for the conclusion that the basic component of the analysed neutralisation sludge is gypsum (w ~ 85%. Referring to the good agro-technical practice of agriculturally developed countries, it is justified to consider its possible application for calcification ofagricultural soil. The purpose of this paper was to identify the physical-chemical properties of this type of waste and use its valuable components to find new options for its use in other branches of

  2. Development and Provision of Functional Foods to Promote Health on Long-Duration Space Missions

    Science.gov (United States)

    Bermudez-Aguirre, D.; Cooper, M. R.; Douglas, G.; Smith, S.

    2016-01-01

    compound concentrations. Sensory evaluation was conducted on the newly developed functional foods and commercial products with untrained panelists (n is greater than or equal to 25) using a 9-point Hedonic scale to test sensory attributes and overall acceptability after processing and 1-year of storage (21 degree C). Repeat nutritional and sensory analyses will be conducted in the same foods after the 2-year storage period is completed. The stability of bioactive compounds in the selected foods was dependent on storage temperature and food matrix. Omega-3 showed excellent stability in the analyzed products after 1-year of storage, regardless of the storage temperature; phenolic compounds also showed good stability. Lycopene was more stable in oil-based products rather than water-based products because of the protection that lipids offer to lycopene molecules. Also, lycopene was more stable in freeze-dried products than in high moisture foods. The 12 newly developed functional foods showed good overall acceptability in sensory attributes after processing (average score 7.2 out of 9.0) and maintained sensory quality through 1-year (21 degree C); the overall acceptability was on average 7.1 after storage. Similar behavior was observed for the 10 commercial products after 1 year. The developed products are good sources of omega-3 (both plant and marine), vegetables (7 vegetable-based products), and good sources of carotenoids, such as the Curry Pumpkin Soup and the Sweet and Savory Kale. Nine of the new products, such as Mango Salad, Pickled Beets, and Braised Red Cabbage, are rich in phenolic compounds. Stability of most of the studied nutrients seems to be adequate after 1-year of storage in most of the tested foods. However, storage temperature of the food must be considered during long-duration space missions to achieve stability of all nutrients. Likewise, more information is needed regarding nutrient retention after 2-years of storage to identify nutritional gaps that

  3. The Effect of Forchlorfenuron on Bulblet Formation, Antioxidant Characteristics and Phytochemicals Compounds of Persian Shallot (Allium hirtifolium

    Directory of Open Access Journals (Sweden)

    Nasrin Farhadi

    2018-02-01

    Full Text Available Introduction: Allium hirtifolium commonly known as Persian shallot is an important wild medicinal plant from Alliaceae family. Persian shallot commonly known as mooseer in Iran is a perennial diploid plant that is native to Iran and grows as a wild plant throughout in the Zagross Mountains range, western and southwestern Iran. It is a bulbous herb and usually consists of a single main bulb or rarely two bulbs. Each bulb has a weight of about 8-15 times of a garlic clove. The bulbs of mooseer has been widely used as a traditional herb and spice plant, added to a variety of foods such as salads, pickles, yogurt and different sauces. Conventionally, Persian shallot propagates through bulbs and seeds but these two methods are not commercially efficient due to low growth rate of bulbs and deep dormancy, low viability and germination rate of seeds. In addition, the natural habitat of this plant is under increasing pressure as a result of excessive incorrect harvest that caused to damage the plant density in Iran rangelands. So, improving the efficiency of A. hirtifolium propagation is necessary. A number of positive effects on the growth and productivity of some plants through cytokinin application have been registered by earlier research. The current study aimed to evaluate the effects of pretreatment and foliar application of forchlorfenuron as a safe cytokinin on improving the bulb production, phytochemical compounds and antioxidant attributes of Persian shallot. Materials and Methods: This experiment was done at research green house of Tabriz University in 2015-2016. For pretreated of Persian shallot bulbs, they were soaked in 0, 50 and 10 mg l-1 forchlorfenuron solutions for 24 h. Then they were cultured in pots contained perlite and vermicompost with 3:1 ratio. Foliar application was applied 2, 4 and 6 weeks after culture with 0, 50, 100 and 150 mg l-1 concentrations of forchlorfenuron. At the end of growth season the number of leaves, number of

  4. Spice and the World

    Institute of Scientific and Technical Information of China (English)

    Yu Xin

    2017-01-01

    same ser ̄vicemen. However, the amount was by no means large:one catty and six ounces of sapanwood and four ounces of pepper were paid in lieu of a piece of thin silk material, and one catty of sapanwood and three ounces of pepper were paid instead of a piece of cotton cloth. The same scheme of suppl ̄ying sapanwood instead of winter clothing was em ̄ployed again the following year, 1421. At the same time it was proclaimed that part of the salary of all civil and military officials in Peking paid in the form of paper money was to be paid in sapan ̄wood and pepper instead. Henceforth it was estab ̄lished that the salary of officials should be paid partly in sapanwood and pepper, and it was clearly the pepper brought back by Zheng He’s fleet that was being used as substitute currency. Silver, pa ̄per money, cloth, sapanwood, and pepper were interchangeable as currency. Except for a very small amount retained for their own consumption, the officials would have had to sell most of their pepper on the market, which would inevitably accelerate the fall in its market price. By the mid-Ming period, spice that had been exclusively enjoyed by the upper classes, began to be popular among the commoners. The frequency of appearance of spice in dietary books, recipes, and daily life guides increased to an un ̄precedented level. Pepper, especially, was broad ̄ly used for cooking, pickling fruits, brewing, and making fragrant tea. The widespread application of perfume, as a typical merchandise from maritime trade, led to a profound transformation in people’s conception and style of everyday life.