Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters

NARCIS (Netherlands)

Dung, N.T.P.; Rombouts, F.M.; Nout, M.J.R.

2006-01-01

The role of starch-degrading mycelial fungi, and the alcohol production and ethanol tolerance of the yeasts isolated from selected Vietnamese traditional rice wine starters were examined, and optimum conditions for these essential steps in rice wine fermentation were determined. Of pure isolates

Use of a Remote Car Starter in Relation to Smog and Climate Change Perceptions: A Population Survey in Québec (Canada

Directory of Open Access Journals (Sweden)

Belkacem Abdous

2009-02-01

Full Text Available Remote car starters encourage motorists to warm up their vehicles by idling the motor – thus increasing atmospheric pollutants, including several greenhouse gas (GHG with impacts on public health. This study about climate change (CC adaptation and mitigation actions examined perceptions on air pollution and climate change and individual characteristics associated with the use of a remote car starter. A telephone survey (n = 2,570; response rate: 70% of adults living in Québec (Canada measured the respondents’ beliefs and current behaviours regarding CC. Approximately 32.9% (daily car users and 27.4% (occasional users reported using a remote car starter during winter. The odds of the use of a remote car starter was higher in the less densely populated central (OR: 1.5 and peripheral regions (OR: 2.7 compared to the urban centers (ex. Montreal. The odds was also higher in population with a mother tongue other than English or French (OR: 2.6 and francophones than anglophones (OR: 2.1, women than men (OR: 1.5, daily drivers than occasional ones (OR: 1.2, and respondents who at least sometimes consulted temperature/humidity reports than those who consulted them less often (OR: 1.5. In multivariate analysis, the perception of living in a region susceptible to winter smog, being aware of smog warnings, or the belief in the human contribution to CC did not significantly influence the use of a remote car starter. The use of remote car starters encourages idling which produces increased atmospheric pollution and GHG production and it should be more efficiently and vigorously managed by various activities. A five-minute daily reduction in idling is equivalent to reducing the total car emissions by 1.8%. This would constitute a “no-regrets” approach to CC as it can simultaneously reduce GHG, air pollution and their health impacts.

Use of a remote car starter in relation to smog and climate change perceptions: a population survey in Québec (Canada).

Science.gov (United States)

Bélanger, Diane; Gosselin, Pierre; Valois, Pierre; Germain, Stéphane; Abdous, Belkacem

2009-02-01

Remote car starters encourage motorists to warm up their vehicles by idling the motor--thus increasing atmospheric pollutants, including several greenhouse gas (GHG) with impacts on public health. This study about climate change (CC) adaptation and mitigation actions examined perceptions on air pollution and climate change and individual characteristics associated with the use of a remote car starter. A telephone survey (n = 2,570; response rate: 70%) of adults living in Québec (Canada) measured the respondents' beliefs and current behaviours regarding CC. Approximately 32.9% (daily car users) and 27.4% (occasional users) reported using a remote car starter during winter. The odds of the use of a remote car starter was higher in the less densely populated central (OR: 1.5) and peripheral regions (OR: 2.7) compared to the urban centers (ex. Montreal). The odds was also higher in population with a mother tongue other than English or French (OR: 2.6) and francophones than anglophones (OR: 2.1), women than men (OR: 1.5), daily drivers than occasional ones (OR: 1.2), and respondents who at least sometimes consulted temperature/humidity reports than those who consulted them less often (OR: 1.5). In multivariate analysis, the perception of living in a region susceptible to winter smog, being aware of smog warnings, or the belief in the human contribution to CC did not significantly influence the use of a remote car starter. The use of remote car starters encourages idling which produces increased atmospheric pollution and GHG production and it should be more efficiently and vigorously managed by various activities. A five-minute daily reduction in idling is equivalent to reducing the total car emissions by 1.8%. This would constitute a "no-regrets" approach to CC as it can simultaneously reduce GHG, air pollution and their health impacts.

Effect of Sorbitol Plasticizer on the Structure and Properties of Melt Processed Polyvinyl Alcohol Films.

Science.gov (United States)

Tian, Huafeng; Liu, Di; Yao, Yuanyuan; Ma, Songbai; Zhang, Xing; Xiang, Aimin

2017-12-01

Poly (vinyl alcohol) (PVA) possesses wide applications as food packaging materials, but is difficult to melt process for its strong inter/intra hydrogen bonding. In this work, flexible PVA films with different content of sorbitol plasticizers were prepared by melt processing with the assistance of water. And the influence of sorbitol plasticizer content on the crystallinity, optical transparency, water-retaining capability, mechanical properties, thermal stability and oxygen and water permeability were investigated. The results indicated that sorbitol dramatically improved the melt processing ability of PVA. Sorbitol could interact with PVA to form strong hydrogen bonding interactions, which would decrease the original hydrogen bonding of the matrix, resulting in the decrease of crystallinity degrees. The glass transition, melting and crystallization peak temperatures decreased with the increase of sorbitol. All the films exhibited fine optical transparency. The water retaining capability were improved with the increase of sorbitol. Especially, an increase in elongation at break and decrease in Young's modulus and tensile strength were observed indicating good plasticizing effect of sorbitol on PVA films. In addition, the PVA films prepared in this work exhibited fine barrier properties against oxygen and water, suggesting wide application potential as packaging materials. © 2017 Institute of Food Technologists®.

Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India

Science.gov (United States)

Anisha, Anvar Hussain Noorul; Anandham, Rangasamy; Kwon, Soon Woo; Gandhi, Pandiyan Indira; Gopal, Nellaiappan Olaganathan

2015-01-01

Abstract Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total, one hundred and seventy bacterial isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogeny agar and tryptic soy agar media. Out of the 170 bacterial isolates, sixteen isolates were selected based on their ability to tolerate glucose and sucrose. All the bacterial isolates tolerated 15% glucose and 30% sucrose. Analyses of 16S rDNA gene sequences of the bacterial isolates showed that the dominant cultivable bacteria were members of the genus Bacillus. These strains were further used as starters and tested for their ability to ferment rice flour with jaggery to produce adhirasam dough. Organoleptic evaluation was carried out to choose the best starter strain. Adhirasam prepared from Bacillus subtilis isolates S4-P11, S2-G2-A1 and S1-G15, Bacillus tequilensis isolates S2-H16, S3-P9, S3-G10 and Bacillus siamensis isolate S2-G13 were highly acceptable to consumers. Adhirasam prepared using these starter cultures had superior product characteristics such as softness in texture, flavor and enhanced aroma and sweet taste. PMID:26691480

Strength of bond with Comspan Opaque to three silicoated alloys and titanium.

Science.gov (United States)

Hansson, O

1990-06-01

In Sweden high-gold alloys or cobalt-chromium alloys are used for resin-bonded prostheses. The bond strength between a resin cement and different sandblasted or silicoated metals were measured before and after thermocycling; in connection with this some rapid thermocycling methods were studied. The effect of different storage times and different protection coatings on bond strength were tested. Finally, the influence of rubbing and contamination with saliva on bond strength were investigated. Silicoating increased the bond strength significantly. The highest bond strengths were these of silicoated Wirobond and titanium, unsusceptible to thermal stress; the bond strengths of the sandblasted metals were the weakest, and sensitive to thermocycling as well. The influence on bond strength for silicoated gold alloys, protected with an unpolymerized composite resin coating, stored in sealed plastic bags up to 7 days, was negligible. Rubbing and contamination with saliva did not influence bond strength. Preferably, silicoated Wirobond and titanium should be used for resin-bonded prostheses, but gold alloys may still be adequate for clinical use. The experimental method described for storing, sealing, and cleaning the silicoated metal surfaces in this article can be recommended for laboratory and clinical use.

Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures

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Nataša Hulak

2016-11-01

Full Text Available Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter cultures. Consequently, the specific flavour and texture of the Istrian cheese is owed to metabolic processes of indigenous microflora of which Lactobacillus species play pivotal role. Characterisation and selection of indigenous lactobacilli may result in the potential use of selected strains as starter, bioprotective or even probiotic cultures. This study focuses on potential use of Lactobacillus plantarum and Lactobacillus casei isolated from traditional Istrian cheese as starter cultures, by using methods that determine their proteolytic, lipolytic, antimicrobial and haemolytic potential, as well as their ability of acidification, autoaggregation and survival in simulated gastrointestinal conditions. Our results indicated that from 12 representative strains most revealed a low or moderate proteolytic activity as well as absence of lipolytic and haemolytic activities. From 12 strains, 5 of them showed a medium to strong acidification ability and lowered the pH of milk below 5.00 after 24 hours of incubation. Furthermore, almost all isolates exhibited antimicrobial activity against Serratia marcescens, and lowest number of isolates showed antimicrobial activity against Staphylococcus aureus and Listeria innocua. The studied Lactobacillus strains revealed high survival rate in a simulated oral cavity and duodenum conditions, while the survival ability in a simulated gastric conditions was much lower. Ability to aggregate was low for all tested strains, after 3 hours and after 5 hours of incubation.

Leuconostoc Strains Unable to Split a Lactose Analogue Revealed by Characterisation of Mesophilic Dairy Starters

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Maarit Mäki

2005-01-01

Full Text Available Mesophilic starter cultures used in dairy industry have been traditionally characterised by metabolic and biochemical methods. As closely related species of lactic acid bacteria have often only minor differences in phenotypic traits, which may also be variable within certain species, clear identification is often complicated. Therefore, techniques of molecular biology have been applied for rapid detection and differentiation of lactic acid bacteria. In this work, some bacterial clones isolated from mesophilic starters, which were preliminary identified as lactococci by phenotypic methods, were found to be Leuconostoc strains by both PCR and PFGE. According to the results, genotypic differentiation methods used in combination with phenotypic tests provide a fast and convenient way to reliably identify lactic acid bacteria displaying atypical metabolic characteristics.

Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk.

Science.gov (United States)

Simova, Emilina; Ivanov, Galin; Simov, Zhelyazko

2008-10-01

Bulgarian yogurts were manufactured and fortified with 8, 15 and 27 mg of iron kg(-1) of yogurt. The growth and acidifying activity of the starter culture bacteria Streptococcus thermophilus 13a and Lactobacillus delbrueckii subsp. bulgaricus 2-11 were monitored during milk fermentation and over 15 days of yogurt storage at 4 degrees C. Fortifying milk with iron did not affect significantly the growth of the starter culture during manufacture and storage of yogurt. Counts of yogurt bacteria at the end of fermentation of iron-fortified milks were between 2.1 x 10(10) and 4.6 x 10(10) CFU ml(-1), which were not significantly different from numbers in unfortified yogurts. In all batches of yogurt, the viable cell counts of S. thermophilus 13a were approximately three times higher than those of L. delbrueckii subsp. bulgaricus 2-11. Greater decrease in viable cell count over 15 days of storage was observed for S. thermophilus 13a compared to L. delbrueckii subsp. bulgaricus 2-11. Intensive accumulation of lactic acid was observed during incubation of milk and all batches reached pH 4.5 +/- 0.1 after 3.0 h. At the end of fermentation process, lactic acid concentrations in iron-fortified yogurts were between 6.9 +/- 0.4 and 7.3 +/- 0.5 g l(-1). The acidifying activity of starter culture bacteria in the control and iron-fortified milks was similar. There was no increase in oxidized, metallic and bitter off-flavors in iron-fortified yogurts compared to the control. Iron-fortified yogurts did not differ significantly in their sensorial, chemical and microbiological characteristics with unfortified yogurt, suggesting that yogurt is a suitable vehicle for iron fortification and that the ferrous lactate is an appropriate iron source for yogurt fortification.

Sesame meal as the first protein source in piglet starter diets and ...

African Journals Online (AJOL)

Gerardo Mariscal

2017-08-05

Aug 5, 2017 ... The protein source or phytase did not affect villus height, crypt depth, or TTA. However ... The transition from milk to a starter diet at weaning can challenge the digestive tract of piglets ... Protection, and Use of Laboratory Animals (Diario Oficial de la ..... Effect of a novel phytase on growth performance, bone.

Characterization of volatile compounds in Fen-Daqu - a traditional Chinese liquor fermentation starter

NARCIS (Netherlands)

Van-Diep, L.; Zheng, X.; Chen, J.Y.; Han, B.Z.

2012-01-01

Fen-Daqu is a saccharifying agent and fermentation starter for the production of Chinese liquor Fen (alcoholic spirit) and Fen traditional vinegar. The volatile compounds produced at seven incubation steps were analysed by HS-SPME-GC-MS. A total of 83 major volatile compounds were identified,

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

Science.gov (United States)

Latorre-Moratalla, M L; Bover-Cid, S; Aymerich, T; Marcos, B; Vidal-Carou, M C; Garriga, M

2007-03-01

The application of high hydrostatic pressure (200MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional Spanish fermented sausages (fuet and chorizo). Higher amounts of biogenic amines were formed in chorizo than in fuet. Without interfering with the ripening performance in terms of acidification, drying and proteolysis, hydrostatic pressure prevented enterobacteria growth but did not affect Gram-positive bacteria significantly. Subsequently, a strong inhibition of diamine (putrescine and cadaverine) accumulation was observed, but that of tyramine was not affected. The inoculated decarboxylase-negative strains, selected from indigenous bacteria of traditional sausages, were resistant to the HHP treatment, being able to lead the fermentation process, prevent enterococci development and significantly reduce enterobacteria counts. In sausages manufactured with either non-pressurized or pressurized meat batter, starter culture was the most protective measure against the accumulation of tyramine and both diamines.

Prospects of pyrolysis oil from plastic waste as fuel for diesel engines: A review

Science.gov (United States)

Mangesh, V. L.; Padmanabhan, S.; Ganesan, S.; PrabhudevRahul, D.; Reddy, T. Dinesh Kumar

2017-05-01

The purpose ofthis study is to review the existing literature about chemical recycling of plastic waste and its potential as fuel for diesel engines. This is a review covering on the field of converting waste plastics into liquid hydrocarbon fuels for diesel engines. Disposal and recycling of waste plastics have become an incremental problem and environmental threat with increasing demand for plastics. One of the effective measures is by converting waste plastic into combustible hydrocarbon liquid as an alternative fuel for running diesel engines. Continued research efforts have been taken by researchers to convert waste plastic in to combustible pyrolysis oil as alternate fuel for diesel engines. An existing literature focuses on the study of chemical structure of the waste plastic pyrolysis compared with diesel oil. Converting waste plastics into fuel oil by different catalysts in catalytic pyrolysis process also reviewed in this paper. The methodology with subsequent hydro treating and hydrocracking of waste plastic pyrolysis oil can reduce unsaturated hydrocarbon bonds which would improve the combustion performance in diesel engines as an alternate fuel.

Plasticizer Effect on Rheological Behaviour of Screen Printing Pastes Based on Barium Titanate Nanopowder

International Nuclear Information System (INIS)

Dulina, I; Umerova, S; Ragulya, A

2015-01-01

The dependence of rheological behaviour of pastes based on BaTiO 3 nanopowder vs. plasticizer content has been investigated. All pastes prepared for research can be divided into groups by structure types and viscosity. Such a grouping has been explained by different interaction between nanoparticles and binder in the pastes. Particles with molecules of binder form clusters – the representative units in the volume of paste where particles are uniformly distributed. Plasticizer adding effects on binder molecule conformation and change clusters size. Bond strength between clusters can be specified with rheopexy in the area of low shear stress and low strain rates. Rheopexy degree increasing authenticates interaction intensification between clusters. Rheopexy structure destruction leads to separate clusters formation and initiation of the pseudoplastic flow stage. The end of pseudoplastic flow corresponds to structure with clusters assembled into separated layers. Further shear stress increasing leads to inter-clusters bonds appear which can be deformed elastically and the temporary local linkage is possible. Such a phenomenon fully discloses the features of thixotropic structure destruction in plasticized pastes. (paper)

Particle formation induced by sonication during yogurt fermentation - Impact of exopolysaccharide-producing starter cultures on physical properties.

Science.gov (United States)

Körzendörfer, Adrian; Nöbel, Stefan; Hinrichs, Jörg

2017-07-01

Two major quality defects of yogurt are syneresis and the presence of large particles, and several reasons have been extensively discussed. Vibrations during fermentation, particularly generated by pumps, must be considered as a further cause as latest research showed that both ultrasound and low frequencies induced visible particles. The aim of this study was to investigate the impact of sonication during fermentation with starter cultures differing in exopolysaccharide (EPS) synthesis on the physical properties of set (syneresis, firmness) and stirred yogurt (large particles, laser diffraction, rheology). Skim milk was fermented with starter cultures YC-471 (low EPS) or YF-L 901 (high EPS) (Chr. Hansen) and sonicated for 5min at pH5.2. Sonicated set gels exhibited syneresis and were softer than respective controls. The mechanical treatment was adjusted to quantify visible particles (d≥0.9mm) in stirred yogurts properly. Sonication significantly increased particle numbers, however, the effect was less pronounced when YF-L 901 was used, indicating EPS as a tool to reduce syneresis and particle formation due to vibrations. Rheological parameters and size of microgel particles were rather influenced by starter cultures than by sonication. Copyright © 2017 Elsevier Ltd. All rights reserved.

Performance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage period.

Science.gov (United States)

Pham, T Thuy; Shah, Nagendra P

2009-01-01

In this study, soy protein isolate (SPI) (4%, v/w) was supplemented to the yogurt mix to increase the amount of biologically active isoflavone in yogurt (SY). The control yogurt was without any SPI supplementation (USY). The supplementation significantly (P yogurt starter including Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and Streptococcus thermophilus ST 1342 (ST 1342) during the fermentation process by 4.7%. The starter produced more acetic acid and less lactic acid in SY than that in USY and altered the ratio of lactic and acetic acid during the entire storage period. The viability of both Lb 11842 and ST 1342 in SY was significantly (P < 0.05) lower than that in USY from 14 d of the storage period, however, their concentration still remained high (8.11 to 8.84 log CFU/g). The starter transformed 72.8% of total inactive isoflavone glycosides (IG) to active isoflavone aglycones (IA), increasing the IA content from 1.35 to 15.01 mg/100 g sample. During the storage period, IA concentration slowly rose from 15.02 to 15.51 mg/100 g sample.

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

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Alessandra Pino

2018-06-01

Full Text Available Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples and without (C1-C4 samples the addition of starters. All the trials were carried out at room temperature (18 ± 2°C and monitored for an overall period of 120 d. In addition, the persistence of the potential probiotic Lactobacillus paracasei N24 at the end of the process was investigated. Microbiological data revealed the dominance of lactic acid bacteria (LAB, starting from the 7th d of fermentation, and the reduction of yeasts and enterobacteria in the final product inoculated with starters. VOCs profile highlighted a high amount of aldehydes at the beginning of fermentation, which significantly decreased through the process and a concomitant increase of alcohols, acids, esters, and phenols. In particular, esters showed an occurrence percentage higher in experimental samples rather than in control ones, contributing to more pleasant flavors. Moreover, acetic acid, ethanol, and phenols, which often generate off-flavors, were negatively correlated with mesophilic bacteria and LAB. It is interesting to note that salt content did not affect the performances of starter cultures and slightly influenced the metabolome of table olives. Sensory data demonstrated significant differences among samples registering the highest overall acceptability in the experimental sample at 5% of NaCl. The persistence of the L. paracasei N24 strain in experimental samples, at the end of the process, revealed its promising perspectives as starter culture for the production of

Improving the Achievement on Writing Narrative Text through Discussion Starter Story Technique

Science.gov (United States)

Purba, Rodearta

2018-01-01

The objective of this study is to find out whether discussion starter story significantly improves the achievement on narrative text of the first grade students of Senior High School. This study was conducted by applying Classroom Action Research (CAR). The subject of this study is the first grade students of SMA Negeri 2 Pangururan in academic…

Story Starters on the Aztecs, Incas, and Mayas. A Creative Writing Program.

Science.gov (United States)

Henrich, Steve; Henrich, Jean

Designed to supplement an established language arts and social studies program, this books deals with the Aztecs, Incas, and Mayas of Latin America. All of the "Story Starter" books are intended to give a variety of vocabulary and story ideas to help with the writing process. Each of the books is divided into four main sections: (1) an…

Relaxation of the chemical bond skin chemisorption size matter ZTP mechanics H2O myths

CERN Document Server

Sun, Chang Q

2014-01-01

The aim of this book is to explore the detectable properties of a material to the parameters of bond and non-bond involved and to clarify the interdependence of various properties. This book is composed of four parts; Part I deals with the formation and relaxation dynamics of bond and non-bond during chemisorptions with uncovering of the correlation among the chemical bond, energy band, and surface potential barrier (3B) during reactions; Part II is focused on the relaxation of bonds between atoms with fewer neighbors than the ideal in bulk with unraveling of the bond order-length-strength (BOLS) correlation mechanism, which clarifies the nature difference between nanostructures and bulk of the same substance; Part III deals with the relaxation dynamics of bond under heating and compressing with revealing of rules on the temperature-resolved elastic and plastic properties of low-dimensional materials; Part IV is focused on the asymmetric relaxation dynamics of the hydrogen bond (O:H-O) and the anomalous behav...

Analytical Control of a Starter Pig Feed Medicated with Amoxicillin

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M. Zemanová

2008-01-01

Full Text Available Amoxicillin concentrations were determined by two independent laboratories for a pig starter feed medicated from a coated amoxicillin premix. The analytical method was previously transferred from one laboratory to the other one. The data between the two laboratories were consistent, showing ruggedness of the assay. Mean amoxicillin feed concentrations before and after pelletization were higher than 90% of the theoretical content, confirming satisfactory stability of this active ingredient in the coated form tested.

Characteristics of a New Plastic Explosive Named EPX-1

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Ahmed Elbeih

2015-01-01

Full Text Available EPX-1 is a new plastic explosive (in the research stage which has been prepared for military and civilian applications. EPX-1 explosive contains pentaerythritol tetranitrate (PETN with different particle size as explosive filler bonded by nonenergetic thermoplastic binder plasticized by dibutyl phthalate (DBP. In this paper, the production method of EPX-1 was described. The crystal morphology was studied by scanning electron microscope (SEM. Heat of combustion was determined experimentally. The compatibility of PETN with the polymeric matrix was studied by vacuum stability test. Sensitivities to impact and friction were measured. The detonation velocity was measured experimentally and the detonation characteristics were calculated by EXPLO5 thermodynamic code. For comparison, Semtex 1A, Semtex 10, Formex P1, and Sprängdeg m/46 were studied. It was concluded that PEX-1 has compatible ingredients, it has the highest detonation velocity of all the studied plastic explosives, and its sensitivity is in the same level of the studied plastic explosives except Semtex 1A.

The peacock's train (Pavo cristatus and Pavo cristatus mut. alba) II. The molecular parameters of feather keratin plasticity.

Science.gov (United States)

Weiss, Ingrid M; Schmitt, Karl P; Kirchner, Helmut O K

2011-06-01

Thermal activation analysis of plastic deformation of peacock tail feathers, by temperature changes and stress relaxation, gave for the keratin cortex an activation enthalpy of 1.78 ± 0.89 eV and an activation volume of 0.83 ± 0.13 nm³, for both the blue and the white subspecies. These values suggest that breaking of electrostatic bonds is responsible for plasticity in feather keratin. These might be bonds between keratin and nonkeratinous matrix or keratin-keratin cross-links. The mechanical properties of the rachis cortex are surprisingly uniform along the length of the feathers. Copyright © 2011 Wiley-Liss, Inc., A Wiley Company.

Manufacture of plastic parts by radiation molding

International Nuclear Information System (INIS)

Leszyk, G.M.; Morrison, E.D.; Williams, R.F. Jr.

1977-01-01

Thin plastic parts which can have precise tolerances and can be of complex shape are prepared by casting a viscous radiation-curable composition onto a support, such as a moving web of polymeric material, in the shape of the desired part and then irradiating, for example with ultraviolet radiation or high energy electrons, to cause curing of the composition to a solid plastic. The radiation-curable composition is formulated with viscosity and flow characteristics it to be cast in the exact shape of the part desired yet retain this shape during curing while supported only by the surface on which it has been cast. Plastic parts made by this method can be formed entirely of the radiation-curable composition by casting onto a web having a release surface from which the part can be stripped subsequent to curing or can be formed partially from a web material and partially from the radiation-curable composition by casting onto a web to which the composition will bond and subsequently cutting the web into discrete portions which include the cured composition

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

Science.gov (United States)

de J C Munanga, Bettencourt; Loiseau, Gérard; Grabulos, Joël; Mestres, Christian

2016-12-01

A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso's primary model and the gamma concept as a secondary model. The optimum values of pH and temperature were 8.3 ± 0.3, 44.6 ± 1.2 °C and 8.3 ± 0.3, 3.2 ± 37.1 °C with μ max values of 1.8 ± 0.2 and 1.4 ± 0.1 for L. brevis and L. plantarum respectively. The minimum inhibitory concentration of undissociated lactic acid was 23.7 mM and 35.6 mM for L. brevis and L. plantarum , respectively. The yield of lactic acid was five times higher for L. plantarum than for L. brevis , with a yield of glucose conversion to lactic acid close to 2.0 for the former and 0.8 for the latter. A model was developed to predict the pH drop during gowé fermentation. The global model was partially validated during manufacturing of gowé. The global model could be a tool to aid in the choice of suitable starters and to determine the conditions for the use of the starter.

Batteri lattici non starter durante la stagionatura del formaggio: sopravvivenza, crescita e produzione di molecole potenzialmente coinvolte nella formazione dell'aroma

OpenAIRE

Sgarbi, Elisa

2012-01-01

I batteri lattici (LAB) costituiscono un gruppo eterogeneo di batteri tradizionalmente utilizzati nella produzione di formaggi. Essi possono svolgere diversi ruoli durante la caseificazione, gli starter LAB (SLAB) sono i protagonisti del processo di fermentazione, mentre i non starter LAB (NSLAB) esplicano il loro ruolo durante la maturazione del formaggio. Il lavoro di ricerca di questo dottorato si è focalizzato sullo studio del contributo dei NSLAB durante la stagionatura del formaggio. In...

Study of physiological properties of some probiotics in multiple cultures with mesophilic lactic acid bacteria by Flora Danica Ch. Hansen commercial starter

Directory of Open Access Journals (Sweden)

DANIELA PARASCHIV

2011-12-01

Full Text Available The aim of this study was to establish the growth ability and stability of probiotic strains Lactobacillus acidophilus (commercial code La-5®, Lactobacillus casei ssp. paracasei (commercial code L. casei 431® and Bifidobacterium bifidus (commercial code BB-12® in multiple cultures with mesophilic lactic bacteria, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. diacetylactis and Leuconostoc mesenteroides spp. cremoris, as Flora Danica Chr. Hansen commercial starters. Under the controlled fermentative conditions described below, a good starter combination, for the high rate of cells multiplication and for the good viability during storage, was identified in the mixture of L. casei 431®, BB-12® and Flora Danica, in ratio of 1:1:1 (9 log CFU/mL for each starter culture.

Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis

Directory of Open Access Journals (Sweden)

Blaženka Kos

2011-12-01

Full Text Available Bacteriocins produced by probiotic strains effectively contribute to colonization ability of probiotic strains and facilitate their establishment in the competitive gut environment and also protect the gut from gastrointestinal pathogens. Moreover, bacteriocins have received considerable attention due to their potential application as biopreservatives, especially in dairy industry. Hence, the objective of this research was to investigate antimicrobial activity of probiotic strains Lactobacillus helveticus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3, with special focus on their bacteriocinogenic activity directed towards representatives of the same or related bacterial species, and towards distant microorganisms including potential food contaminants or causative agents of gut infections. In order to induce bacteriocin production, probiotic cells were cocultivated with Lactococcus lactis subsp. lactis LMG 9450, one of the most important starter cultures in cheese production. The presence of bacteriocin coding genes was investigated by PCR amplification with sequence-specific primers for helveticin and was confirmed for probiotic strain L. helveticus M92. All examined probiotic strains have shown bacteriocinogenic activity against Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus subtilis ATCC 6633, Bacillus cereus TM2, which is an important functional treat of probiotic strains significant in competitive exclusion mechanism which provides selective advantage of probiotic strains against undesirable microorganisms in gastrointestinal tract of the host. According to obtained results, living cells of starter culture Lc. lactis subsp. lactis LMG 9450 induced bacteriocin production by examined probiotic strains but starter culture itself was not sensitive to bacteriocin activity.

Hybrid Modeling and Optimization of Yogurt Starter Culture Continuous Fermentation

Directory of Open Access Journals (Sweden)

Silviya Popova

2009-10-01

Full Text Available The present paper presents a hybrid model of yogurt starter mixed culture fermentation. The main nonlinearities within a classical structure of continuous process model are replaced by neural networks. The new hybrid model accounts for the dependence of the two microorganisms' kinetics from the on-line measured characteristics of the culture medium - pH. Then the model was used further for calculation of the optimal time profile of pH. The obtained results are with agreement with the experimental once.

Isolation and screening of microorganisms from a gari fermentation process for starter culture development

CSIR Research Space (South Africa)

Edward, VA

2012-08-01

Full Text Available and hygienic safety of the food are vitally important for less toxic products to be obtained. Quality, safety and acceptability of traditional fermented foods may be improved through the use of starter cultures. There has been a trend recently to isolate wild...

Ziziphus mauritiana (masau) fruits fermentation in Zimbabwe: from black-box to starter culture development

NARCIS (Netherlands)

Nyanga, L.K.

2012-01-01

This thesis reports on studies of microbiological and biochemical properties of masau (Ziziphus mauritiana) fruit fermentation and the development of starter cultures for the production of masau beverages.

A survey to document the traditional processing

Game Related Statistics Discriminating Between Starters and Nonstarters Players in Women’S National Basketball Association League (WNBA)

Science.gov (United States)

Gòmez, Miguel-Ángel; Lorenzo, Alberto; Ortega, Enrique; Sampaio, Jaime; Ibàñez, Sergio-José

2009-01-01

The aim of the present study was to identify the game-related statistics that allow discriminating between starters and nonstarter players in women’s basketball when related to winning or losing games and best or worst teams. The sample comprised all 216 regular season games from the 2005 Women’s National Basketball Association League (WNBA). The game-related statistics included were 2- and 3- point field-goals (both successful and unsuccessful), free-throws (both successful and unsuccessful), defensive and offensive rebounds, assists, blocks, fouls, steals, turnovers and minutes played. Results from multivariate analysis showed that when best teams won, the discriminant game-related statistics were successful 2-point field-goals (SC = 0.47), successful free-throws (SC = 0.44), fouls (SC = -0.41), assists (SC = 0.37), and defensive rebounds (SC = 0.37). When the worst teams won, the discriminant game-related statistics were successful 2-point field- goals (SC = 0.37), successful free-throws (SC = 0.45), assists (SC = 0.58), and steals (SC = 0.35). The results showed that the successful 2-point field-goals, successful free-throws and the assists were the most powerful variables discriminating between starters and nonstarters. These specific characteristics helped to point out the importance of starters’ players shooting and passing ability during competitions. Key points The players’ game-related statistical profile varied according to team status, game outcome and team quality in women’s basketball. The results of this work help to point out the different player’s performance described in women’s basketball compared with men’s basketball. The results obtained enhance the importance of starters and nonstarters contribution to team’s performance in different game contexts. Results showed the power of successful 2-point field-goals, successful free-throws and assists discriminating between starters and nonstarters in all the analyses. PMID:24149538

The impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese production

Directory of Open Access Journals (Sweden)

B. Makarijoski

2016-01-01

Full Text Available White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Europe and some parts of Asia. The survey was conducted in 2016 at a dairy industry laboratory in R. of Macedonia. In this research work the influence of three different starter cultures of three white brined cheese variants (A, B, C has been examined regarding the fat content dynamics. The starter culture in variant А (SMCH-5 contained following bacteria strains: Lb. bulgaricus, Str. thermophilus and Lb. acidophilus. In the variant B (Choozit Feta A the follow bacteria strains were included: Lac. lactis ssp. lactis, Lac. lactis ssp. cremoris, Str. thermophilus, Lb. bulgaricus and Lb. helveticus. The variant C (MOTC 092 EE was a combination of the strains: Lac. lactis ssp. lactis, Str. thermophilus, Lb. bulgaricus, Lb. helveticus and Lb. casei. The impact of the above mentioned three different starter cultures was determined over the fat content, рН and SH during the process of ripening of the white brined cheese.

SciStarter 2.0: A Digital Platform to Foster and Study Sustained Engagement in Citizen Science

Science.gov (United States)

Hoffman, C.

2016-12-01

SciStarter is a popular online hotspot for citizen science. As a Match.com meets Amazon for citizen science projects, we connect the millions of citizen scientists to thousands of projects and events, and to the resources they need to participate. These opportunities represent ways for the general public from kids to adults to get involved in scientific research. Recently, SciStarter developed a new digital infrastructure to support sustained engagement in citizen science, and research into the behaviors and motivations of participants. The new digital infrastructure of SciStarter includes contribution tracking tools to make it easier to participate in multiple projects, enhanced GIS information to promote locally relevant projects, an online personal dashboard to keep track of contributions, and the use of these tools (contribution tracking, GIS, dashboard) by project owners and researchers to better understand and respond to the needs and interests of citizen science participants. We will provide an overview of these tools and the research behind their development. We will then explore how these new tools advance citizen science towards a future with more pathways to participatory policymaking, expanded access to informal STEM experiences, and lowered barriers to citizen science. Finally, we will present the research questions that can and will be answered through the site by practitioners in the diverse science and citizen science fields.

The role of lactic acid bacteria (Lactobacillus sp yel133) from beef in inhibiting of microbial contaminants on various fillers of starter culture

Science.gov (United States)

Yunilas; Mirwandhono, E.

2018-02-01

The role of Lactic Acid Bacteria (LAB) on the starter culture can be seen from the ability to grow and suppress the growth of microbial contaminants (fungi). The research aimed to investigate the role of LAB (Lactobacillus sp YEL133) in inhibiting microbial contaminants (fungi) on starter cultures of various fillers. The materials used in this research was Lactobacillus sp YEL133 from beef and various fillers (rice flour, corn starch and wheat flour). The research methods used completely randomized design (CRD) with 3 treatments and 4 replications. The treatments of this research was P1(rice flour), P2 (corn starch) and P3 (wheat flour) that inoculated with Lactobacillus sp YEL133. Parameters which is observed such as: growth of lactic acid bacteria, total microbes and total fungi as microbial contaminants. The results showed that the starter culture with a filler material of rice flour produce lactic acid bacteria and microbes were highly significant (P wheat flour, as well as able to suppress the growth of microbial contaminants (fungi). The conclusion of the research is the use Lactobacillus sp YEL133 can suppress the growth of fungi on the starter culture using rice flour.

Low-cost rapid prototyping of flexible plastic paper based microfluidic devices

KAUST Repository

Fan, Yiqiang

2013-04-01

This research presents a novel rapid prototyping method for paper-based flexible microfluidic devices. The microchannels were fabricated using laser ablation on a piece of plastic paper (permanent paper), the dimensions of the microchannels was carefully studied for various laser powers and scanning speeds. After laser ablation of the microchannels on the plastic paper, a transparent poly (methyl methacrylate)(PMMA) film was thermally bonded to the plastic paper to enclose the channels. After connection of tubing, the device was ready to use. An example microfluidic device (droplet generator) was also fabricated using this technique. Due to the flexibility of the fabricated device, this technique can be used to fabricate 3D microfluidic devices. The fabrication process was simple and rapid without any requirement of cleanroom facilities. © 2013 IEEE.

Community dynamics of complex starter cultures for Gouda-type cheeses and its functional consequences

NARCIS (Netherlands)

Erkus, O.

2014-01-01

Lactic acid bacteria (LAB) are used as starter and adjunct cultures for the production of artisanal and industrial fermented milk products such as yoghurt and cheese. Artisanal fermentations is propagated with the transfer of an inoculum from old batch of fermented food to the new batch

Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period

Directory of Open Access Journals (Sweden)

Cristiane Mengue Feniman Moritz

2012-09-01

Full Text Available The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing concentrations of cinnamon, clove and mint essential oils. Essential oils were prepared by steam distillation, and chemically characterised by gas chromatography-mass spectrometry (GC-MS and determination of density. Survival curves were obtained from counts of L. rhamnosus and the starter culture (alone and in combination, upon addition of 0.04% essential oils. In parallel, titratable acidity was monitored over 28 experimental days. Minimum inhibitory concentration values, obtained using the microdilution method in Brain Heart Infusion medium, were 0.025, 0.2 and 0.4% for cinnamon, clove and mint essential oils, respectively. Cinnamon essential oil had the highest antimicrobial activity, especially against the starter culture, interfering with lactic acid production. Although viable cell counts of L. rhamnosus were lower following treatment with all 3 essential oils, relative to controls, these results were not statistically significant; in addition, cell counts remained greater than the minimum count of 10(8CFU/mL required for a product to be considered a probiotic. Thus, although use of cinnamon essential oil in yogurt makes starter culture fermentation unfeasible, it does not prevent the application of L. rhamnosus to probiotic fermented milk. Furthermore, clove and mint essential oil caused sublethal stress to L. rhamnosus.

Direct Application of Rep-PCR on Type I Sourdough Matrix to Monitor the Dominance and Persistence of a Lactobacillus plantarum Starter Throughout Back-Slopping.

Science.gov (United States)

Dolci, Paola; Cocolin, Luca

2017-08-01

This study describes the optimization and application of repetitive element-PCR (rep-PCR) technique directly on microbial DNA extracted from type I sourdoughs for fast monitoring of a Lb. plantarum starter strain (P1FMC) throughout daily back-slopping. The challenge was to follow and study the performance of a starter culture directly in sourdoughs without cultivation on selective media. The extraction of good quality microbial DNA suitable for amplification from a complex matrix such as dough was the first target. In addition, the objective to obtain a clear rep-PCR profile referable to a specific starter strain among a microbial community was pursued. Co-inoculum trials, in flour matrix, with Lb. plantarum P1FMC and L. lactis LC71 strains and, subsequently, type I sourdough back-slopping trials were performed. The rep-PCR amplification profiles obtained were clearly referable to that of Lb. plantarum P1FMC starter in both co-inoculum trials (also when it was present with one order of magnitude less with respect to L. lactis LC71) and back-slopping trials where it dominated the fermentation process with loads of 10 8 cfu g -1 and prevailed on the autochthonous microbiota. Thus, the approach proposed in this paper could be considered a methodological advancement, based on a culture-independent one-step rep-PCR, suitable for fast monitoring of starter performance. © 2017 Institute of Food Technologists®.

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation.

Science.gov (United States)

Li, Pan; Liang, Hebin; Lin, Wei-Tie; Feng, Feng; Luo, Lixin

2015-08-01

Traditional Chinese solid-state fermented cereal starters contain highly complex microbial communities and enzymes. Very little is known, however, about the microbial dynamics related to environmental conditions, and cellulolytic communities have never been proposed to exist during cereal starter fermentation. In this study, we performed Illumina MiSeq sequencing combined with PCR-denaturing gradient gel electrophoresis to investigate microbiota, coupled with clone library construction to trace cellulolytic communities in both fermentation stages. A succession of microbial assemblages was observed during the fermentation of starters. Lactobacillales and Saccharomycetales dominated the initial stages, with a continuous decline in relative abundance. However, thermotolerant and drought-resistant Bacillales, Eurotiales, and Mucorales were considerably accelerated during the heating stages, and these organisms dominated until the end of fermentation. Enterobacteriales were consistently ubiquitous throughout the process. For the cellulolytic communities, only the genera Sanguibacter, Beutenbergia, Agrobacterium, and Erwinia dominated the initial fermentation stages. In contrast, stages at high incubation temperature induced the appearance and dominance of Bacillus, Aspergillus, and Mucor. The enzymatic dynamics of amylase and glucoamylase also showed a similar trend, with the activities clearly increased in the first 7 days and subsequently decreased until the end of fermentation. Furthermore, β-glucosidase activity continuously and significantly increased during the fermentation process. Evidently, cellulolytic potential can adapt to environmental conditions by changes in the community structure during the fermentation of starters. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'

DEFF Research Database (Denmark)

Glover, R.L.K.; Sawadogo-Lingani, H.; Diawara, B.

2009-01-01

Objective:  The present study was carried out to evaluate the potential of representative strains ofpredominant lactic acid bacteria and yeast as starter cultures in the production of dolo (a type of sorghum beer) of comparable consistency and organoleptic quality to the commercial product......H, lactic acid bacteria and yeast growth were determined at the beginning and end of fermentation. Products were subjected to sensory evaluation for taste, aroma and mouth feel and results analyzed using the Students (t) test. Dolo produced from starter combinations of one strain of L. fermentum and both S...... cultures in the production of (a type of sorghum beer) of comparable consistency and organoleptic quality to the commercial product in Burkina Faso. Two strains each of and from previous studies (Sawadogo- Lingani 2007; Glover ., 2005) were used as starter cultures in producing both under laboratory...

Weak hydrogen bonding interactions influence slip system activity and compaction behavior of pharmaceutical powders.

Science.gov (United States)

Khomane, Kailas S; Bansal, Arvind K

2013-12-01

Markedly different mechanical behavior of powders of polymorphs, cocrystals, hydrate/anhydrate pairs, or structurally similar molecules has been attributed to the presence of active slip planes system in their crystal structures. Presence of slip planes in the crystal lattice allows easier slip under the applied compaction pressure. This allows greater plastic deformation of the powder and results into increased interparticulate bonding area and greater tensile strength of the compacts. Thus, based on this crystallographic feature, tableting performance of the active pharmaceutical ingredients can be predicted. Recently, we encountered a case where larger numbers of CH···O type interactions across the proposed slip planes hinder the slip and thus resist plastic deformation of the powder under the applied compaction pressure. Hence, attention must be given to these types of interactions while identifying slip planes by visualization method. Generally, slip planes are visualized as flat layers often strengthened by a two-dimensional hydrogen-bonding network within the layers or planes. No hydrogen bonding should exist between these layers to consider them as slip planes. Moreover, one should also check the presence of CH···O type interactions across these planes. Mercury software provides an option for visualization of these weak hydrogen bonding interactions. Hence, caution must be exercised while selecting appropriate solid form based on this crystallographic feature. © 2013 Wiley Periodicals, Inc. and the American Pharmacists Association.

Subsequent growth performance and digestive physiology of broilers fed on starter diets containing spray-dried porcine plasma as a substitute for meat meal.

Science.gov (United States)

Beski, S S M; Swick, R A; Iji, P A

2015-01-01

A 4 × 2 factorial experiment was conducted to investigate the effect of inclusion of spray-dried porcine plasma (SDPP), in lieu of meat meal, in the starter diet on performance and digestive physiology of broiler chickens between hatch and 35 d of age. Four levels of SDPP (0, 5, 10 or 20 g/kg) were included in the starter diets in lieu of meat meal on either wheat- or maize-based diets. Over the first 10 d, and throughout the 35-d experimental period, birds gained more body weight with increasing concentrations of SDPP regardless to the type of grain used. Inclusion of SDPP in the starter diet markedly improved feed per gain in the starter phase and across the 35-d study. There was no significant effect of the type of grain and its interaction with SDPP on the body weight gain and feed per gain for the two assessed periods. At d 10, the relative weight of the gizzard+proventriculus, spleen and liver increased with increasing concentrations of SDPP. At 24 d of age, the grain and SDPP inclusion significantly interacted, depressing the weight of bursa and spleen in birds that received the highest concentration of SDPP in the maize-based diet. Birds fed on the maize-based diets had higher relative weight of pancreas than those on the wheat-based diets. Increasing concentrations of SDPP in the starter diet improved the activities of maltase, sucrase and alkaline phosphatase at 24 d of age. The interaction of grain and SDPP concentration was significant for sucrase activity in birds on the wheat-based diets. Chickens on maize-based diets had higher alkaline phosphatase and maltase activities than those on wheat-based diets. Chicks that were offered SDPP-containing starter diets had longer villi, deeper crypts and lower villi/crypt than the control at 24 d of age regardless of the grain type used. Furthermore, longer villi and larger villi/crypt were found in chicken groups fed on wheat-based diets than those on maize-based diets. Chickens on maize-based diets had higher

Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures.

Science.gov (United States)

Søndergaard, Lise; Ryssel, Mia; Svendsen, Carina; Høier, Erik; Andersen, Ulf; Hammershøj, Marianne; Møller, Jean R; Arneborg, Nils; Jespersen, Lene

2015-11-20

Reduction of sodium chloride (NaCl) in cheese manufacturing is a challenge for the dairy industry. NaCl has a profound role on microbial development influencing cheese sensory and technological properties. The purpose of this work was to investigate how proliferation, distribution and autolysis of two commercial DL-starter cultures (C1 and C2) used in the production of Danish semi-hard Samsoe cheeses were affected by reduced NaCl levels. Cheeses containing autolysis were monitored during ripening, as well as the impact of NaCl content and autolysis on the formation of free amino acids (FAA). Reduction of NaCl resulted in higher LAB counts at the early stages of ripening, with differences between the two DL-starter cultures. The unsalted cheeses produced with C1 had retained a significantly higher number of the initial LAB counts (cfu/g) after 1 and 2 weeks of ripening (i.e. 58% and 71%), compared to the normal-salted cheeses (i.e. 22% and 21%), whereas no significant difference was found between the reduced-salt (i.e. 31% and 35%) and normal-salted cheeses. At the later stages of ripening (i.e. 7 and 11 weeks) NaCl had no significant influence. For cheeses produced with C2, a significant influence of NaCl was only found in cheeses ripened for 7 weeks, where the unsalted and reduced-salt cheeses had retained a significantly higher number of the initial LAB counts (cfu/g) (i.e. 39% and 38%), compared to the normal-salted cheeses (i.e. 21%). In the Samsoe cheeses, bacteria were organized as single cells, in groups of 2-3 cells or in groups of ≥4 cells. During ripening the decrease in the number of viable bacteria was mainly due to a reduction in the number of viable bacteria organized in groups of ≥4 cells. A negative correlation between NaCl content and PepX activity was observed. At the end of ripening the total FAA content was lower in the unsalted cheeses, compared to the reduced- and normal-salted cheeses. In conclusion, NaCl had a significant influence on

Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.

Science.gov (United States)

Sha, Shankar Prasad; Jani, Kunal; Sharma, Avinash; Anupma, Anu; Pradhan, Pooja; Shouche, Yogesh; Tamang, Jyoti Prakash

2017-09-08

Marcha and thiat are traditionally prepared amylolytic starters use for production of various ethnic alcoholic beverages in Sikkim and Meghalaya states in India. In the present study we have tried to investigate the bacterial and fungal community composition of marcha and thiat by using high throughput sequencing. Characterization of bacterial community depicts phylum Proteobacteria is the most dominant in both marcha (91.4%) and thiat (53.8%), followed by Firmicutes, and Actinobacteria. Estimates of fungal community composition showed Ascomycota as the dominant phylum. Presence of Zygomycota in marcha distinguishes it from the thiat. The results of NGS analysis revealed dominance of yeasts in marcha whereas molds out numbers in case of thiat. This is the first report on microbial communities of traditionally prepared amylolytic starters of India using high throughput sequencing.

Prefabricated light-polymerizing plastic pattern for partial denture framework

Directory of Open Access Journals (Sweden)

Atsushi Takaichi

2011-01-01

Full Text Available Our aim is to report an application of a prefabricated light-polymerizing plastic pattern to construction of removable partial denture framework without the use of a refractory cast. A plastic pattern for the lingual bar was adapted on the master cast of a mandibular Kennedy class I partially edentulous patient. The pattern was polymerized in a light chamber. Cobalt-chromium wires were employed to minimize the potential distortion of the plastic framework. The framework was carefully removed from the master cast and invested with phosphate-bonded investment for the subsequent casting procedures. A retentive clasp was constructed using 19-gauge wrought wire and was welded to the framework by means of laser welding machine. An excellent fit of the framework in the patient′s mouth was observed in the try-in and the insertion of the denture. The result suggests that this method minimizes laboratory cost and time for partial denture construction.

Flexible and tunable silicon photonic circuits on plastic substrates

Science.gov (United States)

Chen, Yu; Li, Huan; Li, Mo

2012-09-01

Flexible microelectronics has shown tremendous promise in a broad spectrum of applications, especially those that cannot be addressed by conventional microelectronics in rigid materials and constructions. These unconventional yet important applications range from flexible consumer electronics to conformal sensor arrays and biomedical devices. A recent paradigm shift in implementing flexible electronics is to physically transfer highly integrated devices made in high-quality, crystalline semiconductors on to plastic substrates. Here we demonstrate a flexible form of silicon photonics using the transfer-and-bond fabrication method. Photonic circuits including interferometers and resonators have been transferred onto flexible plastic substrates with preserved functionalities and performance. By mechanically deforming, the optical characteristics of the devices can be tuned reversibly over a remarkably large range. The demonstration of the new flexible photonic systems based on the silicon-on-plastic (SOP) platform could open the door to many future applications, including tunable photonics, optomechanical sensors and biomechanical and bio-photonic probes.

The AskA Starter Kit: How To Build and Maintain Digital Reference Services.

Science.gov (United States)

Lankes, R. David; Kasowitz, Abby S.

This Starter Kit is designed to help organizations and individuals who wish to offer human-mediated information services via the Internet to users in the K-12 community. A six-step process is proposed for organizations to follow in creating an "AskA" service. This process addresses all aspects involved in building and maintaining an AskA…

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

Directory of Open Access Journals (Sweden)

Bettencourt de J. C. Munanga

2016-12-01

Full Text Available A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso’s primary model and the gamma concept as a secondary model. The optimum values of pH and temperature were 8.3 ± 0.3, 44.6 ± 1.2 °C and 8.3 ± 0.3, 3.2 ± 37.1 °C with μmax values of 1.8 ± 0.2 and 1.4 ± 0.1 for L. brevis and L. plantarum respectively. The minimum inhibitory concentration of undissociated lactic acid was 23.7 mM and 35.6 mM for L. brevis and L. plantarum, respectively. The yield of lactic acid was five times higher for L. plantarum than for L. brevis, with a yield of glucose conversion to lactic acid close to 2.0 for the former and 0.8 for the latter. A model was developed to predict the pH drop during gowé fermentation. The global model was partially validated during manufacturing of gowé. The global model could be a tool to aid in the choice of suitable starters and to determine the conditions for the use of the starter.

Numerical and experimental analysis of thermosonic bond strength considering interfacial contact phenomena

International Nuclear Information System (INIS)

He Jun; Guo Yongjin; Lin Zhongqin

2008-01-01

The theoretical equation of thermosonic bond strength involving interfacial deformation and microcontact phenomena is presented in this study. The constitutive equation of gold considering the ultrasonic softening mechanism was developed based on the thermosonic bonding experiments and coded into the FE software. The numerical model of bonding was established to estimate the surface exposure and the effective normal pressure. The real contact area was calculated by a microcontact model. Accordingly, the nominal bond strength can be obtained and verified by the experimental data. It is found that a better conjunction exists at the edge of the contact area because large surface exposure is produced there, which is also proved by the SEM image of a sheared ball bond. Increasing the bonding force or the ultrasonic power will increase the interfacial plastic deformation, the nominal and real contact areas, but decreases the effective normal pressure. The contact ratio increases to a maximum with the increase in the bonding force, and then decreases while it continues to decrease with the increase in the ultrasonic power. In addition, both the stress analysis and experimental result show that cratering and damage to the pad structure are easily produced below the edge region of the contact area under an excessive bonding force or ultrasonic power

Acousto-ultrasonic evaluation of adhesively bonded CFRP-aluminum joints

International Nuclear Information System (INIS)

Lee, Seung Hwan; Kwon, Oh Yang

1997-01-01

Correlation between the amount of artificial defects in bonded region and the acousto-ultrasonic parameters(AUPs) including signal amplitude and then the static strength of adhesively bonded joints of carbon fiber reinforced plastic(CFRP) laminates and Al6061 plates has been investigated. The effect of the frequency content and the bandwidth of input signals were studied using 200 kHz, 650 kHz, 1 MHz, 2 MHz pulses and 1 MHz tone-burst signals. With increasing fraction of defects, the signal amplitude and AUP1 were decreased whereas AUP2 was increased. This result has been attributed to the energy transfer characteristics of bonded joints with delamination-type defects and the change of spectral content due to the defects. Considering the nature of high attenuation, a pulse signal with major frequency content at the third harmonic of thickness mode resonance, 650 kHz for the dimension of specimens used in this study, has been found optimal for acousto-ultrasonic testing of CFRP-aluminum joints.

Plastic

International Nuclear Information System (INIS)

Jeong Gi Hyeon

1987-04-01

This book deals with plastic, which includes introduction for plastic, chemistry of high polymers, polymerization, speciality and structure of a high molecule property of plastic, molding, thermosetting plastic, such as polyethylene, polyether, polyamide and polyvinyl acetyl, thermal plastic like phenolic resins, xylene resins, melamine resin, epoxy resin, alkyd resin and poly urethan resin, new plastic like ionomer and PPS resin, synthetic laminated tape and synthetic wood, mixed materials in plastic, reprocessing of waste plastic, polymer blend, test method for plastic materials and auxiliary materials of plastic.

Investigation on the toxic interaction of typical plasticizers with calf thymus DNA

Energy Technology Data Exchange (ETDEWEB)

Sun, Xiaojing [School of Environmental Science and Engineering, China–America CRC for Environment & Health, Shandong University, 27# Shanda South Road, Jinan 250100, Shandong Province (China); Zong, Wansong, E-mail: gaocz@sdu.edu.cn [College of Population, Resources and Environment, Shandong Normal University, 88# East Wenhua Road, Jinan 250014 (China); Liu, Chunguang; Liu, Yang [School of Environmental Science and Engineering, China–America CRC for Environment & Health, Shandong University, 27# Shanda South Road, Jinan 250100, Shandong Province (China); Gao, Canzhu, E-mail: rutaoliu@sdu.edu.cn [School of Environmental Science and Engineering, China–America CRC for Environment & Health, Shandong University, 27# Shanda South Road, Jinan 250100, Shandong Province (China); Liu, Rutao [School of Environmental Science and Engineering, China–America CRC for Environment & Health, Shandong University, 27# Shanda South Road, Jinan 250100, Shandong Province (China)

2015-05-15

The interactions of typical plasticizers dimethyl phthalate (DMP), diethyl phthalate (DEP) and dibutyl phthalate (DBP) with calf thymus DNA (ctDNA) were investigated by fluorescence spectroscopic techniques and molecular modeling. Experimental results indicated that the characteristic fluorescence intensity of phthalic acid rose with the increase of DNA concentration; while the characteristic fluorescence intensities of plasticizers decreased with the increase of DNA concentration. Experiments on native and denatured DNA determined that plasticizers interacted with DNA both in groove and electrostatic binding mode. The molecular modeling results further illustrated that there is groove binding between them; hydrogen bonding and Van der Waals interactions were the main forces. With the extension of branched-chains, the binding effects between plasticizers and DNA were weakened, which could be related to the increased steric hindrance. - Highlights: • This work established the binding mode of plasticizers with DNA on molecular level. • The mechanism was explored by fluorescence spectroscopic and molecular docking methods. • There are two kinds of binding mode between DMP, DEP, DBP and DNA, electrostatic and groove. • With the branched chain extension, the binding effect of plasticizers and DNA has been weakened.

Efeito do uso da cepa starter de Penicillium nalgiovense na qualidade de salames Effect of Penicillium nalgiovense starter culture on salami quality

Directory of Open Access Journals (Sweden)

Luís César CASTRO

2000-04-01

Full Text Available O desenvolvimento de fungos filamentosos na superfície dos salames durante a maturação é considerado um fator de qualidade que deve complementar mudanças bioquímicas envolvidas na maturação do produto. Muitos destes fungos podem, no entanto, ocasionar alterações de cor e sabor e o ataque ao envoltório, como também representar um problema de saúde pública pelas toxinas que podem produzir. Este trabalho objetivou avaliar a eficiência da cultura starter Penicillium nalgiovense (PN-2 no controle de contaminantes naturais em câmaras de maturação de salame, a operacionalização deste controle, e o efeito geral sobre parâmetros organolépticos. Foram avaliados salames produzidos em escala industrial, os quais foram maturados por 30 dias à temperatura de 18°C e Umidade Relativa de Equilíbrio ente 80 e 60%. Os parâmetros de maturação analisados foram ácidos graxos livres (AGL, umidade, nitrogênio não protéico (NNP, aparência, sabor e aroma. As amostras inoculadas com a cultura selecionada (3 x 10(7esporos mL-1 mostraram, ao término do período de maturação, um aumento médio de 2,93% em AGL em relação aquelas não inoculadas. Esta diferença revelou-se significativa ao nível de 5%. A perda de umidade transcorreu de forma lenta e progressiva, não se observando diferença significativa entre as amostras inoculadas e aquelas não inoculadas (P>0,05 ao final do período de maturação. Também não foi observada diferença significativa nos níveis de pH, NNP, atributos sensoriais e de aceitabilidade. Nas análises microbiológicas não foi detectada a presença de fungos de contaminação natural nas amostras inoculadas com a cultura starter PN-2, evidenciando-se a completa predominância deste fungo.The growth of filamentous fungi on the surface of salami during ripening is an important factor for the quality of the product quality because it helps the biochemical changes involved in the process. Nevertheless, some of

GREEN PLASTIC: A NEW PLASTIC FOR PACKAGING

OpenAIRE

Mr. Pankaj Kumar*, Sonia

2016-01-01

This paper gives a brief idea about a new type of plastic called as bio-plastic or green plastic. Plastic is used as a packaging material for various products, but this plastic is made up of non renewable raw materials. There are various disadvantages of using conventional plastic like littering, CO2 production, non-degradable in nature etc. To overcome these problems a new type of plastic is discovered called bio-plastic or green plastic. Bio-plastic is made from renewable resources and also...

Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time

DEFF Research Database (Denmark)

Olesen, Pelle Thonning; Meyer, Anne Boye Strunge; Stahnke, Louise Heller

2004-01-01

The volatile profiles of fermented sausages made with either Staphylococcus xylosus or Staphylococcus carnosus starter cultures were studied with regard to the influence of salt concentration, ripening time and three different combinations of curing ingredients-nitrate, nitrite or nitrite...... throughout maturation. Curing salts had a pronounced effect on the level of volatile compounds. In particular, curing with nitrate instead of nitrite resulted in a striking difference. Generally, nitrate increased the level of volatile compounds compared to nitrite, whereas ascorbate had only a small...... observed depending on whether S. xylosus or S. carnosus were used as starter culture. In particular the effects of nitrate was much more predominant in the sausages made with S. carnosus than S. xylosus....

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

DEFF Research Database (Denmark)

Akkerman, Marije; Søndergaard Kristensen, Lise; Jespersen, Lene

2017-01-01

Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0-28 h), . dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1-12 weeks). Cheese Na...... is reducible without significant textural impact using well-defined starter cultures and camel chymosin....

Antimicrobial Activity and Chemical Composition of "Kpètè-Kpètè": A Starter of Benin Traditional Beer Tchoukoutou.

Science.gov (United States)

N'tcha, Christine; Sina, Haziz; Kayodé, Adéchola Pierre Polycarpe; Gbenou, Joachim D; Baba-Moussa, Lamine

2017-01-01

The aim of this study was to investigate the antibacterial effect of the crude starter " kpètè-kpètè " and lactic acid bacteria used during the production of "tchoukoutou." To achieve this, a total of 11 lactic acid bacteria and 40 starter samples were collected from four communes. The samples were tested on 29 gram + and - strains by disk diffusion method. The minimum inhibitory and bactericidal concentrations of starter and lactic acid bacteria were determined by conventional methods. Organic acids, sugar, and volatile compounds were determined using the HPLC method. The "kpètè-kpètè" displays a high antibacterial activity against the tested strains. The most sensitive strain was S. epidermidis (12.5 mm) whereas the resistance strain was Proteus mirabilis (8 mm). All the tested ferment has not any inhibitory effect on Enterococcus faecalis . The lactic acid bacteria isolates of Parakou showed the highest (17.48 mm) antibacterial activity whereas the smallest diameter was obtained with the ferment collected from Boukoumbé (9.80 mm). The starters' chemical screening revealed the presence of tannins, anthocyanin flavonoids, triterpenes, steroids, reducing compounds, and mucilage O-glycosides. These compounds are probably the source of recorded inhibition effect. The lactic acid bacteria of the "kpètè-kpètè" could be used to develop a food ingredient with probiotic property.

Comparison of the acidification activities of commercial starter cultures in camel and bovine milk

DEFF Research Database (Denmark)

Berhe, Tesfemariam; Ipsen, Richard; Seifu, Eyassu

2018-01-01

Camel milk has been reported to be difficult to ferment due to anti-microbial properties. The present study tested eight commercial starter cultures for their ability to grow in camel milk. All investigated cultures were able to acidify camel milk and reached a final pH at a level similar to what...

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

Science.gov (United States)

Rubio, Raquel; Jofré, Anna; Martín, Belén; Aymerich, Teresa; Garriga, Margarita

2014-04-01

A total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%) were the main species detected. A further selection of potential probiotic starter cultures for fermented sausages focused on Lactobacillus as the most technologically relevant genus in this type of product. Lactobacilli strains were evaluated for their ability to grow in vitro in the processing conditions of fermented sausages and for their functional and safety properties, including antagonistic activity against foodborne pathogens, survival from gastrointestinal tract conditions (acidity, bile and pancreatin), tyramine production, antibiotic susceptibility and aggregation capacity. The best strains according to the results obtained were Lactobacillus casei/paracasei CTC1677, L. casei/paracasei CTC1678, Lactobacillus rhamnosus CTC1679, L. gasseri CTC1700, L. gasseri CTC1704, Lactobacillus fermentum CTC1693. Those strains were further assayed as starter cultures in model sausages. L. casei/paracasei CTC1677, L. casei/paracasei CTC1678 and L. rhamnosus CTC1679 were able to lead the fermentation and dominate (levels ca. 10(8) CFU/g) the endogenous lactic acid bacteria, confirming their suitability as probiotic starter cultures. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of Nb on plasticity and oxidation behavior of TiA1Nb intermetallic compound by density functional theory

Institute of Scientific and Technical Information of China (English)

LI Yan-feng; XU Hui; SONG Zhao-quan; MA Song-shan

2010-01-01

Based on the pseudo potential plane-wave method of density functional theory(DFT),Ti1-xNbxA1(x=0,0.062 5,0.083 3,0.125,0.250)crystals' geometry structure,elastic constants,electronic structure and Mulliken populations were calculated,and the effects of doping on the geometric structure,electronic structure and bond strength were systematically analyzed.The results show that the influence of Nb on the geometric structure is little in terms of the plasticity,and with the increase of Nb content,the covalent bond strength remarkably reduces,and Ti-A1,Nb-M(M=Ti,A1)and other hybrid bonds enhance; meanwhile,the peak district increases and the pseudo-energy gap first decreases and then increases,the overall band structure narrows,the covalent bond and direction of bonds reduce.The population analysis also shows that the results are consistent with the electronic structure analysis.The density of states of TiAlNb shows that Nb doping can enhance the activity of Al and benefit the form of Al2O3 film.All the calculations reveal that the room temperature plasticity and the antioxidation properties of the compounds can be improved with the Nb content of 8.33%-12.5%(mole fraction).

Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines

Science.gov (United States)

A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh-pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid bacte...

Determining optimum age of Holstein dairy calves when adding chopped alfalfa hay to meal starter diets based on measures of growth and performance.

Science.gov (United States)

Hosseini, S M; Ghorbani, G R; Rezamand, P; Khorvash, M

2016-04-01

The present study was conducted to determine the optimum age of Holstein dairy calves for an effective inclusion of alfalfa hay (AH) in starter feed on performance, apparent digestibility and feeding behavior. A total of 40 Holstein dairy calves (20 female and 20 male) were used in a completely randomized design in which calves were randomly assigned to one of four different dietary treatments including control (CON) calves fed starter feed without any forage and three treatments consisting of the same starter feed plus 15% chopped AH fed when calves were at the 2nd (AH2), 4th (AH4) or 6th (AH6) week of age. Calves were individually housed and bedded with sand that was replaced every other day. Feed and water were available ad libitum throughout the experiment. Calves were fed milk at 10% of birth BW twice daily until d 57. The study concluded when calves were 73 days old. Starter intake was recorded daily and BW was measured weekly. Data were analyzed as a complete randomized design by MIXED procedures of SAS. Results demonstrate that calves receiving AH treatments numerically consumed more starter feed (0.62 v. 0.78, 0.71 and 0.65 kg/day for CON, AH2, AH4 and AH6, respectively) and had greater average daily gain (ADG) compared with CON (0.48 v. 0.57, 0.49 and 0.49 kg/day for CON, AH2, AH4 and AH6), although the significant difference was observed only between AH2 and CON. Among AH treatments, calves in AH2 had better performance than AH6 in several cases including starter intake, ADG. No detectable differences were observed, however, in apparent dry matter, organic matter or CP digestibility among treatments. Ruminal pH and NH3 concentrations, measured on weeks 4, 6, 8 and 10, were lower for calves fed CON compared with other treatments, with ammonia concentrations decreasing over time. Calves in the AH treatments spent more time eating and ruminating compared with CON. Calves fed CON, however, spent more time on laying down compared with other treatments

Investigation of Interface Bonding Mechanism of an Explosively Welded Tri-Metal Titanium/Aluminum/Magnesium Plate by Nanoindentation

Science.gov (United States)

Zhang, T. T.; Wang, W. X.; Zhou, J.; Cao, X. Q.; Yan, Z. F.; Wei, Y.; Zhang, W.

2018-04-01

A tri-metal titanium/aluminum/magnesium (Ti/Al/Mg) cladding plate, with an aluminum alloy interlayer plate, was fabricated for the first time by explosive welding. Nanoindentation tests and associated microstructure analysis were conducted to investigate the interface bonding mechanisms of the Ti/Al/Mg cladding plate. A periodic wavy bonding interface (with an amplitude of approximately 30 μm and a wavelength of approximately 160 μm) without a molten zone was formed between the Ti and Al plates. The bonding interface between the Al and the Mg demonstrated a similar wavy shape, but the wave at this location was much larger with an amplitude of approximately 390 μm and a wavelength of approximately 1580 μm, and some localized melted zones also existed at this location. The formation of the wavy interface was found to result from a severe deformation at the interface, which was caused by the strong impact or collision. The nanoindentation tests showed that the material hardness decreased with increasing distance from the bonding interface. Material hardness at a location was found to be correlated with the degree of plastic deformation at that site. A larger plastic deformation was correlated with an increase in hardness.

Development and Diversity of Lactococcus lactis and Leuconostoc Bacteriophages in Dairies Using Undefined Mesophilic DL-Starter Cultures

DEFF Research Database (Denmark)

Muhammed, Musemma Kedir

complete loss of fermentation. Dairy phages have for long time been studied using traditional culture-dependent methods but not using metagenomic approaches. Part of this project was devoted to develop a method for dairy metavirome extraction and analysis. Several whey mixtures derived by defined......Bacteriophages (phages) attacking strains of Lactococcus (Lc.) lactis and Leuconostoc species, used as starter cultures in mesophilic dairy productions, produce huge problems through waste of ingredients, increased processing time, reduced product quality, consistency and safety, and occasionally...... in dairies using undefined starters and of mostly Lc. lactis c2 phages in dairies using defined cultures. Certain evidence indicating possible co-induction of temperate P335 phages and smaller Lc. lactis satellite phages was obtained. Also addressed was the issue of accurate and simultaneous quantification...

Experimental investigation of bond strength under high loading rates

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Michal Mathias

2015-01-01

Full Text Available The structural behaviour of reinforced concrete is governed significantly by the transmission of forces between steel and concrete. The bond is of special importance for the overlapping joint and anchoring of the reinforcement, where rigid bond is required. It also plays an important role in the rotational capacity of plastic hinges, where a ductile bond behaviour is preferable. Similar to the mechanical properties of concrete and steel also the characteristics of their interaction changes with the velocity of the applied loading. For smooth steel bars with its main bond mechanisms of adhesion and friction, nearly no influence of loading rate is reported in literature. In contrast, a high rate dependence can be found for the nowadays mainly used deformed bars. For mechanical interlock, where ribs of the reinforcing steel are bracing concrete material surrounding the bar, one reason can be assumed to be in direct connection with the increase of concrete compressive strength. For splitting failure of bond, characterized by the concrete tensile strength, an even higher dynamic increase is observed. For the design of Structures exposed to blast or impact loading the knowledge of a rate dependent bond stress-slip relationship is required to consider safety and economical aspects at the same time. The bond behaviour of reinforced concrete has been investigated with different experimental methods at the University of the Bundeswehr Munich (UniBw and the Joint Research Centre (JRC in Ispra. Both static and dynamic tests have been carried out, where innovative experimental apparatuses have been used. The bond stress-slip relationship and maximum pull-out-forces for varying diameter of the bar, concrete compressive strength and loading rates have been obtained. It is expected that these experimental results will contribute to a better understanding of the rate dependent bond behaviour and will serve for calibration of numerical models.

Effect of the crack-starter weld condition on the nil-ductility transition temperature

International Nuclear Information System (INIS)

Satoh, Masanobu; Funada, Tatsuo; Tomimatsu, Minoru

1985-01-01

In ASME Code Sec. III, the value of the reference nil-ductility temperature RT sub(EDT) has an important significance to determine the result of the fracture mechanics evaluation. While in the standard both the drop-weight test and Charpy impact test are required to determine the RT sub(NDT), in practice it is normally determined only by the nil-ductility transition temperature (T sub(EDT)) obtained by the drop-weight test. The cases of data scatter in T sub(NDT) were investigated to establish appropriate conditions of crack-starter bead welding. Drop-weight tests were carried out for nuclear vessel steels by changing welding conditions to examine the effects of welding amperage and shapes of welding table on T sub(NDT). The results show that the preparation of crack-starter bead by small welding amperage should not be allowed, because it makes the measured T sub(NDT) non-conservative, and that it is important to use a welding table which increases the cooling rate of specimen. Furthermore, the authors proposed methods for estimating T sub(NDT) of nuclear vessel steels by using Charpy transition temperatures. (author)

Anti-Obesity Effects of Starter Fermented Kimchi on 3T3-L1 Adipocytes

Science.gov (United States)

Lee, Kyung-Hee; Song, Jia-Le; Park, Eui-Seong; Ju, Jaehyun; Kim, Hee-Young; Park, Kun-Young

2015-01-01

The anti-obesity effects of starter (Leuconostoc mesenteroides+Lactobacillus plantarum) fermented kimchi on 3T3-L1 adipocyte were studied using naturally fermented kimchi (NK), a functional kimchi (FK, NK supplemented with green tea), and FK supplemented with added starters (FKS). Oil red O staining and cellular levels of triglyceride (TG) and glycerol were used to evaluate the in vitro anti-obesity effects of these kimchis in 3T3-L1 cells. The expressions of adipogenesis/lipogenesis-related genes of peroxisome proliferator-active receptor (PPAR)-γ, CCAAT/enhance-binding protein (C/EBP)-α, and fatty acid synthase (FAS) were determined by RT-PCR. Kimchis, especially FKS, markedly decreased TG levels and increased levels of intracellular glycerol and lipid lipolysis. In addition, FKS also reduced the mRNA levels of PPAR-γ, C/EBP-α, and FAS, which are related to adipogenesis/lipogenesis in 3T3-L1 cells. These results suggest the anti-obesity effects of FKS were to due to enhanced lipolysis and reduced adipogenesis/lipogenesis in 3T3-L1 adipocytes. PMID:26770918

Halbach array-based design and simulation of disc coreless permanen-magnet integrated starter generator

Science.gov (United States)

Li, Y. B.; Yang, Z. X.; Chen, W.; He, Q. Y.

2017-11-01

The functional performance, such as magnetic flux leakage, power density and efficiency, is related to the structural characteristics and design technique for the disc permanent magnet synchronous generators (PMSGs). Halbach array theory-based magnetic circuit structure is developed, and Maxwell3D simulation analysis approach of PMSG is proposed in this paper for integrated starter generator (ISG). The magnetization direction of adjacent permanent magnet is organized in difference of 45 degrees for focusing air gap side, and improving the performance of the generator. The magnetic field distribution and functional performance in load and/or unload conditions are simulated by Maxwell3D module. The proposed approach is verified by simulation analysis, the air gap flux density is 0.66T, and the phase voltage curve has the characteristics of a preferable sinusoidal wave and the voltage amplitude 335V can meet the design requirements while the disc coreless PMSG is operating at rated speed. And the developed magnetic circuit structure can be used for engineering design of the disc coreless PMSG to the integrated starter generator.

Türk Sucuklarında Ticari Starter Kültür Kullanımı Üzerine Araştırmalar II. Duyusal ve Mikrobiyolojik Analizler

Directory of Open Access Journals (Sweden)

Halil Vural

2015-02-01

Full Text Available Bu çalışmada; işletme düzeyinde kontrollü koşullarda Türk sucuğu üretiminde ticari starter kültürlerin kullanımı incelenmiştir. Bu amaçla, starter kültür katılmayan örnek kontrol grubu olarak alınarak, 7 farklı ticari starter kültürle hazırlanan 8 sucuk örneği aynı koşullarda denemeye alınmıştır. Sucuklara üretimin 7 kritik noktasına mezofilik aerobik bakteri, Lactobacillus-Pedicoccus ve patojen olmayan Staphylococcus-Micrococcus sayımı analizleri ile ürün bazında duyusal analizlerle starter kültür katılarak üretilen sucukların kontrol grubuna göre belirgin üstünlük sağladıkları belirlenmiş, kimyasal, mikrobiyolojik ve duyusal analiz bulgularının birlikte değerlendirilmesi; Türk sucuğu özelliklerine en uygun sonuçları Flora Carn SL ve Flora Carn SP starter kültürleri ile yapılan sucukların verdiğini göstermiştir.

A Nonlocal Peridynamic Plasticity Model for the Dynamic Flow and Fracture of Concrete.

Energy Technology Data Exchange (ETDEWEB)

Vogler, Tracy; Lammi, Christopher James

2014-10-01

A nonlocal, ordinary peridynamic constitutive model is formulated to numerically simulate the pressure-dependent flow and fracture of heterogeneous, quasi-brittle ma- terials, such as concrete. Classical mechanics and traditional computational modeling methods do not accurately model the distributed fracture observed within this family of materials. The peridynamic horizon, or range of influence, provides a characteristic length to the continuum and limits localization of fracture. Scaling laws are derived to relate the parameters of peridynamic constitutive model to the parameters of the classical Drucker-Prager plasticity model. Thermodynamic analysis of associated and non-associated plastic flow is performed. An implicit integration algorithm is formu- lated to calculate the accumulated plastic bond extension and force state. The gov- erning equations are linearized and the simulation of the quasi-static compression of a cylinder is compared to the classical theory. A dissipation-based peridynamic bond failure criteria is implemented to model fracture and the splitting of a concrete cylinder is numerically simulated. Finally, calculation of the impact and spallation of a con- crete structure is performed to assess the suitability of the material and failure models for simulating concrete during dynamic loadings. The peridynamic model is found to accurately simulate the inelastic deformation and fracture behavior of concrete during compression, splitting, and dynamically induced spall. The work expands the types of materials that can be modeled using peridynamics. A multi-scale methodology for simulating concrete to be used in conjunction with the plasticity model is presented. The work was funded by LDRD 158806.

How and why of orthodontic bond failures: An in vivo study

Directory of Open Access Journals (Sweden)

R K Vijayakumar

2014-01-01

Full Text Available Introduction: The bonding of orthodontic brackets and their failure rates by both direct and in-direct procedures are well-documented in orthodontic literature. Over the years different adhesive materials and various indirect bonding transfer procedures have been compared and evaluated for bond failure rates. The aim of our study is to highlight the use of a simple, inexpensive and ease of manipulation of a single thermo-plastic transfer tray and the use the of a single light cure adhesive to evaluate the bond failure rates in clinical situations. Materials and Methods: A total of 30 patients were randomly divided into two groups (Group A and Group B. A split-mouth study design was used, for, both the groups so that they were distributed equally with-out bias. After initial prophylaxis, both the procedures were done as per manufactures instructions. All patients were initially motivated and reviewed for bond failures rates for 6 months. Results: Bond failure rates were assessed for over-all direct and indirect procedures, anterior and posterior arches, and for individual tooth. Z-test was used for statistically analyzing, the normal distribution of the sample in a spilt mouth study. The results of the two groups were compared and P value was calculated using Z-proportion test to assess the significance of the bond failure. Conclusion: Over-all bond failure was more for direct bonding. Anterior bracket failure was more in-direct bonding than indirect procedure, which showed more posterior bracket failures. In individual tooth bond failure, mandibular incisor, and premolar brackets showed more failure, followed by maxillary premolars and canines.

A novel bonding method for large scale poly(methyl methacrylate) micro- and nanofluidic chip fabrication

Science.gov (United States)

Qu, Xingtian; Li, Jinlai; Yin, Zhifu

2018-04-01

Micro- and nanofluidic chips are becoming increasing significance for biological and medical applications. Future advances in micro- and nanofluidics and its utilization in commercial applications depend on the development and fabrication of low cost and high fidelity large scale plastic micro- and nanofluidic chips. However, the majority of the present fabrication methods suffer from a low bonding rate of the chip during thermal bonding process due to air trapping between the substrate and the cover plate. In the present work, a novel bonding technique based on Ar plasma and water treatment was proposed to fully bond the large scale micro- and nanofluidic chips. The influence of Ar plasma parameters on the water contact angle and the effect of bonding conditions on the bonding rate and the bonding strength of the chip were studied. The fluorescence tests demonstrate that the 5 × 5 cm2 poly(methyl methacrylate) chip with 180 nm wide and 180 nm deep nanochannels can be fabricated without any block and leakage by our newly developed method.

Effects of interface edge configuration on residual stress in the bonded structures for a divertor application

International Nuclear Information System (INIS)

Kitamura, K.; Nagata, K.; Shibui, M.; Tachikawa, N.; Araki, M.

1998-01-01

Residual stresses in the interface region, that developed at the cool down during the brazing, were evaluated for several bonded structures to assess the mechanical strength of the bonded interface, using thermoelasto-plastic stress analysis. Normal stress components of the residual stresses around the interface edge of graphite-copper (C-Cu) bonded structures were compared for three types of bonded features such as flat-type, monoblock-type and saddle-type. The saddle-type structure was found to be favorable for its relatively low residual stress, easy fabrication accuracy on bonded interface and armor replacement. Residual stresses around the interface edge in three armor materials/copper bonded structures for a divertor plate were also examined for the C-Cu, tungsten-copper (W-Cu) and molybdenum alloy-copper (TZM-Cu), varying the interface wedge angle from 45 to 135 . An optimal bonded configuration for the least value of residual stress was found to have a wedge angle of 45 for the C-Cu, and 135 for both the W-Cu and TZM-Cu bonded ones. (orig.)

Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters

Directory of Open Access Journals (Sweden)

Maria Raquel de Godoy Oriani

2004-08-01

Full Text Available The incidence of phages of lactic acid bacteria in milk industry and their effects on acidification ability of commercial lactic acid starters were studied. Cheese whey samples (33 samples were collected from 17 factories. A total of 16 bacteriophages were isolated (12 specific for Lactococcus lactis, 3 for L. diacetylactis and one capable of lysing both species. The results showed that 10% reduction in acidification tests was not good indication of phage in the sample. The majority of samples showed reduction higher than 10%, although only 65% were phage positive. The isolated phages were quite stable and showed no reduction in infectivity even after 20 daily replications. A pool of bacteriophages was prepared from isolates and inoculated in 12 commercial lactic starters. After 8 hours of incubation, only 2 showed reduced acidification. Bacterial strains isolated from commercial starters were tested regarding the phage resistance. Considerable difference in phage sensitivity was observed among different starters (BD, D, O and L. diacetylactis. Five bacteriophages showed no infectivity on any isolates but one was infective for most of isolates.Para ampliar conhecimentos sobre a incidência de bacteriófagos de bactérias lácticas na indústria de leite do Estado de São Paulo e a sua influência sobre a capacidade acidificante de fermentos lácticos disponíveis em nosso mercado, o presente trabalho foi conduzido com o intuito de esclarecer a real situação dos laticínios no Estado. Foram coletadas 33 amostras de soro de queijo em 17 laticínios. Foram isolados 16 bacteriófagos, 12 específicos para Lactococcus lactis, 3 para L. diacetylactis e um capaz de lisar ambos os microrganismos. Os experimentos mostraram que, uma diminuição de 10% na acidez em presença de soro suspeito, ao contrário do estabelecido na literatura, não reflete a veracidade da presença de bacteriófagos na amostra, uma vez que a maioria apresentou redução acima

Co-pyrolysis characteristics and kinetics of coal and plastic blends

International Nuclear Information System (INIS)

Zhou Limin; Luo Taian; Huang Qunwu

2009-01-01

Co-pyrolysis behaviors of different plastics (high density polyethylene, low density polyethylene and polypropylene), low volatile coal (LVC) and their mixtures were investigated by TGA. Experiments were conducted under N 2 atmosphere at heating rate of 20 deg. C/min from room temperature to 750 deg. C. The results showed that the thermal degradation temperature range of plastic was 438-521 deg. C, while that of coal (LVC) was 174-710 deg. C. Plastics showed similar pyrolysis characteristics due to similar chemical bonds in their molecular structures. The overlapping degradation temperature interval between coal and plastic provide an opportunity for free radicals from coal pyrolysis to participate in the reactions of plastic decomposition. The difference of weight loss percent (ΔW) between experimental and theoretical ones, calculated as an algebraic sum of those from each separated component, ΔW is 2.0-2.7% at the pyrolysis temperature higher than 530 deg. C, which indicates that the synergistic effect during pyrolysis occurs mainly in the high temperature region. The kinetic studies were performed according to Coats and Redfern method for first-order reaction. It was found that for plastics (HDPE, LDPE and PP), the pyrolysis process can be described by one first-order reaction. However, for LVC and LVC/plastic blends, this process can be described by three and four consecutive first-order reactions, respectively. The estimated kinetic parameters viz., activation energies and pre-exponential factors for coal, plastic and their blends, were found to be in the range of 35.7-572.8 kJ/mol and 27-1.7 x 10 38 min -1 , respectively

The effects of partial replacement of soybean meal by xylose-treated soybean meal in the starter concentrate on performance, health status, and blood metabolites of Holstein calves

Directory of Open Access Journals (Sweden)

Mehdi Kazemi-Bonchenari

2015-04-01

Full Text Available The objective was to study the effects of partial replacement of soybean meal (SBM with xylose-treated SBM (XSBM as a source of rumen undegradable protein (RUP in the starter concentrate of calves on performance, health status and selected blood metabolites. Twenty-one female Holstein dairy calves (body weight=39.6±2.3 kg were randomly assigned to 3 groups (n=7 each: i starter concentrate with 25% SBM [control (CTR]; ii starter concentrate with 17.5% SBM +7.5% XSBM (7.5XSBM; and iii starter concentrate with 12.5% SBM+12.5% XSBM (12.5XSBM. Calves received 2 L of milk twice daily, with ad libitum access to starter concentrates from d 4 until weaning (d 56. Performance and health status were recorded throughout the experiment. Blood samples collected on d 4, 35 and 56 were assayed for concentrations of glucose, total protein (TP, and plasma urea nitrogen (PUN. Starter intake (560, 400, and 420 g/d for CTR, 7.5XSBM, and 12.5XSBM, respectively, average daily gain (0.67, 0.6 and 0.57 kg/d, and feed to gain ratio (0.83, 0.67, and 0.74 were affected by treatments (P<0.05. Hearth girth, height at withers, body length, rectal temperature, faecal score, and respiratory score did not differ among treatments. Mean plasma glucose and TP were not affected by treatments, whereas PUN in the 12.5XSBM group was lower than in the other groups (P<0.05. In conclusion, the present results showed that partial replacement of SBM by XSBM may improve efficiency of dietary protein utilisation in pre-weaned calves, which warrants further studies.

Bonding prediction in friction stir consolidation of aluminum alloys: A preliminary study

Science.gov (United States)

Baffari, Dario; Reynolds, Anthony P.; Li, Xiao; Fratini, Livan

2018-05-01

Friction Stir Consolidation (FSC) is a solid-state process that results in consolidation of metal powders or chips producing solid billet through severe plastic deformation and the solid-state bonding phenomena. This process can be used both for primary production and for metal scrap recycling. During the FSC process, a rotating die is plunged into a hollow chamber containing the finely divided, unconsolidated material to be processed. In this paper, a FEM numerical model for the prediction of the quality of the consolidated billet is presented. In particular, a dedicated bonding criterion that takes into account the peculiar process mechanics of this innovative technology is proposed.

Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter

Directory of Open Access Journals (Sweden)

Yuhong Huang

2017-09-01

Full Text Available Chinese liquor is one of the world's best-known distilled spirits and is the largest spirit category by sales. The unique and traditional solid-state fermentation technology used to produce Chinese liquor has been in continuous use for several thousand years. The diverse and dynamic microbial community in a liquor starter is the main contributor to liquor brewing. However, little is known about the ecological distribution and functional importance of these community members. In this study, metatranscriptomics was used to comprehensively explore the active microbial community members and key transcripts with significant functions in the liquor starter production process. Fungi were found to be the most abundant and active community members. A total of 932 carbohydrate-active enzymes, including highly expressed auxiliary activity family 9 and 10 proteins, were identified at 62°C under aerobic conditions. Some potential thermostable enzymes were identified at 50, 62, and 25°C (mature stage. Increased content and overexpressed key enzymes involved in glycolysis and starch, pyruvate and ethanol metabolism were detected at 50 and 62°C. The key enzymes of the citrate cycle were up-regulated at 62°C, and their abundant derivatives are crucial for flavor generation. Here, the metabolism and functional enzymes of the active microbial communities in NF liquor starter were studied, which could pave the way to initiate improvements in liquor quality and to discover microbes that produce novel enzymes or high-value added products.

BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE

Directory of Open Access Journals (Sweden)

T. Ahmed and R. Kanwal

2004-04-01

Full Text Available Lactic acid bacteria (LAB were isolated from camel milk by culturing the milk on specific media and pure culture was obtained by sub-culturing. Purification of culture was confirmed by Gram’s staining and identified by different biochemical tests. Camel milk contained lactic acid producing bacteria like Streptococci such as S. cremoris and S. lactis and Lactobacilli such as L. acidophilus. L. acidophilus grew more rapidly in camel milk than others as its growth was supported by camel milk. Ability of each strain was tested to convert lactose of milk into lactic acid. It was observed that 66% lactose was converted by S. lactis 20, whereas S. cremoris 22 and L. acidophilus 23 converted 56 and 74% lactose into lactic acid, respectively. Effect of freeze-drying was also recorded and the results showed that in all cases there was a slight decrease in the cell count before and after the freeze-drying. The decrease was approximately 0.47, 0.078 and 0.86% for S. lactis 20, S. cremoris 22 and L. acidophilus 23, respectively. Starter culture was prepared from strains isolated from camel milk. Camel and buffalo milk cheese was prepared by using starter culture. The strains isolated from camel milk were best for acid production and coagulated the milk in less time. It is concluded that cheese can be prepared successfully from camel milk and better results can be obtained by coagulating milk with starter culture.

Mortar modified with sulfonated polystyrene produced from waste plastic cups

Directory of Open Access Journals (Sweden)

L. A. C. MOTTA

Full Text Available Abstract In this work, we studied the addition of sulfonated polystyrene produced from waste plastic cups as an admixture for mortars. Mortars were analyzed with polystyrene content of 0.0; 0.2; 0.6; 1.0 and 1.4% in relation to the cement mass. The influence of polystyrene on the mortars' properties was evaluated by the consistency index, water retention, water absorption, porosity, elasticity modulus, compressive strength, flexural strength, bond tensile strength and microscopy. The increase in the sulfonated polystyrene content decreased the elasticity modulus of the mortar and, despite higher porosity, there was a reduction of water absorption by capillarity. In relation to mortar without admixture, the modified mortar showed an increase in water retention and consistency index, and a large increase in flexural strength and bond tensile strength. The significant increase of bond tensile strength (214% with admixture 1% highlights the potential of the produced material as an adhesive mortar.

Analysis of elastic-plastic dynamic response of reinforced concrete frame structure

International Nuclear Information System (INIS)

Li Zhongcheng

2009-01-01

Based on a set of data from seismic response test on an R/C frame, a force-based R/C beam fibre model with non-linear material properties and bond-slip effects are presented firstly in this paper, and then the applications to the tested R/C frame are presented to illustrate the model characteristics and to show the accuracy of seismic analysis including consideration of non-linear factors. It can be concluded that the elastic-plastic analysis is a potential step toward the accurate modelling for the dynamic analyses of R/C structures. Especially for the seismic safety re-evaluation of the existing NPPs, the elastic-plastic methodology with consideration of different non-linearities should be involved. (author)

Effects of partial replacement of corn grain with lactose in calf starters on ruminal fermentation and growth performance.

Science.gov (United States)

Saegusa, A; Inouchi, K; Ueno, M; Inabu, Y; Koike, S; Sugino, T; Oba, M

2017-08-01

The objective of this study was to evaluate effects of partial replacement of dry ground corn with lactose in calf starters on dry matter intake, growth rate, ruminal pH, and volatile fatty acid profile. Sixty Holstein bull calves were raised on a high plane of nutrition program until 55 d of age. Calves were fed texturized calf starters containing 30.1% steam-flaked grains and lactose at 0 (control), 5, or 10% (n = 20 for each treatment) on a dry matter basis. All calves were fed treatment calf starters ad libitum from d 7 and kleingrass hay from d 35. Ruminal pH was measured continuously immediately after weaning (d 55-62) for 15 calves (n = 5 per treatment), and 3 wk after weaning (d 77 to 80) for the other 45 calves (n = 15 per treatment). Dry matter intake, growth performance, and ruminal pH variables were not affected by treatment. However, according to Spearman's correlation coefficient (r s ) analyses, lactose intake was positively correlated with dairy minimum ruminal pH (r s = 0.306) for the data collected from d 77 to 80. Similarly, hay intake was not affected by treatment, but positively correlated with daily mean (r s = 0.338) and maximum ruminal pH (r s = 0.408) and negatively correlated with duration pH lactose than control (35.3 vs. 40.2%) for ruminal fluid collected on d 80; however, molar ratio of butyrate was not affected by treatment. These results indicate that lactose inclusion in calf starters up to 10% of dry matter might not affect dry matter intake and growth performance of calves, but that greater lactose and hay intake might be associated with higher ruminal pH. The Authors. Published by the Federation of Animal Science Societies and Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/3.0/).

Forage and sugar in dairy calves' starter diet and their interaction on performance, weaning age and rumen fermentation.

Science.gov (United States)

Beiranvand, H; Ghorbani, G R; Khorvash, M; Kazemi-Bonchenari, M

2014-06-01

The effects of sugar and forage inclusion in calves' starter and their interaction on animal performance and rumen fermentation parameters were investigated. Twenty-eight neonatal Holstein male calves 3 days of age with average body weights of 42 ± 4 kg were allocated to four different treatments. All calves were fed a similar basal diet consisting of milk and concentrate. The experimental treatments were: (i) basal diet with no supplementation (Control, hereafter designated by C), (ii) basal diet plus 5% granular sugar cane (Sugar, designated by S), (iii) basal diet plus 5% forage (Forage, designated by F) and (iv) basal diet plus 5% forage with 5% granular sugar cane (F × S). Supplement ingredients were used on a dry matter (DM) basis. Rumen fluid parameters were measured twice on days 35 and 70 of the study period. The calves were weaned when they could consume 1 kg of starter for three consecutive days. The results show that starter intake was not affected by treatment; however, the lowest ADG was observed with calves in the sugar treatment. Weaning age was affected by treatments, and forage showed to reduce milk consumption period down to its shortest. Forage-sugar interaction was found to have no effects on animal performance. The structural body indices as well as the health status of the calves were similar in different treatments. Rumen pH did not differ among the treatment groups. Among the rumen parameters, total VFA concentration and molar proportions of butyrate and propionate did not exhibit any significant differences among the treatments. However, ruminal acetate concentration decreased in calves that fed sugar cane during the early weeks of the study period. Comparison of forage and sugar included in the starter diets revealed that forage reduced weaning age, while sugar cane had a negative effect on calves' performance. Journal of Animal Physiology and Animal Nutrition © 2013 Blackwell Verlag GmbH.

Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry.

Science.gov (United States)

de Souza, Geany Targino; de Carvalho, Rayssa Julliane; de Sousa, Jossana Pereira; Tavares, Josean Fechine; Schaffner, Donald; de Souza, Evandro Leite; Magnani, Marciane

2016-02-01

This study assessed the inhibitory effects of the essential oil from Origanum vulgare L. (OVEO) on Staphylococcus aureus, Listeria monocytogenes, and a mesophilic starter coculture composed of lactic acid bacteria (Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris) in Brazilian coalho cheese systems. The MIC of OVEO was 2.5 μl/ml against both S. aureus and L. monocytogenes and 0.6 μl/ml against the tested starter coculture. In cheese broth containing OVEO at 0.6 μl/ml, no decrease in viable cell counts (VCC) of both pathogenic bacteria was observed, whereas the initial VCC of the starter coculture decreased approximately 1.0 log CFU/ml after 24 h of exposure at 10°C. OVEO at 1.25 and 2.5 μl/ml caused reductions of up to 2.0 and 2.5 log CFU/ml in S. aureus and L. monocytogenes, respectively, after 24 h of exposure in cheese broth. At these same concentrations, OVEO caused a greater decrease of initial VCC of the starter coculture following 4 h of exposure. Higher concentrations of OVEO were required to decrease the VCC of all target bacteria in semisolid coalho cheese slurry compared with cheese broth. The VCC of Lactococcus spp. in coalho cheese slurry containing OVEO were always lower than those of pathogenic bacteria under the same conditions. These results suggest that the concentrations of OVEO used to control pathogenic bacteria in semihard cheese should be carefully evaluated because of its inhibitory effects on the growth of starter lactic acid cultures used during the production of the product.

Potential benefits of the application of yeast starters in table olive processing.

Science.gov (United States)

Arroyo-López, Francisco N; Romero-Gil, Verónica; Bautista-Gallego, Joaquín; Rodríguez-Gómez, Francisco; Jiménez-Díaz, Rufino; García-García, Pedro; Querol, Amparo; Garrido-Fernández, Antonio

2012-01-01

Yeasts play an important role in the food and beverage industry, especially in products such as bread, wine, and beer, among many others. However, their use as a starter in table olive processing has not yet been studied in detail. The candidate yeast strains should be able to dominate fermentation, together with lactic acid bacteria, but should also provide a number of beneficial advantages. Technologically, yeasts should resist low pH and high salt concentrations, produce desirable aromas, improve lactic acid bacteria growth, and inhibit spoilage microorganisms. Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favorable effects on the host. In this way, yeasts may improve the health of consumers by means of the degradation of non-assimilated compounds (such as phytate complexes), a decrease in cholesterol levels, the production of vitamins and antioxidants, the inhibition of pathogens, an adhesion to intestinal cell line Caco-2, and the maintenance of epithelial barrier integrity. Many yeast species, usually found in table olive processing (Wickerhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, and Kluyveromyces lactis, among others), have exhibited some of these properties. Thus, the selection of the most appropriate strains to be used as starters in this fermented vegetable, alone or in combination with lactic acid bacteria, is a promising research line to develop in the near future.

Potential benefits of the application of yeast starters in table olive processing

Science.gov (United States)

Arroyo-López, Francisco N.; Romero-Gil, Verónica; Bautista-Gallego, Joaquín; Rodríguez-Gómez, Francisco; Jiménez-Díaz, Rufino; García-García, Pedro; Querol, Amparo; Garrido-Fernández, Antonio

2012-01-01

Yeasts play an important role in the food and beverage industry, especially in products such as bread, wine, and beer, among many others. However, their use as a starter in table olive processing has not yet been studied in detail. The candidate yeast strains should be able to dominate fermentation, together with lactic acid bacteria, but should also provide a number of beneficial advantages. Technologically, yeasts should resist low pH and high salt concentrations, produce desirable aromas, improve lactic acid bacteria growth, and inhibit spoilage microorganisms. Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favorable effects on the host. In this way, yeasts may improve the health of consumers by means of the degradation of non-assimilated compounds (such as phytate complexes), a decrease in cholesterol levels, the production of vitamins and antioxidants, the inhibition of pathogens, an adhesion to intestinal cell line Caco-2, and the maintenance of epithelial barrier integrity. Many yeast species, usually found in table olive processing (Wickerhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, and Kluyveromyces lactis, among others), have exhibited some of these properties. Thus, the selection of the most appropriate strains to be used as starters in this fermented vegetable, alone or in combination with lactic acid bacteria, is a promising research line to develop in the near future.

Good maintenance of exercise-induced bone gain with decreased training of female tennis and squash players: a prospective 5-year follow-up study of young and old starters and controls.

Science.gov (United States)

Kontulainen, S; Kannus, P; Haapasalo, H; Sievänen, H; Pasanen, M; Heinonen, A; Oja, P; Vuori, I

2001-02-01

This prospective 5-year follow-up study of 64 adult female racquet sports players and 27 controls assessed the changes in the playing-to-nonplaying arm bone mineral content (BMC) differences to answer three questions: (1) Are training-induced bone gains lost with decreased training? (2) Is the bone response to decreased training different if the playing career has been started before or at puberty rather than after it? (3) Are the possible bone changes related to the changes in training? The players were divided into two groups according to the starting age of their tennis or squash playing. The mean starting age was 10.5 years (SD, 2.2) among the players who had started training before or at menarche (young starters; n = 36) while 26.4 years (SD, 8.0) among those players who had begun training a minimum of 1 year after menarche (old starters; n = 28). At baseline of the 5-year follow-up, the mean age of the young starters was 21.6 years (SD, 7.6) and that of old starters was 39.4 years (SD, 10.5). During the follow-up, the young starters had reduced the average training frequency from 4.7 times a week (2.7) to 1.4 times a week (1.3) and the old starters from 4.0 times a week (1.4) to 2.0 times a week (1.4), respectively. The 5-year follow-up revealed that despite reduced training the exercise-induced bone gain was well maintained in both groups of players regardless of their clearly different starting age of activity and different amount of exercise-induced bone gain. The gain was still 1.3-2.2 times greater in favor of the young starters (at the follow-up, the dominant-to-nondominant arm BMC difference was 22% [8.4] in the humeral shaft of the young starters versus 10% [3.8] in the old starters, and 3.5% [2.4] in controls). In the players, changes in training were only weakly related to changes in the side-to-side BMC difference (r(s) = 0.05-0.34, all NS), and this was true even among the players who had stopped training completely a minimum 1 year before the

Taking plastics packaging to the future through improving barrier properties

CSIR Research Space (South Africa)

Labuschagne, Philip W

2011-11-01

Full Text Available , trimethylaluminium) + O2, Ar ? Covalently bonded to substrate ? adhesion ?; brittleness ? ? Process variables: power, pressure, O2 % ? BIF PET: 5 ? 200x; PP: 2 ? 60x ? Prone to pinholes (contaminants), microcracks: Supporting the Manufacturing and Materials... the Manufacturing and Materials Industry in its quest for global competitiveness orting the Manufacturing and Materials Industry in it quest for global competitiveness CSIR Manufacturing and Materials Technology Taking Plastics Packaging to the Future Through...

Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou

Science.gov (United States)

N'tcha, Christine; Sina, Haziz; Kayodé, Adéchola Pierre Polycarpe; Gbenou, Joachim D.

2017-01-01

The aim of this study was to investigate the antibacterial effect of the crude starter “kpètè-kpètè” and lactic acid bacteria used during the production of “tchoukoutou.” To achieve this, a total of 11 lactic acid bacteria and 40 starter samples were collected from four communes. The samples were tested on 29 gram + and − strains by disk diffusion method. The minimum inhibitory and bactericidal concentrations of starter and lactic acid bacteria were determined by conventional methods. Organic acids, sugar, and volatile compounds were determined using the HPLC method. The “kpètè-kpètè” displays a high antibacterial activity against the tested strains. The most sensitive strain was S. epidermidis (12.5 mm) whereas the resistance strain was Proteus mirabilis (8 mm). All the tested ferment has not any inhibitory effect on Enterococcus faecalis. The lactic acid bacteria isolates of Parakou showed the highest (17.48 mm) antibacterial activity whereas the smallest diameter was obtained with the ferment collected from Boukoumbé (9.80 mm). The starters' chemical screening revealed the presence of tannins, anthocyanin flavonoids, triterpenes, steroids, reducing compounds, and mucilage O-glycosides. These compounds are probably the source of recorded inhibition effect. The lactic acid bacteria of the “kpètè-kpètè” could be used to develop a food ingredient with probiotic property. PMID:28367445

Predicting Large-scale Effects During Cookoff of Plastic-Bonded Explosives (PBX 9501 PBX 9502 and LX-14)

Energy Technology Data Exchange (ETDEWEB)

Hobbs, Michael L. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States); Kaneshige, Michael J. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States); Erikson, William W. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)

2017-10-01

In this study, we have made reasonable cookoff predictions of large-scale explosive systems by using pressure-dependent kinetics determined from small-scale experiments. Scale-up is determined by properly accounting for pressure generated from gaseous decomposition products and the volume that these reactive gases occupy, e.g. trapped within the explosive, the system, or vented. The pressure effect on the decomposition rates has been determined for different explosives by using both vented and sealed experiments at low densities. Low-density explosives are usually permeable to decomposition gases and can be used in both vented and sealed configurations to determine pressure-dependent reaction rates. In contrast, explosives that are near the theoretical maximum density (TMD) are not as permeable to decomposition gases, and pressure-dependent kinetics are difficult to determine. Ignition in explosives at high densities can be predicted by using pressure-dependent rates determined from the low-density experiments as long as gas volume changes associated with bulk thermal expansion are also considered. In the current work, cookoff of the plastic-bonded explosives PBX 9501 and PBX 9502 is reviewed and new experimental work on LX-14 is presented. Reactive gases are formed inside these heated explosives causing large internal pressures. The pressure is released differently for each of these explosives. For PBX 9501, permeability is increased and internal pressure is relieved as the nitroplasticizer melts and decomposes. Internal pressure in PBX 9502 is relieved as the material is damaged by cracks and spalling. For LX-14, internal pressure is not relieved until the explosive thermally ignites. The current paper is an extension of work presented at the 26th ICDERS symposium [1].

Genome Sequence of Leuconostoc mesenteroides subsp. cremoris Strain T26, Isolated from Mesophilic Undefined Cheese Starter.

Science.gov (United States)

Pedersen, T B; Kot, W P; Hansen, L H; Sørensen, S J; Broadbent, J R; Vogensen, F K; Ardö, Y

2014-06-05

Leuconostoc is the main group of heterofermentative bacteria found in mesophilic dairy starters. They grow in close symbiosis with the Lactococcus population and are able to degrade citrate. Here we present a draft genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26. Copyright © 2014 Pedersen et al.

Pemanfaatan Tithonia Diversifolia pada Tanah Sawah yang Dipupuk P Secara Starter terhadap Produksi serta Serapan Hara N, P, dan K Tanaman Padi

Directory of Open Access Journals (Sweden)

Gusnidar

2008-09-01

Full Text Available The research of Tithonia diversifolia utilization in the paddy soil that was fertilized P-starter on yield and N, P, K uptake on rice crop, has been conducted from August to December 2005. The objective of this research was to determine an interaction between P-starter levels, and tithonia levels on production and N, P, K element uptake of rice crop. The research was pot experiment in the green house in factorial design 4 x 4. First factor was 4 levels of tithonia with reduce dosage fertilizer applied (T0 = 0 t ha-1 of tithonia + 200 kg ha-1 of urea + 75 kg ha-1 of KCl ; T1= 2,5 t ha-1 of tithonia+ 150 kg ha-1 of urea , without KCl; T2 = 5,0 ton ha-1 of tithonia+ 100 kg ha-1 of urea , without KCl; dan T3 = 7,5 t ha-1 of tithonia + 50 kg ha-1 of urea, without KCl. The second factor was 4 levels of P-starter (0, 2, 4, and 6 kg P ha-1. The result showed that combination of T3 treatment and 2-4 kg P-starter ha-1 increased the grain yield 20,51-21,08 g pot-1 (18,65-19,21 %. Effect of T3 treatment was not significantly differences with T2 treatment on the grain yield. The best interaction was T3 treatment on N and K uptake (0,84 g pot-1 for N, dan 0,82 g pot-1 for K.

Effects of Processing of Starter Diets on Performance, Nutrient Digestibility, Rumen Biochemical Parameters and Body Measurements of Brown Swiss Dairy Calves

Directory of Open Access Journals (Sweden)

J. Ghassemi Nejad

2012-07-01

Full Text Available In order to investigate the effect of physical forms of starter diets on performance, weaning age, nutrient digestibility and rumen biochemical factors, 24 female of neonatal Brown Swiss calves (average body weight of 39.5±1.2 kg were randomly assigned to three treatments. Dietary treatments were mashed (MS, pelleted (PS, and texturized (TS starter using 8 calves from birth till 90 days of age in each treatment. Diets were formulated to be iso-nitrogenous with 21% crude protein. Based on the experimental results, calves that received PS and TS diets, had significant higher average daily gain (ADG than those receiving MS (p0.05. Ruminal pH was higher (p<0.01 in MS than the other groups, but ruminal ammonia (g/dl concentration was not different among the treatments. Body measurements such as body length, pin width, hip width, pin to hip length, size of metacarpus and metatarsus bones, hip height, wither height, stomach size and heart girth were not significantly different among the treatments. Overall, it is concluded that starter diets in the form of pellet and texture can improve performance in neonatal Brown Swiss calves compared to the mashed form.

Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

DEFF Research Database (Denmark)

Czárán, Tamás; Rattray, Fergal P.; Møller, Cleide O.de A.

2018-01-01

The influence of metabolite diffusion within the cheese matrix on growth of non-starter lactic acid bacteria (NSLAB) during Cheddar cheese ripening was mathematically modelled. The model was calibrated at a realistic range of diffusion of metabolites and the decay and growth parameters...

Development of a Plastic Melt Waste Compactor for Space Missions Experiments and Prototype Design

Science.gov (United States)

Pace, Gregory; Wignarajah, Kanapathipillai; Pisharody, Suresh; Fisher, John

2004-01-01

This paper describes development at NASA Ames Research Center of a heat melt compactor that can be used on both near term and far term missions. Experiments have been performed to characterize the behavior of composite wastes that are representative of the types of wastes produced on current and previous space missions such as International Space Station, Space Shuttle, MIR and Skylab. Experiments were conducted to characterize the volume reduction, bonding, encapsulation and biological stability of the waste composite and also to investigate other key design issues such as plastic extrusion, noxious off-gassing and removal of the of the plastic waste product from the processor. The experiments provided the data needed to design a prototype plastic melt waste processor, a description of which is included in the paper.

Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures

OpenAIRE

Nataša Hulak; Ana Žgomba Maksimović; Ana Kaić; Andrea Skelin; Mirna Mrkonjić Fuka

2016-01-01

Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter cultures. Consequently, the specific flavour and texture of the Istrian cheese is owed to metabolic processes of indigenous microflora of which Lactobacillus species play pivotal role. Characterisation and selection of indigenous lactobacilli may resul...

Quantitative analysis for the determination of aluminum percentage and detonation performance of aluminized plastic bonded explosives by laser-induced breakdown spectroscopy

Science.gov (United States)

Rezaei, A. H.; Keshavarz, M. H.; Kavosh Tehrani, M.; Darbani, S. M. R.

2018-06-01

The aluminized plastic-bonded explosive (PBX) is a composite material in which solid explosive particles are dispersed in a polymer matrix, which includes three major components, i.e. polymeric binder, metal fuel (aluminum) and nitramine explosive. This work introduces a new method on the basis of the laser-induced breakdown spectroscopy (LIBS) technique in air and argon atmospheres to investigate the determination of aluminum content and detonation performance of aluminized PBXs. Plasma emissions of aluminized PBXs are recorded where atomic lines of Al, C and H as well as molecular bands of AlO and CN are identified. The experimental results demonstrate that a good discrimination and separation between the aluminized PBXs is possible using LIBS and principle component analysis, although they have similar atomic composition. Relative intensity of the AlO/Al is used to determine aluminum percentage of the aluminized PBXs. The obtained quantitative calibration curve using the relative intensity of the AlO/Al is better than the resulting calibration curve using only the intensity of Al. By using the LIBS method and the measured intensity ratio of CN/C, an Al content of 15% is found to be the optimum value in terms of velocity of detonation of the RDX/Al/HTPB standard samples.

Elasto-plastic bond mechanics of embedded fiber optic sensors in concrete under uniaxial tension with strain localization

Science.gov (United States)

Li, Qingbin; Li, Guang; Wang, Guanglun

2003-12-01

Brittleness of the glass core inside fiber optic sensors limits their practical usage, and therefore they are coated with low-modulus softer protective materials. Protective coatings absorb a portion of the strain, and hence part of the structural strain is sensed. The study reported here corrects for this error through development of a theoretical model to account for the loss of strain in the protective coating of optical fibers. The model considers the coating as an elasto-plastic material and formulates strain transfer coefficients for elastic, elasto-plastic and strain localization phases of coating deformations in strain localization in concrete. The theoretical findings were verified through laboratory experimentation. The experimental program involved fabrication of interferometric optical fiber sensors, embedding within mortar samples and tensile tests in a closed-loop servo-hydraulic testing machine. The elasto-plastic strain transfer coefficients were employed for correction of optical fiber sensor data and results were compared with those of conventional extensometers.

Summary report of the 3. research co-ordination meeting on development of reference input parameter library for nuclear model calculations of nuclear data (Phase 1: Starter File)

International Nuclear Information System (INIS)

Oblozinsky, P.

1997-09-01

The report contains the summary of the third and the last Research Co-ordination Meeting on ''Development of Reference Input Parameter Library for Nuclear Model Calculations of Nuclear Data (Phase I: Starter File)'', held at the ICTP, Trieste, Italy, from 26 to 29 May 1997. Details are given on the status of the Handbook and the Starter File - two major results of the project. (author)

Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture.

Science.gov (United States)

Larsen, Nadja; Werner, Birgit Brøsted; Vogensen, Finn Kvist; Jespersen, Lene

2015-03-01

Milk acidification by DL-starter cultures [cultures containing Lactococcus lactis diacetylactis (D) and Leuconostoc (L) species] depends on the oxidation-reduction (redox) potential in milk; however, the mechanisms behind this effect are not completely clear. The objective of this study was to investigate the effect of dissolved oxygen on acidification kinetics and redox potential during milk fermentation by lactic acid bacteria (LAB). Fermentations were conducted by single strains isolated from mixed DL-starter culture, including Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, and Leuconostoc mesenteroides ssp. cremoris, by the DL-starter culture, and by the type strains. High and low levels of oxygen were produced by flushing milk with oxygen or nitrogen, respectively. The kinetics of milk acidification was characterized by the maximum rate and time of acidification (Vamax and Tamax), the maximum rate and time of reduction (Vrmax and Trmax), the minimum redox potential (Eh7 final), and time of reaching Eh7 final (Trfinal). Variations in kinetic parameters were observed at both the species and strain levels. Two of the Lc. lactis ssp. lactis strains were not able to lower redox potential to negative values. Kinetic parameters of the DL-starter culture were comparable with the best acidifying and reducing strains, indicating their additive effects. Acidification curves were mostly diauxic at all oxygen levels, displaying 2 maxima of acidification rate: before (aerobic maximum) and after (anaerobic maximum) oxygen depletion. The redox potential decreased concurrently with oxygen consumption and continued to decrease at slower rate until reaching the final values, indicating involvement of both oxygen and microbiological activity in the redox state of milk. Oxygen flushing had a negative effect on reduction and acidification capacity of tested LAB. Reduction was significantly delayed at high initial oxygen, exhibiting longer Trmax, Trfinal, or both

Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8.

Science.gov (United States)

Ratanaburee, Anussara; Kantachote, Duangporn; Charernjiratrakul, Wilawan; Sukhoom, Ampaitip

2013-10-15

The aim was to produce Nham that was enriched with γ-aminobutyric acid (GABA); therefore two GABA producing lactic acid bacteria (Pediococcus pentosaceus HN8 and Lactobacillus namurensis NH2) were used as starter cultures. By using the central composite design (CCD) we showed that addition of 0.5% monosodium glutamate (MSG) together with an inoculum size of roughly 6logCFU/g of each of the two strains produced a maximal amounts of GABA (4051 mg/kg) in the 'GABA Nham' product. This was higher than any current popular commercial Nham product by roughly 8 times. 'GABA Nham' with the additions of both starters and MSG (TSM) supported maximum populations of lactic acid bacteria (LAB) with a minimum of yeasts and no staphylococci or molds when compared to the controls that had no addition of any starters or MSG (TNN), or only the addition of MSG (TNM), or with only the starter (TSN). Based on proximate analysis among the Nham sets, 'GABA Nham' was low in fat, carbohydrate and energy although its texture and color were slightly different from the control (TNN). However, sensory evaluations of 'GABA Nham' were more acceptable than the controls and commercial Nham products for all tested parameters. Hence, a unique novel 'GABA Nham' fermented pork sausage was successfully developed. © 2013.

[Genetic improvement of technological characteristics of starters for fermented milk products].

Science.gov (United States)

Oganesian, G G; Barsegian, A A; Grigorian, N G; Toptsian, A V

2010-01-01

Possibility for improvement of technological characteristics of lactobacilli using mutations of resistance to rifampicin (rif(r)) and streptomycin (str(r)) was studied. Using starter model of Narine Lactobacillus acidophilus INMIA-9602 Armenian diet milk product, it was showed that a possibility for selecting strains with increased rate of milk fermentation and acid production is higher in Rif(r) and Str(r) mutants induced by nitrosoguanidine than in cultures sensitive to antibiotics. The milk products obtained using Rif(r) and Str(r) strains had high viscosity, improved texture, increased amount of alive cells and good organoleptic features.

Mortar modified with sulfonated polystyrene produced from waste plastic cups

OpenAIRE

MOTTA,L. A. C.; VIEIRA,J. G.; OMENA,T. H.; FARIA,F. A. C.; RODRIGUES FILHO,G.; ASSUNÇÃO,R. M. N.

2016-01-01

Abstract In this work, we studied the addition of sulfonated polystyrene produced from waste plastic cups as an admixture for mortars. Mortars were analyzed with polystyrene content of 0.0; 0.2; 0.6; 1.0 and 1.4% in relation to the cement mass. The influence of polystyrene on the mortars' properties was evaluated by the consistency index, water retention, water absorption, porosity, elasticity modulus, compressive strength, flexural strength, bond tensile strength and microscopy. The increase...

Shear Bond Strengths and Morphological Evaluation of Filled and Unfilled Adhesive Interfaces to Enamel and Dentine

Science.gov (United States)

Mortazavi, Vajihesadat; Fathi, Mohammadhosein; Ataei, Ebrahim; Khodaeian, Niloufar; Askari, Navid

2012-01-01

In this laboratory study shear bond strengths of three filled and one unfilled adhesive systems to enamel and dentine were compared. Forty-eight extracted intact noncarious human mandibular molars were randomly assigned to two groups of 24 one for bonding to enamel and the other for bonding to dentine. Buccal and lingual surfaces of each tooth were randomly assigned for application of each one of filled (Prime & Bond NT (PBNT), Optibond Solo Plus (OBSP), and Clearfil SE Bond (CSEB)) and unfilled (Single Bond (SB)) adhesive systems (n = 12). A universal resin composite was placed into the translucent plastic cylinders (3 mm in diameter and 2 mm in length) and seated against the enamel and dentine surfaces and polymerized for 40 seconds. Shear bond strength was determined using a universal testing machine, and the results were statistically analyzed using two-way ANOVA, one-way ANOVA, t-test, and Tukey HSD post hoc test with a 5% level of significance.There were no statistically significant differences in bond strength between the adhesive systems in enamel, but CSEB and SB exhibited significantly higher and lower bond strength to dentine, respectively, than the other tested adhesive systems while there were no statistically significant differences between PBNT and OBSP. PMID:23209471

Shear Bond Strengths and Morphological Evaluation of Filled and Unfilled Adhesive Interfaces to Enamel and Dentine

Directory of Open Access Journals (Sweden)

Vajihesadat Mortazavi

2012-01-01

Full Text Available In this laboratory study shear bond strengths of three filled and one unfilled adhesive systems to enamel and dentine were compared. Forty-eight extracted intact noncarious human mandibular molars were randomly assigned to two groups of 24 one for bonding to enamel and the other for bonding to dentine. Buccal and lingual surfaces of each tooth were randomly assigned for application of each one of filled (Prime & Bond NT (PBNT, Optibond Solo Plus (OBSP, and Clearfil SE Bond (CSEB and unfilled (Single Bond (SB adhesive systems (n=12. A universal resin composite was placed into the translucent plastic cylinders (3 mm in diameter and 2 mm in length and seated against the enamel and dentine surfaces and polymerized for 40 seconds. Shear bond strength was determined using a universal testing machine, and the results were statistically analyzed using two-way ANOVA, one-way ANOVA, t-test, and Tukey HSD post hoc test with a 5% level of significance.There were no statistically significant differences in bond strength between the adhesive systems in enamel, but CSEB and SB exhibited significantly higher and lower bond strength to dentine, respectively, than the other tested adhesive systems while there were no statistically significant differences between PBNT and OBSP.

Torque Split Strategy for Parallel Hybrid Electric Vehicles with an Integrated Starter Generator

OpenAIRE

Fu, Zhumu; Gao, Aiyun; Wang, Xiaohong; Song, Xiaona

2014-01-01

This paper presents a torque split strategy for parallel hybrid electric vehicles with an integrated starter generator (ISG-PHEV) by using fuzzy logic control. By combining the efficiency map and the optimum torque curve of the internal combustion engine (ICE) with the state of charge (SOC) of the batteries, the torque split strategy is designed, which manages the ICE within its peak efficiency region. Taking the quantified ICE torque, the quantified SOC of the batteries, and the quantified I...

Valence electron structure and bonding features of RuB2 and OSB2: The empirical electron theory calculations

Institute of Scientific and Technical Information of China (English)

无

2010-01-01

The valence electron structure (VES) of RuB2 and OsB2 were calculated by the empirical electron theory (EET) of solids and molecules and compared with the results derived from the first-principles calculations. The distributions of covalent electrons in different bonds indicate that B-B and B-Me have remarkably covalent bonding characters. Lattice electrons cruising around Me-Me layers are found to have great influences on electronic conductivity and high temperature plasticity. The ultra-high values of elastic constant Cn in the two compounds originate from close-packed covalent bonding along the c axis. Uneven bond strengths and distributions of covalent bonds, especially for B-Afe bonds, yield significant anisotropy. Low ratios of lattice electrons to covalent electrons suggest the intrinsic embrittlement in crystals. The fact that the calculated cohesive energies well agree with experimental results demonstrates the good suitability of the EET calculations in estimating cohesive energy for transition-metal borides.

Potential benefits of the application of yeast starters in table olive processing

Directory of Open Access Journals (Sweden)

Francisco Noé eArroyo López

2012-04-01

Full Text Available Yeasts play an important role in the food and beverage industry, especially in products such as bread, wine, and beer, among many others. However, their use as a starter in table olive processing has not yet been studied in detail. The candidate yeast strains should be able to dominate fermentation, together with lactic acid bacteria, but should also provide a number of beneficial advantages. Technologically, yeasts should resist low pH and high salt concentrations, produce desirable aromas, improve lactic acid bacteria growth and inhibit spoilage microorganisms. Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favourable effects on the host. In this way, yeasts may improve the health of consumers by means of the degradation of non assimilated compounds (such as phytate complexes, a decrease in cholesterol levels, the production of vitamins and antioxidants, the inhibition of pathogens, an adhesion to intestinal cell line Caco-2 and the maintenance of epithelial barrier integrity. Many yeast species, usually found in table olive processing (Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, Kluyveromyces lactis, among others, have exhibited some of these properties. Thus, the selection of the most appropriate strains to be used as starters in this fermented vegetable, alone or in combination with lactic acid bacteria, is a promising research line to develop in the near future.

Laminated materials with plastic interfaces: modeling and calculation

International Nuclear Information System (INIS)

Sandino Aquino de los Ríos, Gilberto; Castañeda Balderas, Rubén; Diaz Diaz, Alberto; Duong, Van Anh; Chataigner, Sylvain; Caron, Jean-François; Ehrlacher, Alain; Foret, Gilles

2009-01-01

In this paper, a model of laminated plates called M4-5N and validated in a previous paper is modified in order to take into account interlaminar plasticity by means of displacement discontinuities at the interfaces. These discontinuities are calculated by adapting a 3D plasticity model. In order to compute the model, a Newton–Raphson-like method is employed. In this method, two sub-problems are considered: one is linear and the other is non-linear. In the linear problem the non-linear equations of the model are linearized and the calculations are performed by making use of a finite element software. By iterating the resolution of each sub-problem, one obtains after convergence the solution of the global problem. The model is then applied to the problem of a double lap, adhesively bonded joint subjected to a tensile load. The adhesive layer is modeled by an elastic–plastic interface. The results of the M4-5N model are compared with those of a commercial finite element software. A good agreement between the two computation techniques is obtained and validates the non-linear calculations proposed in this paper. Finally, the numerical tool and a delamination criterion are applied to predict delamination onset in composite laminates

Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

DEFF Research Database (Denmark)

Børsting, Mette Winther; Qvist, Karsten Bruun; Rasmussen, Morten

2012-01-01

Despite substantial research, it is still difficult to produce high quality reduced-fat Cheddar cheese. The objective of this study was to investigate how two coagulants, bovine chymosin (BC) and camel chymosin (CC) having different proteolytic activities and two starter cultures, an O-culture (O...... cheeses with BC had a higher amount of peptides released by chymosin, e. g. the bitter peptide beta-casein (f193-209) or by starter proteases from the chymosin-produced peptide alpha(s1)-CN (f1-23). BC cheeses were also judged to be softer by the sensory panel. Cheeses containing the OLb-culture had...

Pricing and sales tax collection policies for e-cigarette starter kits and disposable products sold online.

Science.gov (United States)

Cuomo, Raphael E; Miner, Angela; Mackey, Tim K

2015-10-23

Previous studies have examined marketing characteristics of e-cigarettes sold online and others have examined e-cigarettes pricing in retail (non-Internet) settings. This study expands on these findings by examining pricing and marketing characteristics of interest among e-cigarette online vendors. Structured web searches were conducted from August-September 2014 to identify popular e-cigarette Internet vendors. We then collected pricing data (e-cigarette starter kits and disposables), sales tax collection policies and other vendor marketing characteristics. Average price for each product category was then compared with marketing characteristics using linear regression for continuous variables and independent t-tests for binary variables. Our searches yielded 44 e-cigarette Internet vendors of which 77% (n = 34) sold a total of 238 starter kit offerings (Mprice = $55.89). Half (n = 22) sold disposable types of e-cigarettes (Mprice = $7.17 p/e-cigarette) at a price lower than reported elsewhere in retail settings. Average disposable e-cigarette prices were also significantly higher for vendors displaying more health warning notices (P = 0.001). Only 46% disclosed sales tax collection policies and only 39% collected sales tax in their state of business. This study expands on current understanding of e-cigarette pricing and availability online and finds variation in e-cigarette pricing may be influenced by type of product, use of online health warnings and vendor sales tax collection policies. It also finds that e-cigarette online access and availability may be impacted by a combination of pricing and marketing strategies uniquely different from e-cigarette retail settings that requires further study and targeted policy-making. [Cuomo RE, Miner A, Mackey TK. Pricing and sales tax collection policies for e-cigarette starter kits and disposable products sold online. Drug Alcohol Rev 2015]. © 2015 Australasian Professional Society on Alcohol and

Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products.

Science.gov (United States)

Vinderola, C G; Mocchiutti, P; Reinheimer, J A

2002-04-01

Interactions among lactic acid starter and probiotic bacteria were investigated to establish adequate combinations of strains to manufacture probiotic dairy products. For this aim, a total of 48 strains of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium spp. (eight of each) were used. The detection of bacterial interactions was carried out using the well-diffusion agar assay, and the interactions found were further characterized by growth kinetics. A variety of interactions was demonstrated. Lb. delbrueckii subsp. bulgaricus was found to be able to inhibit S. thermophilus strains. Among probiotic cultures, Lb. acidophilus was the sole species that was inhibited by the others (Lb. casei and Bifidobacterium). In general, probiotic bacteria proved to be more inhibitory towards lactic acid bacteria than vice versa since the latter did not exert any effect on the growth of the former, with some exceptions. The study of interactions by growth kinetics allowed the setting of four different kinds of behaviors between species of lactic acid starter and probiotic bacteria (stimulation, delay, complete inhibition of growth, and no effects among them). The possible interactions among the strains selected to manufacture a probiotic fermented dairy product should be taken into account when choosing the best combination/s to optimize their performance in the process and their survival in the products during cold storage.

Diode Lasers used in Plastic Welding and Selective Laser Soldering - Applications and Products

Science.gov (United States)

Reinl, S.

Aside from conventional welding methods, laser welding of plastics has established itself as a proven bonding method. The component-conserving and clean process offers numerous advantages and enables welding of sensitive assemblies in automotive, electronic, medical, human care, food packaging and consumer electronics markets. Diode lasers are established since years within plastic welding applications. Also, soft soldering using laser radiation is becoming more and more significant in the field of direct diode laser applications. Fast power controllability combined with a contactless temperature measurement to minimize thermal damage make the diode laser an ideal tool for this application. These advantages come in to full effect when soldering of increasingly small parts in temperature sensitive environments is necessary.

Stress-related hormonal alterations, growth and pelleted starter intake in pre-weaning Holstein calves in response to thermal stress.

Science.gov (United States)

López, E; Mellado, M; Martínez, A M; Véliz, F G; García, J E; de Santiago, A; Carrillo, E

2018-04-01

This study aimed to investigate the effect of heat stress and month of birth on growth performance, pelleted starter intake, and stress-related hormones in Holstein calves. Birth weight and growth records, representing 4735 Holstein calves from a large commercial dairy herd in northern Mexico (25° N; 22.3 °C mean annual temperature) from 2013 to 2015, were analyzed. Temperature-humidity index (THI) at calving, season of birth, and month of birth were the independent variables, whereas growth traits were the dependent variables. Increased THI at birth from  85 units was associated with a decrease in birth weight from 39.3 to 38.7 kg. Calves subjected to high THI (> 75 units) at calving showed lesser (P calves born with THI calves born in the fall was about 70 g less (P calves delivered in winter months. Plasma triiodothyronine and tetraiodothyronine levels were lower (1.02 ± 0.21 and 48 ± 7.9 ng/mL, respectively; P calves born in summer (59 ± 40 ng/mL) than calves born in winter (20 ± 28 ng/mL). Pelleted starter intake 1 week before weaning was lowest (P calves. Thus, environmental management of the newborn calf during hot spring and summer months is warranted to optimize pelleted starter intake and calf growth rates.

High league bench players and starters: differences in group interactions, group cohesion, role acceptance and self-confidence in football teams

OpenAIRE

Simonenkova Irina Petrovna

2015-01-01

Main staff players differ from bench players in their perceptions and demonstrate different responses. This research compares the situation of bench players with the situation of starters in high league Latvian football teams.

Effect of long-term impact-loading on mass, size, and estimated strength of humerus and radius of female racquet-sports players: a peripheral quantitative computed tomography study between young and old starters and controls.

Science.gov (United States)

Kontulainen, Saija; Sievänen, Harri; Kannus, Pekka; Pasanen, Matti; Vuori, Ilkka

2003-02-01

Bone characteristics of the humeral shaft and distal radius were measured from 64 female tennis and squash players and their 27 age-, height-, and weight-matched controls with peripheral quantitative tomography (pQCT) and dual energy X-ray absorptiometry (DXA). The players were divided into two groups according to the starting age of their tennis or squash training (either before or after menarche) to examine the possible differences in the loading-induced changes in bone structure and volumetric density. The following pQCT variables were used: bone mineral content, total cross-sectional area of bone (TotA), cross-sectional area of the marrow cavity (CavA) and that of the cortical bone (CoA), cortical wall thickness (CWT), volumetric density of the cortical bone (CoD) and trabecular bone (TrD), and torsional bone strength index for the shaft (BSIt) and compressional bone strength index for the bone end (BSIc). These bone strength indices were compared with the DXA-derived areal bone mineral density (aBMD) to assess how well the latter represents the effect of mechanical loading on apparent bone strength. At the humeral shaft, the loaded arm's greater bone mineral content (an average 19% side-to-side difference in young starters and 9% in old starters), was caused by an enlarged cortex (CoA; side-to-side differences 20% and 9%, respectively). The loaded humerus seemed to have grown periosteally (the CavA did not differ between the sites), leading to 26% and 11% side-to-side BSIt differences in the young and old starters, respectively. CoD was equal between the arms (-1% difference in both player groups). The side-to-side differences in the young starters' bone mineral content, CoA, TotA, CWT, and BSIt were 8-22% higher than those of the controls and 8-14% higher than those of the old starters. Old starters' bone mineral content, CoA, and BSIt side-to-side differences were 6-7% greater than those in the controls. The DXA-derived side-to-side aBMD difference was 7

Comparison of PMAC Machines for Starter-Generator Application in a Series Hybrid-Electric Bus

OpenAIRE

Sinisa Jurkovic; Elias G. Strangas

2011-01-01

This paper presents a comparative study of outer rotor PMAC machine candidates for starter-generator application in hybrid bus with series power train configuration. PMAC machines with interior and surface mount permanent magnets are considered and compared, although a complete analysis is only carried out for the SPM. Different design aspects such as concentrated versus distributed windings as well as interior and exterior rotor structures are evaluated. Different slot numbers per pole per p...

Ziziphus mauritiana (masau) fruits fermentation in Zimbabwe: from black-box to starter culture development

OpenAIRE

Nyanga, L.K.

2012-01-01

This thesis reports on studies of microbiological and biochemical properties of masau (Ziziphus mauritiana) fruit fermentation and the development of starter cultures for the production of masau beverages. A survey to document the traditional processing techniques was conducted using a questionnaire and focus group discussions in each of the three districts, i.e., Mudzi, Mt Darwin and Muzarabani in Zimbabwe. The survey results showed that the masau fruit is usually gathered by women and chi...

Plasticity theory

CERN Document Server

Lubliner, Jacob

2008-01-01

The aim of Plasticity Theory is to provide a comprehensive introduction to the contemporary state of knowledge in basic plasticity theory and to its applications. It treats several areas not commonly found between the covers of a single book: the physics of plasticity, constitutive theory, dynamic plasticity, large-deformation plasticity, and numerical methods, in addition to a representative survey of problems treated by classical methods, such as elastic-plastic problems, plane plastic flow, and limit analysis; the problem discussed come from areas of interest to mechanical, structural, and

Effects of starch content of calf starter on growth and rumen pH in Holstein calves during the weaning transition.

Science.gov (United States)

Laarman, A H; Sugino, T; Oba, M

2012-08-01

The objective of this study was to evaluate the effects of substituting high fiber byproducts for dry ground corn in calf starter on growth and rumen pH during the weaning transition. Holstein bull calves were raised on an intensified nursing program using milk replacer containing 26% CP and 18% fat. Calves were fed a texturized calf starter containing either dry ground corn at 18.8% of dry matter (DM; CRN), beet pulp replacing dry ground corn at 10.2% dietary DM (BP), or triticale dried distillers grains with solubles replacing dry ground corn and high-protein feedstuffs at 18.6% of dietary DM (DDGS) in the pellet; treatment calf starters differed only in the pellet portion. Starch concentrations of CRN, BP, and DDGS were 35.3, 33.4, and 31.4%, respectively. After a calf consumed 2.50 kg of starter for 3 consecutive days, a small ruminant rumen pH data logger was inserted orally and rumen pH was measured continuously for 4d. Calves were then killed and rumen fluid was sampled to determine volatile fatty acid profile. No difference was found in overall average daily gain or growth rates of hip height, withers height, and heart girth. During the weaning transition, rate of increase in calf starter intake was greater for calves fed DDGS compared with those fed CRN (87.7 vs. 77.5 g/d), but lower for calves fed BP compared with CRN (68.1 vs. 77.5 g/d). The area under pH 5.8 (470 vs. 295 min × pH/d) or pH 5.2 (72.7 vs. 16.4 min × pH/d) was greater for calves fed DDGS than those fed CRN. Rumen pH profile was not affected by BP treatment compared with CRN, but calves fed BP tended to have greater water intake than those fed CRN (6.6 vs. 5.8 L/d). Volatile fatty acid profile was not affected by treatment with the exception of molar proportion of butyrate, which tended to be lower for calves fed BP compared with those fed CRN (15.0 vs. 16.6%). Hay intake was positively correlated to mean rumen pH for calves used in this study (r=0.48). Decreasing dietary starch

Microstructural and microanalysis investigations of bond titanium grade1/low alloy steel st52-3N obtained by explosive welding

Energy Technology Data Exchange (ETDEWEB)

Gloc, Michal, E-mail: michalgloc@wp.pl [Warsaw University of Technology, Faculty of Materials Science and Engineering (Poland); Wachowski, Marcin [Military University of Technology in Warsaw, Faculty of Mechanical Engineering (Poland); Plocinski, Tomasz; Kurzydlowski, Krzysztof Jan [Warsaw University of Technology, Faculty of Materials Science and Engineering (Poland)

2016-06-25

Explosive welding is a solid state welding process that is used for the metallurgical joining of two or more dissimilar metals. In this process, forces of controlled detonations are utilized to accelerate one metal plate into another. As a result, an atomic bond is created. It is considered as a cold-welding process since it allows metals to be joined without losing their pre-bonding properties. The metal plates are joined under the influence of very high pressure which causes local plastic deformation and grain refining at the bond interface. Moreover, between the parent and flyer plate some local melting zones are formed. The explosively cladded steel plates are used in the chemical, petrochemical and nuclear industry due to their good corrosion resistance and mechanical properties. In this work, microstructural and chemical analyses of clad plates obtained by the explosive method are presented. The clad plates studied were made of titanium grade 1 explosively bonded with a thin layer of st52-3N low alloy steel. The microstructure was evaluated using light (LM) and scanning electron microscopes (SEM), while chemical composition was assessed using energy dispersive spectroscopy (EDS). It was found that the bond area had different microstructure, chemical composition and microhardness than the bonded materials. In the junction between the base steel and the cladding, a strongly defected transient zone with altered chemical composition in comparison with the bonded metals was revealed. - Highlights: • Explosive welding as an effective method for joining similar or dissimilar metals. • Slip brands, elongated grains and twins correlated with high plastic deformations. • Investigations of the local melted zones, formed at the interface of the clads. • Mechanical properties connected with microstructural changes and deformation.

Effect of saliva decontamination procedures on shear bond strength of a one-step adhesive system.

Science.gov (United States)

Ülker, E; Bilgin, S; Kahvecioğlu, F; Erkan, A I

2017-09-01

To evaluate the effect of different saliva decontamination procedures on the shear bond strength of a one-step universal adhesive system (Single Bond™ Universal Adhesive, 3M ESPE, St. Paul, MN, USA). The occlusal surfaces of 75 human third molars were ground to expose dentin. The teeth were divided into the following groups: Group 1 (control group): Single Bond™ Universal Adhesive was applied to the prepared tooth according to the manufacturer's recommendations and light cured; no contamination procedure was performed. Group 2: Bonding, light curing, saliva contamination, and dry. Group 3: Bonding, light curing, saliva contamination, rinse, and dry. Group 4: After the procedure performed in Group 2, reapplication of bonding. Group 5: After the procedure performed in Group 3, reapplication of bonding. Then, composite resins were applied with cylindrical-shaped plastic matrixes and light cured. For shear bond testing, a notch-shaped force transducer apparatus was applied to each specimen at the interface between the tooth and composite until failure occurred. The data were statistically analyzed using one-way ANOVA. One-way ANOVA revealed significant differences in shear bond strength between the control group and experimental Groups 2 and 4 (P 0.05). The present in vitro study showed that water rinsing is necessary if cured adhesive resin is contaminated with saliva to ensure adequate bond strength.

Effect of Digestible Protein and Sulfur Amino Acids in Starter Diet on Performance and Small Intestinal (Jejunum Morphology of Broilers

Directory of Open Access Journals (Sweden)

Avisa Akhavan khaleghi

2016-04-01

Full Text Available Introduction Protein is an essential constituent of all tissues of animal body and has major effect on growth performance of the bird. A better understanding of the nutritional requirements of amino acids allows a more precise nutrition, offering the possibility for the formulator to optimize the requirement of at least minimum levels of crude protein by essential amino acids requirements, generating better result and lower costs for the producer. Methionine + Cystine (total sulfur amino acid = TSSA perform a number of functions in enzyme reactions and protein synthesis. Methionine is an essential amino acid for poultry and has an important role as a precursor of Cystine. Methionine is usually the first limiting amino acid in most of the practical diets for broiler chicken. The efficiency of utilization of dietary nutrients partly depends on the development of the gastro intestinal tract. Material and methods A 2×3 factorial arrangement in a CRD experiment was conducted to study the effect of digestible protein (DP and sulfur amino acids (DSAA during the starter period on performance and small intestinal (jejunum villous morphology. A total number of 300 day-old Ross 308 male broiler chicks were randomly distributed to 30 groups with 10 chicks each. Treatments consisted of two dietary levels of DP (19.5 and 21.5% and three dietary levels of DSAA (0.94, 1.02 and 1.1% that were fed for 10 days. For Each group and treatment, Feed Intake (FI, Weight Gain (WG and Feed Conversion Ratio (FCR were calculated and all the data were statistically analyzed by the SAS software. Results and Discussions The effects of different levels of protein and digestible sulfur amino acids on the mean feed intake, feed conversion ratio and daily weight gain are shown in the Table 3. Increase in the percentage of digestible sulfur amino acids, increased the levels of feed intake and feed conversion ratio in the starter period but, had no effect on the WG. Adding the DSAA

Monitoring the ecology of Bacillus during Daqu incubation, a fermentation starter, using culture-dependent and culture-independent methods

NARCIS (Netherlands)

Zheng, Y.; Zheng, X.; Han, B.Z.; Han, J.S.; Nout, M.J.R.; Chen, J.Y.

2013-01-01

Daqu, a traditional fermentation starter, has been used to produce attractively flavored foods such as vinegar and Chinese liquor for thousands of years. Although Bacillus spp. are one of the dominant microorganisms in Daqu, more precise information is needed to reveal why and how Bacillus became

Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

NARCIS (Netherlands)

Zheng, X.; Yan, Z.; Nout, M.J.R.; Smid, E.J.; Zwietering, M.H.; Boekhout, T.; Han, J.S.; Han, B.

2014-01-01

Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal–pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the

Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

NARCIS (Netherlands)

Zheng, Xiao-Wei; Yan, Zheng; Nout, M J Robert; Smid, Eddy J; Zwietering, Marcel H; Boekhout, Teun; Han, Jian-Shu; Han, Bei-Zhong

2014-01-01

Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal-pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the

Low cycle fatigue lifetime of HIP bonded Bi-metallic first wall structures of fusion reactors

Energy Technology Data Exchange (ETDEWEB)

Hatano, Toshihisa; Sato, Satoshi; Furuya, Kazuyuki; Kuroda, Toshimasa; Enoeda, Mikio; Takatsu, Hideyuki [Japan Atomic Energy Research Inst., Naka, Ibaraki (Japan). Naka Fusion Research Establishment; Hashimoto, Toshiyuki; Kitamura, Kazunori

1998-10-01

A HIP bonded bi-metallic panel composed of a dispersion strengthened copper (DSCu) layer and type 316L stainless steel (SS316L) cooling pipes is the reference design of the ITER first wall. To examine the fatigue lifetime of the first wall panel under cyclic mechanical loads, low cycle fatigue tests of HIP bonded bi-metallic specimens made of SS316L and DSCu were conducted with the stress ratio of -1.0 and five nominal strain range conditions ranging from 0.2 to 1.0%. Elasto-plastic analysis has also been conducted to evaluate local strain ranges under the nominal strains applied. Initial cracks were observed at the inner surface of the SS316L cooling pipes for all of the specimens tested, which was confirmed by the elasto-plastic analysis that the maximum strains of the test specimens were developed at the same locations. It was found that the HIP bonded bi-metallic test specimens had a fatigue lifetime longer than that of the SS316L raw material obtained by round bar specimens. Similarly, the fatigue lifetime of the DSCu/SS316L HIP interface was also longer than the round bar test results for the HIP joints. From these results, it has been confirmed that the bi-metallic first wall panel with built-in cooling pipes made by HIP bonding has a sufficient fatigue lifetime in comparison with the raw fatigue data of the materials, which also suggests that the fatigue lifetime evaluation has an adequate margin against fracture if it follows the design fatigue curve based on the material fatigue data. (author)

Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains

DEFF Research Database (Denmark)

Oguntoyinbo, Folarin A; Cho, Gyu-Sung; Trierweiler, Bernhard

2016-01-01

Vegetables produced in Africa are sources of much needed micronutrients and fermentation is one way to enhance the shelf life of these perishable products. To prevent post-harvest losses and preserve African leafy vegetables, Lactobacillus plantarum BFE 5092 and Lactobacillus fermentum BFE 6620...... starter strains were investigated for their application in fermentation of African kale (Brassica carinata) leaves. They were inoculated at 1×10(7)cfu/ml and grew to a maximum level of 10(8)cfu/ml during 24h submerged fermentation. The strains utilized simple sugars (i.e., glucose, fructose, and sucrose......) in the kale to quickly reduce the pH from pH6.0 to pH3.6 within 24h. The strains continued to produce both d and l lactic acid up to 144h, reaching a maximum concentration of 4.0g/l. Fermentations with pathogens inoculated at 10(4)cfu/ml showed that the quick growth of the starters inhibited the growth...

Whey - raw material for the production of baker starter-cultures

Directory of Open Access Journals (Sweden)

Jasna Mrvčić

2008-05-01

Full Text Available The possibility of production Lactic acid bacteria (LAB, which are suitable for breadmaking on whey was researched and compared to the results achieved in modified MRS medium. The growth and fermentation activities of Leuconostoc meseteroides L-3, Lactobacillus brevis L-62 and Lactobacillus plantarum L-73 were examined by monitoring lactic and acetic acid production in fermentation broth and in sourdough. Presented results show that deproteinized whey is suitable for LAB production. The best biomass yield (1,7 g/L and lactic acid production (9,15 mg/mL was achieved with L. plantarum L-73. Better flavour, elasticity and shelf life of bread made with whey-based starters compared to the classical yeast-monoculture based bread were determined by sensory analysis (DLG method.

Magical Engineering Plastic

Energy Technology Data Exchange (ETDEWEB)

Kim, Gwang Ung

1988-01-15

This book introduces engineering plastic about advantage of engineering plastic, plastic material from processing method, plastic shock, plastic until now, background of making of engineering plastic, wonderful engineering plastic science such as a high molecule and molecule, classification of high molecule, difference between metal and high molecule, heat and high molecule materials, and property of surface, engineering plastic of dream like from linseed oil to aramid, small dictionary of engineering plastic.

Magical Engineering Plastic

International Nuclear Information System (INIS)

Kim, Gwang Ung

1988-01-01

This book introduces engineering plastic about advantage of engineering plastic, plastic material from processing method, plastic shock, plastic until now, background of making of engineering plastic, wonderful engineering plastic science such as a high molecule and molecule, classification of high molecule, difference between metal and high molecule, heat and high molecule materials, and property of surface, engineering plastic of dream like from linseed oil to aramid, small dictionary of engineering plastic.

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

OpenAIRE

Karslo?lu, Bet?l; ?i?ek, ?mran Ensoy; Kolsarici, Nuray; Cando?an, Kezban

2014-01-01

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p

Laser-Based Surface Modification of Microstructure for Carbon Fiber-Reinforced Plastics

Science.gov (United States)

Yang, Wenfeng; Sun, Ting; Cao, Yu; Li, Shaolong; Liu, Chang; Tang, Qingru

2018-05-01

Bonding repair is a powerful feature of carbon fiber-reinforced plastics (CFRP). Based on the theory of interface bonding, the interface adhesion strength and reliability of the CFRP structure will be directly affected by the microscopic features of the CFRP surface, including the microstructure, physical, and chemical characteristics. In this paper, laser-based surface modification was compared to Peel-ply, grinding, and polishing to comparatively evaluate the surface microstructure of CFRP. The surface microstructure, morphology, fiber damage, height and space parameters were investigated by scanning electron microscopy (SEM) and laser confocal microscopy (LCM). Relative to the conventional grinding process, laser modification of the CFRP surface can result in more uniform resin removal and better processing control and repeatability. This decreases the adverse impact of surface fiber fractures and secondary damage. The surface properties were significantly optimized, which has been reflected such things as the obvious improvement of surface roughness, microstructure uniformity, and actual area. The improved surface microstructure based on laser modification is more conducive to interface bonding of CFRP structure repair. This can enhance the interfacial adhesion strength and reliability of repair.

Optimasi Konsentrasi Fruktooligosakarida untuk Meningkatkan Pertumbuhan Bakteri Asam Laktat Starter Yoghurt (CONCENTRATION OPTIMIZATION OF FRUCTOOLIGOSACCHARIDES TO INCREASE GROWTH OF LACTIC ACID BACTERIA YOGHURT STARTER

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Raden Haryo Bimo Setiarto

2017-09-01

Full Text Available Fructooligosaccharides are prebiotic source that widely used in food products, such as: fermented milk and infant formula. Prebiotics are food components that cannot be digested in the digestive tract enzymatically. However, they can be fermented by probiotic bacteria in the colon. This study aimed to determine the optimum concentrations of fructooligosaccharides in order to increase the growth of lactic acid bacteria yogurt starter (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus. Optimation concentration of fructooligosaccharides on the growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus can be determined based on OD (optical density, TPC (Total Plate Count, total lactic acid content and pH value. Suplementation of fructooligosaccharides 1 % (w/v on the media MRSB increased significantly the growth of L. acidophilus, L.bulgaricus, S. thermophilus. Furthermore, L. acidophilus, L. bulgaricus and S. thermophilus experienced exponential growth phase during incubation period from 6 to 18 hours. Fermentation of L. acidophilus, L. bulgaricus, S. thermophilus in MRSB medium supplemented by fructooligosaccharides decreased the pH value of the formation of organic acids from 6.00 to 4.00. ABSTRAK Fruktooligosakarida adalah sumber prebiotik yang banyak digunakan dalam produk pangan olahan seperti susu fermentasi dan susu formula. Prebiotik adalah komponen bahan pangan fungsional yang tidak dapat dicerna di dalam saluran pencernaan secara enzimatik sehingga akan difermentasi oleh bakteri probiotik dalam usus besar. Penelitian ini bertujuan menentukan konsentrasi optimum fruktooligosakarida untuk meningkatkan pertumbuhan bakteri asam laktat starter yoghurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus. Konsentrasi optimum fruktooligosakarida pada pertumbuhan Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus dapat

Experimental investigation of the factors influencing the polymer-polymer bond strength during two-component injection moulding

DEFF Research Database (Denmark)

Islam, Aminul; Hansen, Hans Nørgaard; Bondo, Martin

2010-01-01

Two-component injection moulding is a commercially important manufacturing process and a key technology for combining different material properties in a single plastic product. It is also one of most industrially adaptive process chain for manufacturing so-called moulded interconnect devices (MIDs......). Many fascinating applications of two-component or multi-component polymer parts are restricted due to the weak interfacial adhesion of the polymers. A thorough understanding of the factors that influence the bond strength of polymers is necessary for multi-component polymer processing. This paper...... investigates the effects of the process conditions and geometrical factors on the bond strength of two-component polymer parts and identifies the factors which can effectively control the adhesion between two polymers. The effects of environmental conditions on the bond strength are also investigated...

Generation of Food-Grade Lactococcal Starters Which Produce the Lantibiotics Lacticin 3147 and Lacticin 481

Science.gov (United States)

O'Sullivan, Lisa; Ryan, Maire P.; Ross, R. Paul; Hill, Colin

2003-01-01

Transconjugant lactococcal starters which produce both lantibiotics lacticin 3147 and lacticin 481 were generated via conjugation of large bacteriocin-encoding plasmids. A representative of one of the resultant strains proved more effective at killing Lactobacillus fermentum and inhibiting the growth of Listeria monocytogenes LO28H than either of the single bacteriocin-producing parental strains, demonstrating the potential of these transconjugants as protection cultures for food safety applications. PMID:12788782

International policies to reduce plastic marine pollution from single-use plastics (plastic bags and microbeads): A review.

Science.gov (United States)

Xanthos, Dirk; Walker, Tony R

2017-05-15

Marine plastic pollution has been a growing concern for decades. Single-use plastics (plastic bags and microbeads) are a significant source of this pollution. Although research outlining environmental, social, and economic impacts of marine plastic pollution is growing, few studies have examined policy and legislative tools to reduce plastic pollution, particularly single-use plastics (plastic bags and microbeads). This paper reviews current international market-based strategies and policies to reduce plastic bags and microbeads. While policies to reduce microbeads began in 2014, interventions for plastic bags began much earlier in 1991. However, few studies have documented or measured the effectiveness of these reduction strategies. Recommendations to further reduce single-use plastic marine pollution include: (i) research to evaluate effectiveness of bans and levies to ensure policies are having positive impacts on marine environments; and (ii) education and outreach to reduce consumption of plastic bags and microbeads at source. Copyright © 2017 Elsevier Ltd. All rights reserved.

Starter Kültür Kullanılarak Yapılan Tulum Peynirlerinin Bazı Özellikleri

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Zübeyde Öner

2015-02-01

Full Text Available Bu çalışmada, tulum peyniri kalitesi üzerinde starter kültür kullanımının etkileri ve tulum peyniri üretimine uygun starter kültür karışımı araştırılmıştır. Bu amaçla çiğ sütten ve starter kültür olarak Lactobacillus plantarum 1, Lb. plantarum 48, Lactococcus lactis 57, Enterococcus faecalis 40’ın farklı oranlardaki karışımları kullanılarak 3 farklı peynir üretilmiştir. 90 günlük olgunlaşma sonunda toplam kurumadde %57,85-61,09, SH 79,5-94 olgunlaşma katsayısı 51,48-136,32, kurumaddede tuz %4,03-5,26 kurumaddede yağ %54,42-57,29, toplam azot % 2,67-3,43 suda çözünen azot % 1,73-3,64 duyusal değerlendirme sonucu 52-72,81 toplam puan arasında değişmiştir. Mikrobiyolojik analiz sonuçlarına göre 90 günlük olgunlaşma sonunda toplam mezofil aerob bakteri sayısı 7,25-7,97 log kob/g, laktobasil 7,32-7,5 log kob/g, laktokok 7,71-8,15 log kob/g, koliform 1,73-5,02 log kob/g, S. aureus <10-2,35 log kob/g, enterokok 6,71-7,38 log kob/g, psikrofilik mikroorganizma <10 log kob/g, maya ve küf 4,22-5,49 log kob/g arasında değişmiştir.

Biodiversity among Lactobacillus helveticus Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees

Science.gov (United States)

Gatti, Monica; Trivisano, Carlo; Fabrizi, Enrico; Neviani, Erasmo; Gardini, Fausto

2004-01-01

Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium used extensively for manufacturing Swiss type and aged Italian cheese. In this study, the phenotypic and genotypic diversity of strains isolated from different natural dairy starter cultures used for Grana Padano, Parmigiano Reggiano, and Provolone cheeses was investigated by a classification tree technique. A data set was used that consists of 119 L. helveticus strains, each of which was studied for its physiological characters, as well as surface protein profiles and hybridization with a species-specific DNA probe. The methodology employed in this work allowed the strains to be grouped into terminal nodes without difficult and subjective interpretation. In particular, good discrimination was obtained between L. helveticus strains isolated, respectively, from Grana Padano and from Provolone natural whey starter cultures. The method used in this work allowed identification of the main characteristics that permit discrimination of biotypes. In order to understand what kind of genes could code for phenotypes of technological relevance, evidence that specific DNA sequences are present only in particular biotypes may be of great interest. PMID:14711641

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.

Science.gov (United States)

Semedo-Lemsaddek, Teresa; Carvalho, Laura; Tempera, Carolina; Fernandes, Maria H; Fernandes, Maria J; Elias, Miguel; Barreto, António S; Fraqueza, Maria J

2016-05-01

The manufacture of dry fermented sausages is an important part of the meat industry in Southern European countries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments and are stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonous microbiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate the technological and safety features of coagulase-negative staphylococci (CNS) isolated from Portuguese dry fermented meat sausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identified as Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus carnosus. Genomically diverse isolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate-reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes and showing low antibioresistance were selected as potential starters for future use in the production of dry fermented meat sausages. © 2016 Institute of Food Technologists®

The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis.

Science.gov (United States)

Holko, I; Hrabě, J; Šalaková, A; Rada, V

2013-07-01

Common starter cultures used in fermented mutton sausages were substituted by probiotic strains of Lactobacillus acidophilus CCDM 476 and Bifidobacterium animalis 241a. Technological properties of the traditional and the probiotic sausages were compared. The potential probiotic effect was evaluated by enumeration of bifidobacteria and lactobacilli in stool samples of 15 volunteers before and after a 14-day consumption period. The numbers of lactobacilli (10(7) cfu/g) and bifidobacteria (10(3) cfu/g) in the final product did not affect the technological properties. The use of L. acidophilus as a starter culture was found more beneficial than the use of B. animalis. Even after 60 days of storage, high counts of L. acidophilus (10(6) cfu/g) were detected; on the other hand, the counts of B. animalis were under the detection limit. Regarding sensory properties, the probiotic products showed better texture, and, curiously, a reduction of the typical smell of mutton. The numbers of lactobacilli in stool samples increased significantly after the consumption of the probiotic sausages. Copyright © 2013 Elsevier Ltd. All rights reserved.

Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods.

Directory of Open Access Journals (Sweden)

Jun Mei

Full Text Available The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR-denaturing gradient gel electrophoresis (DGGE analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates. Meanwhile, Kazachstania servazzii (51 isolates represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates. However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese.

Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods

Science.gov (United States)

Mei, Jun; Guo, Qizhen; Wu, Yan; Li, Yunfei

2014-01-01

The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates). Meanwhile, Kazachstania servazzii (51 isolates) represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates). However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved) cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese. PMID:25360757

Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods.

Science.gov (United States)

Mei, Jun; Guo, Qizhen; Wu, Yan; Li, Yunfei

2014-01-01

The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates). Meanwhile, Kazachstania servazzii (51 isolates) represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates). However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved) cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese.

On the interfacial degradation mechanisms of thermal barrier coating systems: Effects of bond coat composition

Energy Technology Data Exchange (ETDEWEB)

Wu, R.T., E-mail: WU.Rudder@nims.go.jp [International Center for Young Scientists, National Institute for Materials Science, 1-2-1 Sengen, Tsukuba City, Ibaraki (Japan); Wang, X.; Atkinson, A. [Department of Materials, Imperial College London, Prince Consort Road, London SW7 2BP (United Kingdom)

2010-10-15

Thermal barrier coating (TBC) systems based on an electron beam physical vapour deposited, yttria-stabilized zirconia (YSZ) top coat and a substrate material of CMSX-4 superalloy were identically prepared to systematically study the behaviour of different bond coats. The three bond coat systems investigated included two {beta}-structured Pt-Al types and a {gamma}-{gamma}' type produced by Pt diffusion without aluminizing. Progressive evolution of stress in the thermally grown aluminium oxide (TGO) upon thermal cycling, and its relief by plastic deformation and fracture, were studied using luminescence spectroscopy. The TBCs with the LT Pt-Al bond coat failed by a rumpling mechanism that generated isolated cracks at the interface between the TGO and the YSZ. This reduced adhesion at this interface and the TBC delaminated when it could no longer resist the release of the stored elastic energy of the YSZ, which stiffened with time due to sintering. In contrast, the TBCs with Pt diffusion bond coats did not rumple, and the adhesion of interfaces in the coating did not obviously degrade. It is shown that the different failure mechanisms are strongly associated with differences in the high-temperature mechanical properties of the bond coats.

Determinação da compatibilidade de desenvolvimento de culturas bacteriocinogênicas e fermento láctico Determination of the growth compatibility between bacteriocinogenic and starter cultures

Directory of Open Access Journals (Sweden)

Maristela da Silva do Nascimento

2009-03-01

Full Text Available Além da utilização como bioconservantes de alimentos, algumas culturas bacteriocinogênicas estão sendo empregadas para acelerar a maturação de queijos. Porém a compatibilidade de desenvolvimento destas culturas com o fermento láctico é essencial para a obtenção de produtos característicos. O objetivo deste estudo foi avaliar a compatibilidade de desenvolvimento de Lactococcus lactis subsp. lactis ATCC 11454, Lactobacillus plantarum ALC 01 e Enterococcus faecium FAIR-E 198 com duas marcas comerciais de fermentos lácticos. Inicialmente, foi determinada a sensibilidade in vitro dos fermentos às culturas bacteriocinogênicas, somente Lc. lactis subsp. lactis ATCC 11454 foi capaz de promover a inibição de ambos os fermentos. Durante desenvolvimento associativo em leite a 35 ºC, as culturas bacteriocinogênicas não afetaram significativamente a produção de ácido láctico pelos fermentos. Estes, por sua vez proporcionaram aumento significativo da atividade de pediocina AcH e enterocina FAIR-E 198 e supressão da atividade da nisina. Dentre todas as culturas lácticas, Lb. plantarum ALC 01 apresentou a maior atividade de aminopeptidases (0,226 a 0,390. Portanto, baseado nos resultados em questão, Lb. plantarum ALC 01 e E. faecium FAIR-E 198 apresentam características de compatibilidade de desenvolvimento com o fermento mesofílico tipo O para serem empregadas como adjuntas no processamento de queijos.In addition to being used as food bioconservants, some bacteriocinogenic cultures have been employed to accelerate cheese ripening. However, the compatibility between their growth and starter cultures is essential to obtain the characteristic products. The purpose of this study was to evaluate the growth compatibility between Lactococcus lactis subsp. lactis ATCC 11454, Lactobacillus plantarum ALC 01, and Enterococcus faecium FAIR-E 198 and two commercial starter cultures. Initially, the sensibility in vitro of the starter to

Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine.

Science.gov (United States)

Lv, Xu-Cong; Jiang, Ya-Jun; Liu, Jie; Guo, Wei-Ling; Liu, Zhi-Bin; Zhang, Wen; Rao, Ping-Fan; Ni, Li

2017-08-16

Denaturing gradient gel electrophoresis (DGGE) has become a widely used tool to examine microbial community structure. However, when DGGE is applied to evaluate the fungal community of traditional fermentation starters, the choice of hypervariable ribosomal RNA gene regions is still controversial. In the current study, several previously published fungal PCR primer sets were compared and evaluated using PCR-DGGE, with the purpose of screening a suitable primer set to study the fungal community of traditional fermentation starters for Hong Qu glutinous rice wine. Firstly, different primer sets were used to amplify different hypervariable regions from pure fungal cultures. Except NS1/FR1+ and ITS1fGC/ITS4, other primer sets (NL1+/LS2R, NL3A/NL4GC, FF390/FR1+, NS1/GCFung, NS3+/YM951r and ITS1fGC/ITS2r) amplified the target DNA sequences successfully. Secondly, the selected primer sets were further evaluated based on their resolution to distinguish different fungal cultures through DGGE fingerprints. Three primer sets (NL1+/LS2R, NS1/GCFung and ITS1fGC/ITS2r) were finally selected for investigating the fungal community structure of different traditional fermentation starters for Hong Qu glutinous rice wine. The internal transcribed spacer (ITS) region amplified by ITS1fGC/ITS2r, which is more hypervariable than the 18S rRNA gene and 26S rRNA gene, provides an excellent tool to separate amplification products of different fungal species. Results indicated that PCR-DGGE profile using ITS1fGC/ITS2r showed more abundant fungal species than that using NL1+/LS2R and NS1/GCFung. Therefore, ITS1fGC/ITS2r is the most suitable primer set for PCR-DGGE analysis of fungal community structure in traditional fermentation starters for Hong Qu glutinous rice wine. DGGE profiles based on ITS1fGC/ITS2r revealed the presence of twenty-four fungal species in traditional fermentation starter. A significant difference of fungal community can be observed directly from DGGE fingerprints and

Microbial community dynamics in thermophilic undefined milk starter cultures.

Science.gov (United States)

Parente, Eugenio; Guidone, Angela; Matera, Attilio; De Filippis, Francesca; Mauriello, Gianluigi; Ricciardi, Annamaria

2016-01-18

Model undefined thermophilic starter cultures were produced from raw milk of nine pasta-filata cheesemaking plants using a selective procedure based on pasteurization and incubation at high temperature with the objective of studying the microbial community dynamics and the variability in performances under repeated (7-13) reproduction cycles with backslopping. The traditional culture-dependent approach, based on random isolation and molecular characterization of isolates was coupled to the determination of pH and the evaluation of the ability to produce acid and fermentation metabolites. Moreover, a culture-independent approach based on amplicon-targeted next-generation sequencing was employed. The microbial diversity was evaluated by 16S rRNA gene sequencing (V1-V3 regions), while the microdiversity of Streptococcus thermophilus populations was explored by using novel approach based on sequencing of partial amplicons of the phosphoserine phosphatase gene (serB). In addition, the occurrence of bacteriophages was evaluated by qPCR and by multiplex PCR. Although it was relatively easy to select for a community dominated by thermophilic lactic acid bacteria (LAB) within a single reproduction cycle, final pH, LAB populations and acid production activity fluctuated over reproduction cycles. Both culture-dependent and -independent methods showed that the cultures were dominated by either S. thermophilus or Lactobacillus delbrueckii subsp. lactis or by both species. Nevertheless, subdominant mesophilic species, including lactococci and spoilage organisms, persisted at low levels. A limited number of serB sequence types (ST) were present in S. thermophilus populations. L. delbrueckii and Lactococcus lactis bacteriophages were below the detection limit of the method used and high titres of cos type S. thermophilus bacteriophages were detected in only two cases. In one case a high titre of bacteriophages was concurrent with a S. thermophilus biotype shift in the culture

The presence of pMRC01 promotes greater cell permeability and autolysis in lactococcal starter cultures.

Science.gov (United States)

Fallico, Vincenzo; McAuliffe, Olivia; Fitzgerald, Gerald F; Hill, Colin; Ross, R Paul

2009-08-15

Conjugative transfer of plasmid-associated properties is routinely used to generate food-grade derivatives of lactococcal starter strains with improved technological traits. However, the introduction of one or more plasmids in a single strain is likely to impose a burden on regular cell metabolism and may affect the growth characteristics of the transconjugant culture. The aim of this study was to evaluate the impact of the 60.2-kb plasmid pMRC01 (encoding for an abortive infection bacteriophage resistance system and production of the anti-microbial, lacticin 3147) on starter performance. Five lactococcal strains (L. lactis HP, 255A, SK1, 712 and IL1403) and their pMRC01-containing derivatives were compared in terms of technological properties, including analysis of growth, acidification and autolysis rates. The transconjugants exhibited lower specific growth rates and higher generation times compared to the parental strains when grown at 30 degrees C in glucose-M17, but the presence of pMRC01 did not significantly affect the acidification capacity of strains in 11% reconstituted skimmed milk and synthetic media. Levels of lactate dehydrogenase were two-fold higher in supernatants of transconjugants than in those of parental strains, after 24 and 72 h of growth at 30 degrees C in glucose-M17, suggesting that the presence of pMRC01 somehow accelerates and promotes cellular autolysis. Analysis by flow cytometry following live/dead staining confirmed this result by showing larger populations of injured and dead cells in pMRC01-carrying cultures compared to the parental strains. The results of this study reveal that the plasmid pMRC01 places a burden on lactococcal host metabolism, which is associated with an increased cell permeability and autolysis, without significantly affecting the acidification capacity of the starter. While the magnitude of these effects appears to be strain dependent, the production of the bacteriocin lacticin 3147 may not be involved.

Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt

NARCIS (Netherlands)

Settachaimongkon, Sarn; Valenberg, van Hein J.F.; Gazi, Inge; Nout, M.J.R.; Hooijdonk, van Toon C.M.; Zwietering, Marcel H.; Smid, Eddy J.

2016-01-01

The objectives of this study were to evaluate the growth and survival of the model probiotic strain Lactobacillus plantarum WCFS1 in co-culture with traditional yoghurt starters and to investigate the impact of preculturing on their survival and metabolite formation in set-yoghurt. L. plantarum

Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis).

Science.gov (United States)

Uchida, M; Miyoshi, T; Yoshida, G; Niwa, K; Mori, M; Wakabayashi, H

2014-06-01

A screening test was conducted for environmental samples to isolate halophilic lactic acid bacteria (HLAB) that can act as a starter in a Nori (Porphyra yezoensis)-sauce culture. After 9 months of incubation of enrichment cultures added with 25 kinds of environmental samples, growth of HLAB-like microorganisms was observed in six cultures salted at a 15% w/w level, including culture samples originally from mesopelagic water taken from 321 m-depth and from mountain snow taken at 2450 m-height. Ten strains were isolated and characterized as Tetragenococcus halophilus based on sequence analysis of the 16S rRNA gene. The isolates were inoculated into a newly prepared Nori-sauce culture and were confirmed to be able to act as a starter culture while three reference strains of T. halophilus obtained from a culture collection could not grow in the same culture. Halophilic lactic acid bacteria strains that can make growth in a highly salted Nori-sauce culture were isolated from environmental samples for the first time. All the isolates were identified as T. halophilus. The isolated strains are expected to be utilized as a starter culture for manufacturing fermented seaweed-sauce, which will be the first fermented food products obtained from algae. © 2014 The Society for Applied Microbiology.

Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco

Science.gov (United States)

Queso Fresco (QF), a popular high-moisture, high-pH Hispanic-style cheese sold in the U.S., underwent high-pressure processing (HPP), which has the potential to improve the safety of cheese, to determine the effects of this process on quality traits of the cheese. Starter-free rennet-set QF (manufa...

Production of Starch Based Bioplastic from Cassava Peel Reinforced with Microcrystalline Celllulose Avicel PH101 Using Sorbitol as Plasticizer

Science.gov (United States)

Maulida; Siagian, M.; Tarigan, P.

2016-04-01

The production of starch based bioplastics from cassava peel reeinforced with microcrystalline cellulose using sorbitol as plasticizer were investigated. Physical properties of bioplastics were determined by density, water uptake, tensile strength and Fourier Transform Infrared Spectroscopy. Bioplastics were prepared from cassava peel starch plasticized using sorbitol with variation of 20; 25; 30% (wt/v of sorbitol to starch) reinforced with microcrystalline celllulose (MCC) Avicel PH101 fillers with range of 0 to 6% (wt/wt of MCC to starch). The results showed improvement in tensile strength with higher MCC content up to 9, 12 mpa compared to non-reinforced bioplastics. This could be mainly attributed to the strong hydrogen bonds between MCC and starch. On the contrary, the addition of MCC decreased the elongation at break, density and water uptake. Fourier Transform Infrared Spectroscopy showed the functional groups of bioplastics, which the majority of O-H groups were found at the bioplastics with reinforcing filler MCC that represented substantial hydrogen bonds. The highest tensile strength value was obtained for bioplastic with MCC content 6% and sorbitol content 20%. With good adhesion between MCC and starch the production of bioplastics could be widely used as a substitute for conventional plastics with more benefits to the environment.

Production of Starch Based Bioplastic from Cassava Peel Reinforced with Microcrystalline Celllulose Avicel PH101 Using Sorbitol as Plasticizer

International Nuclear Information System (INIS)

Maulida; Siagian, M; Tarigan, P

2016-01-01

The production of starch based bioplastics from cassava peel reeinforced with microcrystalline cellulose using sorbitol as plasticizer were investigated. Physical properties of bioplastics were determined by density, water uptake, tensile strength and Fourier Transform Infrared Spectroscopy. Bioplastics were prepared from cassava peel starch plasticized using sorbitol with variation of 20; 25; 30% (wt/v of sorbitol to starch) reinforced with microcrystalline celllulose (MCC) Avicel PH101 fillers with range of 0 to 6% (wt/wt of MCC to starch). The results showed improvement in tensile strength with higher MCC content up to 9, 12 mpa compared to non-reinforced bioplastics. This could be mainly attributed to the strong hydrogen bonds between MCC and starch. On the contrary, the addition of MCC decreased the elongation at break, density and water uptake. Fourier Transform Infrared Spectroscopy showed the functional groups of bioplastics, which the majority of O-H groups were found at the bioplastics with reinforcing filler MCC that represented substantial hydrogen bonds. The highest tensile strength value was obtained for bioplastic with MCC content 6% and sorbitol content 20%. With good adhesion between MCC and starch the production of bioplastics could be widely used as a substitute for conventional plastics with more benefits to the environment. (paper)

Comparison of shear bond strength of the stainless steel metallic brackets bonded by three bonding systems

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Mehdi Ravadgar

2013-09-01

Full Text Available Introduction: In orthodontic treatment, it is essential to establish a satisfactory bond between enamel and bracket. After the self-etch primers (SEPs were introduced for the facilitation of bracket bonding in comparison to the conventional etch-and-bond system, multiple studies have been carried out on their shear bond strengths which have yielded different results. This study was aimed at comparing shear bond strengths of the stainless steel metallic brackets bonded by three bonding systems. Methods: In this experimental in vitro study, 60 extracted human maxillary premolar teeth were randomly divided into three equal groups: in the first group, Transbond XT (TBXT light cured composite was bonded with Transbond plus self-etching primer (TPSEP in the second group, TBXT composite was bonded with the conventional method of acid etching and in the third group, the self cured composite Unite TM bonding adhesive was bonded with the conventional method of acid etching. In all the groups, Standard edgewise-022 metallic brackets (American Orthodontics, Sheboygan, USA were used. Twenty-four hours after the completion of thermocycling, shear bond strength of brackets was measured by Universal Testing Machine (Zwick. In order to compare the shear bond strengths of the groups, the variance analysis test (ANOVA was adopted and p≤0.05 was considered as a significant level. Results: Based on megapascal, the average shear bond strength for the first, second, and third groups was 8.27±1.9, 9.78±2, and 8.92±2.5, respectively. There was no significant difference in the shear bond strength of the groups. Conclusions: Since TPSEP shear bond strength is approximately at the level of the conventional method of acid etching and within the desirable range for orthodontic brackets shear bond strength, applying TPSEP can serve as a substitute for the conventional method of etch and bond, particularly in orthodontic operations.

Comparison of shear bond strength of the stainless steel metallic brackets bonded by three bonding systems

Directory of Open Access Journals (Sweden)

Mehdi Ravadgar

2013-09-01

Full Text Available Introduction: In orthodontic treatment, it is essential to establish a satisfactory bond between enamel and bracket. After the self-etch primers (SEPs were introduced for the facilitation of bracket bonding in comparison to the conventional etch-and-bond system, multiple studies have been carried out on their shear bond strengths which have yielded different results. This study was aimed at comparing shear bond strengths of the stainless steel metallic brackets bonded by three bonding systems. Methods: In this experimental in vitro study, 60 extracted human maxillary premolar teeth were randomly divided into three equal groups: in the first group, Transbond XT (TBXT light cured composite was bonded with Transbond plus self-etching primer (TPSEP; in the second group, TBXT composite was bonded with the conventional method of acid etching; and in the third group, the self cured composite Unite TM bonding adhesive was bonded with the conventional method of acid etching. In all the groups, Standard edgewise-022 metallic brackets (American Orthodontics, Sheboygan, USA were used. Twenty-four hours after the completion of thermocycling, shear bond strength of brackets was measured by Universal Testing Machine (Zwick. In order to compare the shear bond strengths of the groups, the variance analysis test (ANOVA was adopted and p≤0.05 was considered as a significant level. Results: Based on megapascal, the average shear bond strength for the first, second, and third groups was 8.27±1.9, 9.78±2, and 8.92±2.5, respectively. There was no significant difference in the shear bond strength of the groups. Conclusions: Since TPSEP shear bond strength is approximately at the level of the conventional method of acid etching and within the desirable range for orthodontic brackets shear bond strength, applying TPSEP can serve as a substitute for the conventional method of etch and bond, particularly in orthodontic operations.

Plastic Deformation as a Means to Achieve Stretchable Polymer Semiconductors

Science.gov (United States)

O'Connor, Brendan

Developing intrinsically stretchable semiconductors will seamlessly transition traditional devices into a stretchable platform. Polymer semiconductors are inherently soft materials due to the weak van der Waal intermolecular bonding allowing for flexible devices. However, these materials are not typically stretchable and when large strains are applied they either crack or plastically deform. Here, we study the use of repeated plastic deformation as a means of achieving stretchable films. In this talk, critical aspects of polymer semiconductor material selection, morphology and interface properties will be discussed that enable this approach of achieving stretchable films. We show that one can employ high performance donor-acceptor polymer semiconductors that are typically brittle through proper polymer blending to significantly increase ductility to achieve stretchable films. We demonstrate a polymer blend film that can be repeatedly deformed over 65%, while maintaining charge mobility consistently above 0.15 cm2/Vs. During the stretching process we show that the films follow a well-controlled repeated deformation pattern for over 100 stretching cycles.

Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains.

Science.gov (United States)

Oguntoyinbo, Folarin A; Cho, Gyu-Sung; Trierweiler, Bernhard; Kabisch, Jan; Rösch, Niels; Neve, Horst; Bockelmann, Wilhelm; Frommherz, Lara; Nielsen, Dennis S; Krych, Lukasz; Franz, Charles M A P

2016-12-05

Vegetables produced in Africa are sources of much needed micronutrients and fermentation is one way to enhance the shelf life of these perishable products. To prevent post-harvest losses and preserve African leafy vegetables, Lactobacillus plantarum BFE 5092 and Lactobacillus fermentum BFE 6620 starter strains were investigated for their application in fermentation of African kale (Brassica carinata) leaves. They were inoculated at 1×10 7 cfu/ml and grew to a maximum level of 10 8 cfu/ml during 24h submerged fermentation. The strains utilized simple sugars (i.e., glucose, fructose, and sucrose) in the kale to quickly reduce the pH from pH6.0 to pH3.6 within 24h. The strains continued to produce both d and l lactic acid up to 144h, reaching a maximum concentration of 4.0g/l. Fermentations with pathogens inoculated at 10 4 cfu/ml showed that the quick growth of the starters inhibited the growth of Listeria monocytogenes and Salmonella Enteritidis, as well as other enterobacteria. Denaturing gradient gel electrophoresis and 16S rRNA gene (V3-V4-region) amplicon sequencing showed that in the spontaneous fermentations a microbial succession took place, though with marked differences in biodiversity from fermentation to fermentation. The fermentations inoculated with starters however were clearly dominated by both the inoculated strains throughout the fermentations. RAPD-PCR fingerprinting showed that the strains established themselves at approx. equal proportions. Although vitamins C, B 1 and B 2 decreased during the fermentation, the final level of vitamin C in the product was an appreciable concentration of 35mg/100g. In conclusion, controlled fermentation of kale offers a promising avenue to prevent spoilage and improve the shelf life and safety. Copyright © 2016 Elsevier B.V. All rights reserved.

More electric aircraft starter-generator system with utilization of hybrid modulated model predictive control

OpenAIRE

Yoeh, Seang Shen; Yang, Tao; Tarisciotti, Luca; Hill, Christopher Ian; Bozhko, Serhiy

2016-01-01

The current trend for future aircraft is the adoption of the More Electric Aircraft (MEA) concept. The electrical based starter-generator (S/G) system is one of the core ideas from the MEA concept. The PI based control scheme has been investigated in various papers for the permanent magnet based S/G system. Different control schemes are to be considered to improve the control performance of the S/G system. A type of non-linear control called Model Predictive Control (MPC) is considered for it...

Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

Science.gov (United States)

Udomsil, Natteewan; Chen, Shu; Rodtong, Sureelak; Yongsawatdigul, Jirawat

2016-08-01

Real-time quantitative polymerase chain reaction (qPCR) methods were developed for the quantification of Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33, which were added as starter cultures in fish sauce fermentation. The PCR assays were coupled with propidium monoazide (PMA) treatment of samples to selectively quantify viable cells and integrated with exogenous recombinant Escherichia coli cells to control variabilities in analysis procedures. The qPCR methods showed species-specificity for both Virgibacillus halodenitrificans and T. halophilus as evaluated using 6 reference strains and 28 strains of bacteria isolated from fish sauce fermentation. The qPCR efficiencies were 101.1% for V. halodenitrificans and 90.2% for T. halophilus. The quantification limits of the assays were 10(3) CFU/mL and 10(2) CFU/mL in fish sauce samples with linear correlations over 4 Logs for V. halodenitrificans and T. halophilus, respectively. The matrix effect was not observed when evaluated using fish sauce samples fermented for 1-6 months. The developed PMA-qPCR methods were successfully applied to monitor changes of Virgibacillus sp. SK37 and T. halophilus MS33 in a mackerel fish sauce fermentation model where culture-dependent techniques failed to quantify the starter cultures. The results demonstrated the usability of the methods as practical tools for monitoring the starter cultures in fish sauce fermentation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Essential oils improved weight gain, growth and feed efficiency of young dairy calves fed 18 or 20% crude protein starter diets.

Science.gov (United States)

Kazemi-Bonchenari, M; Falahati, R; Poorhamdollah, M; Heidari, S R; Pezeshki, A

2018-01-17

The objective was to evaluate interactions between starter protein (180 vs. 200 g/kg, DM basis) and a mixture of essential oils (EOs; containing thymol, eugenol, vanillin, limonene and guaiacol) on growth, metabolic and ruminal functions of Holstein dairy calves. In a completely randomized 2 × 2 factorial design, 48 calves, 3 days old (averaging BW 42.7 ± 1.9 kg), were allocated into groups fed the following diets: (i) 180 g/kg CP with no EO (180P-NEO); (ii) 180 g/kg CP with EO (180P-EO); (iii) 200 g/kg CP with no EO (200P-NEO); and (iv) 200 g/kg CP with EO (200P-EO). The EO was supplemented as 1 g/kg of starter DM. Calves were fed ad libitum starter diet and were weaned at day 59 of age, but diets continued until day 80. There were no interactive effects of CP and EO on intake and growth. Pre-weaning feed efficiency tended to be increased for 200P-EO (p = .09). Average daily gain and feed efficiency during pre-weaning period as well as weaning weight were increased (p calves-fed EO (p = .05) and was lower in those fed 180P vs. 200P (p feed efficiency of dairy calves, irrespective of dietary protein content. © 2018 Blackwell Verlag GmbH.

Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis

Directory of Open Access Journals (Sweden)

Cinthia Bittencourt Spricigo

2005-06-01

Full Text Available Homemade salamis may have their food safety guaranteed by means of the addition of curing salt and starter cultures, without loosing their traditional manufacturing recipes brought to Brazil by the Italian immigration in the early 20th century. In this work, the influence of curing salt and of a starter culture, composed of Lactobacillus and Staphylococcus, over the sensory and microbiological characteristics of Italian type salamis, containing 3% lactose and 0.5% saccharose, was evaluated. The starter culture and the curing salt inhibited the development of Staphylococcus aureus and of coliforms, and the salamis added with curing salt presented better color attributes.Os salames produzidos artesanalmente podem ter sua segurança alimentar garantida pela adição de sal de cura e de culturas iniciadoras sem perda das receitas tradicionais trazidas pela imigração italiana do início do século vinte. Neste trabalho, a partir da produção de salames com 3% de lactose e 0,5% de sacarose, avaliou-se a influência do sal de cura e da cultura iniciadora, composta de Lactobacillus e Staphylococcus, sobre as características sensoriais e microbiológicas dos salames. A cultura iniciadora e o sal de cura inibiram o crescimento de Staphylococcus aureus e de coliformes totais, sendo que os salames adicionados de sal de cura apresentaram uma melhor coloração.

Identification and characterization of Lactococcus starter strains in milk-based traditional fermented products in the region of Iran

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Farzad Rahmati

2018-02-01

Full Text Available The aim of the present research was identification and investigation of technological attributes of Lactococcus starter strains from traditional dairy products collected from the countryside of Boroujerd in Iran. 33 samples were cultured on selective media M17 and typical colonies surveyed for morphological properties. Totally, 37 strains were isolated based on the diversity in cell morphology and identified using API galleries and carbohydrate fermentation includes 17 strains of Lactococcus lactis (45.96%, 12 strains of Lactococcus garvieae (32.43% and 8 strains of Lactococcusplantarum (21.62%. Strains were appraised for hydrolysis of L-arginine, casein and starch. Furthermore, strains were evaluated for the ability to grow at temperature 10 °C, 45 °C and presence of 4% and 6.5% NaCl, antibiotic sensitivity, acidification ability, proteolytic and lipolytic activities. Generally, 3 strains of Lc.garvieae (GYLC1, BWLC1, DCLC1 and 7 strains of Lc. lactis (GCLC4, GWLC2, GWLC3, SWLC1, SWLC3, BCLC5, DYLC1 exposed the highest levels of technological properties in order to use as starter cultures.

Doenjang prepared with mixed starter cultures attenuates azoxymethane and dextran sulfate sodium-induced colitis-associated colon carcinogenesis in mice

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Ji-Kang Jeong

2014-01-01

Full Text Available Backgrounds: Doenjang is traditional Korean fermented soybean paste and widely known for its various health benefits including anticancer effect. In this study, we manufactured doenjang with the grain-type meju using probiotic mixed starter cultures of Aspegillus oryzae, Bacillus subtilis-SKm, and Lactococcus lactis-GAm to improve the qualities and beneficial properties of doenjang. Materials and Methods: The inhibitory effects of the doenjang prepared with the grain-type meju using mixed starter cultures were investigated in azoxymethane (AOM and dextran sulfate sodium (DSS-induced colon carcinogenesis mice model. AOM and DSS colon carcinogenesis was induced in female C57BL/6 mice, and doenjang was orally administered for 4 weeks. Body weight, colon length, and colon weight of mice were determined, and colonic tissues were histologically evaluated. The serum levels of proinflammatory cytokines as well as the expression of inflammation- and apoptosis-related genes in colonic tissue were also analyzed. Results: Administration of the doenjang using probiotic mixed starter cultures ameliorated the symptoms of colon cancer, and reduced the incidence of neoplasia, and reduced the levels of serum proinflammatory cytokines such as interleukin-6, and tumor necrosis factor-α and inducible nitric oxide synthase and cycloooxygenase-2 expression levels in colonic tissue. In addition, it increased Bax and reduced Bcl-2 expression levels and increased p21 and p53 expression in the colonic tissues. Conclusion: These findings indicate that the doenjang attenuated colon carcinogenesis induced by AOM and DSS by ameliorating the symptoms of colon cancer, reducing the occurrence of neoplasia, regulating proinflammatory cytokine levels, and controlling the expressions of inflammation- and apoptosis-related genes in the colonic tissue.

Inhibitory effects of meju prepared with mixed starter cultures on azoxymethane and dextran sulfate sodium-induced colon carcinogenesis in mice

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Ji-Kang Jeong

2012-01-01

Full Text Available Backgrounds: Meju is the main ingredient and the starter culture of traditional Korean fermented soybean foods; these fermented soybean products are well-known for their various health benefits, including anticancer effects. We developed the grain-type meju using probiotic mixed starter cultures to improve the qualities and functionalities of fermented soybean products, as well as the meju itself. In this study, the inhibitory effects of the grain-type meju were investigated in azoxymethane (AOM and dextran sulfate sodium (DSS-induced colon carcinogenesis mice model. Materials and Methods: AOM and DSS colon carcinogenesis was induced in female C57BL/6 mice and meju was orally administered for 4 weeks. The body weight, colon length, and colon weight of mice were determined, and colonic tissues were histologically observed. The serum levels of proinflammatory cytokines and the levels of inflammation- and apoptosis-related genes in colonic tissue were also analyzed. Results: The administration of meju using probiotic mixed starter cultures ameliorated the symptoms of colon cancer and reduced number of neoplasia, and reduced serum proinflammatory cytokine levels and iNOS and COX-2 expression levels in colonic tissue. It increased Bax and reduced Bcl-2 expression levels and increased p21 and p53 expression in colonic tissues. Conclusion: The meju showed inhibitory effects on the progression of colon cancer induced by AOM and DSS by ameliorating the symptoms of colon cancer, reducing the number of neoplasias and regulating proinflammatory cytokine levels and the expressions of inflammation- and apoptosis-related genes in the colonic tissue.

Controlling An Electric Car Starter System Through Voice

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A.B. Muhammad Firdaus

2015-04-01

Full Text Available Abstract These days automotive has turned into a stand out amongst the most well-known modes of transportation on the grounds that a large number of Malaysians could bear to have an auto. There are numerous decisions of innovations in auto that have in the market. One of the engineering is voice controlled framework. Voice Recognition is the procedure of consequently perceiving a certain statement talked by a specific speaker focused around individual data included in discourse waves. This paper is to make an car controlled by voice of human. An essential pre-processing venture in Voice Recognition systems is to recognize the vicinity of noise. Sensitivity to speech variability lacking recognition precision and helplessness to mimic are among the principle specialized obstacles that keep the far reaching selection of speech-based recognition systems. Voice recognition systems work sensibly well with a quiet conditions however inadequately under loud conditions or in twisted channels. The key focus of the project is to control an electric car starter system.

Nanobarium Titanate As Supplement To Accelerate Plastic Waste Biodegradation By Indigenous Bacterial Consortia

Science.gov (United States)

Kapri, Anil; Zaidi, M. G. H.; Goel, Reeta

2009-06-01

Plastic waste biodegradation studies have seen several developmental phases from the discovery of potential microbial cultures, inclusion of photo-oxidizable additives into the polymer chain, to the creation of starch-embedded biodegradable plastics. The present study deals with the supplementation of nanobarium titanate (NBT) in the minimal broth in order to alter the growth-profiles of the Low-density polyethylene (LDPE) degrading consortia. The pro-bacterial influence of the nanoparticles could be seen by substantial changes such as shortening of the lag phase and elongation of the exponential as well as stationary growth phases, respectively, which eventually increase the biodegradation efficiency. In-vitro biodegradation studies revealed better dissolution of LDPE in the presence of NBT as compared to control. Significant shifting in λ-max values was observed in the treated samples through UV-Vis spectroscopy, while Fourier transform infrared spectroscopy (FTIR) and simultaneous thermogravimetric-differential thermogravimetry-differential thermal analysis (TG-DTG-DTA) further confirmed the breakage and formation of bonds in the polymer backbone. Therefore, this study suggests the implementation of NBT as nutritional additive for plastic waste management through bacterial growth acceleration.

Possibilities of Monitoring the Technical Condition of the Combustion Engine with Starter Load Current

Directory of Open Access Journals (Sweden)

Michal Jukl

2014-01-01

Full Text Available This article deals with the verification of relations between the electric current of engine starter and tightness of the combustion chamber and the possibility of its use for the evaluation of the state in terms of engine wear. Engine wear is closely related to the quality of fuel combustion and also with the amount of produced harmful emissions. On this basis, it would be possible to extend the technical requirements of the protocol OBD to include the indirect control of engine wear. To meet the objectives set out above measurement was carried out by a petrol engine, which was located in the vehicle Škoda Felicia Combi GLX 1.3 The whole measurement was divided into several parts. The first measurement was carried out on the abovementioned motor without simulating leakage. The second measurement was performed when the leakage of one cylinder was simulated. Simulated leakage was conducted at removing the spark plugs. Other measurements simulated “mild” leak of the whole engine – all cylinders. Leakage was implemented by loosing all the spark plugs about 8 turns against full tightening with the appropriate torque. The last, fourth measurement simulates a “large” leaks of engine cylinders. This leakage was induced by removing all the spark plugs from all cylinders. As the measurement results showed leakage of one cylinder, and also the whole engine is reflected not only in the individual amplitude of the starter current, but also the shape of the entire curve.

Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

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O. A. Olaoye

2017-01-01

Full Text Available Kunun-aya is a traditional nonalcoholic beverage in the northern part of Nigeria, normally prepared from cereals. In this investigation Lactobacillus plantarum, isolated from fermenting kunun, was applied as starter culture during production of kunun-aya from varying combinations of sorghum and tigernut. The quality attributes of the product indicated increase in ash and protein contents of product inoculated with starter culture (PISC over the uninoculated control sample (UCS. The highest values of 4.43% and 6.95% were recorded for ash and protein, respectively, in the product from fifty percent each of sorghum and tigernut (50SOR/50TIG. Titratable acidity was higher in PISC compared to UCS; the 50SOR/50TIG sample had the highest value of 0.92. The PISC recorded reduced counts of Salmonella, coliforms, and Staphylococci. The SCIS were preferred by panellists in the sensory attributes of appearance, aroma, taste, mouthfeel, and general acceptability. It was concluded that the use of L. plantarum as starter culture in the production of kunun-aya was advantageous as a result of enhanced nutritional, sensory, and microbial qualities recorded compared to UCS. Reduction in Salmonella, coliforms, and Staphylococci in PISC may be of public health significance. This on quality improvement of the traditional beverage has not been previously reported.

Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor

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Igor Magalhães da Veiga Moreira

2017-05-01

Full Text Available Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation.

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.

Science.gov (United States)

Karsloğlu, Betül; Çiçek, Ümran Ensoy; Kolsarici, Nuray; Candoğan, Kezban

2014-01-01

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg(-1), and TBA values of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg(-1). Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.

Science.gov (United States)

Magalhães da Veiga Moreira, Igor; de Figueiredo Vilela, Leonardo; da Cruz Pedroso Miguel, Maria Gabriela; Santos, Cledir; Lima, Nelson; Freitas Schwan, Rosane

2017-05-09

Chocolate production suffered a vast impact with the emergence of the "witches' broom" disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation.

Plastic Surgery

Science.gov (United States)

... Staying Safe Videos for Educators Search English Español Plastic Surgery KidsHealth / For Teens / Plastic Surgery What's in ... her forehead lightened with a laser? What Is Plastic Surgery? Just because the name includes the word " ...

Side-band injection of acidified cattle slurry as starter P-fertilization for maize seedlings

DEFF Research Database (Denmark)

Petersen, Jens; Lemming, Camilla; Rubæk, Gitte Holton

Accumulation of phosphorus (P) in agricultural soils has caused increasing environmental concerns. Maize cropped for fodder implies return of animal manures rich in nutrients. In addition, starter fertilization with mineral P is used in cold conditions for maize cropping. It was hypothesized...... that the use of the additional mineral P could be excluded by increased availability of the P applied by animal manures. In a growth chamber experiment we investigated the effect of acidified slurry on the growth and nutrient uptake in maize seedlings. In special designed pot the slurries and mineral reference...

Plastic dosimeter

International Nuclear Information System (INIS)

Nagai, Shiro; Matsuda, Kohji.

1988-01-01

The report outlines major features and applications of plastic dosimeters. Some plastic dosimeters, including the CTA and PVC types, detect the response of the plastic material itself to radiations while others, such as pigment-added plastic dosimeters, contain additives as radiation detecting material. Most of these dosimeters make use of color centers produced in the dosimeter by radiations. The PMMA dosimeter is widely used in the field of radiation sterilization of food, feed and medical apparatus. The blue cellophane dosimeter is easy to handle if calibrated appropriately. The rad-color dosimeter serves to determine whether products have been irradiated appropriately. The CTA dosimeter has better damp proofing properties than the blue cellophane type. The pigment-added plastic dosimeter consists of a resin such as nylon, CTA or PVC that contains a dye. Some other plastic dosimeters are also described briefly. Though having many advantages, these plastic dosimeter have disadvantages as well. Some of their major disadvantages, including fading as well as large dependence on dose, temperature, humidity and anviroment, are discussed. (Nogami, K.)

Fate of Lactococcus lactis starter cultures during late ripening in cheese models.

Science.gov (United States)

Ruggirello, Marianna; Cocolin, Luca; Dolci, Paola

2016-10-01

The presence of Lactococcus lactis, commonly employed as starter culture, was, recently, highlighted and investigated during late cheese ripening. Thus, the main goal of the present study was to assess the persistence and viability of this microorganism throughout manufacturing and ripening of model cheeses. Eight commercial starters, constituted of L. lactis subsp. lactis and L. lactis subsp. cremoris, were inoculated in pasteurized milk in order to manufacture miniature cheeses, ripened for six months. Samples were analysed at different steps (milk after inoculum, curd after cutting, curd after pressing and draining, cheese immediately after salting and cheese at 7, 15, 30, 60, 90, 120, 150 and 180 days of ripening) and submitted to both culture-dependent (traditional plating on M17) and -independent analysis (reverse transcription-quantitative PCR). On the basis of direct RNA analysis, L. lactis populations were detected in all miniature cheeses up to the sixth month of ripening, confirming the presence of viable cells during the whole ripening process, including late stages. Noteworthy, L. lactis was detected by RT-qPCR in cheese samples also when traditional plating failed to indicate its presence. This discrepancy could be explain with the fact that lactococci, during ripening process, enter in a stressed physiological state (viable not culturable, VNC), which might cause their inability to grow on synthetic medium despite their viability in cheese matrix. Preliminary results obtained by "resuscitation" assays corroborated this hypothesis and 2.5% glucose enrichment was effective to recover L. lactis cells in VNC state. The capability of L. lactis to persist in late ripening, and the presence of VNC cells which are known to shift their catabolism to peptides and amino acids consumption, suggests a possible technological role of this microorganism in cheese ripening with a possible impact on flavour formation. Copyright © 2016 Elsevier Ltd. All rights

Fabrication of Polymerase Chain Reaction Plastic Lab-on-a-Chip Device for Rapid Molecular Diagnoses

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Kieu The Loan Trinh

2016-05-01

Full Text Available Purpose: We aim to fabricate a thermoplastic poly(methylmethacrylate (PMMA Lab-on-a-Chip device to perform continuous- flow polymerase chain reactions (PCRs for rapid molecular detection of foodborne pathogen bacteria. Methods: A miniaturized plastic device was fabricated by utilizing PMMA substrates mediated by poly(dimethylsiloxane interfacial coating, enabling bonding under mild conditions, and thus avoiding the deformation or collapse of microchannels. Surface characterizations were carried out and bond strength was measured. The feasibility of the Lab-on-a-Chip device for performing on-chip PCR utilizing a lab-made, portable dual heater was evaluated. The results were compared with those obtained using a commercially available thermal cycler. Results: A PMMA Lab-on-a-Chip device was designed and fabricated for conducting PCR using foodborne pathogens as sample targets. A robust bond was established between the PMMA substrates, which is essential for performing miniaturized PCR on plastic. The feasibility of on-chip PCR was evaluated using Escherichia coli O157:H7 and Cronobacter condimenti, two worldwide foodborne pathogens, and the target amplicons were successfully amplified within 25 minutes. Conclusions: In this study, we present a novel design of a low-cost and high-throughput thermoplastic PMMA Lab-on-a-Chip device for conducting microscale PCR, and we enable rapid molecular diagnoses of two important foodborne pathogens in minute resolution using this device. In this regard, the introduced highly portable system design has the potential to enable PCR investigations of many diseases quickly and accurately.

Rheological characterization of plasticized corn proteins for fused deposition modeling

Science.gov (United States)

Chaunier, Laurent; Dalgalarrondo, Michèle; Della Valle, Guy; Lourdin, Denis; Marion, Didier; Leroy, Eric

2017-10-01

Additive Manufacturing (AM) of tailored natural biopolymer-based objects by Fused Deposition Modeling (FDM) opens new perspectives for applications such as biomedical temporary devices, or pharmaceutical tablets. This exploits the biocompatibility, resorbability and edibility properties of biopolymers. When adequately plasticized, zeins, storage proteins from endosperm of maize kernels, displayed thermomechanical properties possibly matching FDM processing requirements at a convenient temperature Tprinting=130°C. Indeed, with 20% glycerol added (Tg=42°C), plasticized zeins present a high modulus, E'>1GPa, at ambient conditions, which drops below 0.6 MPa at the processing temperature T=130°C, before flowing in the molten state. The rheological characterization shows that the processing window is limited by a progressive increase of viscosity linked to proteins aggregation and crosslinking by S-S bonding between cysteine amino acid residues, which can lead to gelation. However, for short residence time typical of FDM, the viscosity of plasticized zeins is comparable to the one of standard polymers, like ABS or PLA in their FDM processing conditions: indeed, in presence of glycerol, the molten zeins show a shear-thinning behavior with |η*|≈3kPa.s at 1s-1, decreasing to |η*|≈0.3kPa.s at 100s-1, at 130°C. Moreover, zeins presenting both hydrophilic and hydrophobic domains, amphiphilic plasticizers can be used supplementary to tune their rheological behavior. With 20% oleic acid added to the previous composition, the viscosity is divided down to a ratio about 1/2 at 100s-1 at 130°C, below the value of a standard polymer as PLA at its printing temperature. These results show the possible enhancement of the printability of zein-based materials in the molten state, by combining polar and amphiphilic plasticizers.

Effect of ethanol-wet-bonding technique on resin–enamel bonds

Directory of Open Access Journals (Sweden)

Muhammet Kerim Ayar

2014-03-01

Conclusion: The ethanol-wet-bonding technique may increase the bond strength of commercial adhesives to enamel. The chemical composition of the adhesives can affect the bond strength of adhesives when bonding to acid-etched enamel, using the ethanol-wet-bonding technique. Some adhesive systems used in the present study may simultaneously be applied to enamel and dentin using ethanol-wet-bonding. Furthermore, deploying ethanol-wet-bonding for the tested commercial adhesives to enamel can increase the adhesion abilities of these adhesives to enamel.

Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.

Science.gov (United States)

Vogelmann, Stephanie A; Seitter, Michael; Singer, Ulrike; Brandt, Markus J; Hertel, Christian

2009-04-15

The adaptability of lactic acid bacteria (LAB) and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava was investigated using PCR-DGGE and bacteriological culture combined with rRNA gene sequence analysis. Sourdoughs were prepared either from flours of the cereals wheat, rye, oat, barley, rice, maize, and millet, or from the pseudocereals amaranth, quinoa, and buckwheat, or from cassava, using a starter consisting of various species of LAB and yeasts. Doughs were propagated until a stable microbiota was established. The dominant LAB and yeast species were Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paralimentarius, Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus spicheri, Issatchenkia orientalis and Saccharomyces cerevisiae. The proportion of the species within the microbiota varied. L. paralimentarius dominated in the pseudocereal sourdoughs, L. fermentum, L. plantarum and L. spicheri in the cassava sourdough, and L. fermentum, L. helveticus and L. pontis in the cereal sourdoughs. S. cerevisiae constituted the dominating yeast, except for quinoa sourdough, where I. orientalis also reached similar counts, and buckwheat and oat sourdoughs, where no yeasts could be detected. To assess the usefulness of competitive LAB and yeasts as starters, the fermentations were repeated using flours from rice, maize, millet and the pseudocereals, and by starting the dough fermentation with selected dominant strains. At the end of fermentation, most of starter strains belonged to the dominating microbiota. For the rice, millet and quinoa sourdoughs the species composition was similar to that of the prior fermentation, whereas in the other sourdoughs, the composition differed.

Conceptual design study of Cu bonded steam generator

International Nuclear Information System (INIS)

Chikazawa, Yoshitaka; Konomura, Mamoru

2004-05-01

In phase II of feasibility study of commercialized fast reactor cycle systems of JNC, we make a concept of a sodium cooled reactor without secondary sodium circuits. And a sodium cooled reactor with Cu bonded steam generators is one of promising concept. As the result of FY 2001 study, the construction cost of reactor cooling system with rectangular tube Cu bonded steam generators is 0.71 to 1.23 times as much as that of an ordinary sodium cooled reactor with secondary sodium circuits. In the FY 2003 study, plastic and creep analysis to evaluate life distortion are carried out and inelastic strains and creep fatigue damage are checked for full code compliance. The NNC's crack growth experiments show that there are few possibility to penetrate a crack from the steam tube side to the sodium tube side at the operating temperature. But penetration is observed in a four point bend test at the room temperature, because the notch opens widely in the bend test. In the FY 2004 study, a gas pressurized crack growth experiment is planed to confirm that there is no crack penetration in the condition of operating steam generators. (author)

Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models.

Science.gov (United States)

de Carvalho, Rayssa Julliane; de Souza, Geanny Targino; Honório, Vanessa Gonçalves; de Sousa, Jossana Pereira; da Conceição, Maria Lúcia; Maganani, Marciane; de Souza, Evandro Leite

2015-12-01

In the present study, we assessed the effects of Thymus vulgaris L. essential oil (TVEO) on Staphylococcus aureus and Listeria monocytogenes, pathogenic bacteria frequently associated with fresh or low-ripened cheeses (e.g., Brazilian coalho cheese), and on a starter co-culture comprising Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris, which are commonly used for the production of different cheeses. To measure these effects, we determined the minimum inhibitory concentration (MIC) and assessed bacterial cell viability over time in (coalho) cheese-based broth and in a semi-solid (coalho) cheese model at 10 °C. The MIC for TVEO was 2.5 μL/mL against S. aureus and L. monocytogenes, while the MIC was 1.25 μL/mL against the starter co-culture. The TVEO (5 and 2.5 μL/mL) sharply reduced the viable counts of all assayed bacteria in cheese broth over 24 h; although, at 5 μL/mL, TVEO more severely affected the viability of the starter co-culture compared with pathogenic bacteria. The addition of 1.25 μL/g of TVEO in the semi-solid cheese model did not reduce the viable counts of all assayed bacteria. At 2.5 μL/g, TVEO slightly decreased the viable counts of S. aureus, L. monocytogenes and Lactococcus spp. in the semi-solid cheese model over 72 h. The final counts of Lactococcus spp. in a semi-solid cheese model containing 2.5 μL/mL TVEO were lower than those of pathogenic bacteria under the same conditions. These results suggest that the doses of TVEO used to control pathogenic bacteria in fermented dairy products, especially in low-ripened cheeses, should be cautiously considered for potential negative effects on the growth and survival of starter cultures. Copyright © 2015 Elsevier Ltd. All rights reserved.

Avaliação do efeito de tratamentos superficiais sobre a força de adesão de braquetes em provisórios de resina acrílica Assessment of the effect of different surface treatments on the bond strength of brackets bonded to acrylic resin

Directory of Open Access Journals (Sweden)

Deise Lima Cunha Masioli

2011-02-01

Full Text Available OBJETIVO: avaliar a influência do tratamento de superfície de resinas acrílicas na resistência ao cisalhamento de braquetes colados com resina composta. MÉTODOS: foram confeccionados 140 discos de resina acrílica autopolimerizável (Duralay®, divididos aleatoriamente em 14 grupos (n=10. Em cada grupo, os corpos de prova receberam um tipo diferente de tratamento de superfície: grupo 1 = sem tratamento de superfície (controle; grupo 2 = silano; grupo 3 = jato de óxido de alumínio (JOA; grupo 4 = JOA + silano; grupo 5 = broca diamantada; grupo 6 = broca diamantada+ silano; grupo 7 = ácido fluorídrico; grupo 8 = ácido fluorídrico + silano; grupo 9 = ácido fosfórico; grupo 10 = ácido fosfórico + silano; grupo 11 = monômero de metilmetacrilato (MMA; grupo 12 = MMA + silano; grupo 13 = Plastic conditioner (Reliance®; grupo 14 = Plastic conditioner (Reliance® + silano. Após o preparo de superfície, os corpos de prova foram analizados através da rugosimetria. Posteriormente, foram colados braquetes (Morelli® de incisivo central "standard edgewise" com resina fotopolimerizável Transbond XT®; de acordo com as instruções do fabricante. RESULTADOS: o agente umectante à base de silano não teve um efeito estatisticamente significativo sobre os valores de força de adesão; os tratamentos com JOA e broca produziram maiores mudanças topográficas na superfície da resina acrílica, bem como os maiores valores de rugosidade; observou-se uma correlação não linear entre a força de adesão e a rugosidade de superfície; tratamentos com monômero e JOA resultaram nas maiores forças de adesão. CONCLUSÕES: o silano não foi capaz de aumentar a força de adesão entre braquete e resina acrílica. Sugere-se mais estudos sobre este tema, pois a força de adesão obtida foi muito baixa.OBJECTIVE: To evaluate the influence of the surface treatment of acrylic resins on the shear bond strength of brackets bonded with composite resin

plastic waste recycling

African Journals Online (AJOL)

Dr Ahmed

incinerators is increasing around the world. Discarded plastic products ... Agency (EPA) estimated that the amount of plastics throw away is. 50 % greater in the ... The waste plastics were identified using the Society of the Plastic. Industry (SPI) ...

A Novel Approach to the Sensing of Liquid Density Using a Plastic Optical Fibre Cantilever Beam

Science.gov (United States)

Kulkarni, Atul; Kim, Youngjin; Kim, Taesung

2009-01-01

This article reports for the first time the use of a plastic optical fibre (POF) cantilever beam to measure the density of a liquid. The sensor is based on the Archimedes buoyancy principle. The sensor consists of a POF bonded on the surface of a metal beam in the form of a cantilever configuration, and at the free end of the beam a displacer is…

Parental Bonding

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T. Paul de Cock

2014-08-01

Full Text Available Estimating the early parent–child bonding relationship can be valuable in research and practice. Retrospective dimensional measures of parental bonding provide a means for assessing the experience of the early parent–child relationship. However, combinations of dimensional scores may provide information that is not readily captured with a dimensional approach. This study was designed to assess the presence of homogeneous groups in the population with similar profiles on parental bonding dimensions. Using a short version of the Parental Bonding Instrument (PBI, three parental bonding dimensions (care, authoritarianism, and overprotection were used to assess the presence of unobserved groups in the population using latent profile analysis. The class solutions were regressed on 23 covariates (demographics, parental psychopathology, loss events, and childhood contextual factors to assess the validity of the class solution. The results indicated four distinct profiles of parental bonding for fathers as well as mothers. Parental bonding profiles were significantly associated with a broad range of covariates. This person-centered approach to parental bonding has broad utility in future research which takes into account the effect of parent–child bonding, especially with regard to “affectionless control” style parenting.

On the low pressure shock initiation of octahydro-1,3,5,7-tetranitro-1,3,5,7-tetrazocine based plastic bonded explosives

Science.gov (United States)

Vandersall, Kevin S.; Tarver, Craig M.; Garcia, Frank; Chidester, Steven K.

2010-05-01

In large explosive and propellant charges, relatively low shock pressures on the order of 1-2 GPa impacting large volumes and lasting tens of microseconds can cause shock initiation of detonation. The pressure buildup process requires several centimeters of shock propagation before shock to detonation transition occurs. In this paper, experimentally measured run distances to detonation for lower input shock pressures are shown to be much longer than predicted by extrapolation of high shock pressure data. Run distance to detonation and embedded manganin gauge pressure histories are measured using large diameter charges of six octahydro-1,3,5,7-tetranitro-1,3,5,7-tetrazocine (HMX) based plastic bonded explosives (PBX's): PBX 9404; LX-04; LX-07; LX-10; PBX 9501; and EDC37. The embedded gauge records show that the lower shock pressures create fewer and less energetic "hot spot" reaction sites, which consume the surrounding explosive particles at reduced reaction rates and cause longer distances to detonation. The experimental data is analyzed using the ignition and growth reactive flow model of shock initiation in solid explosives. Using minimum values of the degrees of compression required to ignite hot spot reactions, the previously determined high shock pressure ignition and growth model parameters for the six explosives accurately simulate the much longer run distances to detonation and much slower growths of pressure behind the shock fronts measured during the shock initiation of HMX PBX's at several low shock pressures.

Direct liquefaction of plastics and coprocessing of coal with plastics

Energy Technology Data Exchange (ETDEWEB)

Huffman, G.P.; Feng, Z.; Mahajan, V. [Univ. of Kentucky, Lexington, KY (United States)

1995-12-31

The objectives of this work were to optimize reaction conditions for the direct liquefaction of waste plastics and the coprocessing of coal with waste plastics. In previous work, the direct liquefaction of medium and high density polyethylene (PE), polypropylene (PPE), poly(ethylene terephthalate) (PET), and a mixed plastic waste, and the coliquefaction of these plastics with coals of three different ranks was studied. The results established that a solid acid catalyst (HZSM-5 zeolite) was highly active for the liquefaction of the plastics alone, typically giving oil yields of 80-95% and total conversions of 90-100% at temperatures of 430-450 {degrees}C. In the coliquefaction experiments, 50:50 mixtures of plastic and coal were used with a tetralin solvent (tetralin:solid = 3:2). Using approximately 1% of the HZSM-5 catalyst and a nanoscale iron catalyst, oil yields of 50-70% and total conversion of 80-90% were typical. In the current year, further investigations were conducted of the liquefaction of PE, PPE, and a commingled waste plastic obtained from the American Plastics Council (APC), and the coprocessing of PE, PPE and the APC plastic with Black Thunder subbituminous coal. Several different catalysts were used in these studies.

Reconstruction of fiber Bragg grating strain profile used to monitor the stiffness degradation of the adhesive layer in carbon fiber–reinforced plastic single-lap joint

OpenAIRE

Song Chunsheng; Zhang Jiaxiang; Yang Mo; Shang Erwei; Zhang Jinguang

2017-01-01

The adhesive-bonded joint of carbon fiber–reinforced plastic is one of the core components in aircraft structure design. It is an effective guarantee for the safety and reliability of the aerospace aircraft structure to use effective methods for monitoring and early warning of internal failure. In this article, the mapping relation model between the strain profiles of the adherend of the carbon fiber–reinforced plastic single-lap adhesive joint and the stiffness degradation evolution of adhes...

Torsion Property of the Structure Bonded Aluminum Foam Due to Impact

Directory of Open Access Journals (Sweden)

Hwang G.W.

2017-06-01

Full Text Available An aluminum foam added with foaming agent, is classified into an open-cell type for heat transfer and a closed-cell type for shock absorption. This study investigates the characteristic on the torsion of aluminum foam for a closed-cell type under impact. The fracture characteristics are investigated through the composite of five types of aluminum foam (the thicknesses of 25, 35, 45, 55 and 65 mm, when applying the torsional moment of impact energy on the junction of a porous structure attached by an adhesive. When applying the impact energy of 100, 200 and 300J, the aluminum foams with thicknesses of 25 mm and 35 mm broke off under all conditions. For the energy over 200J, aluminums thicker than 55 mm continued to be attached. Furthermore, the aluminum specimens with thicknesses of 55 mm and 65 mm that were attached with more than 30% of bonding interface remained, proving that they could maintain bonding interface against impact energy. By comparing the data based on the analysis and test result, an increase in the thickness of specimen leads to the plastic deformation as the stress at the top and bottom of bonding interface moves to the middle by spreading the stress horizontally. Based on this fracture characteristic, this study can provide the data on the destruction and separation of bonding interface and may contribute to the safety design.

Effects of forage source and forage particle size as a free-choice provision on growth performance, rumen fermentation, and behavior of dairy calves fed texturized starters.

Science.gov (United States)

Omidi-Mirzaei, H; Azarfar, A; Mirzaei, M; Kiani, A; Ghaffari, M H

2018-05-01

We investigated the interactive effects of forage source and forage particle size (PS) as a free-choice provision on growth performance, rumen fermentation, and behavior of dairy calves fed texturized starters. Forty-eight Holstein calves (42 ± 3 kg of body weight) were randomly assigned (n = 12 calves per treatment) in a 2 × 2 factorial arrangement of treatments with the factors of forage source [alfalfa hay (AH) and wheat straw (WS)] and forage PS [(AH: medium = 1.96 mm or long = 3.93 mm) and (WS: medium = 2.03 mm or long = 4.10 mm), as geometric mean diameters]. The treatments were (1) AH with medium PS (AH-MPS), (2) AH with long PS (AH-LPS), (3) WS with medium PS (WS-MPS), and (4) WS with long PS (WS-LPS). Regardless of forage PS, the preweaning starter intake, dry matter intake, metabolizable energy intake, weaning body weight, and forage intake were greater for AH calves than WS calves. Average daily gain, average daily gain/metabolizable energy intake, feed efficiency, and final body weight of the calves did not differ among groups. An interaction of forage source and forage PS influenced acetate, propionate, and acetate-to-propionate ratio in the rumen on d 35, with the greatest acetate proportion and acetate-to-propionate ratio, but the least propionate proportion for AH-MPS calves than the other calves. The total volatile fatty acid concentration and the rumen proportions of propionate (d 70), butyrate (d 35), and valerate (d 35) were greater in AH-MPS calves than in AH-LPS calves. Calves fed AH had greater total volatile fatty acid concentration (d 35 and 70) and propionate proportion (d 70), but lesser ruminal proportions of butyrate (d 35 and 70), valerate (d 35 and 70), and acetate-to-propionate ratio (d 70) compared with calves fed WS. The ruminal valerate proportion (d 70) was greatest in WS-MPS calves than the other calves. An interaction of forage source and forage PS influenced preweaning standing time and starter eating time, with the least

Recycling of Plastic

DEFF Research Database (Denmark)

Christensen, Thomas Højlund; Fruergaard, Thilde

2011-01-01

Plastic is produced from fossil oil. Plastic is used for many different products. Some plastic products like, for example, wrapping foil, bags and disposable containers for food and beverage have very short lifetimes and thus constitute a major fraction of most waste. Other plastic products like...

Effect of Pre-heating on Microtensile Bond Strength of Composite Resin to Dentin.

Directory of Open Access Journals (Sweden)

Abdolrahim Davari

2014-10-01

Full Text Available Direct composite resin restorations are widely used and the impact of different storage temperatures on composites is not well understood. The purpose of this study was to evaluate the microtensile bond strength of composite to dentin after different pre-curing temperatures.Occlusal surfaces of 44 human molars were ground with diamond burs under water coolant and polished with 600 grit silicon carbide papers to obtain flat dentin surfaces. The dentin was etched with 37% phosphoric acid and bonded with Adper Single Bond 2 according to the manufacturer's instructions. The specimens were randomly divided into two groups (n=22 according to the composite resin applied: FiltekP60 and Filtek Z250. Each group included three subgroups of composite resin pre-curing temperatures (4°C, 23°C and 37°C. Composite resins were applied to the dentin surfaces in a plastic mold (8mm in diameter and 4mm in length incrementally and cured. Twenty-two composite-to-dentin hour-glass sticks with one mm(2 cross-sectional area per group were prepared. Microtensile bond strength measurements were made using a universal testing machine at a crosshead speed of one mm/min. For statistical analysis, t-test, one-way and two-way ANOVA were used. The level of significance was set at P<0.05.Filtek P60 pre-heated at 37ºC had significantly higher microtensile bond strength than Filtek Z250 under the same condition. The microtensile bond strengths were not significantly different at 4ºC, 23ºC and 37ºC subgroups of each composite resin group.Filtek P60 and Filtek Z250 did not have significantly different microtensile bond strengths at 4ºC and 23ºC but Filtek P60 had significantly higher microtensile bond strength at 37 ºC. Composite and temperature interactions had significant effects on the bond strength.

Comparative study of the shear bond strength of composite resin bonded to enamel treated with acid etchant and erbium, chromium: Yttrium, scandium, gallium, garnet laser

Directory of Open Access Journals (Sweden)

Adel Sulaiman Alagl

2016-01-01

Full Text Available Aim: The purpose of this investigation is in vitro comparison of the shear bond strength (SBS of composite resin bonded to enamel pretreated with an acid etchant against enamel etched with erbium, chromium: yttrium, scandium, gallium, garnet (Er, Cr:YSGG laser. Materials and Methods: Sixty premolars were sectioned mesiodistally and these 120 specimens were separated into two groups of 60 each (Groups A and B. In Group A (buccal surfaces, enamel surface was etched using 37% phosphoric acid for 15 s. In Group B (lingual surfaces, enamel was laser-etched at 2W for 10 s by Er, Cr:YSGG laser operational at 2780 nm with pulse duration of 140 μs and a frequency of 20 Hz. After application of bonding agent on all test samples, a transparent plastic cylinder of 1.5 mm × 3 mm was loaded with composite and bonded by light curing for 20 s. All the samples were subjected to SBS analysis using Instron Universal testing machine. Failure modes were observed under light microscope and grouped as adhesive, cohesive, and mixed. Failure mode distributions were compared using the Chi-square test. Results: SBS values obtained for acid-etched enamel were in the range of 7.12–28.36 megapascals (MPa and for laser-etched enamel were in the range of 6.23–23.35 MPa. Mean SBS for acid-etched enamel was 15.77 ± 4.38 MPa, which was considerably greater (P < 0.01 than laser-etched enamel 11.24 ± 3.76 MPa. The Chi-square test revealed that the groups showed no statistically significant differences in bond failure modes. Conclusions: We concluded that the mean SBS of composite with acid etching is significantly higher as compared to Er, Cr: YSGG (operated at 2W for 10 s laser-etched enamel.

A Real-time Evaluation Technique of Fatigue Damage in Adhesively Bonded Composite-Metal Joints

International Nuclear Information System (INIS)

Kwon, Oh Yang; Kim, Tae Hyun

1999-01-01

One of the problems for practical use of fiber-reinforced plastics is the performance degradation by fatigue damage in the joints. The study is to develop a nondestructive technique for real-time evaluation of adhesively bonded composite-metal joints. From the prior study we confirmed that the bonding strength can be estimated from the correlation between the qualify of bonded parts and AUP's. We obtained a curve showing the correlation between the degree of fatigue damage and AUP's calculated from signals acquired during fatigue loading of single-lap and double-lap joints of CFRP and Al6061. The curve is an analogy to the one showing stiffness reduction (E/Eo) of polymer matrix composites by fatigue damage. From those facts, it is plausible to predict the degree of fatigue damage in real-time. Amplitude and AUP2 appeared to be optimal parameters to provide more reliable results for single-lap joints whereas Amplitude and AUP2 did for double-lap joints. It is recommended to select optimal parameters for different geometries in the application for real structures

A Real-time Evaluation Technique of Fatigue Damage in Adhesively Bonded Composite-Metal Joints

Energy Technology Data Exchange (ETDEWEB)

Kwon, Oh Yang; Kim, Tae Hyun [Inha University, Incheon (Korea, Republic of)

1999-12-15

One of the problems for practical use of fiber-reinforced plastics is the performance degradation by fatigue damage in the joints. The study is to develop a nondestructive technique for real-time evaluation of adhesively bonded composite-metal joints. From the prior study we confirmed that the bonding strength can be estimated from the correlation between the qualify of bonded parts and AUP's. We obtained a curve showing the correlation between the degree of fatigue damage and AUP's calculated from signals acquired during fatigue loading of single-lap and double-lap joints of CFRP and Al6061. The curve is an analogy to the one showing stiffness reduction (E/Eo) of polymer matrix composites by fatigue damage. From those facts, it is plausible to predict the degree of fatigue damage in real-time. Amplitude and AUP2 appeared to be optimal parameters to provide more reliable results for single-lap joints whereas Amplitude and AUP2 did for double-lap joints. It is recommended to select optimal parameters for different geometries in the application for real structures

Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks.

Science.gov (United States)

Patrignani, Francesca; Lanciotti, Rosalba; Mathara, Julius Maina; Guerzoni, Maria Elisabetta; Holzapfel, Wilhelm H

2006-03-01

The purpose of this research was the evaluation of technological features and of the ability of functional LAB strains with desirable sensory characteristics, to produce fermented milk. Eight strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei and Lactococcus lactis, isolated from Maasai traditional fermented milk in Kenya and previously tested for their probiotic properties, were selected for this investigation. Technological features such as growth kinetics in fresh heat-treated whole milk medium and survival in the final product during storage at 4 degrees C, were studied. The strains Lb. acidophilus BFE 6,059, Lb. paracasei BFE 5,264 and Lc. lactis BFE 6,049 showed the best potential and were thus selected for use as starter cultures in further trials with the objective to improve their technological performance and to optimise the sensory features of fermented milk obtained. The effects of fat (F), non-fat milk solids (S) and fermentation temperature (T), modulated according to a Central Composite Design, on fermentation rates and viability losses during refrigerated storage of the chosen starters, and on product texture parameters, were studied. From the data analysis, it was possible to select optimum conditions for enhancing positive sensory traits of final products and for improving the survival of these potentially probiotic cultures.

Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.

Science.gov (United States)

Bravo-Ferrada, Bárbara Mercedes; Hollmann, Axel; Delfederico, Lucrecia; Valdés La Hens, Danay; Caballero, Adriana; Semorile, Liliana

2013-09-01

The aim of this study was to evaluate fifty-three Lactobacillus plantarum isolates obtained from a Patagonian red wine, molecularly identified and typified using RAPD analysis, in order to select starter cultures for malolactic fermentation (MLF). The results obtained suggest a considerable genetic diversity, taking into account that all L. plantarum isolates were obtained from one cellar and one vintage. Based on the capacity to tolerate a concentration of 14 % ethanol in MRS broth for 2 days, eight isolates were selected for the subsequent analysis. The incidence of various wine stress factors (ethanol, acid pH, lysozyme and sulfur dioxide) on isolates growth was studied. Besides, glucosidase and tannase activities were evaluated, and the presence of genes involved in the synthesis of biogenic amines was examined by PCR. A previously characterized indigenous Oenococcus oeni strain was included with comparative purposes. Differences in technologically relevant characteristics were observed among the eight L. plantarum selected isolates, revealing an isolate-dependent behavior. Detectable glucosidase and tannase activities were found in all isolates. The presence of genes encoding histidine and tyrosine descarboxylases and putrescine carbamoyltransferase was not detected. The ability of L. plantarum isolates to grow and consume L-malic acid in simulated laboratory-scale vinifications revealed that two of them could be considered as possible MLF starter cultures for Patagonian red wines. These isolates will be subjected to further analysis, for a final winery technological characterization.

Performance, rumen development, and carcass traits of male calves fed starter concentrate with crude glycerin

Directory of Open Access Journals (Sweden)

Raylon Pereira Maciel

2016-06-01

Full Text Available ABSTRACT The objective of this study was to assess the effects of including crude glycerin in the diet on intake, performance, rumen development, and carcass traits of dairy crossbred veal calves fed starter concentrate containing 0, 80, 160, and 240 g kg−1 crude glycerin. Twenty-eight calves with an average weight of 38.03±6.7 kg and five days of age were distributed in a completely randomized design with four treatments with seven replications. Calves were individually housed in covered stalls equipped with feeders and drinkers for 56 days. The calf response to inclusion of crude glycerin in the concentrate changed over the weeks and the inclusion level of 240 g kg−1 resulted in greater dry matter intake and average daily gain. There was no effect on the final weight and total weight gain of the animals, with mean values of 73.60 and 35.16 kg, respectively. The weight of the rumen-reticulum adjusted for body weight, empty body weight, and total stomach weight increased linearly with the inclusion of crude glycerin. Blood total protein, globulin, urea, cholesterol, gamma glutamyl transferase, aspartate aminotransferase, and alkaline phosphatase concentrations did not differ among treatments. Carcass traits and meat color were not affected. Crude glycerin can be added to dairy calf starter concentrate up to 240 g kg−1 dry matter because it benefits concentrate intake, performance, and rumen development without affecting animal health.

Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria

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Blaženka Kos

2010-01-01

Full Text Available The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic and acetic acid, hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetoine, carbon dioxide, reuterin, reutericyclin and bacteriocins. The potential of using bacteriocins of lactic acid bacteria, primarily used as biopreservatives, represents a perspective, alternative antimicrobial strategy for continuously increasing problem with antibiotic resistance. Another strategy in resolving this problem is an application of probiotics for different gastrointestinal and urogenital infection therapies.

Effect of passion fruit seed meal on growth performance, carcass, and blood characteristics in starter pigs.

Science.gov (United States)

Fachinello, Marcelise Regina; Pozza, Paulo Cesar; Moreira, Ivan; Carvalho, Paulo Levi Oliveira; Castilha, Leandro Dalcin; Pasquetti, Tiago Junior; Esteves, Lucas Antonio Costa; Huepa, Laura Marcela Diaz

2015-10-01

Two experiments were carried out in Paraná State, Brazil, to evaluate the nutritional value of passion fruit seed meal (PFM) and to study the effect of PFM on growth performance, carcass, and blood characteristics in starter pigs (Topigs 20 × Tybor). In experiment 1, 25 castrated males, averaging 19.1-kg body weight, were individually fed in a completely randomized block design, consisting of five treatments and five replicates and an experimental period that lasted 14 days. In experiment 2, a total of 60 pigs (30 females and 30 castrated males) were distributed in a randomized block design with five treatments, six replications, and two animals per experimental unit and 90 days of experimentation. For both experiments, the same PFM inclusion rates were used in the experimental diets, namely, 0, 4, 8, 12, and 16 %. The metabolizable energy of PFM was estimated to be 15.0 MJ/kg. Inclusion of PFM at any level did not affect average daily gain, daily feed intake, feed/gain ratio, backfat thickness, loin depth, and plasma or blood components. It is concluded that passion fruit seed meal for swine in the starting phase can be added at a rate of up to 16 % in the diet without any negative effects on growth performance, carcass, and blood characteristics in starter commercial line pigs.

The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains.

Science.gov (United States)

Wang, Liang; Zhong, Hao; Liu, Keying; Guo, Aizhen; Qi, Xianghui; Cai, Meihong

2016-10-01

The main purpose of this study was to develop a pure culture starter for producing kefir. In order to accomplish starter recycling, yeasts (Kluyveromyces marxianus strain, Pichia kudriavzevii clone), lactic acid bacteria (Lactobacillus kefiri strain F4Aa, Lactobacillus kefiri strain NM131-7, Lactobacillus kefiri strain NM132-3, Lactobacillus kefiri strain NM180-3, respectively), and acetic acid bacteria (Acetobacter lovaniensis strain) were entrapped in liquid core capsules based on the distribution ratio in kefir grains. The microbiological, antimicrobial, and chemical properties of kefir made with capsules (M) and kefir grains (K) were measured and compared. According to the results of plate counts in different selective medium, the number of yeasts and bacteria in the liquid core capsules gradually increased and stabilized after eight fermentation cycles. The results of gas chromatography-mass spectrometry showed that almost all the aroma components existed in the two type of kefir, except the ethyl lactate. There was no significant difference in alcohol content, protein content, and fat content, except the acidity and sugar content. Water holding capacity of kefir K was higher than kefir M. There were 14 same free amino acids in kefir M and kefir K, and the content of most free amino acids was similar. In antimicrobial test, there was no significant difference in both kefirs. © The Author(s) 2016.

PROCESSOS BIOTECNOLÓGICOS PARA A MELHORIA DE QUALIDADE DO CAFÉ CONILON, COM E SEM MICRORGANISMOS STARTERS

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Derio Brioschi Junior

2017-01-01

Full Text Available O objetivo deste trabalho foi avaliar o potencial de diferentes métodos de fermentação sobre o café da variedade conilon, com e sem culturas starters de S. cerevisiae sp., juntamente a métodos já consolidados para a produção de café arábica por via-úmida. Para a realização do experimento, o café foi colhido de forma seletiva e processado no mesmo dia, retirando os frutos secos, boias e verdes. Foram realizados seis tratamentos distintos com cinco repetições onde: os tratamentos “Washed”, “Fully washed with yeasts”, “Yeasts with water” e “Yeasts waterless” foram avaliados em um tempo de fermentação 24 horas, além de “cereja descascado – semi-dry” e “natural” que não sofreram fermentação. As amostras foram avaliadas por seis juízes profissionais (experts em análise sensorial de café. O protocolo de provas contém 10 atributos, para análise dos resultados foram utilizados apenas os seguintes atributos: Equilíbrio, Conjunto Uniformidade, Limpeza e Qualidade Global.  Os resultados indicam que as inoculações de culturas starters apresentaram-se como melhores tratamentos quando comparados aos tratamentos “cereja descascado” e “natural”.

The extended variant of the bond valence-bond length correlation curve for boron(III)-oxygen bonds

International Nuclear Information System (INIS)

Sidey, Vasyl

2015-01-01

The extended variant of the bond valence (s)-bond length (r) correlation curve for boron(III)-oxygen bonds has been closely approximated using the three-parameter function s = [k/(r - l)] - m, where s is measured in valence units (vu), r is measured in Aa, k = 0.53 Aa.vu, l = 0.975(1) Aa and m = 0.32 vu. The function s = exp[(r 0 - r)/b] traditionally used in the modern bond valence model requires the separate set of the bond valence parameters (r 0 = 1.362 Aa; b = 0.23 Aa) in order to approximate the above s-r curve for the bonds shorter than ∝1.3 Aa.

Isolation of Penicillium nalgiovense strains impaired in penicillin production by disruption of the pcbAB gene and application as starters on cured meat products.

Science.gov (United States)

Laich, Federico; Fierro, Francisco; Martin, Juan F

2003-06-01

The presence of some fungi on a variety of food products, like cheeses or cured meat products, is beneficial for the ripening of the product and for the development of specific flavour features. The utilization of these fungi as starters, which are inoculated normally as asexual spores on the food products at the beginning of the ripening process, is becoming a usual procedure in the food industry. The starter culture also prevents undesirable fungi or bacteria from growing on the product. Penicillium nalgiovense is the most frequently used starter for cured and fermented meat products, but the fact that this fungus can secrete penicillin to the meat product makes it important to get strains unable to synthesize this antibiotic. In this work we report that P. nalgiovense strains impaired in penicillin production can be obtained by disruption of the pcbAB gene (the first gene of the penicillin biosynthetic pathway). When applied as starter on cecina (a salted, smoke-cured beef meat product from the region of León, Spain), the pcbAB-disrupted strain showed no differences with respect to the parental penicillin-producing strain in its ability to colonize the meat pieces and to control their normal mycoflora. Both strains exerted a similar control on the presence of bacteria in cecina. A similar proportion of penicillin-sensitive and penicillin-resistant bacteria were isolated from pieces inoculated with the penicillin-producing or the non-producing P. nalgiovense strains. The decrease of the bacterial population on the surface of cecina seems to be due to the higher competition for nutrients as a consequence of the inoculation and development of the P. nalgiovense mycelium and not due to the production of penicillin by this fungus. Penicillin production was less affected than growth in a solid medium with high NaCl concentrations; this suggests that the high salt concentration present in cecina is not a limiting factor for penicillin production by P. nalgiovense.

Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou

Directory of Open Access Journals (Sweden)

Christine N’tcha

2017-01-01

Full Text Available The aim of this study was to investigate the antibacterial effect of the crude starter “kpètè-kpètè” and lactic acid bacteria used during the production of “tchoukoutou.” To achieve this, a total of 11 lactic acid bacteria and 40 starter samples were collected from four communes. The samples were tested on 29 gram + and − strains by disk diffusion method. The minimum inhibitory and bactericidal concentrations of starter and lactic acid bacteria were determined by conventional methods. Organic acids, sugar, and volatile compounds were determined using the HPLC method. The “kpètè-kpètè” displays a high antibacterial activity against the tested strains. The most sensitive strain was S. epidermidis (12.5 mm whereas the resistance strain was Proteus mirabilis (8 mm. All the tested ferment has not any inhibitory effect on Enterococcus faecalis. The lactic acid bacteria isolates of Parakou showed the highest (17.48 mm antibacterial activity whereas the smallest diameter was obtained with the ferment collected from Boukoumbé (9.80 mm. The starters’ chemical screening revealed the presence of tannins, anthocyanin flavonoids, triterpenes, steroids, reducing compounds, and mucilage O-glycosides. These compounds are probably the source of recorded inhibition effect. The lactic acid bacteria of the “kpètè-kpètè” could be used to develop a food ingredient with probiotic property.

Improved bonding strength of bioactive cermet Cold Gas Spray coatings.

Science.gov (United States)

Gardon, M; Concustell, A; Dosta, S; Cinca, N; Cano, I G; Guilemany, J M

2014-12-01

The fabrication of cermet biocompatible coatings by means Cold Gas Spray (CGS) provides prosthesis with outstanding mechanical properties and the required composition for enhancing the bioactivity of prosthetic materials. In this study, hydroxyapatite/Titanium coatings were deposited by means of CGS technology onto titanium alloy substrates with the aim of building-up well-bonded homogeneous coatings. Powders were blended in different percentages and sprayed; as long as the amount of hydroxyapatite in the feedstock increased, the quality of the coating was reduced. Besides, the relation between the particle size distribution of ceramic and metallic particles is of significant consideration. Plastic deformation of titanium particles at the impact eased the anchoring of hard hydroxyapatite particles present at the top surface of the coating, which assures the looked-for interaction with the cells. Coatings were immersed in Hank's solution for 1, 4 and 7 days; bonding strength value was above 60 MPa even after 7 days, which enhances common results of HAp coatings obtained by conventional thermal spray technologies. Copyright © 2014 Elsevier B.V. All rights reserved.

Hydrogen-Bonded Polymer-Small Molecule Complexes with Tunable Mechanical Properties.

Science.gov (United States)

Liu, Tianqi; Peng, Xin; Chen, Ya-Nan; Bai, Qing-Wen; Shang, Cong; Zhang, Lin; Wang, Huiliang

2018-03-13

A novel type of polymeric material with tunable mechanical properties is fabricated from polymers and small molecules that can form hydrogen-bonded intermolecular complexes (IMCs). In this work, poly(vinyl alcohol) (PVA)-glycerol hydrogels are first prepared, and then they are dried to form IMCs. The tensile strengths and moduli of IMCs decrease dramatically with increasing glycerol content, while the elongations increase gradually. The mechanical properties are comparable with or even superior to those of common engineering plastics and rubbers. The IMCs with high glycerol content also show excellent flexibility and cold-resistance at subzero temperatures. Cyclic tensile and stress relaxation tests prove that there is an effective energy dissipation mechanism in IMCs and dynamic mechanical analysis confirms their physical crosslinking nature. FTIR and NMR characterizations prove the existence of hydrogen bonding between glycerol and PVA chains, which suppresses the crystallization of PVA from X-ray diffraction measurement. These PVA-glycerol IMCs may find potential applications in barrier films, biomedical packaging, etc., in the future. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Understanding Bonds - Denmark

DEFF Research Database (Denmark)

Rimmer, Nina Røhr

2016-01-01

Undervisningsmateriale. A bond is a debt security, similar to an ”I Owe You document” (IOU). When you purchase a bond, you are lending money to a government, municipality, corporation, federal agency or other entity known as the issuer. In return for the loan, the issuer promises to pay you...... a specified rate of interest during the life of the bond and to repay the face value of the bond (the principal) when it “matures,” or comes due. Among the types of bonds you can choose from are: Government securities, municipal bonds, corporate bonds, mortgage and asset-backed securities, federal agency...... securities and foreign government bonds....

The chemical bond in inorganic chemistry the bond valence model

CERN Document Server

Brown, I David

2016-01-01

The bond valence model is a version of the ionic model in which the chemical constraints are expressed in terms of localized chemical bonds formed by the valence charge of the atoms. Theorems derived from the properties of the electrostatic flux predict the rules obeyed by both ionic and covalent bonds. They make quantitative predictions of coordination number, crystal structure, bond lengths and bond angles. Bond stability depends on the matching of the bonding strengths of the atoms, while the conflicting requirements of chemistry and space lead to the structural instabilities responsible for the unusual physical properties displayed by some materials. The model has applications in many fields ranging from mineralogy to molecular biology.

Thermal Performance of Motor and Inverter in an Integrated Starter Generator System for a Hybrid Electric Vehicle

OpenAIRE

Sung Chul Kim

2013-01-01

If the integrated starter generator (ISG) motor and inverter operate under continuously high loading conditions, the system’s performance and durability will decrease and the heat dissipation requirements will increase. Therefore, in this study, we developed two cooling designs for the ISG motor and inverter, and then carried out both a model analysis and an experiment on the fluid flow and thermal characteristics of the system under various operating conditions. As the outdoor temperature in...

Growth and development of vimba bream (Vimba vimba) larvae in relation to feeding duration with live and/or dry starter feed

Czech Academy of Sciences Publication Activity Database

Hamáčková, J.; Prokeš, Miroslav; Kozák, P.; Peňáz, Milan; Stanny, L. A.; Policar, T.; Baruš, Vlastimil

2009-01-01

Roč. 287, 1-2 (2009), s. 158-162 ISSN 0044-8486 R&D Projects: GA MZe QH71305 Institutional research plan: CEZ:AV0Z60930519 Keywords : ASTA starter feed * Artemia salina * Total length * Weight * Level of ontogeny Subject RIV: GL - Fishing Impact factor: 1.925, year: 2009

Uji Biologis Konsumsi Pakan, Populasi Bakteri Rumen dan pH Pellet Complete Calf Starter pada Pedet Friesian Holstein Pra Sapih

Directory of Open Access Journals (Sweden)

Nadia Maharani

2015-04-01

Full Text Available (Biological test feed intake, population rumen bacteria and ph pellet complete calf starter friesian holstein on pre weaning calf  ABSTRACT. The study aims to assess the quality of the formula Complete Calf Starter (CCS with 5% molasses instead of milk to the development of rumen microbial calf Holstein Friesian (HF pre-weaning. The material used is 20 head calf FH pre weaning age of 2 weeks. Feed intake data taken from 20 respondents consisted of 16 females and 4 calf tail male calf. Data rumen bacterial populations and pH were taken from 5 head of cattle slaughtered at the age of 2 weeks (one tail, 4 weeks (2-tailed and 6 weeks (2-tailed. The study was designed as a descriptive non-parametric. Parameters measured were rumen bacterial populations, pH and feed intake. The results showed the average consumption of dry matter (DM and CCS calf milk FH ages 2, 4, 6 weeks respectively at 506, 517, 528 grams. Rumen bacterial populations in calves aged 2, 4, and 6 weeks of 80x106, 45x106 and 19x106 kol/m. ruminal pH in calves aged 2, 4 and 6 weeks was 5.71, 5.36 and 5.55. Biological test showed that the use of complete calf starter (CCS in the form of pellets FH calves at the age of 2 weeks to stimulate the development of the rumen (feed intake, the population of bacteria and pH but not in calves aged 4 and 6 weeks. This is because the number of bacterial populations declined due to impaired absorption is impaired absorption of VFA marked low rumen pH.

Short communication: Effects of processing methods of barley grain in starter diets on feed intake and performance of dairy calves.

Science.gov (United States)

Jarrah, A; Ghorbani, G R; Rezamand, P; Khorvash, M

2013-01-01

The present study was conducted to evaluate the effects of different processing methods of barley grain in starter rations on feed intake, average daily gain, feed efficiency, skeletal growth, fecal score, and rumen pH of dairy calves. Thirty-two Holstein dairy calves (16 female and 16 male) were randomly allocated to 1 of 4 treatments consisting of coarse ground, whole, steam-rolled, or roasted barley from d 4 to 56 of birth in a completely randomized design. Starter diets were formulated to have similar ingredients and composition. All calves had free access to water and feed throughout the study period and received 4 L of milk/d from a bottle from d 4 to 41, 2L/d from d 41 to 45, and weaning occurred on d 45. Feed intake and fecal score were recorded daily. Body weight and skeletal growth measures were recorded on d 4 (beginning of the study), 45, and 56. Rumen fluid and blood samples were collected on d 35, 45, and 56. Data were analyzed using PROC MIXED of SAS (SAS Institute Inc., Cary, NC). The results indicate that different methods of processing barley had no detectable effect on dry matter intake, average daily gain, and feed efficiency and that skeletal growth, health, and rumen pH were not affected by dietary treatments. In conclusion, the results show that different processing methods of barley included in starter diets had no detectable effect on the performance of dairy calves under our experimental conditions. Therefore, feeding whole or coarsely ground barley would be a more economical method compared with steam rolled or roasted barley. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese

DEFF Research Database (Denmark)

Østergaard, Nina Bjerre; Eklöw, Annelie; Dalgaard, Paw

2014-01-01

bacteria fromadded starter culturewere on average predicted to grow16% faster than observed (Bf of 1.16 and Af of 1.32) and growth of the diacetyl producing aromaculturewas on average predicted 9% slower than observed (Bf of 0.91 and Af of 1.17). The acceptable simulation zone method showed the new models...

On the enhancement of bond toughness for Al/epoxy T-peel joints with laser treated substrates

KAUST Repository

Alfano, Marco

2011-10-01

The aim of the present work is to quantify the enhancement of bond toughness of Al/epoxy joints associated to substrates laser irradiation. For this reason a potential based cohesive model is employed and cohesive elements are implemented within the finite element framework. The influence of the cohesive properties on the predicted global response of the joints is firstly analyzed. The coupling between adherents plasticity and the cohesive properties is then discussed. It is shown that the global response is mainly affected by cohesive energy (the bond toughness) and cohesive strength. In turn, a proper cost function is defined which quantifies the deviation between numerical and experimental total dissipated energy. Based on a sensitivity analysis of the as-defined cost function, it is shown that an accurate estimation of the bond toughness can be expected from global data. The situation is different for the cohesive strength, whose estimation could require more advanced experimental observations or additional tests. The results reported in the present work allow us to conclude, in a reliable manner, that the laser surface treatment can lead to a large improvement of bond toughness. © 2011 Springer Science+Business Media B.V.

Plastic value chains

DEFF Research Database (Denmark)

Baxter, John; Wahlstrom, Margareta; Zu Castell-Rüdenhausen, Malin

2014-01-01

Optimizing plastic value chains is regarded as an important measure in order to increase recycling of plastics in an efficient way. This can also lead to improved awareness of the hazardous substances contained in plastic waste, and how to avoid that these substances are recycled. As an example......, plastics from WEEE is chosen as a Nordic case study. The project aims to propose a number of improvements for this value chain together with representatives from Nordic stakeholders. Based on the experiences made, a guide for other plastic value chains shall be developed....

[Bonding of visible light cured composite resins to glass ionomer and Cermet cements].

Science.gov (United States)

Kakaboura, A; Vougiouklakis, G

1990-04-01

The "sandwich" technique involves combination of composite resins to etched glassionomer cements, is used today in restorative dentistry. The purpose of this study is to evaluate the bond strength between several composite resins and glass ionomer or cerment cements. Cylindrical specimens of the cements Ketac-Silver, Ionobond and GC-Lining Ce-ment were inserted in a mold and their flat free surfaces were etched for 30". Cylindrical plastic tubes were set upon each one of these surfaces and filled with the Composite resins Durafill, Brilliant Lux, Estilux posterior, Estilux posterior CVS and Herculite XR. Half of the specimens transferred in tap water for 24 hours and the others after thermocycling in the first month, kept for 4 months. Shear bond strengths were determined in Monsanto Testing Machine and some fractured surfaces were examined under SEM. The results of this investigation indicate that this technique produces bond strengths between composite resins and glassioners and the combination type of resin and type of cement, affects the values of the strength. Glass cermeet--small particle resin provides the most effective strength and glass ionomer--microfill resins the least. Storage time and thermocycling don't significantly effect the bond strength. SEM examination showed that all fracture failures were obtained in the cement while the opposite resin surfaces were covered with particles of the cements.

Comparison of shear bond strength of universal adhesives on etched and nonetched enamel.

Science.gov (United States)

Beltrami, Riccardo; Chiesa, Marco; Scribante, Andrea; Allegretti, Jessica; Poggio, Claudio

2016-04-06

The purpose of this study was to evaluate the effect of surface pretreatment with 37% phosphoric acid on the enamel bond strength of different universal adhesives. One hundred and sixty bovine permanent mandibular incisors freshly extracted were used as a substitute for human teeth. The materials tested in this study included 6 universal adhesives, and 2 self-etch adhesives as control. The teeth were assigned into 2 groups: In the first group, etching was performed using 37% phosphoric acid for 30 seconds. In the second group, no pretreatment agent was applied. After adhesive application, a nanohybrid composite resin was inserted into the enamel surface by packing the material into cylindrical-shaped plastic matrices. After storing, the specimens were placed in a universal testing machine. The normality of the data was calculated using the Kolmogorov-Smirnov test. Analysis of variance (ANOVA) was applied to determine whether significant differences in debond strength values existed among the various groups. Groups with phosphoric acid pretreatment showed significantly higher shear bond strength values than groups with no enamel pretreatment (p<0.001). No significant variation in shear strength values was detected when comparing the different adhesive systems applied onto enamel after orthophosphoric acid application (p>0.05). All adhesives provide similar bond strength values when enamel pretreatment is applied even if compositions are different. Bond strength values are lower than promised by manufacturers.

Our plastic age.

Science.gov (United States)

Thompson, Richard C; Swan, Shanna H; Moore, Charles J; vom Saal, Frederick S

2009-07-27

Within the last few decades, plastics have revolutionized our daily lives. Globally we use in excess of 260 million tonnes of plastic per annum, accounting for approximately 8 per cent of world oil production. In this Theme Issue of Philosophical Transactions of the Royal Society, we describe current and future trends in usage, together with the many benefits that plastics bring to society. At the same time, we examine the environmental consequences resulting from the accumulation of waste plastic, the effects of plastic debris on wildlife and concerns for human health that arise from the production, usage and disposal of plastics. Finally, we consider some possible solutions to these problems together with the research and policy priorities necessary for their implementation.

Our plastic age

Science.gov (United States)

Thompson, Richard C.; Swan, Shanna H.; Moore, Charles J.; vom Saal, Frederick S.

2009-01-01

Within the last few decades, plastics have revolutionized our daily lives. Globally we use in excess of 260 million tonnes of plastic per annum, accounting for approximately 8 per cent of world oil production. In this Theme Issue of Philosophical Transactions of the Royal Society, we describe current and future trends in usage, together with the many benefits that plastics bring to society. At the same time, we examine the environmental consequences resulting from the accumulation of waste plastic, the effects of plastic debris on wildlife and concerns for human health that arise from the production, usage and disposal of plastics. Finally, we consider some possible solutions to these problems together with the research and policy priorities necessary for their implementation. PMID:19528049

Effect of collagen fibrils removal on shear bond strength of total etch and self etch adhesive systems

Directory of Open Access Journals (Sweden)

Pishevar L.

2009-12-01

Full Text Available "nBackground and Aim: Sodium hypochlorite can remove the organic phase of the demineralized dentin and it produces direct resin bonding with hydroxyapatite crystals. Therefore, the hydrolytic degradation of collagen fibrils which might affect the bonding durability is removed. The aim of this study was to evaluate the effect of collagen fibrils removal by 10% NaOCl on dentin shear bond strength of two total etch and self etch adhesive systems."nMaterials and Methods: Sixty extracted human premolar teeth were used in this study. Buccal surface of teeth were grounded until dentin was exposed. Then teeth were divided into four groups. According to dentin surface treatment, experimental groups were as follows: Group I: Single Bond (3M according to manufacture instruction, Group II: 10% NaOCl+Single bond (3M, Group III: Clearfil SE Bond (Kuraray according to manufacture instruction, and Group IV: Clearfil SE Bond primer. After that, the specimens were immersed in 50% acetone solution for removing extra monomer. Then the specimens were rinsed and dried. 10% NaOCl was applied and finally adhesive was used. Then composite was bonded to the treated surfaces using a 4 2 mm cylindrical plastic mold. Specimens were thermocycled for 500 cycles (5-55ºC. A shear load was employed by a universal testing machine with a cross head speed of 1mm/min. The data were analyzed for statistical significance with One-way ANOVA, Two-way ANOVA and Tukey HSD post-hoc tests."nResults: The mean shear bond strengths of groups were as follows: Single Bond=16.8±4.2, Clearfil SE Bond=23.7±4.07, Single Bond+NaOCl=10.5±4.34, Clearfil SE Bond+NaOCl=23.3±3.65 MPa. Statistical analysis revealed that using 10% NaOCl significantly decreased the shear bond strength in Single Bond group (P=0.00, but caused no significant difference in the shear bond strength in Clearfil SE Bond group (P=0.99."nConclusion: Based on the results of this study, NaOCl treatment did not improve the bond

Convertible bond valuation focusing on Chinese convertible bond market

OpenAIRE

Yang, Ke

2010-01-01

This paper mainly discusses the methods of valuation of convertible bonds in Chinese market. Different from common convertible bonds in European market, considering the complicate features of Chinese convertible bond, this paper represents specific pricing approaches for pricing convertible bonds with different provisions along with the increment of complexity of these provisions. More specifically, this paper represents the decomposing method and binomial tree method for pricing both of Non-...