Effect of wheat flour characteristics on sponge cake quality.
Moiraghi, Malena; de la Hera, Esther; Pérez, Gabriela T; Gómez, Manuel
2013-02-01
To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake-making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. Copyright © 2012 Society of Chemical Industry.
Influence of baking conditions on the quality attributes of sponge cake.
Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O
2017-03-01
Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.
Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.
Lee, Jun Ho
2015-09-01
To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (PBaking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.
Property Assessment of Sponge Cake Added with Egg Replacer
Yaqiang He; Linlin Wang; Qian Lu
2015-01-01
Chicken egg which is always used in sponge cake production is likely to deteriorate during storage or transportation. This weakness prevents the wide use of chicken egg in sponge cake making. In order to solve this problem, egg replacer has been developed. In this study, effect of egg replacer on the property of sponge cake was analyzed. The result indicated egg replacer could improve the yield rate and specific volume of sponge cake. However, high content of egg replacer would negatively imp...
EFISIENSI PENGGUNAAN TELUR DALAM PEMBUATAN SPONGE CAKE
Directory of Open Access Journals (Sweden)
Ida Ayu Putu Hemy Ekayani
2011-07-01
Full Text Available Penelitian ini bertujuan untuk membuat kue berpori (spong cake dengan kualitas baik dengan menggunakan jumlah telur minimal yang dibantu dengan penggunaan baking powder secara optimal untuk menurunkan biaya produksi yang disebabkan oleh mahalnya harga telur. Penelitian ini merupakan penelitian laboratorium (eksperimen. Analisis data dilakukan secara deskriptif. Hasil penelitian menunjukkan bahwa kualitas sponge cake terbaik dihasilkan dari dua variasi rancangan variasi kadar baking powder dan telur yakni resep pertama dengan formulasi tepung terigu 100 gram, baking powder 6 gram, telur 100 gram, lemak 75 gram, dan tanpa penambahaan air; dan resep ke dua dengan formulasi tepung terigu 100 gram, baking powder 2 gram, telur 80 gram, lemak 75 gram, dan air 16 gram. Jumlah telur yang digunakaan dalam kedua resep tersebut cukup jauh berkurang dari resep umum yang menggunakan 180 gram telur untuk 100 gram tepung terigu. Temuan penelitian ini akan berimplikasi pada sponge cake dengan harga yang lebih murah, tetapi dengan kualitas yang tetap relatif baik dapat dihadirkan ke pasar. Kata-kata kunci: spong cake, kualitas, baking powder, biaya produksi
Falling Number of wheat is an important quality predictor and carries with it significant economic impact. Lower Falling Numbers are associated with higher a-amylase activity and poorer soft wheat end-use quality, especially sponge cake. In the present study two sample sets were examined, the first ...
EFISIENSI PENGGUNAAN TELUR DALAM PEMBUATAN SPONGE CAKE
Ida Ayu Putu Hemy Ekayani
2011-01-01
Penelitian ini bertujuan untuk membuat kue berpori (spong cake) dengan kualitas baik dengan menggunakan jumlah telur minimal yang dibantu dengan penggunaan baking powder secara optimal untuk menurunkan biaya produksi yang disebabkan oleh mahalnya harga telur. Penelitian ini merupakan penelitian laboratorium (eksperimen). Analisis data dilakukan secara deskriptif. Hasil penelitian menunjukkan bahwa kualitas sponge cake terbaik dihasilkan dari dua variasi rancangan variasi kadar baking powder ...
Aziah, A A Noor; Min, W Lee; Bhat, Rajeev
2011-09-01
Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.
Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.
Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev
2003-06-01
The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.
Significance of starch properties and quantity on sponge cake volume
We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy and waxy endosperm, and hard wheat, were tested for amylose content, pasting properties, and SC baking quality. S...
Diez-Sánchez, Elena; Llorca, Empar; Quiles, Amparo; Hernando, Isabel
2018-01-01
This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.
Rodríguez-García, Julia; Puig, Ana; Salvador, Ana; Hernando, Isabel
2012-02-01
The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application: In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006). © 2012 Institute of Food Technologists®
Multivariate Study of Inulin Addition on the Quality of Sponge Cakes
Directory of Open Access Journals (Sweden)
Zbikowska Anna
2017-09-01
Full Text Available The aim of the study was to determine the possibility of reducing fat content in fatty sponge-cake products by addition of inulin. 200 g/kg, 440 g/kg, 680 g/kg and 100% of fat was substituted with 20 g/kg, 35 g/kg, 50 g/kg, and 62.5 g/kg of inulin, respectively. The authors used two types of fat: with low and high content of trans isomers – containing 2.1 g/kg and 511.2 g/kg of fatty acid methyl esters (FAME, respectively. An analysis of crumb quality and the evaluation of sensory discriminants were undertaken.
Bubble structure evaluation method of sponge cake by using image morphology
Kato, Kunihito; Yamamoto, Kazuhiko; Nonaka, Masahiko; Katsuta, Yukiyo; Kasamatsu, Chinatsu
2007-01-01
Nowadays, many evaluation methods for food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that have been used for the quality evaluation recently. The goal of our research is structure evaluation of sponge cake by using the image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner, because the depth of field of this type scanner is very shallow. Therefore the bubble region of the surface has low gray scale value, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. The input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.
Designing a Clean Label Sponge Cake with Reduced Fat Content.
Eslava-Zomeño, Cristina; Quiles, Amparo; Hernando, Isabel
2016-10-01
The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSol™5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSol™5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSol™5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake. © 2016 Institute of Food Technologists®.
Characterization of sponge cake baking in an instrumented pilot oven
Alain Sommier; Elisabeth Dumoulin; Imen Douiri; Christophe Chipeau
2012-01-01
The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specific...
Tatebe, Hironobu; Kato, Kunihito; Yamamoto, Kazuhiko; Katsuta, Yukio; Nonaka, Masahiko
2005-12-01
Now a day, many evaluation methods for the food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that are using for the quality evaluation. An advantage of the image processing is to be able to evaluate objectively. The goal of our research is structure evaluation of sponge cake by using image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner. Because the depth of field of this type scanner is very shallow, the bubble region of the surface has low gray scale values, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. First, input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.
Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.
Tarrega, Amparo; Quiles, Amparo; Morell, Pere; Fiszman, Susana; Hernando, Isabel
2017-02-22
Sponge cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different cakes was carried out, first using a check-all-that-apply (CATA) question then evaluating the consumers' likings using a hedonic scale. The consumers also completed a nutrition knowledge (NK) questionnaire that was used to classify them according to their NK level. The instrumental texture of the cakes was evaluated by the texture profile analysis (TPA) method. The consumers' response was not linked to their NK level, but it mainly depended on the importance they gave to the cakes' distinctive sensory characteristics. In general, liking increased for samples considered easy to chew, spongy, soft and sweet, and decreased for samples perceived as tasteless, dry or having a fruity or an odd flavor. The sponge cakes containing maltodextrin or wheat fiber, which mostly resembled a conventional cake, were the most liked in general. Those containing the other three fibers were rejected by part of the consumers, for being tasteless in the case of potato plus Plantago ovata fiber, for being dry and doughy in the case of apple fiber and for having an odd flavor in the case of blackcurrant fiber.
PEMANFAATAN TEPUNG SINGKONG SEBAGAI SUBSTITUSI TERIGU UNTUK VARIASI CAKE
Directory of Open Access Journals (Sweden)
Risa Panti Ariani
2016-08-01
quasi-experimental research in the laboratory because of the limitations to control all the relevant variables. Data collection instrument uses observation sheets to obtain quality test data from trained research, while the taste test data obtained from the general public to determine the acceptability of variation cassava cake. The data analysis was conducted by qualitative descriptive study. Research results obtained quality cake cassava on the criteria perfectly on, (a pound cake with a substitution of 80% of the main ingredient, (b roll cake with substitution of 100% main ingredient, but the quality of the texture of the lowest, (c chiffon cake with substitution of 100% the main ingredient, and development (volume maximum, (d steamed sponge with the substitution of 80% of the main ingredient, but the quality of the aroma room, (e sponge cake with a substitution of 80% of the main ingredient, but all the criteria lows, (f brownies with substitution 100% main ingredient, as well as all the supreme criterion, (g fruit cake using local fruits by substitution of 100% main ingredient, as well as all the supreme criterion, and (g rainbow cake by substituting 100% main ingredient, but the texture quality lowest. In general acceptability of the community is like the variety of cassava cake, but the cake and rainbow sponge cake obtain the lowest acceptance. Thus the 8 types of cake can be used as a substitution of cassava flour wheat to support increased food security. Keywords: cassava flour, cake variation, substitution wheat
Ramseyer, Daniel D; Bettge, Arthur D; Morris, Craig F
2011-01-01
The purpose of this research was to study the functional differences between straight grade (75% extraction rate) and patent (60% extraction rate) flour blends from 28 genetically pure soft white and club wheat grain lots, as evidenced by variation in sugar snap cookie and Japanese sponge cake quality. Functional differences were examined relative to arabinoxylan content, protein content, and oxidative cross-linking potential of flour slurries. Oxidative cross-linking measurements were obtained on flour slurries with a low shear Bostwick consistometer and considered endogenous oxidative cross-linking potential (water alone) or enhanced oxidative cross-linking potential (with added hydrogen peroxide-peroxidase). A 2-way ANOVA indicated that flour blend was the greater source of variation compared to grain lot for all response variables except water-extractable arabinoxylan content. Patent flours produced larger sugar snap cookies and Japanese sponge cakes, and contained significantly less total and water-unextractable arabinoxylans, protein, and ash than did straight grade flours. Patent flours produced more viscous slurries for endogenous and enhanced cross-linking measurements compared to the straight grade flours. The functional differences between patent and straight grade flours appear to be related to the particular mill streams that were utilized in the formulation of the 2 flour blends and compositional differences among those streams. Journal of Food Science © 2011 Institute of Food Technologists® No claim to original US government works.
Segundo, Cristina; Román, Laura; Gómez, Manuel; Martínez, Mario M
2017-03-15
This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding only a small decline in the sensory perception. On the contrary, sponge cakes were noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes and higher hardness), which was minimized when using fine flour. Both layer and sponge cakes exhibited an enhancement of the resistant starch and dietary fiber content with the replacement of green banana flour (up to a fivefold improvement in RS performance). Moreover, sponge cakes yielded more polyphenols and antioxidant capacity with banana flours, especially with the coarse fraction. Therefore, results showed that a mechanical fractionation allowed a feasible nutritional enhancement of cakes with the use of banana flours. Copyright © 2016 Elsevier Ltd. All rights reserved.
Poonnakasem, Naratip; Pujols, Kairy Dharali; Chaiwanichsiri, Saiwarun; Laohasongkram, Kalaya; Prinyawiwatkul, Witoon
2016-01-01
Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile(®) with slight modification using an online (N = 234) check-all-that-apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9-point hedonic scale, 8 emotion responses on a 5-point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given. © 2015 Institute of Food Technologists®
Basic Studies on Sponge Cake Making as a Teaching Material of Food Preparation
Shiratsuti, Hiroko; Ikawa, Yoshiko
1994-01-01
The purpose of this study is to investigate about the basic condition for sponge cake making usable as a teaching material of food preparation. The results were as follows : 1. Egg foams were stable under high concentration of sucrose and low temperature. The cake with 34% sucrose showed a good appearance. 2. Substituting starch for wheat flour was effective to keep low viscosity of batters. 3. The data for the baking process indicated the importance of the first and second stages in baking, ...
The purpose of this research was to study the functional differences between straight grade (75% extraction rate) and patent (60% extraction rate) flour blends from 28 genetically pure soft white and club wheat grain lots, as evidenced by variation in sugar snap cookie and Japanese sponge cake quali...
Energy requirements during sponge cake baking: Experimental and simulated approach
International Nuclear Information System (INIS)
Ureta, M. Micaela; Goñi, Sandro M.; Salvadori, Viviana O.; Olivera, Daniela F.
2017-01-01
Highlights: • Sponge cake energy consumption during baking was studied. • High oven temperature and forced convection mode favours oven energy savings. • Forced convection produced higher weight loss thus a higher product energy demand. • Product energy demand was satisfactorily estimated by the baking model applied. • The greatest energy efficiency corresponded to the forced convection mode. - Abstract: Baking is a high energy demanding process, which requires special attention in order to know and improve its efficiency. In this work, energy consumption associated to sponge cake baking is investigated. A wide range of operative conditions (two ovens, three convection modes, three oven temperatures) were compared. Experimental oven energy consumption was estimated taking into account the heating resistances power and a usage factor. Product energy demand was estimated from both experimental and modeling approaches considering sensible and latent heat. Oven energy consumption results showed that high oven temperature and forced convection mode favours energy savings. Regarding product energy demand, forced convection produced faster and higher weight loss inducing a higher energy demand. Besides, this parameter was satisfactorily estimated by the baking model applied, with an average error between experimental and simulated values in a range of 8.0–10.1%. Finally, the energy efficiency results indicated that it increased linearly with the effective oven temperature and that the greatest efficiency corresponded to the forced convection mode.
Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.
Segundo, Cristina; Román, Laura; Lobo, Manuel; Martinez, Mario M; Gómez, Manuel
2017-12-01
About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06 g/100 g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a three-fold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.
Characterization of sponge cake baking in an instrumented pilot oven
Directory of Open Access Journals (Sweden)
Alain Sommier
2012-10-01
Full Text Available The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.
Pozo-Bayón, Maria Angeles; Ruíz-Rodríguez, Alejandro; Pernin, Karine; Cayot, Nathalie
2007-02-21
The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography-olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compounds-some of them generated during baking and others added in the dough-were followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage.
Cepeda-Vázquez, Mayela; Blumenthal, David; Camel, Valérie; Rega, Barbara
2017-03-01
Furan, a possibly carcinogenic compound to humans, and furfural, a naturally occurring volatile contributing to aroma, can be both found in thermally treated foods. These process-induced compounds, formed by close reaction pathways, play an important role as markers of food safety and quality. A method capable of simultaneously quantifying both molecules is thus highly relevant for developing mitigation strategies and preserving the sensory properties of food at the same time. We have developed a unique reliable and sensitive headspace trap (HS trap) extraction method coupled to GC-MS for the simultaneous quantification of furan and furfural in a solid processed food (sponge cake). HS Trap extraction has been optimized using an optimal design of experiments (O-DOE) approach, considering four instrumental and two sample preparation variables, as well as a blocking factor identified during preliminary assays. Multicriteria and multiple response optimization was performed based on a desirability function, yielding the following conditions: thermostatting temperature, 65°C; thermostatting time, 15min; number of pressurization cycles, 4; dry purge time, 0.9min; water / sample amount ratio (dry basis), 16; and total amount (water + sample amount, dry basis), 10g. The performances of the optimized method were also assessed: repeatability (RSD: ≤3.3% for furan and ≤2.6% for furfural), intermediate precision (RSD: 4.0% for furan and 4.3% for furfural), linearity (R 2 : 0.9957 for furan and 0.9996 for furfural), LOD (0.50ng furan g sample dry basis -1 and 10.2ng furfural g sample dry basis -1 ), LOQ (0.99ng furan g sample dry basis -1 and 41.1ng furfural g sample dry basis -1 ). Matrix effect was observed mainly for furan. Finally, the optimized method was applied to other sponge cakes with different matrix characteristics and levels of analytes. Copyright © 2016. Published by Elsevier B.V.
Schulzki, G.; Spiegelberg, A.; Bögl, K. W.; Schreiber, G. A.
1995-02-01
For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg.
Detection of radiation-induced hydrocarbons in baked sponge cake prepared with irradiated liquid egg
International Nuclear Information System (INIS)
Schulzki, G.; Spiegelberg, A.; Boegl, K.W.; Schreiber, G.A.
1995-01-01
For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg. (Author)
International Nuclear Information System (INIS)
Grabowski, H.U. von; Schulzki, G.; Pfordt, J.; Spiegelberg, A.; Helle, N.; Boegl, K.W.; Schreiber, G.A.
1993-01-01
Irradiated whole liquid egg used for preparation of sponge cake could be identified using gaschromatographic/mass spectrometric detection of the radiation induced hydrocarbons for doses from 1 kGy. Separation of the hydrocarbons out of the fat was carried out by HPLC coupled on-line to the GC. That means, for the first time an irradiated component of a heat treated food could be detected. (orig.) [de
Campbell, Lydia; Euston, Stephen R; Ahmed, Mohamed A
2016-03-01
This paper investigates the sensory acceptability and textural properties of leavened wheat bread and sponge cake fortified with cow protein isolates that had been denatured and glycated by thermal treatment. Defatted cowpea flour was prepared from cow pea beans and the protein isolate was prepared (CPI) and thermally denatured (DCPI). To prepare glycated cowpea protein isolate (GCPI) the cowpea flour slurry was heat treated before isolation of the protein. CPI was more susceptible to thermal denaturation than GCPI as determined by turbidity and sulphydryl groups resulting in greater loss of solubility. This is attributed to the higher glycation degree and higher carbohydrate content of GCPI as demonstrated by glycoprotein staining of SDS PAGE gels. Water absorption of bread dough was significantly enhanced by DCPI and to a larger extent GCPI compared to the control, resulting in softer texture. CPI resulted in significantly increased crumb hardness in baked bread than the control whereas DCPI or GCPI resulted in significantly softer crumb. Bread fortified with 4% DCPI or GCPI was similar to control as regards sensory and textural properties whereas 4% CPI was significantly different, limiting its inclusion level to 2%. There was a trend for higher sensory acceptability scores for GCPI containing bread compared DCPI. Whole egg was replaced by 20% by GCPI (3.5%) in sponge cake without affecting the sensory acceptability, whereas CPI and DCPI supplemented cakes were significantly different than the control. Copyright © 2015 Elsevier Ltd. All rights reserved.
Aydogdu, Ayca; Sumnu, Gulum; Sahin, Serpil
2018-02-01
The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.
Effects of shading time on quality of matcha and matcha cake
Directory of Open Access Journals (Sweden)
LI Hui
2014-12-01
Full Text Available Effects of shading time on the quality of Matcha and the Matcha cake.It showed that shading could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea polyphenol and polysaccharides.The more shading time was,the more chlorophyll content would be,and the more green of Matcha color would be.After Matcha cake was baked,the green color reduced.The colors of Macha cake are greener with longer shading time.Thus,the length of Shading time has obvious effect on the green tea and the tea cake quality,We can adjust the Matcha cake taste,flavor and color by adding Matcha from different shading time.
Nutrition quality of extraction mannan residue from palm kernel cake on brolier chicken
Tafsin, M.; Hanafi, N. D.; Kejora, E.; Yusraini, E.
2018-02-01
This study aims to find out the nutrient residue of palm kernel cake from mannan extraction on broiler chicken by evaluating physical quality (specific gravity, bulk density and compacted bulk density), chemical quality (proximate analysis and Van Soest Test) and biological test (metabolizable energy). Treatment composed of T0 : palm kernel cake extracted aquadest (control), T1 : palm kernel cake extracted acetic acid (CH3COOH) 1%, T2 : palm kernel cake extracted aquadest + mannanase enzyme 100 u/l and T3 : palm kernel cake extracted acetic acid (CH3COOH) 1% + enzyme mannanase 100 u/l. The results showed that mannan extraction had significant effect (P<0.05) in improving the quality of physical and numerically increase the value of crude protein and decrease the value of NDF (Neutral Detergent Fiber). Treatments had highly significant influence (P<0.01) on the metabolizable energy value of palm kernel cake residue in broiler chickens. It can be concluded that extraction with aquadest + enzyme mannanase 100 u/l yields the best nutrient quality of palm kernel cake residue for broiler chicken.
Effects of irradiation on hygiene quality of moon cake
International Nuclear Information System (INIS)
Zhang Fengjiao; Chen Bin; Guo Yaping; Gao Meixu; Li Haipeng; Sun Baozhong
2007-01-01
To explore the influence of controllable conditions with different doses of irradiation and store time on the safe and the quality of Moon Cake, the indexes including peroxide value, acid value, mould, coli group coliform group, total numbers of colony and taste of Moon Cake were concerned about. The results show that the peroxide value were increased and acid value were decreased gradually with the increased value of 60 Co γ-irradiation. Meanwhile, the microorganism growth in the moon cake were controlled. It is concluded that the taste of Moon Cake was not changed and the shelf life of ones were prolonged by 3 months when doses of irradiation was 8 kGy, in addition, Tea-polyphenols could prevent the lipid in Moon Cake from lipid oxidation effectively. (authors)
Effects of sucrose reduction on the structural characteristics of sponge cake
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Rosane Souza Cavalcante
Full Text Available ABSTRACTThe consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal characteristics of cakes with a reduction in sucrose, and the effects of its substitution on starch gelatinisation. Starting with a pre-established formulation, the sucrose was gradually substituted by a 1.0% mixture of sucralose in a 1.5% xanthan gum solution. In the substituted cake mix, the apparent viscosity and its thermal properties were evaluated using differential scanning calorimetry (DSC. Specific volume (SV and cell count (CC were evaluated in the cakes. As the sucrose content decreased (52.17 to 10.00%, the specific volume (1.94 to 0.7 mL/g, cell count (36.2 to 4.0 cell/cm2 and the apparent viscosity of the batter (337.56 to 631.40 cP were also reduced. The results showed that substituting the sucrose contributed greatly to the formation of defects in the cake structure (holes. From the data obtained, and thermograms of standard cake batters and those with a reduction in sucrose, it can be concluded that sucralose reduced the temperature of starch gelatinisation, speeding the process and causing compaction of the cake structure during baking, favouring the formation of bubbles throughout the batter.
Quality Properties of Cakes Containing Gamma-Irradiated Egg White
International Nuclear Information System (INIS)
Lee, J.W.; Seo, J.H.; Ahn, H.J; Byun, M.W; Kim, Y.H.; Choi, J.M.; Yook, H.S.
2003-01-01
As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy
NURUL ATIQAH SANI; FARAH SALEENA TAIP; SITI MAZLINA MUSTAPA KAMAL; NORASHIKIN AB. AZIZ
2014-01-01
Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firm...
Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations.
Trnka, Hjalte; Wu, Jian X; Van De Weert, Marco; Grohganz, Holger; Rantanen, Jukka
2013-12-01
Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance of the biosimilarity concept complicate the development phase of safe and cost-effective drug products. To streamline the development phase and to make high-throughput formulation screening possible, efficient solutions for analyzing critical quality attributes such as cake quality with minimal material consumption are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for extracting critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed fuzzy logic-based system was found to give comparable quality scores with visual evaluation, making high-throughput classification of cake quality possible. © 2013 Wiley Periodicals, Inc. and the American Pharmacists Association.
Synthetic salt cake standards for analytical laboratory quality control
International Nuclear Information System (INIS)
Schilling, A.E.; Miller, A.G.
1980-01-01
The validation of analytical results in the characterization of Hanford Nuclear Defense Waste requires the preparation of synthetic waste for standard reference materials. Two independent synthetic salt cake standards have been prepared to monitor laboratory quality control for the chemical characterization of high-level salt cake and sludge waste in support of Rockwell Hanford Operations' High-Level Waste Management Program. Each synthetic salt cake standard contains 15 characterized chemical species and was subjected to an extensive verification/characterization program in two phases. Phase I consisted of an initial verification of each analyte in salt cake form in order to determine the current analytical capability for chemical analysis. Phase II consisted of a final characterization of those chemical species in solution form where conflicting verification data were observed. The 95 percent confidence interval on the mean for the following analytes within each standard is provided: sodium, nitrate, nitrite, phosphate, carbonate, sulfate, hydroxide, chromate, chloride, fluoride, aluminum, plutonium-239/240, strontium-90, cesium-137, and water
Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.
Román, Laura; Santos, Isabel; Martínez, Mario M; Gómez, Manuel
2015-12-01
The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.
Energy Technology Data Exchange (ETDEWEB)
Grabowski, H.U. von (Staatliches Lebensmitteluntersuchungsamt Oldenburg (Germany)); Schulzki, G. (Fachgebietsgruppe Lebensmittel- und Arzneimittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany)); Pfordt, J. (Staatliches Lebensmitteluntersuchungsamt Oldenburg (Germany)); Spiegelberg, A. (Fachgebietsgruppe Lebensmittel- und Arzneimittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany)); Helle, N. (Fachgebietsgruppe Lebensmittel- und Arzneimittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany)); Boegl, K.W. (Fachgebietsgruppe Lebensmittel- und Arzneimittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany)); Schreiber, G.A. (Fachgebietsgruppe Lebensmittel- und Arzneimittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany))
1993-09-01
Irradiated whole liquid egg used for preparation of sponge cake could be identified using gaschromatographic/mass spectrometric detection of the radiation induced hydrocarbons for doses from 1 kGy. Separation of the hydrocarbons out of the fat was carried out by HPLC coupled on-line to the GC. That means, for the first time an irradiated component of a heat treated food could be detected. (orig.)
Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation
Paraskevopoulou, A.; Donsouzi, S.; Nikiforidis, C.V.; Kiosseoglou, V.
2015-01-01
The effect of partial (50 wt%) or total liquid egg replacement by whey proteins in combination with emulsifiers, i.e. hydroxypropylmethylcellulose (HPMC) and sodium stearoyl-2-lactylate (SSL), on the quality of pound cakes was investigated. Cakes containing whey protein isolate (WPI) solutions of
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NURUL ATIQAH SANI
2014-06-01
Full Text Available Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firmness, springiness and moisture content. The cake was baked at three different temperatures (160oC, 170oC, and 180oC, and two different airflow conditions. Baking time, height changes of batter, texture and moisture content of cake were compared to identify the differences or similarities on the final product as the process conditions varied. Results showed that, airflow has more significant effects towards the product quality compared to baking temperature especially on baking time which was 25.58 - 45.16%, and the rate of height changes which was 0.7 mm/min. However, different baking temperatures had more significant effects towards volume expansion which was 2.86 – 8.37% and the springiness of cake which was 3.44% compared to airflow conditions.
Directory of Open Access Journals (Sweden)
Małgorzata Przygodzka
2015-01-01
Full Text Available The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.
Xazela, N M; Chimonyo, M; Muchenje, V; Marume, U
2012-01-01
The effect of four castrated goat genotypes and sunflower cake supplementation on goat meat quality was determined. Supplemented Boer (BOR) and Xhosa-Boer cross (XBC) goats had significantly higher (Pgoats had higher pH24 (Pgoats. For each genotype, the sunflower cake supplemented and non-supplemented goats had similar a* values, except for the XLE goats. In the XLE goats, the a* values were lower in the sunflower cake supplemented goats. Sunflower cake supplemented BOR goats had higher L*values than their non-supplemented counterparts (Pgoats also had higher b* values as compared to their non-supplemented counterparts. In comparison with the Boer goat, the XLE and NGN goats had lower CDM, L* and WBF values but generally had higher CL and a* values. Sunflower cake supplementation improved meat quality attributes of the goats. Copyright © 2011 Elsevier Ltd. All rights reserved.
Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
Singh, Mukti; Byars, Jeffrey A; Liu, Sean X
2015-06-01
Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.
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Chiraporn Sodchit
2013-12-01
Full Text Available Banana peels are a waste product of the banana industry that have caused an environmental problem. Conversion of banana peels to a food ingredient might be an alternative way of value-adding to this waste. This study aimed to extract cellulose from banana peels and use it as an ingredient in butter cake to increase dietary fiber content and to improve cake quality. The selection and optimization of extraction conditions of cellulose from banana peels employed chemical extractions. Banana peel cellulose (BPC was added to butter cake at 3 levels; 1.5, 3.0 and 4.5% w/w of flour compared with 3.0% commercial cellulose (CC and the control (no cellulose added. The sensory, chemical, physical and microbiological properties of the butter cakes were then determined. The odor, tenderness and moistness acceptance scores of the butter cake by 50 panelists ranged from “like moderately” to “like very much”, indicating that addition of BPC improved the sensory quality of the cake. The butter cake with added CC and BPC had significantly higher (pd”0.05 moisture and fiber contents than those of the control. Microorganism levels found in the butter cake conformed to the butter cake standard (OTOP standard product of Thailand 459/2549. The optimum concentration of added BPC was 1.5%. Thus, the addition of BPC extracted from banana peels to butter cake increased the fiber content and improve the cake quality.
Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake.
da Conceição Dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos
2017-06-01
The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (pkernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p0.05). The sarcomere length decreased linearly (pkernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.
Khalil, A H
1998-01-01
Physical and sensory characteristics of cakes prepared with either the carbohydrate-based fat replacers N-Flate, Paselli MD 10 and Litesse (0, 25, 50 and 75% of fat weight) or fat replacers plus emulsifier (mono- and diglycerides; 0 and 3% of flour weight) were studied. Specific gravity of the batter was significantly (p Cakes prepared with fat replacers at the 25 and 50% levels had higher volumes, specific volume and standing heights than those of the control. Cakes prepared with fat replacers at the 25, 50 and 75% levels were more compressible than the control. Cakes prepared with Paselli MD 10 had the highest volumes, specific volume, standing heights and compressibilities. Incorporation of emulsifier with fat replacers improved cake volumes, standing heights and compressibilities. Cakes prepared with fat replacers exhibited higher crust and crumb color values compared to the control. Cakes prepared with 25 or 50% fat replacers had higher mean scores for flavor, softness and eating quality than the control. Incorporation of emulsifier with fat replacers did not affect the crust color, crumb color and flavor, but significantly (p < or = 0.05) improved softness and eating quality.
齋藤, 寛子; 松本, 時子
2005-01-01
ABSTRACT : In this paper we describe an experimental study of qualities of sponge cakes made by mixing a quantity of buckwheat flour (dewakaori) with a quantity of flour at a ratio of 10-30-50-70-100%. The results are as follows: 1. The specific gravity of butter was not different among each sample. 2. Crumb of sponge cakes were harder and rougher by adding buckwheat flour at a ratio of 50-100%. 3. In color of sponge cakes, a specific difference was observed comparing buckwheat flour at a ...
Quality of products containing defatted groundnut cake flour.
Purohit, Chitra; Rajyalakshmi, Peram
2011-02-01
Defatted groundnut cake obtained from commercial oil processing units and that prepared in laboratory oil expeller (LOE) were analyzed for quality parameters. Defatted groundnut cake flour (DGCF) was incorporated at 15-100% levels in laddoo, chutney powder, fryums (deep fried crisp and crunchy item), biscuits, noodles and extruded snacks. The products were studied for sensory, physico-chemical and shelf-life quality. DGCF was creamish white with bulk density of 0.55 ± 0.03 g/ml, water absorption capacity 135.6 ± 1.97 ml %, oil absorption capacity 100.3 ± 1.16 ml % and foam capacity 33 ± 1%. Protein, fat and ash contents were 51.6 ± 0.06, 4.5 ± 0.05 and 4.2 ± 0.11%, respectively. Tannins and aflatoxin B1 were not detected. The increase of protein due to incorporation of DGCF into the products ranged from 5.5 to 21.9%. Shelf-life studies indicated the maximum storability for 90 days for all the products except laddoo, which could be stored for 30 days at ambient temperature (28 ± 2°C). All the products were acceptable and the order of preference for the products as indicated by adults (fryums, chutney powder, extruded snacks, noodles, biscuits and laddoo) and children (biscuits, laddoo, extruded snacks, fryums, noodles and chutney powder) varied.
Effect of crumb cellular structure characterized by image analysis on cake softness.
Dewaest, Marine; Villemejane, Cindy; Berland, Sophie; Neron, Stéphane; Clement, Jérôme; Verel, Aliette; Michon, Camille
2017-10-04
Sponge cake is a cereal product characterized by an aerated crumb and appreciated for its softness. When formulating such product, it is interesting to be able to characterize the crumb structure using image analysis and to bring knowledge about the effects of the crumb cellular structure on its mechanical properties which contribute to softness. An image analysis method based on mathematical morphology was adapted from the one developed for bread crumb. In order to evaluate its ability to discriminate cellular structures, series of cakes were prepared using two rather similar emulsifiers but also using flours with different aging times before use. The mechanical properties of the crumbs of these different cakes were also characterized. It allowed a cell structure classification taking into account cell size and homogeneity, but also cell wall thickness and the number of holes in the walls. Interestingly, the cellular structure differences had a larger impact on the aerated crumb Young modulus than the wall firmness. Increasing the aging time of flour before use leads to the production of firmer crumbs due to coarser and inhomogeneous cellular structures. Changing the composition of the emulsifier may change the cellular structure and, depending on the type of the structural changes, have an impact on the firmness of the crumb. Cellular structure rather than cell wall firmness was found to impact cake crumb firmness. The new fast and automated tool for cake crumb structure analysis allows detecting quickly any change in cell size or homogeneity but also cell wall thickness and number of holes in the walls (openness degree). To obtain a softer crumb, it seems that options are to decrease the cell size and the cell wall thickness and/or to increase the openness degree. It is then possible to easily evaluate the effects of ingredients (flour composition, emulsifier …) or change in the process on the crumb structure and thus its softness. Moreover, this image
Ozkahraman, Betul Canan; Sumnu, Gulum; Sahin, Serpil
2016-03-01
The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes.
Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations
DEFF Research Database (Denmark)
Trnka, Hjalte; Wu, Jian-Xiong; van de Weert, Marco
2013-01-01
Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance of the biosimilar......Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance...... critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed...
Pişirme Öncesinde Hamurun Kısa Süre Bekletilmesinin Pandispanya Nitelikleri Üzerine Etkisi
Dizlek, Halef; Altan, Ali
2013-01-01
In this study, effects of putting the batter into the oven without resting (directly) and (with) short-time resting (10 min) prior to baking were investigated on quality characteristics of sponge cake (volume, grain structure, softness, moisture content etc.). For this purpose, four baking powders which have different compositions were used at three different levels (0.25%, 1.25%, and 2.25%) in cake batter. As a result of this study, it was determined that, short-time resting of sponge cake b...
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Noelia Soledad Bedoya-Perales
2014-12-01
Full Text Available The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake texture during storage by decreasing amylopectin re-crystallization and thus delaying starch retrogradation providing longer-lasting crumb softness. The objective of this study was to determine the effect of different concentrations of maltogenic α-amylase and fat on the technological and sensory characteristics of cakes. Therefore, balanced formulations with three different fat concentrations (20, 40, and 60 g/100 g, based on the flour content were used to evaluate the addition of maltogenic α-amylase (0, 500, and 1000 mg/kg. Technological quality determinations were carried out on days 1, 7, 14, and 21 of storage. The best results in terms of cake quality (greater specific volume, higher crumb moisture content, lower crumb firmness, and greater sensory acceptance were obtained with the combination of 20 g/100 g fat and 1000 mg/kg maltogenic α-amylase (based on the flour content, which proved to be an alternative to reduce the fat levels in the elaboration of this type of product.
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Francisco Fernandes Júnior
2014-02-01
Full Text Available The objective of this study was to evaluate carcass characteristics and meat quality of lambs fed sunflower cake to replace the protein of cottonseed meal. The experiment was conducted at the sheep sector at the Farm School, State University of Londrina. Thirty Santa Inês lambs, intact males, with age and weight at the beginning of the experiment of 80 days and 21.45 ± 2.16 kg, respectively, were used. It was used a completely randomized experimental design. The animals were divided into 5 treatments, with 6 replicates per treatment, according to the amount of protein of cottonseed meal replaced by protein of the sunflower cake (0, 20, 40, 60 and 80% of replacement. Carcasses were evaluated and the Longissimus dorsi was removed for analyzes of shear force, color, pH, marbling, water loss by pressure, sensory analysis, chemical analyses and lipid oxidation. Hot and cold carcass yields showed quadratic distributions, where the best values were found for treatments with low inclusion of sunflower cake. Carcass measurements, as well as cut yields were not affected by the content of sunflower cake. Regarding the parameters of lamb meat, only water losses during cooking and shear force were affected, being quadratic and linear, respectively. The meat was more tender in animals fed higher amounts of sunflower cake. The tasters of the sensory panel did not identify differences between treatments, and classified the meat with moderate odor intensity, good tenderness, low to moderate juiciness and medium acceptability. The replacement of cottonseed meal protein by sunflower cake protein in the levels used, did not affect the majority of the carcass characteristics and the meat quality.
Majzoobi, Mahsa; Vosooghi Poor, Zahra; Mesbahi, Gholamreza; Jamalian, Jalal; Farahnaky, Asgar
2017-12-01
Carrot pomace powder (CPP) is a valuable by-product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten-free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten-free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP + HC sample. The density of the control batter was 1.2 g/cm 3 which reduced significantly to 0.899 g/cm 3 for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm 3 for the control to 0.395 g/cm 3 for 20%CCP + C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP + HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP + HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30%CCP + HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30%CCP and 20%CPP + HC promoted the quality and sensory attributes of gluten-free cakes. Although different types of gluten-free products are available in the market, most of them contain insufficient amount of fiber and nutrients. Despite popularity, gluten-free cakes are poor in fiber and nutrient contents. Therefore, improving the nutritional value of these products has received an increasing attention by the food industry. Carrot pomace powder (CPP) is an available source of fiber and nutrients and hence can be utilized for enrichment of gluten-free products. This study showed that
Aunty Sylvie’s Sponge: Foodmaking, Cookbooks and Nostalgia
Directory of Open Access Journals (Sweden)
Sian Supski
2013-04-01
Full Text Available Why does foodmaking matter? It does partly because it holds within it so much of everyday life, thought and activity across time, place and generation. This article explores women’s embodied foodmaking knowledge as ‘thoughtful practice’. It examines cookbooks as a form of nostalgia and explores aspects of gustatory nostalgia in the creation of ‘manuscript’ cookbooks and their variation in the twenty-first century. It also reconstructs, in part, the history of a family – of sisters, aunts, grandmothers, mothers, daughters – as told through cookbooks and, in particular, a recipe for sponge cake.
Mahoney, Ellen
2012-01-01
Cakes are no longer the simple desserts they once were. The cake has evolved into an elaborate, sculptural form that represents a special occasion. Sculptural cake forms have become expressive designs using three-dimensional shapes, an array of surface textures, and a range of colors. The use of cakes in the artwork of David Gilhooly, Wayne…
[Optimization of formulations for dietetic pastry products].
Villarroel, M; Uquiche, E; Brito, G; Cancino, M
2000-03-01
Optimized formulations of dietetic pastry products such as cake and sponge cake premixes were formulated using the surface response methodology. % Emulsifier agent and baking time were the selected independent variables for cake, as well as % emulsifier agent % chlorinated flour the variables selected for sponge cake. Three different level of each variable summing up thirteen experimental formulae of each product were assessed to optimize the variables that could have some influence in the sensory characteristics of these dietetic products. The total sensory quality was determined for both dietetic products using the composite scoring test and a panel of 18 trained judges. Looking at the contour graphic and considering economic aspects the best combination of variables for cake formulation was 2% emulsifier agent and 48 minutes for baking time, With respect to sponge cake, the best combination was 6% emulsifier agent and 48% chlorinated flour. Shelf life studies showed that both dietetic formulations remained stable during storage conditions of 75 days at 30 degrees C. During this period, significant differences in sensory characteristics were not found (p pastry products had good acceptability, and open up marketing opportunities for new products with potential health benefits to consumers.
Silva, T M; de Medeiros, A N; Oliveira, R L; Gonzaga Neto, S; Queiroga, R de C R do E; Ribeiro, R D X; Leão, A G; Bezerra, L R
2016-07-01
This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consisting of corn bran, soybean meal, and mineral premix. Peanut cake was substituted for soybean meal at levels of 0.0, 33.33, 66.67, and 100%. Biometric and carcass morphometric measurements of crossbred Boer goats were not affected by replacing soybean meal with peanut cake in the diet. There was no influence of the replacement of soybean meal with peanut cake on weight at slaughter ( = 0.28), HCW ( = 0.26), cold carcass weight ( = 0.23), noncarcass components of weight ( = 0.71), or muscularity index values ( = 0.11). However, regression equations indicated that there would be a reduction of 18 and 11% for loin eye area and muscle:bone ratio, respectively, between the treatment without peanut cake and the treatment with total soybean meal replacement. The weights and yields of the commercial cuts were not affected ( > 0.05) by replacing soybean meal with peanut cake in the diet. Replacing soybean meal with peanut cake did not affect the pH ( = 0.79), color index ( > 0.05), and chemical composition ( > 0.05) of the meat (). However, a quadratic trend for the ash content was observed with peanut cake inclusion in the diet ( = 0.09). Peanut cake inclusion in the diet did not affect the concentrations of the sum of SFA ( = 0.29), the sum of unsaturated fatty acids (UFA; = 0.29), or the sum of PUFA ( = 0.97) or the SFA:UFA ratio ( = 0.23) in goat meat. However, there was a linear decrease ( = 0.01) in the sum of odd-chain fatty acids in the meat with increasing peanut cake in the diet. Soybean meal replacement with peanut cake did not affect the n-6:n-3 ratio ( = 0.13) or the
International Nuclear Information System (INIS)
Bosina, B.
1980-01-01
The flow sheets of uranium ore processing plants at present operating throughout the world terminate with the production of yellow cake. The demands of the refineries on the quality of this commodity have become more stringent with time. The impurity content of yellow cake depends to a considerable extent on the nature of the technical operations preceding precipitation. As a rule the purity of the final product is greater when the uranium is precipitated from re-extractants or regenerators consisting of weakly basic resins. An analysis of 80 uranium precipitation flow sheets demonstrates the advantages of using ammonia, while to some extent use is made of caustic soda, magnesium oxide, hydrogen peroxide or calcium oxide; precipitation is carried out in one or two stages at high temperature. Use of a particular chemical is governed by its availability, price, effect on the environment, degree of filtrate utilization, etc. It may be anticipated that the perfecting of precipitation flow sheets will be directed towards achieving maximum concentration of uranium in the solutions before precipitation, reduction in the volume of liquid flows through the equipment, an improvement in the filtration qualities of the precipitate, etc. The paper gives the flow sheet for precipitation of uranium by means of gaseous ammonia from sulphate-carbonate solutions. For drying yellow cake use has been made of spray driers. The dry product is easily sampled and transported. (author)
Radiolytic gas generation in Salt Cake Quality Assurance Plan
International Nuclear Information System (INIS)
Walker, D.D.
1993-01-01
High-level radioactive wastes are stored in large, steel tanks in the Savannah River Site's Tank Farms. The liquid levels in these tanks are monitored to detect leakage of waste out of tanks or leakage of liquids into the tanks. Recent unexplained level fluctuations in high-level waste (HLW) tanks have caused High Level Waste Engineering (HLWE) to develop a program to better understand tank level behavioral Interim Waste Technology (IWT) has been requested by HLWE to obtain data which will lead to a better understanding of the radiolytic generation of gases in salt cake. A task plan has been written in response to this request. This document details the controls necessary to ensure the quality of the results of the activities described in the task plan
Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.
Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz
2016-07-01
The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.
Nhouchi, Zeineb; Karoui, Romdhane
2018-06-30
The aim of the present study was to investigate the ability of MIR and texture analyzer to evaluate the quality of pound cake samples produced with palm oil and rapeseed oil throughout storage. The MIR spectra analyzed by using principal component analysis (PCA) showed a clear separation of pound cakes as a function of the storage time and the nature of the used oil in the recipe. By applying partial least square regression (PLSR), excellent prediction was obtained for hardness (R 2 = 0.91; RPD = 2.26), while an approximate qualitative prediction was found for springiness (R 2 = 0.73; RPD = 2.07), cohesiveness (R 2 = 0.67; RPD = 1.31) and resilience (R 2 = 0.65; RPD = 1.24). It could be concluded that the MIR spectroscopy could be used as a rapid and non-destructive technique for monitoring texture of pound cakes throughout storage as well as for the prediction of their hardness. Copyright © 2018 Elsevier Ltd. All rights reserved.
Sensorial, chemical and microbiological quality of anchovy cake
African Journals Online (AJOL)
Jane
2011-08-29
Aug 29, 2011 ... Key words: Anchovy cake, shelf-life, chemical, sensorial, microbiological, Engraulis encrasicolus. ... The ingredients shown in Table 1 except the fish were mixed with ... products which can satisfy consumers sensationally and.
The effect of different emulsifiers on the eggless cake properties containing WPC.
Khalilian Movahhed, Mohammad; Mohebbi, Mohebbat; Koocheki, Arash; Milani, Elnaz
2016-11-01
The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin were used to bake eggless cakes, containing 8% (w/w) WPC. The response surface analysis was applied to study the effect of emulsifiers on the eggless cake properties. The emulsifiers, individually and interactively, improved the properties of the eggless cakes significantly. The PGE and DMG decreased the batter density, however lecithin increased it. All emulsifiers increased the porosity and volume of the eggless cakes, but decreased the hardness and gumminess of crumb and improved the sensory acceptance. The indices used for optimization of formulation were water activity, moisture content, hardness, gumminess, volume, porosity and total acceptance. The optimum quality of the eggless cake can be achieved from a combination of 0.5 PGE, 0.25 DMG and 0.5% lecithin. The experimental and predicted responses of the optimized eggless cake had a good resemblance.
Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.
Pineli, Lívia de Lacerda de Oliveira; de Aguiar, Lorena Andrade; de Oliveira, Guilherme Theodoro; Botelho, Raquel Braz Assunção; Ibiapina, Maria do Desterro Ferreira Pereira; de Lima, Herbert Cavalcanti; Costa, Ana Maria
2015-03-01
The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality.
Potentials of biodegraded cashew pomace for cake baking.
Aderiye, B I; Igbedioh, S O; Caurie, S A
1992-04-01
The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods.
Development of gluten-free cakes with the addition of methylcellulose and xanthan gum
Directory of Open Access Journals (Sweden)
Viviane Borges Vallejos
2015-06-01
Full Text Available The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the addition of methylcellulose and xanthan gum on the technological characteristics of gluten-free cakes made with 100% rice flour. Cakes using hydrocolloids at different concentrations were developed through an experimental design that evaluated technological features such as specific volume, crumb hardness and overall quality score. Mathematical models were obtained to describe the hardness and the score of cakes as a function of the addition of xanthan and methylcellulose. The smallest value of crumb hardness of the cakes was obtained when concentrations of 0.4% xanthan and 2% methylcellulose were added. With regards to the score, the highest value was obtained with the lowest levels of hydrocolloids, whose formulation contained 0.2% xanthan gum and 1% methylcellulose. It can be concluded that the addition of xanthan gum and methylcellulose enabled the development of a gluten-free cake with a softer crumb that presents technological quality attributes similar to that of a wheat cake.
Kandungan Gizi dan Indeks Glikemik Bolu Kukus yang Terbuat Dari Tepung Ubi Jalar dan Rumput Laut
Alamsyah, Wahidatul Ukhra
2016-01-01
Steamed sponge cake made from purple sweet potato flour and seaweed flour is an alternative food are subsituting wheat flour with purple sweet potatoes and seaweeds. Purple sweet potatoes contents much β-carotene which is caused this steamed sponge cake as a kind of cake rich in antioxidants. Purple sweet potato can be processed into refined products, one of them into flour. Through the purple sweet potato flour caan also be processed into steamed sponge cake. To enrich the fiber, steamed spo...
Jun, Yujin; Bae, In Young; Lee, Suyong; Lee, Hyeon Gyu
2014-02-01
Fibre-enriched materials (FEMs) obtained from preharvest dropped apple peels were utilised as a source of dietary fibre in baked cakes and their effects on the textural/nutritional qualities and starch digestibility (glucose release behaviour, starch digestion fraction, predicted glycaemic index) of the cakes were evaluated. When FEMs were incorporated into the cake formulation (3 g and 6 g of dietary fibre per serving (100 g)), the volume of the cakes seemed to be reduced and their texture become harder. However, 3 g of FEMs did not degrade the cake qualities. The use of FEMs in cakes significantly reduced the levels of rapidly digestible starch and slowly digestible starch, while the levels of resistant starch increased. Additionally, the cake samples prepared with FEMs exhibited a lower predicted glycaemic index. This study may give rise to multi-functional bakery products with acceptable quality and low glycaemic index.
Meat quality assessment from young goats fed for long periods with castor de-oiled cake.
Oliveira, C H A; Silva, A M; Silva, L M; van Tilburg, M F; Fernandes, C C L; Moura, A A; Moreno, F B M B; Monteiro-Moreira, A C O; Moreira, R A; Bezerra, F J; Rondina, D
2015-08-01
Diet can influence both the qualitative and quantitative traits of ruminant meat. This study evaluated the effects of castor de-oiled cake on the meat of mixed-breed male goat kids. After 165days of diet treatment, no alterations (p>0.05) were observed in the in vivo performance, anatomic components, dissection and proximate composition of the Longissimus dorsi muscle, as well as in the color and pH of the carcasses. However, diet had an effect (pgoats led to alterations in meat quality, without compromising its consumption qualities. Copyright © 2015 Elsevier Ltd. All rights reserved.
Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
Tsatsaragkou, Kleopatra; Papantoniou, Maria; Mandala, Ioanna
2015-02-01
In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS. © 2015 Institute of Food Technologists®
... this page: https://medlineplus.gov/recipe/applecoffeecake.html Apple Coffee Cake To use the sharing features on ... time: 50 minutes Number of Servings: 20 Tart apples and raisins make for a moist, delicious cake. ...
Energy Technology Data Exchange (ETDEWEB)
Garcia, Marcelo H.F. [Poland Quimica Ltda., Duque de Caxias, RJ (Brazil)
2004-07-01
Drilling fluids filter cakes are based on a combination of properly graded dispersed particles and polysaccharide polymers. High efficiency filter cakes are formed by these combination , and their formation on wellbore walls during the drilling process has, among other roles, the task of protecting the formation from instantaneous or accumulative invasion of drilling fluid filtrate, granting stability to well and production zones. Filter cake minimizes contact between drilling fluid filtrate and water, hydrocarbons and clay existent in formations. The uniform removal of the filter cake from the entire interval is a critical factor of the completion process. The main methods used to breaking filter cake are classified into two groups, external or internal, according to their removal mechanism. The aim of this work is the presentation of these mechanisms as well their efficiency. (author)
Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes.
Alifakı, Yaşar Özlem; Şakıyan, Özge
2017-03-01
The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties. Emulsifier level affected porosity, specific volume and dielectric constant. Chickpea flour level affected porosity, color, hardness and dielectric properties of cakes. The optimum microwave power, baking time, DATEM level and chickpea flour level were found as 400 W, 2.84 min, 1.2% and 30%, respectively. The comparison between conventionally baked and the microwave baked cakes at optimum points showed that color difference, weight loss, specific volume and porosity values of microwave baked cakes were less than those of conventionally baked cakes, on the other hand, hardness values were higher. Moreover, a negative correlation between dielectric constant and porosity, and weight loss values were detected for microwave baked samples. A negative correlation between dielectric loss factor and porosity was observed. These correlations indicated that quality characteristics of a microwave baked cake sample can be assessed from dielectric properties. These correlations provides understanding on the behavior of food material during microwave processing.
The development of functional cake technology based on processed Jerusalem artichoke products
Directory of Open Access Journals (Sweden)
G. V. Posnova
2017-01-01
Full Text Available Scientific and practical researches on the development of technologies of functional pastries with quality indicators satisfying customer and market demands of small enterprises are highly relevant. The purpose of studies was to develop a technology of functional cake based on processed Jerusalem artichoke products - cellulose and syrup.The recipe of the cake “Stolichnyi” was taken as a control sample.Test cake samples were prepared with partial or full replacement of sugar by Jerusalem artichoke syrup (0–100% and raisins by Jerusalem artichoke fiber (0, 50, 100%. It was found that organoleptic quality indicators of products improved by the introduction of Jerusalem artichoke syrup instead of sugar, their specific volume decreased slightly compared to the control – by 1.9–3.0%.Specific volume of cakes increased compared to the control by 5.4–11%improved by the introduction of Jerusalem artichokefiber instead of raisins, but its surface became bumpier, there were deep cracks. Specific volume of products increased by 7.8–8.8%, the surface was convex, slightly bumpy with little nicked when Jerusalem artichoke syrup and fiberwere introduced together.The humidity and the alkalinity of samples practically unchanged. The sample prepared with full replacement of sugar by syrup and raisins by fiber of Jerusalem artichoke had the best quality indicators.During storage for 5 days the smallest changes in the crumb condition and flavor were observed in cake samples with complete replacement of sugar by Jerusalem artichoke syrup, the introduction of Jerusalem artichoke fiber resulted in a slight elasticity decrease and friability crumbimprovement. The use of Jerusalem artichoke syrup and fiber in the cakes manufacture allowsto receivegoods with high nutritional value, enriched with prebiotic inulin, to expand the range of functional pastry products.
Alexander, Brittany E; Mueller, Benjamin; Vermeij, Mark J A; van der Geest, Harm H G; de Goeij, Jasper M
2015-01-01
Marine organism are often kept, cultured, and experimented on in running seawater aquaria. However, surprisingly little attention is given to the nutrient composition of the water flowing through these systems, which is generally assumed to equal in situ conditions, but may change due to the presence of biofouling organisms. Significantly lower bacterial abundances and higher inorganic nitrogen species (nitrate, nitrite, and ammonium) were measured in aquarium water when biofouling organisms were present within a 7-year old inlet pipe feeding a tropical reef running seawater aquaria system, compared with aquarium water fed by a new, biofouling-free inlet pipe. These water quality changes are indicative of the feeding activity and waste production of the suspension- and filter-feeding communities found in the old pipe, which included sponges, bivalves, barnacles, and ascidians. To illustrate the physiological consequences of these water quality changes on a model organism kept in the aquaria system, we investigated the influence of the presence and absence of the biofouling community on the functioning of the filter-feeding sponge Halisarca caerulea, by determining its choanocyte (filter cell) proliferation rates. We found a 34% increase in choanocyte proliferation rates following the replacement of the inlet pipe (i.e., removal of the biofouling community). This indicates that the physiological functioning of the sponge was compromised due to suboptimal food conditions within the aquarium resulting from the presence of the biofouling organisms in the inlet pipe. This study has implications for the husbandry and performance of experiments with marine organisms in running seawater aquaria systems. Inlet pipes should be checked regularly, and replaced if necessary, in order to avoid excessive biofouling and to approach in situ water quality.
Abhay Kumar, N; Prasada Rao, U J S; Jeyarani, T; Indrani, D
2017-10-01
The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl-2-lactylate, SSL (DSFSS) on the rheological, physico-sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fatty acid profile, and nutritional characteristics of eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity, hot and cold paste viscosities similar to the egg. Addition of DSFS, DSFSG, and DSFSS increased viscosity of eggless cake batter; cake volume and the overall quality score (OQS) of eggless cake. Among these, highest improvement in OQS was brought about by DSFSG. According to SDS-PAGE results, the improvement by DSFSG is due to crosslinking of wheat-soya-flax proteins similar to wheat-egg proteins crosslinking. The eggless cake with DSFSG was found to be rich in omega-3-fatty acid as it contained 0.6% of linolenic acid compared to 0.1% each of cake with egg and eggless cake. As eggs are significant source of cholesterol, there has been an increased interest in search of ingredients that can replace egg in cakes. Hence, recent trend in the baking industry is to produce eggless cake using a combination of different ingredients and additives. However, there is no scientific information on the interaction of non-egg protein with wheat protein in building up the structure and also to improve the nutritional quality with respect to protein and fatty acids profiles of eggless cake. The information generated on the use of combination of defatted soya flour and flax seed along with emulsifiers will be helpful for the commercial manufacture of omega-3-fatty acid rich eggless cake with desired quality attributes. © 2017 Wiley Periodicals, Inc.
Arc melting in inert gas atmosphere of zirconium sponge
International Nuclear Information System (INIS)
Julio Junior, O.; Andrade, A.H.P. de
1991-01-01
The obtainment of metallic zirconium in laboratory scale with commercial and nuclear quality is the objective of the Metallurgy Department of IEN/CNEN - Brazil, so a melting procedure of zirconium sponge in laboratory scale using an arc furnace in inert atmosphere is developed. The effects of atmosphere operation, and the use of gas absorber and the sponge characteristics over the quality of button in as-cast reporting with hardness measures are described. (C.G.C.)
Application of extruded broken bean flour for formulation of gluten-free cake blends
Directory of Open Access Journals (Sweden)
Luciana de Oliveira Froes Gomes
2015-06-01
Full Text Available The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05. The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7 for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.
Directory of Open Access Journals (Sweden)
Yuli Witono
2003-08-01
Full Text Available Addition of jack bean (Canavalia ensiformis L. protein isolate in cake making was studied. The isolate was prepared from the beans by the method of isoelectrical point at pH 4. At low concentrations (less than 1% of the wheat flour, the addition of the protein isolate could improve the characteristics of the cake by increasing the loaf volume, decreasing the density, and softening the texture. In contrast, the addition of 1.5% tended to decrease the quality of the cake as compared to that added with 1% by decreasing the loaf volume, increasing the density, and hardening the texture. However, the more protein isolate added, the more slowly the rate of the cake staling.
Magens, Ole; Liu, Y; Hofmans, JFA; Nelissen, JA; Wilson, David Ian
2017-01-01
The effect of surface coating on the detachment of a complex microstructured food material, was investigated using an improved version of the millimanipulation device described by Ali et al. (2015 $\\textit{Food & Bioproducts Processing}$, Vol. 93, 256–268). The test material was baked sponge cake batter, which contains approximately 27 vol% bubbles in a ‘continuous’ phase of emulsified oil in a flour/syrup suspension. Detachment in the dry state was studied for aluminium, 304 stainless steel ...
DEFF Research Database (Denmark)
Balkanski, Eric; Branzei, Simina; Kurokawa, David
2014-01-01
We introduce the simultaneous model for cake cutting (the fair allocation of a divisible good), in which agents simultaneously send messages containing a sketch of their preferences over the cake. We show that this model enables the computation of divisions that satisfy proportionality — a popular...
Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky during ripening
Directory of Open Access Journals (Sweden)
Daniela Strnadová
2012-01-01
Full Text Available Olomouc cake of cheese (Olomoucké tvarůžky is smear-ripened cheese, which is produced from sour industrial curd. Brevibacterium linens, which are added during the production process, are reproducing and make gold-yellow smear cover. The aim of this work was to assess the chemical analysis of the quality of Olomouc cake of cheese. Changes in chemical composition were evaluated during different stages of production and at the same time it was detected whether changes in chemical composition during the manufacturing process are same in spring as well as in summer, without statistically significant differences. Dry matter of Olomouc cake of cheese was ranged from 35 % to 39 %. The increase of dry matter during production is evident, but these changes were in the most cases not statistically signifiant (P > 0.05. The value of titratable acidity of the cheese considerably changes during the manufacturing process, it has a decreasing tendency. Titratable acidity of cheese after shaping was 106.64 (136.12 SH and at the end of life it was 49.91 (65.06 SH. These changes were very highly statistically significant (P 0.05 in cheese from summer period. Content of salt is increased from 5.30 % to 5.98 %, respectively 6.10 %. In spring period the oposite changes in most cases occured (P 0.05.
Effect of pretreatment on purple-fleshed sweet potato flour for cake making
Hutasoit, M. S.; Julianti, E.; Lubis, Z.
2018-02-01
The purple-fleshed sweet-potato (PFSP) flour was produced by varying pretreatment of washed chips: dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min, dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min and followed by steam blanching for 5 min. The pretreatment effect on cake quality was investigated. The results showed that PFSP flour produced from pretreatment with dipping in 0.5% citric acid for 30 min followed by steam blanching for 5 min had higher lightness (L*) value and lower browning index, higher hedonic value of color and aroma and baking expansion. The specific volume of cake from pretreated flour, untreated flour and wheat flour were 44.87, 43.83, and 50.43cm3/g, respectively. The sensory evaluation of cake indicated that cake from pretreated PFSP flour was acceptable compare to those of cake from wheat flour.
Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products.
Żbikowska, Anna; Kowalska, Małgorzata; Rutkowska, Jarosława; Kozłowska, Mariola; Onacik-Gür, Sylwia
2017-01-01
Alongside flour, fat is the key ingredient of sponge cakes, including those with long shelf lives. It is an unstable food component, whose quality and nutritional safety depend on the composition and pres- ence of oxidation products. Consumption of fat oxidation products adversely affects the human body and contributes to the incidence of a number of medical conditions. Qualitative changes in fats extracted from thermostat sponge cakes with and without antioxidant additions were determined in this study. In the study, two types of antioxidant were used: natural - green tea extract in three doses (0.02%; 0.2% and 1.0%) and synthetic BHA (0.02%) and 100%, solid bakery shortening. Sponge-cakes were thermostatted at temperatures 63°C after twenty-eight days. In this study, the quality of the lipid fraction was analyzed. The amount of primary (PV) and secondary (AnV) oxidation products was determined, and a Rancimat test was performed. Adding antioxidants to fats varied in the degree to which oxidation processes of lipids fractions were inhibited. The peroxide value after twenty-eight days of thermostatting ranged from 3.57 meq O/kg (BHA) and 11.14 O meq/kg (extract content - 1%) to 62.85 meq O/kg (control sample). In turn, the value of AnV after the storage period ranged from 4.84 (BHA) and 6.71 (extract content - 1%) to 16.83 (control sample). The best protective effects in the process of oxidation was achieved by BHA. The longest in- duction time and the lowest peroxide value and anisidine value were obtained for this antioxidant. It was achieved after twenty-eight days of fat thermostatting. Nonetheless, the results demonstrated it is possible to use the commercially available green tea extract to slow the adverse process of fat oxidation in sponge cake products.
Directory of Open Access Journals (Sweden)
Brittany E. Alexander
2015-12-01
Full Text Available Marine organism are often kept, cultured, and experimented on in running seawater aquaria. However, surprisingly little attention is given to the nutrient composition of the water flowing through these systems, which is generally assumed to equal in situ conditions, but may change due to the presence of biofouling organisms. Significantly lower bacterial abundances and higher inorganic nitrogen species (nitrate, nitrite, and ammonium were measured in aquarium water when biofouling organisms were present within a 7-year old inlet pipe feeding a tropical reef running seawater aquaria system, compared with aquarium water fed by a new, biofouling-free inlet pipe. These water quality changes are indicative of the feeding activity and waste production of the suspension- and filter-feeding communities found in the old pipe, which included sponges, bivalves, barnacles, and ascidians. To illustrate the physiological consequences of these water quality changes on a model organism kept in the aquaria system, we investigated the influence of the presence and absence of the biofouling community on the functioning of the filter-feeding sponge Halisarca caerulea, by determining its choanocyte (filter cell proliferation rates. We found a 34% increase in choanocyte proliferation rates following the replacement of the inlet pipe (i.e., removal of the biofouling community. This indicates that the physiological functioning of the sponge was compromised due to suboptimal food conditions within the aquarium resulting from the presence of the biofouling organisms in the inlet pipe. This study has implications for the husbandry and performance of experiments with marine organisms in running seawater aquaria systems. Inlet pipes should be checked regularly, and replaced if necessary, in order to avoid excessive biofouling and to approach in situ water quality.
Impurities enhance caking in lactose powder
DEFF Research Database (Denmark)
Carpin, M.; Bertelsen, H.; Dalberg, A.
2017-01-01
Caking of lactose and other dry ingredients is a common problem in the dairy and food industries. The lactose production process includes different purification steps, depending on the type of lactose produced. The aim of this study was therefore to investigate how the remaining impurities (i.......e. non-lactose components) affect the caking tendency of the final powder. The results from a combination of different methods, including dynamic vapor sorption, characterization of the physicochemical composition and assessment of caking with a ring shear tester, suggested humidity caking. Larger...... amounts of impurities in the lactose powder resulted in enhanced moisture sorption and greater caking tendency. These findings emphasize the importance of controlling the washing and purification steps throughout the production process in order to limit caking in the final product...
Levent, Hacer; Bilgiçli, Nermin
2011-11-01
In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.
Sponge cell culture? A molecular identification method for sponge cells
Sipkema, D.; Heilig, G.H.J.; Akkermans, A.D.L.; Osinga, R.; Tramper, J.; Wijffels, R.H.
2003-01-01
Dissociated sponge cells are easily confused with unicellular organisms. This has been an obstacle in the development of sponge-cell lines. We developed a molecular detection method to identify cells of the sponge Dysidea avara in dissociated cell cultures. The 18S ribosomal RNA gene from a Dysidea
Cárdenas, Paco
2016-04-01
The bromotyrosine derivative ianthelline was isolated recently from the Atlantic boreo-arctic deep-sea sponge Stryphnus fortis, and shown to have clear antitumor and antifouling effects. However, chemosystematics, field observations, and targeted metabolic analyses (using UPLC-MS) suggest that ianthelline is not produced by S. fortis but by Hexadella dedritifera, a sponge that commonly grows on S. fortis. This case highlights the importance of combining taxonomic and ecological knowledge to the field of sponge natural products research.
SIFAT ORGANOLEPTIK SUBTITUSI TEPUNG KIMPUL DALAM PEMBUATAN CAKE
Directory of Open Access Journals (Sweden)
Taufik Rafika
2014-01-01
Full Text Available Organoleptic properties of kimpul flour substitution in the cake making. Kimpul is a one of tuber food source, which contains carbohidrate, protein, fat, some mineral and vitamins. The aims of this research is to find out the sensory properties (hedonic quality and hedonic of the kimpul cake flour substitution. This experimental research uses a completely-randomized design using an analysis of variance. The results analysis of the hedonic quality of color, texture and flavor obtain the highest mean rates at the amount of 40% substitution of kimpul flour, and the results were not significantly different between treatments. The hedonic test of color, flavor, and texture obtain the highest mean rates at the amount of 80% substitution of kimpul flour. Kimpul merupakan sumber pangan umbi-umbian yang mengandung karbohidrat, protein, lemak, beberapa mineral dan vitamin. Tujuan dari penelitian ini adalah mengetahui sifat sensori (mutu hedonik dan hedonik cake subtitusi tepung kimpul. Penelitian eksperimen ini menggunakan metode rancangan acak lengkap menggunakan analisis sidik ragam (Analysis of Variance. Hasil analisis uji mutu hedonik warna, tekstur dan rasa memperoleh rerata tertinggi pada jumlah substitusi tepung kimpul 40% yang tidak berbeda antar perlakuan. Uji hedonik (uji tingkat kesukaan warna, rasa, dan tekstur memperoleh rerata tertinggi pada jumlah subtitusi tepung kimpul 80%.
Moisture-induced caking of beverage powders.
Chávez Montes, Edgar; Santamaría, Nadia Ardila; Gumy, Jean-Claude; Marchal, Philippe
2011-11-01
Beverage powders can exhibit caking during storage due to high temperature and moisture conditions, leading to consumer dissatisfaction. Caking problems can be aggravated by the presence of sensitive ingredients. The caking behaviour of cocoa beverage powders, with varying amounts of a carbohydrate sensitive ingredient, as affected by climate conditions was studied in this work. Sorption isotherms of beverage powders were determined at water activities (a(w) ) ranging from 0.1 to 0.6 in a moisture sorption analyser by gravimetry and fitted to the Brunauer-Emmett-Teller (BET) or the Guggenheim-Anderson-de Boer (GAB) equation. Glass transition temperatures (T(g) ) at several a(w) were analysed by differential scanning calorimetry and fitted to the Gordon-Taylor equation. Deduced T(g) = f(a(w) ) functions helped to identify stability or caking zones. Specific experimental methods, based on the analysis of mechanical properties of powder cakes formed under compression, were used to quantify the degree of caking. Pantry tests complemented this study to put in evidence the visual perception of powder caking with increasing a(w) . The glass transition approach was useful to predict the risks of caking but was limited to products where T(g) can be measured. On the other hand, quantification of the caking degree by analysis of mechanical properties allowed estimation of the extent of degradation for each product. This work demonstrated that increasing amounts of a carbohydrate sensitive ingredient in cocoa beverages negatively affected their storage stability. Copyright © 2011 Society of Chemical Industry.
Skopenkov, Mikhail
2011-01-01
Given a triangular cake and a box in the shape of its mirror image, how can the cake be cut into a minimal number of pieces so that it can be put into the box? The cake has icing, so we are not allowed to put it into the box upside down. V. G. Boltyansky asked this question in 1977 and showed that three pieces always suffice. In this paper we provide examples of cakes that cannot be cut into two pieces to be put into the box. This shows that three is the answer to Boltyansky's question. We also give examples of cakes which can be cut into two pieces. © THE MATHEMATICAL ASSOCIATION OF AMERICA.
Skopenkov, Mikhail
2011-05-01
Given a triangular cake and a box in the shape of its mirror image, how can the cake be cut into a minimal number of pieces so that it can be put into the box? The cake has icing, so we are not allowed to put it into the box upside down. V. G. Boltyansky asked this question in 1977 and showed that three pieces always suffice. In this paper we provide examples of cakes that cannot be cut into two pieces to be put into the box. This shows that three is the answer to Boltyansky\\'s question. We also give examples of cakes which can be cut into two pieces. © THE MATHEMATICAL ASSOCIATION OF AMERICA.
Cake filtration modeling: Analytical cake filtration model and filter medium characterization
Energy Technology Data Exchange (ETDEWEB)
Koch, Michael
2008-05-15
Cake filtration is a unit operation to separate solids from fluids in industrial processes. The build up of a filter cake is usually accompanied with a decrease in overall permeability over the filter leading to an increased pressure drop over the filter. For an incompressible filter cake that builds up on a homogeneous filter cloth, a linear pressure drop profile over time is expected for a constant fluid volume flow. However, experiments show curved pressure drop profiles, which are also attributed to inhomogeneities of the filter (filter medium and/or residual filter cake). In this work, a mathematical filter model is developed to describe the relationship between time and overall permeability. The model considers a filter with an inhomogeneous permeability and accounts for fluid mechanics by a one-dimensional formulation of Darcy's law and for the cake build up by solid continuity. The model can be solved analytically in the time domain. The analytic solution allows for the unambiguous inversion of the model to determine the inhomogeneous permeability from the time resolved overall permeability, e.g. pressure drop measurements. An error estimation of the method is provided by rewriting the model as convolution transformation. This method is applied to simulated and experimental pressure drop data of gas filters with textile filter cloths and various situations with non-uniform flow situations in practical problems are explored. A routine is developed to generate characteristic filter cycles from semi-continuous filter plant operation. The model is modified to investigate the impact of non-uniform dust concentrations. (author). 34 refs., 40 figs., 1 tab
Majzoobi, Mahsa; Mohammadi, Mahshid; Mesbahi, Gholamreza; Farahnaky, Asgar
2018-02-20
Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A; as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical. However, other physical properties including baking weight loss, height, volume, crust color, and texture were similar to those of the control. Higher levels of replacement (75% and 100%) resulted in remarkable loss of different quality attributes. These samples showed higher water activity and baking loss, lower volume, harder texture, darker color, and highly asymmetrical shape. Thus, successful reduction of both fat and sucrose in cakes is possible by using inulin and Reb A at replacement levels no more than 50%. Customers' demand for healthy and yet tasty and high-quality foods is increasing around the world. Therefore, finding applicable and safe methods to produce such products is of great interest in the food manufacturing to satisfy customers. Health conscious customers avoid consumption of cakes because it contains high sucrose and fat content. Many studies have been performed to reduce either fat or sucrose content, while a few studies are available to show the reduction of both fat and sucrose in the same product. This study indicates the results of an applicable method to reduce fat and sucrose content of cakes simultaneously. Using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) up to 50% of sucrose and fat content of cakes were reduced and the resulting cake had very similar physical properties to
Şakıyan, Özge
2015-05-01
The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.
Surgical sponges in small animal surgery.
Zeltzman, Phil; Downs, Myron
2011-06-01
Sponges are commonly used in veterinary practice. Uses for sponges in the operative arena include hemostasis, retraction, protection, dissection, and general wound management. Blood loss can be quantitated by counting blood-soaked sponges. Complications may arise when sponges are retained in the patient. Sponge retention is a risk whenever sponges are used during surgery, regardless of surgical procedure. This article reviews physical characteristics and proper uses of sponges, complications of sponge retention, and techniques to avoid retained sponges.
Equilibrium Analysis in Cake Cutting
DEFF Research Database (Denmark)
Branzei, Simina; Miltersen, Peter Bro
2013-01-01
Cake cutting is a fundamental model in fair division; it represents the problem of fairly allocating a heterogeneous divisible good among agents with different preferences. The central criteria of fairness are proportionality and envy-freeness, and many of the existing protocols are designed...... to guarantee proportional or envy-free allocations, when the participating agents follow the protocol. However, typically, all agents following the protocol is not guaranteed to result in a Nash equilibrium. In this paper, we initiate the study of equilibria of classical cake cutting protocols. We consider one...... of the simplest and most elegant continuous algorithms -- the Dubins-Spanier procedure, which guarantees a proportional allocation of the cake -- and study its equilibria when the agents use simple threshold strategies. We show that given a cake cutting instance with strictly positive value density functions...
From baking a cake to solving the diffusion equation
Olszewski, Edward A.
2006-06-01
We explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. We restrict our consideration to the génoise and obtain a semiempirical relation for the baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The relation, which is based on the diffusion equation, has three parameters whose values are estimated from data obtained by baking cakes in cylindrical pans of various diameters. The relation takes into account the evaporation of moisture at the top surface of the cake, which is the dominant factor affecting the baking time of a cake.
Vaginal sponge and spermicides
... counter; Contraceptives - over the counter; Family planning - vaginal sponge; Contraception - vaginal sponge ... Spermicides and vaginal sponges do not work as well at preventing pregnancy as some other forms of birth control. However, using a spermicide ...
Basic Cake Decorating Workbook.
Bogdany, Mel
Included in this student workbook for basic cake decorating are the following: (1) Drawings of steps in a basic way to ice a layer cake, how to make a paper cone, various sizes of flower nails, various sizes and types of tin pastry tubes, and special rose tubes; (2) recipes for basic decorating icings (buttercream, rose paste, and royal icing);…
Directory of Open Access Journals (Sweden)
Afrooz Ghasemi
2017-08-01
Methods: The effect of addition of Persian gums, Tragacanth, and a combination of both of these compounds at levels of 0.5, 1, and 1.5% on texture, color, and sensory characteristics of these cakes was evaluated in this study. Results: The results showed that solidity and viscosity factors were elevated by addition of gum to cake. Using of gums in cakes leads to moisture maintenance inside the cake texture and thus improves mastication property. Furthermore, the results of porosity evaluation showed that addition of Persian gums and Tragacanth decreases the size and increases the number of gas cells inside the cake texture and improves porosity. The best porosity was related to the sample containing 1.5% Persian gum and Tragacanth. The treatment that contained 0.75% Persian gum and 0.75% Tragacanth had the highest acceptability among consumers. Conclusions: Results showed that Persian and Tragacanth gums, whether used independently or in combination, can improve the quality and organoleptic characteristics of gluten-free cakes.
Mahsa Hojjatoleslami; Mohammad Hossain Azizi
2015-01-01
Background and Objectives: The quality of cakes made of wheat flour depends on the quantity and quality of its gluten proteins; however, these proteins may have side effects for some people, including the patients with celiac, and the only way to cure this disease is to take a lifelong gluten-free diet. Materials and Methods: This research aims to produce gluten- free cake by using rice flour and xanthan and tragacanth gums, including two treatments of xanthan gum (0.5 &1 %), two treatment...
From Baking a Cake to Solving the Schrodinger Equation
Olszewski, Edward A.
2005-01-01
The primary emphasis of this study has been to explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. Restricting our consideration to the genoise, one of the basic cakes of classic French cuisine, we have obtained a semi-empirical formula for its baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The formula, which is based on the Diffusion e...
Du, Xing; Qu, Fangshu; Liang, Heng; Li, Kai; Chang, Haiqing; Li, Guibai
2016-05-01
In this study, the cake buildup of TiO2 fine particles in the presence of humid acid (HA) and cake layer controlling during ultrafiltration (UF) were investigated. Specifically, we measured the cake thickness using fluid dynamic gauging (FDG) method under various solution conditions, including TiO2 concentration (0.1-0.5 g/L), HA concentration (0-5 mg/L, total organic carbon (TOC)), and pH values (e.g., 4, 6 and 10), and calculated the shear stress distribution induced by stirring using computational fluid dynamics (CFD) to analyze the cake layer controlling conditions, including the operation flux (50-200 L m(-2) h(-1)) and TiO2 concentration (0.1-0.5 g/L). It was found that lower TiO2/HA concentration ratio could lead to exceedingly severe membrane fouling because of the formation of a relatively denser cake layer by filling the voids of cake layer with HA, and pH was essential for cake layer formation owing to the net repulsion between particles. Additionally, it was observed that shear stress was rewarding for mitigating cake growth under lower operation flux as a result of sufficient back-transport forces, and exhibited an excellent performance on cake layer controlling in lower TiO2 concentrations due to slight interaction forces on the vicinity of membrane.
Morassi, Letícia L P; Bernardi, Angélica O; Amaral, Alexandra L P M; Chaves, Rafael D; Santos, Juliana L P; Copetti, Marina V; Sant'Ana, Anderson S
2018-04-01
This study aimed to determine the prevalence and populations of fungi in cake production chain. Besides, the growth potential of twelve fungal strains in different cake formulations was evaluated. Raw materials from two different batches (n=143), chocolate cakes (n=30), orange cakes (n=20), and processing environment air samples (n=147) were analyzed. Among the raw materials, wheat flour (3.2±0.3 log CFU per g) and corn meal (3.8±0.8 log CFU per g) belonging to batch #1 showed significant higher fungal counts (pcakes were Aspergillus flavus (28.15%), Penicillium citrinum (18.45%), Penicillium paxilli (14.56%), and Aspergillus niger (6.8%), which were also detected in the raw materials and processing environment air. Only Penicillium glabrum and Penicillium citrinum showed visible mycelium (>3mm) in the free of preservative cake formulation at 19th and 44th days of storage at 25°C, respectively. Revealing the biodiversity of fungi in ingredients, air and final products, as well as challenging final products with representative fungal strains may assist to implement effective controlling measures as well as to gather data for the development of more robust cake formulations. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Usman Pato
2014-10-01
Full Text Available Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago starch and rainbow cake using 100% wheat flour and to evaluate panelist acceptance of these rainbow cakes. This study used a Completely Randomized Design (CRD with two treatments and eight replications thus obtained 16 experimental units. The treatments were TS1 (100% wheat and 0%sago starch and TS2 (70% wheat flour and 30%sago starch. The parameters observed were moisture, ash, sucrose and fat contents as well as panelist acceptance test. The results of this study indicated that rainbow cake of TS1 treatment (100% wheat flour and 0%sago starch had no significant difference with rainbow cake of TS2 treatment (70% wheat flour and 30% sago starch in case of ash and sucrose contents, but had significant effect on moisture and fat contents of rainbow cake. Based on the panelist acceptance test, the rainbow cake made from 70% wheat flour and sago starch 30% could be accepted by panelists similar to commercial rainbow cake.
Process for purifying zirconium sponge
International Nuclear Information System (INIS)
Abodishish, H.A.M.; Kimball, L.S.
1992-01-01
This patent describes a Kroll reduction process wherein a zirconium sponge contaminated with unreacted magnesium and by-product magnesium chloride is produced as a regulus, a process for purifying the zirconium sponge. It comprises: distilling magnesium and magnesium chloride from: a regulus containing a zirconium sponge and magnesium and magnesium chloride at a temperature above about 800 degrees C and at an absolute pressure less than about 10 mmHg in a distillation vessel to purify the zirconium sponge; condensing the magnesium and the magnesium chloride distilled from the zirconium sponge in a condenser; and then backfilling the vessel containing the zirconium sponge and the condenser containing the magnesium and the magnesium chloride with a gas; recirculating the gas between the vessel and the condenser to cool the zirconium sponge from above about 800 degrees C to below about 300 degrees C; and cooling the recirculating gas in the condenser containing the condensed magnesium and the condensed magnesium chloride as the gas cools the zirconium sponge to below about 300 degrees C
Sediment impacts on marine sponges.
Bell, James J; McGrath, Emily; Biggerstaff, Andrew; Bates, Tracey; Bennett, Holly; Marlow, Joseph; Shaffer, Megan
2015-05-15
Changes in sediment input to marine systems can influence benthic environments in many ways. Sponges are important components of benthic ecosystems world-wide and as sessile suspension feeders are likely to be impacted by changes in sediment levels. Despite this, little is known about how sponges respond to changes in settled and suspended sediment. Here we review the known impacts of sedimentation on sponges and their adaptive capabilities, whilst highlighting gaps in our understanding of sediment impacts on sponges. Although the literature clearly shows that sponges are influenced by sediment in a variety of ways, most studies confer that sponges are able to tolerate, and in some cases thrive, in sedimented environments. Critical gaps exist in our understanding of the physiological responses of sponges to sediment, adaptive mechanisms, tolerance limits, and the particularly the effect of sediment on early life history stages. Copyright © 2015 Elsevier Ltd. All rights reserved.
Rahmati, Nazanin Fatemeh; Mazaheri Tehrani, Mostafa
2014-09-01
Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS) were used to bake seven eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters (moisture loss, density, specific volume, volume index, contour, symmetry, color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and results were compared with those of control cake containing egg. Almost in all cases emulsifiers, compared to the control cake, changed properties of eggless cakes significantly. Regarding models of different response variables (except for some properties) and their high R(2) (99.51-100), it could be concluded that models obtained by mixture design were significantly fitted for the studied responses.
Technological characteristics of yeast-containing cakes production using waxy wheat flour
Directory of Open Access Journals (Sweden)
K. Iorgachova
2016-12-01
Full Text Available This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the physical, chemical and organoleptic characteristics of the products are studied. According to the technological properties of a new type of wheat flour, two methods of its adding are proposed ‒ adding the maximum amount of waxy wheat flour at dough kneading stage or using the mixture of waxy and bakery wheat flours for kneading sourdough and dough. It is shown that the replacement of 60 % bakery wheat flour with waxy wheat flour in the recipe of yeast-containing cakes at the dough kneading stage contributes to the production of products with higher quality and organoleptic characteristics compared to both the control and cakes based on a mixture of different types of wheat flour. These samples are characterized by increased by 1.7 – 11.3 % specific volume, porosity – 2.6 – 5.5 % and the total deformation of the crumb – 6.5 – 41.4 %.
Directory of Open Access Journals (Sweden)
F. Ebrahimi
2016-10-01
Full Text Available The focus of this study was the effect of 1.5%, 3% and 4.5% pre-gelatinized wheat starch (based on the total weight of cake batter on improving the qualitative properties of shortened cake batter. Specific volume and viscosity of the shortened cake batter were measured for controls, 1.5%, 3% and 4.5% gelatinized starch; some important properties such as texture and sensory evaluation were examined. By increasing pre-gelatinized wheat starch used in the batter, a significant difference was observed in the rheological properties of the batter. Cake batter properties were found improved compared to the control samples. The sample with 3% pre-gelatinized starch had a lower viscosity than other treatments. The treatment with 4.5% pre-gelatinized starch had the lowest specific volume compared to other treatments. The overall results showed that the shortened cake with 3% pre-gelatinized starch was the best treatment in terms of texture and sensory evaluation factors.
Roy, Arnab; Guha, Proshanta
2015-08-01
Betel vine (Piper betle L.) is a root climber with deep green heart shaped leaves. It belongs to the Piperaceae family. There is a huge wastage of the leaves during glut season and it can be reduced by various means including extraction of medicinal essential oil which can be considered as GRAS (generally recognized as safe) materials. Therefore, attempts were made to develop a novel cup cake by incorporating essential oil of betel leaf. The textural properties of the cakes were measured by texture analyzer instrument; whereas the organoleptic properties were adjudged by human preferences using sensory tables containing 9-point hedonic scale. Price estimation was done considering all costs and charges. Finally, all parameters of the developed cake were compared with different cup cakes available in the market for ascertaining consumer acceptability of the newly developed product in terms of quality and market price. Results revealed that the Novel cup cake developed with 0.005 % (v/w) essential oil of betel leaf occupied the 1st place among the four developed novel cup cakes. However, it occupied 4th place among the nine cup cakes in the overall preference list prepared based on the textural and organoleptic qualities, though its market price was calculated to be comparable to all the leading cupcakes available in the market. This indicates that manufacturing of novel cup cake with essential oil of betel leaf would be a profitable and self-sustaining entrepreneurship.
Think like a sponge: The genetic signal of sensory cells in sponges.
Mah, Jasmine L; Leys, Sally P
2017-11-01
A complex genetic repertoire underlies the apparently simple body plan of sponges. Among the genes present in poriferans are those fundamental to the sensory and nervous systems of other animals. Sponges are dynamic and sensitive animals and it is intuitive to link these genes to behaviour. The proposal that ctenophores are the earliest diverging metazoan has led to the question of whether sponges possess a 'pre-nervous' system or have undergone nervous system loss. Both lines of thought generally assume that the last common ancestor of sponges and eumetazoans possessed the genetic modules that underlie sensory abilities. By corollary extant sponges may possess a sensory cell homologous to one present in the last common ancestor, a hypothesis that has been studied by gene expression. We have performed a meta-analysis of all gene expression studies published to date to explore whether gene expression is indicative of a feature's sensory function. In sponges we find that eumetazoan sensory-neural markers are not particularly expressed in structures with known sensory functions. Instead it is common for these genes to be expressed in cells with no known or uncharacterized sensory function. Indeed, many sensory-neural markers so far studied are expressed during development, perhaps because many are transcription factors. This suggests that the genetic signal of a sponge sensory cell is dissimilar enough to be unrecognizable when compared to a bilaterian sensory or neural cell. It is possible that sensory-neural markers have as yet unknown functions in sponge cells, such as assembling an immunological synapse in the larval globular cell. Furthermore, the expression of sensory-neural markers in non-sensory cells, such as adult and larval epithelial cells, suggest that these cells may have uncharacterized sensory functions. While this does not rule out the co-option of ancestral sensory modules in later evolving groups, a distinct genetic foundation may underlie the
Moitinho-Silva, Lucas
2017-08-16
Marine sponges (phylum Porifera) are a diverse, phylogenetically deep-branching clade known for forming intimate partnerships with complex communities of microorganisms. To date, 16S rRNA gene sequencing studies have largely utilised different extraction and amplification methodologies to target the microbial communities of a limited number of sponge species, severely limiting comparative analyses of sponge microbial diversity and structure. Here, we provide an extensive and standardised dataset that will facilitate sponge microbiome comparisons across large spatial, temporal, and environmental scales. Samples from marine sponges (n = 3569 specimens), seawater (n = 370), marine sediments (n = 65) and other environments (n = 29) were collected from different locations across the globe. This dataset incorporates at least 268 different sponge species, including several yet unidentified taxa. The V4 region of the 16S rRNA gene was amplified and sequenced from extracted DNA using standardised procedures. Raw sequences (total of 1.1 billion sequences) were processed and clustered with (i) a standard protocol using QIIME closed-reference picking resulting in 39 543 operational taxonomic units (OTU) at 97% sequence identity, (ii) a de novo clustering using Mothur resulting in 518 246 OTUs, and (iii) a new high-resolution Deblur protocol resulting in 83 908 unique bacterial sequences. Abundance tables, representative sequences, taxonomic classifications, and metadata are provided. This dataset represents a comprehensive resource of sponge-associated microbial communities based on 16S rRNA gene sequences that can be used to address overarching hypotheses regarding host-associated prokaryotes, including host specificity, convergent evolution, environmental drivers of microbiome structure, and the sponge-associated rare biosphere.
Sponge systematics facing new challenges.
Cárdenas, P; Pérez, T; Boury-Esnault, N
2012-01-01
Systematics is nowadays facing new challenges with the introduction of new concepts and new techniques. Compared to most other phyla, phylogenetic relationships among sponges are still largely unresolved. In the past 10 years, the classical taxonomy has been completely overturned and a review of the state of the art appears necessary. The field of taxonomy remains a prominent discipline of sponge research and studies related to sponge systematics were in greater number in the Eighth World Sponge Conference (Girona, Spain, September 2010) than in any previous world sponge conferences. To understand the state of this rapidly growing field, this chapter proposes to review studies, mainly from the past decade, in sponge taxonomy, nomenclature and phylogeny. In a first part, we analyse the reasons of the current success of this field. In a second part, we establish the current sponge systematics theoretical framework, with the use of (1) cladistics, (2) different codes of nomenclature (PhyloCode vs. Linnaean system) and (3) integrative taxonomy. Sponges are infamous for their lack of characters. However, by listing and discussing in a third part all characters available to taxonomists, we show how diverse characters are and that new ones are being used and tested, while old ones should be revisited. We then review the systematics of the four main classes of sponges (Hexactinellida, Calcispongiae, Homoscleromorpha and Demospongiae), each time focusing on current issues and case studies. We present a review of the taxonomic changes since the publication of the Systema Porifera (2002), and point to problems a sponge taxonomist is still faced with nowadays. To conclude, we make a series of proposals for the future of sponge systematics. In the light of recent studies, we establish a series of taxonomic changes that the sponge community may be ready to accept. We also propose a series of sponge new names and definitions following the PhyloCode. The issue of phantom species
Samson, Audrey; Gallardo, Francisco; FRAUD, -
2017-01-01
Let them eat cake!' is a food-led event serving an edible imaginary of a Facebook profile. In early 2012, Facebook conducted massive scale emotional contagion by manipulating the emotional expressions in the News Feeds of 689,003 users. This exemplifies how the governability and the biopolitics of everyday life flow through the many layers of shared images, liked videos, protocols, and hyperlinks, all orchestrated by the Facebook News Feed algorithm. 'Let them eat cake!' proposes a gustatory ...
The sponge microbiome project.
Moitinho-Silva, Lucas; Nielsen, Shaun; Amir, Amnon; Gonzalez, Antonio; Ackermann, Gail L; Cerrano, Carlo; Astudillo-Garcia, Carmen; Easson, Cole; Sipkema, Detmer; Liu, Fang; Steinert, Georg; Kotoulas, Giorgos; McCormack, Grace P; Feng, Guofang; Bell, James J; Vicente, Jan; Björk, Johannes R; Montoya, Jose M; Olson, Julie B; Reveillaud, Julie; Steindler, Laura; Pineda, Mari-Carmen; Marra, Maria V; Ilan, Micha; Taylor, Michael W; Polymenakou, Paraskevi; Erwin, Patrick M; Schupp, Peter J; Simister, Rachel L; Knight, Rob; Thacker, Robert W; Costa, Rodrigo; Hill, Russell T; Lopez-Legentil, Susanna; Dailianis, Thanos; Ravasi, Timothy; Hentschel, Ute; Li, Zhiyong; Webster, Nicole S; Thomas, Torsten
2017-10-01
Marine sponges (phylum Porifera) are a diverse, phylogenetically deep-branching clade known for forming intimate partnerships with complex communities of microorganisms. To date, 16S rRNA gene sequencing studies have largely utilised different extraction and amplification methodologies to target the microbial communities of a limited number of sponge species, severely limiting comparative analyses of sponge microbial diversity and structure. Here, we provide an extensive and standardised dataset that will facilitate sponge microbiome comparisons across large spatial, temporal, and environmental scales. Samples from marine sponges (n = 3569 specimens), seawater (n = 370), marine sediments (n = 65) and other environments (n = 29) were collected from different locations across the globe. This dataset incorporates at least 268 different sponge species, including several yet unidentified taxa. The V4 region of the 16S rRNA gene was amplified and sequenced from extracted DNA using standardised procedures. Raw sequences (total of 1.1 billion sequences) were processed and clustered with (i) a standard protocol using QIIME closed-reference picking resulting in 39 543 operational taxonomic units (OTU) at 97% sequence identity, (ii) a de novo clustering using Mothur resulting in 518 246 OTUs, and (iii) a new high-resolution Deblur protocol resulting in 83 908 unique bacterial sequences. Abundance tables, representative sequences, taxonomic classifications, and metadata are provided. This dataset represents a comprehensive resource of sponge-associated microbial communities based on 16S rRNA gene sequences that can be used to address overarching hypotheses regarding host-associated prokaryotes, including host specificity, convergent evolution, environmental drivers of microbiome structure, and the sponge-associated rare biosphere. © The Authors 2017. Published by Oxford University Press.
Production of staphylococcal enterotoxin A in cream-filled cake.
Anunciaçao, L L; Linardi, W R; do Carmo, L S; Bergdoll, M S
1995-07-01
Cakes were baked with normal ingredients and filled with cream, inoculated with different size enterotoxigenic-staphylococcal inocula. Samples of the cakes were incubated at room temperature and put in the refrigerator. Samples of cake and filling were taken at different times and analyzed for staphylococcal count and presence of enterotoxin. The smaller the inoculum, the longer the time required for sufficient growth (10(6)) to occur for production of detectable enterotoxin. Enterotoxin added to the cake dough before baking (210 degrees C, 45 min) did not survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food poisoning from cream-filled cakes. Refrigeration of the cakes prevented the growth of the staphylococci.
Bacterial community profiles in low microbial abundance sponges
Giles, Emily
2012-09-04
It has long been recognized that sponges differ in the abundance of associated microorganisms, and they are therefore termed either \\'low microbial abundance\\' (LMA) or \\'high microbial abundance\\' (HMA) sponges. Many previous studies concentrated on the dense microbial communities in HMA sponges, whereas little is known about microorganisms in LMA sponges. Here, two LMA sponges from the Red Sea, two from the Caribbean and one from the South Pacific were investigated. With up to only five bacterial phyla per sponge, all LMA sponges showed lower phylum-level diversity than typical HMA sponges. Interestingly, each LMA sponge was dominated by a large clade within either Cyanobacteria or different classes of Proteobacteria. The overall similarity of bacterial communities among LMA sponges determined by operational taxonomic unit and UniFrac analysis was low. Also the number of sponge-specific clusters, which indicate bacteria specifically associated with sponges and which are numerous in HMA sponges, was low. A biogeographical or host-dependent distribution pattern was not observed. In conclusion, bacterial community profiles of LMA sponges are clearly different from profiles of HMA sponges and, remarkably, each LMA sponge seems to harbour its own unique bacterial community. © 2012 Federation of European Microbiological Societies.
Growth and metabolism of sponges
Koopmans, M.
2009-01-01
Sponges (phylum Porifera) are multi cellular filter-feeding invertebrate animals living attached to a substratum in mostly marine but also in freshwater habitats. The interest in sponges has increased rapidly since the discovery of potential new pharmaceutical compounds produced by many sponges. An
Sánchez-Pardo, María Elena; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Necoechea-Mondragón, Hugo
2007-09-01
The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.
Schippers, K.J.
2013-01-01
Marine sponges are a rich source of bioactive compounds with pharmaceutical potential and are the most prolific source of newly discovered bioactive compounds with more than 7,000 novel molecules discovered in 40 years. Despite its enormous potential, only a few sponge-derived bioactive
21 CFR 886.4790 - Ophthalmic sponge.
2010-04-01
... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Ophthalmic sponge. 886.4790 Section 886.4790 Food... DEVICES OPHTHALMIC DEVICES Surgical Devices § 886.4790 Ophthalmic sponge. (a) Identification. An ophthalmic sponge is a device that is an absorbant sponge, pad, or spear made of folded gauze, cotton...
Mineralogical characterization of uranium yellow cake concentrates
International Nuclear Information System (INIS)
Hausen, D.M.
1992-01-01
Uranium yellow cake concentrates have been analyzed and characterized mineralogically by means of differential thermal analysis, X-ray diffraction, infrared spectra and wet chemical methods. On the basis of mineralogical methods of characterization, the following four major structural types of yellow cake may be classified: Uranyl Hydroxide Hydrate, UO 2 (OH) 2 nH 2 O; Basic Uranyl Sulfate Hydrate, (UO 2 ) x (SO 4 ) y (OH) s(x-y ).nH 2 O; Sodium Para-Uranate, Na 5 U 7 O 24 and Uranyl Peroxide Hydrate, UO 4 .nH 2 O. In this paper conditions of yellow cake preparation and characterization are described, along with discussion of significance of structural types to the physical and chemical properties of yellow cake production
Thomas, Torsten
2016-01-01
ABSTRACT A paradigm shift has recently transformed the field of biological science; molecular advances have revealed how fundamentally important microorganisms are to many aspects of a host’s phenotype and evolution. In the process, an era of “holobiont” research has emerged to investigate the intricate network of interactions between a host and its symbiotic microbial consortia. Marine sponges are early-diverging metazoa known for hosting dense, specific, and often highly diverse microbial communities. Here we synthesize current thoughts about the environmental and evolutionary forces that influence the diversity, specificity, and distribution of microbial symbionts within the sponge holobiont, explore the physiological pathways that contribute to holobiont function, and describe the molecular mechanisms that underpin the establishment and maintenance of these symbiotic partnerships. The collective genomes of the sponge holobiont form the sponge hologenome, and we highlight how the forces that define a sponge’s phenotype in fact act on the genomic interplay between the different components of the holobiont. PMID:27103626
de Gouvêa, Ana Al; Oliveira, Ronaldo L; Leão, André G; Assis, Dallyson Yc; Bezerra, Leilson R; Nascimento Júnior, Nilton G; Trajano, Jaqueline S; Pereira, Elzania S
2016-08-01
Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet. Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance. Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.
Yunus, Agha W; Sulyok, Michael; Böhm, Josef
2015-06-12
Cottonseed cake in South East Asia has been associated with health issues in ruminants in the recent years. The present study was carried out to investigate the health issues associated with cottonseed cake feeding in dairy animals in Pakistan. All the cake samples were confirmed to be from early maturing cotton varieties (maturing prior to or during Monsoon). A survey of the resource persons indicated that the feeding problems with cottonseed cake appeared after 4-5 months of post-production storage. All the cake samples had heavy bacterial counts, and contaminated with over a dozen different fungal genera. Screening for toxins revealed co-contamination with toxic levels of nearly a dozen mycotoxins including aflatoxin B1 + B2 (556 to 5574 ppb), ochratoxin A + B (47 to 2335 ppb), cyclopiazonic acid (1090 to 6706 ppb), equisetin (2226 to 12672 ppb), rubrofusarin (81 to 1125), tenuazonic acid (549 to 9882 ppb), 3-nitropropionic acid (111 to 1032 ppb), and citrinin (29 to 359 ppb). Two buffalo calves in a diagnostic feed trial also showed signs of complex toxicity. These results indicate that inappropriate processing and storage of the cake, in the typical conditions of the subcontinent, could be the main contributory factors regarding the low quality of cottonseed cake.
Studies on the preparation of thorium metal sponge from thorium oxalate
International Nuclear Information System (INIS)
Vijay, P.L.; Sehra, J.C.; Sundaram, C.V.; Gurumurthy, K.R.; Raghavan, R.V.
1978-01-01
The results of investigations carried out on the production of high purity thorium metal sponge, starting with thorium oxalate are presented. The flow sheet includes chlorination of thorium oxalate, purification of raw thorium tetrachloride, magnesium reduction of anhydrous thorium tetrachloride, slag metal separation, vacuum distillation for removal of residual MgCl 2 and excess magnesium, and consolidation of the metal sponge. Studies have been carried out to investigate the optimum chlorination efficiency and chlorine utilization attainable using different chlorinating agents, and to compare the quality of the sponge obtained with single and double distilled chloride. The overall process efficiency under optimum conditions was 81%. The thorium metal button, prepared from the sponge by arc-melting, analysed : O 2 - 847, N 2 - 20, C - 179, Mg - 100, Fe - 49, Ni<50, Al - 11, Cr - 7 (expressed in parts per million parts of thorium). The button could be further purified by electron beam melting to improve its ductility. (author)
Powell, Abigail; Smith, David J.; Hepburn, Leanne J.; Jones, Timothy; Berman, Jade; Jompa, Jamaluddin; Bell, James J.
2014-01-01
Although coral reef health across the globe is declining as a result of anthropogenic impacts, relatively little is known of how environmental variability influences reef organisms other than corals and fish. Sponges are an important component of coral reef fauna that perform many important functional roles and changes in their abundance and diversity as a result of environmental change has the potential to affect overall reef ecosystem functioning. In this study, we examined patterns of sponge biodiversity and abundance across a range of environments to assess the potential key drivers of differences in benthic community structure. We found that sponge assemblages were significantly different across the study sites, but were dominated by one species Lamellodysidea herbacea (42% of all sponges patches recorded) and that the differential rate of sediment deposition was the most important variable driving differences in abundance patterns. Lamellodysidea herbacea abundance was positively associated with sedimentation rates, while total sponge abundance excluding Lamellodysidea herbacea was negatively associated with rates of sedimentation. Overall variation in sponge assemblage composition was correlated with a number of variables although each variable explained only a small amount of the overall variation. Although sponge abundance remained similar across environments, diversity was negatively affected by sedimentation, with the most sedimented sites being dominated by a single sponge species. Our study shows how some sponge species are able to tolerate high levels of sediment and that any transition of coral reefs to more sedimented states may result in a shift to a low diversity sponge dominated system, which is likely to have subsequent effects on ecosystem functioning. PMID:24475041
The Sponge Pump: The Role of Current Induced Flow in the Design of the Sponge Body Plan
Leys, Sally P.; Yahel, Gitai; Reidenbach, Matthew A.; Tunnicliffe, Verena; Shavit, Uri; Reiswig, Henry M.
2011-01-01
Sponges are suspension feeders that use flagellated collar-cells (choanocytes) to actively filter a volume of water equivalent to many times their body volume each hour. Flow through sponges is thought to be enhanced by ambient current, which induces a pressure gradient across the sponge wall, but the underlying mechanism is still unknown. Studies of sponge filtration have estimated the energetic cost of pumping to be sponge Aphrocallistes vastus at a 150 m deep reef in situ and in a flow flume; we also modeled the glass sponge filtration system from measurements of the aquiferous system. Excurrent flow from the sponge osculum measured in situ and in the flume were positively correlated (r>0.75) with the ambient current velocity. During short bursts of high ambient current the sponges filtered two-thirds of the total volume of water they processed daily. Our model indicates that the head loss across the sponge collar filter is 10 times higher than previously estimated. The difference is due to the resistance created by a fine protein mesh that lines the collar, which demosponges also have, but was so far overlooked. Applying our model to the in situ measurements indicates that even modest pumping rates require an energetic expenditure of at least 28% of the total in situ respiration. We suggest that due to the high cost of pumping, current-induced flow is highly beneficial but may occur only in thin walled sponges living in high flow environments. Our results call for a new look at the mechanisms underlying current-induced flow and for reevaluation of the cost of biological pumping and its evolutionary role, especially in sponges. PMID:22180779
Jatropha press cake as organic fertilizer in lettuce cultivation
Directory of Open Access Journals (Sweden)
José R. Mantovani
Full Text Available ABSTRACT In biodiesel production, vegetable press cake is obtained as waste, and a suitable destination for jatropha press cake would be the use in agriculture as organic fertilizer. This study aimed to evaluate the effect of jatropha press cake on soil fertility attributes and on lettuce production and accumulation of nutrients in the shoots. The experiment was conducted in pots in a greenhouse, in a randomized block design with eight treatments and five replicates. The treatments consisted of doses of jatropha press cake equivalent to 0, 0.5, 1.0, 2.0, 4.0, 8.0, 16.0 and 32.0 t ha-1. Portions of 5.5 dm3 of soil received limestone, phosphate fertilizer and the doses of jatropha press cake, and remained incubated for 30 days. After incubation, soil samples were collected, each pot received one lettuce seedling and the experiment was carried out for 45 days. The organic fertilization with jatropha press cake increased the contents of nutrients in the soil, especially K+, but caused increment in soil acidity and electrical conductivity. The use of jatropha press cake as organic fertilizer decreased lettuce production and accumulation of nutrients in the shoots.
Genetics Home Reference: white sponge nevus
... Twitter Home Health Conditions White sponge nevus White sponge nevus Printable PDF Open All Close All Enable ... to view the expand/collapse boxes. Description White sponge nevus is a condition characterized by the formation ...
Preparation of food supplements from oilseed cakes.
Sunil, L; Appaiah, Prakruthi; Prasanth Kumar, P K; Gopala Krishna, A G
2015-05-01
Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones.
Directory of Open Access Journals (Sweden)
Abigail Powell
Full Text Available Although coral reef health across the globe is declining as a result of anthropogenic impacts, relatively little is known of how environmental variability influences reef organisms other than corals and fish. Sponges are an important component of coral reef fauna that perform many important functional roles and changes in their abundance and diversity as a result of environmental change has the potential to affect overall reef ecosystem functioning. In this study, we examined patterns of sponge biodiversity and abundance across a range of environments to assess the potential key drivers of differences in benthic community structure. We found that sponge assemblages were significantly different across the study sites, but were dominated by one species Lamellodysidea herbacea (42% of all sponges patches recorded and that the differential rate of sediment deposition was the most important variable driving differences in abundance patterns. Lamellodysidea herbacea abundance was positively associated with sedimentation rates, while total sponge abundance excluding Lamellodysidea herbacea was negatively associated with rates of sedimentation. Overall variation in sponge assemblage composition was correlated with a number of variables although each variable explained only a small amount of the overall variation. Although sponge abundance remained similar across environments, diversity was negatively affected by sedimentation, with the most sedimented sites being dominated by a single sponge species. Our study shows how some sponge species are able to tolerate high levels of sediment and that any transition of coral reefs to more sedimented states may result in a shift to a low diversity sponge dominated system, which is likely to have subsequent effects on ecosystem functioning.
Optimization of suspensions filtration with compressible cake
Directory of Open Access Journals (Sweden)
Janacova Dagmar
2016-01-01
Full Text Available In this paper there is described filtering process for separating reaction mixture after enzymatic hydrolysis to process the chromium tanning waste. Filtration of this mixture is very complicated because it is case of mixture filtration with compressible cake. Successful process strongly depends on mathematical describing of filtration, calculating optimal values of pressure difference, specific resistant of filtration cake and temperature maintenance which is connected with viscosity change. The mathematic model of filtration with compressible cake we verified in laboratory conditions on special filtration device developed on our department.
Energy Technology Data Exchange (ETDEWEB)
Ramadhar, Timothy R. [Department of Biological Chemistry and Molecular Pharmacology, Harvard Medical School, 240 Longwood Avenue, Boston, Massachusetts, 02115 (United States); Zheng, Shao-Liang [Department of Chemistry and Chemical Biology, Harvard University, 12 Oxford Street, Cambridge, Massachusetts, 02138 (United States); Chen, Yu-Sheng [ChemMatCARS, Center for Advanced Radiation Sources, The University of Chicago c/o Advanced Photon Source, Argonne National Laboratory, 9700 South Cass Avenue, Argonne, Illinois, 60439 (United States); Clardy, Jon, E-mail: jon-clardy@hms.harvard.edu [Department of Biological Chemistry and Molecular Pharmacology, Harvard Medical School, 240 Longwood Avenue, Boston, Massachusetts, 02115 (United States)
2015-01-01
This report describes complete practical guidelines and insights for the crystalline sponge method, which have been derived through the first use of synchrotron radiation on these systems, and includes a procedure for faster synthesis of the sponges. These guidelines will be applicable to crystal sponge data collected at synchrotrons or in-house facilities, and will allow researchers to obtain reliable high-quality data and construct chemically and physically sensible models for guest structural determination. A detailed set of synthetic and crystallographic guidelines for the crystalline sponge method based upon the analysis of expediently synthesized crystal sponges using third-generation synchrotron radiation are reported. The procedure for the synthesis of the zinc-based metal–organic framework used in initial crystal sponge reports has been modified to yield competent crystals in 3 days instead of 2 weeks. These crystal sponges were tested on some small molecules, with two being unexpectedly difficult cases for analysis with in-house diffractometers in regard to data quality and proper space-group determination. These issues were easily resolved by the use of synchrotron radiation using data-collection times of less than an hour. One of these guests induced a single-crystal-to-single-crystal transformation to create a larger unit cell with over 500 non-H atoms in the asymmetric unit. This led to a non-trivial refinement scenario that afforded the best Flack x absolute stereochemical determination parameter to date for these systems. The structures did not require the use of PLATON/SQUEEZE or other solvent-masking programs, and are the highest-quality crystalline sponge systems reported to date where the results are strongly supported by the data. A set of guidelines for the entire crystallographic process were developed through these studies. In particular, the refinement guidelines include strategies to refine the host framework, locate guests and determine
International Nuclear Information System (INIS)
Ramadhar, Timothy R.; Zheng, Shao-Liang; Chen, Yu-Sheng; Clardy, Jon
2015-01-01
This report describes complete practical guidelines and insights for the crystalline sponge method, which have been derived through the first use of synchrotron radiation on these systems, and includes a procedure for faster synthesis of the sponges. These guidelines will be applicable to crystal sponge data collected at synchrotrons or in-house facilities, and will allow researchers to obtain reliable high-quality data and construct chemically and physically sensible models for guest structural determination. A detailed set of synthetic and crystallographic guidelines for the crystalline sponge method based upon the analysis of expediently synthesized crystal sponges using third-generation synchrotron radiation are reported. The procedure for the synthesis of the zinc-based metal–organic framework used in initial crystal sponge reports has been modified to yield competent crystals in 3 days instead of 2 weeks. These crystal sponges were tested on some small molecules, with two being unexpectedly difficult cases for analysis with in-house diffractometers in regard to data quality and proper space-group determination. These issues were easily resolved by the use of synchrotron radiation using data-collection times of less than an hour. One of these guests induced a single-crystal-to-single-crystal transformation to create a larger unit cell with over 500 non-H atoms in the asymmetric unit. This led to a non-trivial refinement scenario that afforded the best Flack x absolute stereochemical determination parameter to date for these systems. The structures did not require the use of PLATON/SQUEEZE or other solvent-masking programs, and are the highest-quality crystalline sponge systems reported to date where the results are strongly supported by the data. A set of guidelines for the entire crystallographic process were developed through these studies. In particular, the refinement guidelines include strategies to refine the host framework, locate guests and determine
Due to recent incidences of Salmonella contamination, the market for pasteurized shell eggs is rapidly growing. One objection to using pasteurized shell eggs is the belief that they will produce unacceptable baked product (e.g., angel food cakes). In the present study, shell eggs were pasteurized us...
Wnt signaling and polarity in freshwater sponges.
Windsor Reid, Pamela J; Matveev, Eugueni; McClymont, Alexandra; Posfai, Dora; Hill, April L; Leys, Sally P
2018-02-02
The Wnt signaling pathway is uniquely metazoan and used in many processes during development, including the formation of polarity and body axes. In sponges, one of the earliest diverging animal groups, Wnt pathway genes have diverse expression patterns in different groups including along the anterior-posterior axis of two sponge larvae, and in the osculum and ostia of others. We studied the function of Wnt signaling and body polarity formation through expression, knockdown, and larval manipulation in several freshwater sponge species. Sponge Wnts fall into sponge-specific and sponge-class specific subfamilies of Wnt proteins. Notably Wnt genes were not found in transcriptomes of the glass sponge Aphrocallistes vastus. Wnt and its signaling genes were expressed in archaeocytes of the mesohyl throughout developing freshwater sponges. Osculum formation was enhanced by GSK3 knockdown, and Wnt antagonists inhibited both osculum development and regeneration. Using dye tracking we found that the posterior poles of freshwater sponge larvae give rise to tissue that will form the osculum following metamorphosis. Together the data indicate that while components of canonical Wnt signaling may be used in development and maintenance of osculum tissue, it is likely that Wnt signaling itself occurs between individual cells rather than whole tissues or structures in freshwater sponges.
Foda, Nagwa H; El-laithy, Hanan M; Tadros, Mina I
2004-04-01
Cross-linked chitosan sponges as controlled release drug carrier systems were developed. Tramadol hydrochloride, a centrally acting analgesic, was used as a model drug. The sponges were prepared by freeze-drying 1.25% and 2.5% (w/w) high and low M.wt. chitosan solutions, respectively, using glutaraldehyde as a cross-linking agent. The hardness of the prepared sponges was a function of glutaraldehyde concentration and volume where the optimum concentration that offered accepted sponge consistency was 5%. Below or above 5%, very soft or very hard and brittle sponges were obtained, respectively. The determined drug content in the prepared sponges was uniform and did not deviate markedly from the calculated amount. Scanning electron microscopy (SEM) was used to characterize the internal structures of the sponges. The SEM photos revealed that cross-linked high M.wt. chitosan sponges have larger size surface pores that form connections (channels) with the interior of the sponge than cross-linked low M.wt. ones. Moreover, crystals of the incorporated Tramadol hydrochloride were detected on the lamellae and within pores in both chitosan sponges. Differences in pore size and dissolution medium uptake capacity were crucial factors for the more delayed drug release from cross-linked low M.wt. chitosan sponges over high M.wt. ones at pH 7.4. Kinetic analysis of the release data using linear regression followed the Higuchi diffusion model over 12 hours. Setting storage conditions at room temperature under 80-92% relative humidity resulted in soft, elastic, and compressible sponges.
Maire, Murielle; Rega, Barbara; Cuvelier, Marie-Elisabeth; Soto, Paola; Giampaoli, Pierre
2013-12-15
This paper investigates the effect of ingredients on the reactions occurring during the making of sponge cake and leading to the generation of volatile compounds related to flavour quality. To obtain systems sensitive to lipid oxidation (LO), a formulation design was applied varying the composition of fatty matter and eggs. Oxidation of polyunsaturated fatty acids (PUFA) and formation of related volatile compounds were followed at the different steps of cake-making. Optimised dynamic Solid Phase Micro Extraction was applied to selectively extract either volatile or semi-volatile compounds directly from the baking vapours. We show for the first time that in the case of alveolar baked products, lipid oxidation occurs very early during the step of dough preparation and to a minor extent during the baking process. The generation of lipid oxidation compounds depends on PUFA content and on the presence of endogenous antioxidants in the raw matter. Egg yolk seemed to play a double role on reactivity: protecting unsaturated lipids from oxidation and being necessary to generate a broad class of compounds of the Maillard reaction during baking and linked to the typical flavour of sponge cake. Copyright © 2013 Elsevier Ltd. All rights reserved.
Status and perspective of sponge chemosystematics.
Erpenbeck, D.J.G.; van Soest, R.W.M.
2007-01-01
In addition to their pharmaceutical applications, sponges are an important source of compounds that are used to elucidate classification patterns and phylogenetic relationships. Here we present a review and outlook on chemosystematics in sponges in seven sections: Secondary metabolites in sponges;
Green strength of zirconium sponge and uranium dioxide powder compacts
International Nuclear Information System (INIS)
Balakrishna, Palanki; Murty, B. Narasimha; Sahoo, P.K.; Gopalakrishna, T.
2008-01-01
Zirconium metal sponge is compacted into rectangular or cylindrical shapes using hydraulic presses. These shapes are stacked and electron beam welded to form a long electrode suitable for vacuum arc melting and casting into solid ingots. The compact electrodes should be sufficiently strong to prevent breakage in handling as well as during vacuum arc melting. Usually, the welds are strong and the electrode strength is limited by the green strength of the compacts, which constitute the electrode. Green strength is also required in uranium dioxide (UO 2 ) powder compacts, to withstand stresses during de-tensioning after compaction as well as during ejection from the die and for subsequent handling by man and machine. The strengths of zirconium sponge and UO 2 powder compacts have been determined by bending and crushing respectively, and Weibul moduli evaluated. The green density of coarse sponge compact was found to be larger than that from finer sponge. The green density of compacts from lightly attrited UO 2 powder was higher than that from unattrited category, accompanied by an improvement in UO 2 green crushing strength. The factors governing green strength have been examined in the light of published literature and experimental evidence. The methodology and results provide a basis for quality control in metal sponge and ceramic powder compaction in the manufacture of nuclear fuel
Sahnoun, Mouna; Ismail, Nouha; Kammoun, Radhouane
2016-01-01
Corn starch was treated by enzymatic hydrolysis with Aspergillus oryzae S2 α-amylase, acetylation with vinyl acetate, and dual modification. The dual modified starch displayed a higher substitution degree than the acetylated starch and lower reducing sugar content than the hydrolysed starch. The results revealed that the cooling viscosity and amylose content of those products decrease (P cake formulations at 5 and 10 % concentrations on a wheat flour basis and compared to native starch. The results revealed that when applied at 5 % concentrations, the modified starches reduced the hardness, cohesion, adhesion and chewiness of baked cakes and enhanced their elasticity, volume, height, crust color, and appearance as compared to native starch. These effects were more pronounced for the cake incorporating the dually modified starch.
Itthivadhanapong, Pimchada; Jantathai, Srinual; Schleining, Gerhard
2016-06-01
This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.
Sponges from Clipperton Island, East Pacific
van Soest, R.W.M.; Kaiser, K.L.; van Syoc, R.
2011-01-01
Twenty sponge species (totalling 190 individuals) were collected during the 1938, 1994 and 2004/5 expeditions to the remote island of Clipperton in the East Pacific Ocean. Seven species are widespread Indo-Pacific sponges; nine species comprise sponges new to science; four species were represented
Addition of chia seed mucilage for reduction of fat content in bread and cakes.
Fernandes, Sibele Santos; Salas-Mellado, Myriam de Las Mercedes
2017-07-15
In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50°C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods. Copyright © 2017 Elsevier Ltd. All rights reserved.
Biodegradation of shea nut cake by indigenous soil bacteria ...
African Journals Online (AJOL)
Yeast extracts enhanced growth. Pseudomanas strain G9 degraded 71.25% shea nut cake, while Pseudomonas strain G38 degraded 50.35% shea nut cake within 48 h. Pseudomonas G9 can be used to degrade shea nut cake. G9 and G38 are different species of Pseudomonas and molecular typing such as PCR can be ...
21 CFR 880.2740 - Surgical sponge scale.
2010-04-01
... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Surgical sponge scale. 880.2740 Section 880.2740... Devices § 880.2740 Surgical sponge scale. (a) Identification. A surgical sponge scale is a nonelectrically powered device used to weigh surgical sponges that have been used to absorb blood during surgery so that...
Gravimetric Analysis of Uranium in Yellow Cake
International Nuclear Information System (INIS)
Srinuttrakul, Wannee; Jantha, Suwat
2007-08-01
Full text: The gravimetric analysis of uranium in yellow cake is composed of several stages. The analysis takes a long time, which is the disadvantage of this method. However, this gravimetric method provides accurate result for determining the major content of sample. Uranium is the main composition of yellow cake, while Thorium, rare earths and other elements are minor and trace elements. In this work, anion exchange resin was used to separate uranium from other elements to yield highly pure uranium suitable for precipitation. This pure uranium was burnt to U3O8, a form that is stable enough to be weighed. From the optimal condition, the recovery of U3O8 after separating uranium from rare earths and iron is 99.85 ± 0.21%. The application of anion exchange separation was used to analyze uranium in yellow cake obtained from monazite digestion process. It was found that U3O8 in yellow cake is 78.85 ± 2.03%
The sponge pump: the role of current induced flow in the design of the sponge body plan.
Directory of Open Access Journals (Sweden)
Sally P Leys
Full Text Available Sponges are suspension feeders that use flagellated collar-cells (choanocytes to actively filter a volume of water equivalent to many times their body volume each hour. Flow through sponges is thought to be enhanced by ambient current, which induces a pressure gradient across the sponge wall, but the underlying mechanism is still unknown. Studies of sponge filtration have estimated the energetic cost of pumping to be 0.75 with the ambient current velocity. During short bursts of high ambient current the sponges filtered two-thirds of the total volume of water they processed daily. Our model indicates that the head loss across the sponge collar filter is 10 times higher than previously estimated. The difference is due to the resistance created by a fine protein mesh that lines the collar, which demosponges also have, but was so far overlooked. Applying our model to the in situ measurements indicates that even modest pumping rates require an energetic expenditure of at least 28% of the total in situ respiration. We suggest that due to the high cost of pumping, current-induced flow is highly beneficial but may occur only in thin walled sponges living in high flow environments. Our results call for a new look at the mechanisms underlying current-induced flow and for reevaluation of the cost of biological pumping and its evolutionary role, especially in sponges.
Slaby, Beate M; Hackl, Thomas; Horn, Hannes; Bayer, Kristina; Hentschel, Ute
2017-11-01
Marine sponges are ancient metazoans that are populated by distinct and highly diverse microbial communities. In order to obtain deeper insights into the functional gene repertoire of the Mediterranean sponge Aplysina aerophoba, we combined Illumina short-read and PacBio long-read sequencing followed by un-targeted metagenomic binning. We identified a total of 37 high-quality bins representing 11 bacterial phyla and two candidate phyla. Statistical comparison of symbiont genomes with selected reference genomes revealed a significant enrichment of genes related to bacterial defense (restriction-modification systems, toxin-antitoxin systems) as well as genes involved in host colonization and extracellular matrix utilization in sponge symbionts. A within-symbionts genome comparison revealed a nutritional specialization of at least two symbiont guilds, where one appears to metabolize carnitine and the other sulfated polysaccharides, both of which are abundant molecules in the sponge extracellular matrix. A third guild of symbionts may be viewed as nutritional generalists that perform largely the same metabolic pathways but lack such extraordinary numbers of the relevant genes. This study characterizes the genomic repertoire of sponge symbionts at an unprecedented resolution and it provides greater insights into the molecular mechanisms underlying microbial-sponge symbiosis.
Fehaili , Souad
2010-01-01
The thesis is a preliminary study on the development and validation of a methodology to predict the progress of Maillard reactions during the baking of sponge cake. The aim of this work is to develop experimental tools to track markers and reaction process variables synchronously. Initially, we proposed a reaction scheme based on experimental knowledge of the volatile compounds generated during sponge cake baking and literature data. Then, a pilot oven was designed and instrumented. Two non-i...
Doménech-Asensi, G; Merola, N; López-Fernández, A; Ros-Berruezo, G; Frontela-Saseta, C
2016-01-01
Bakery products are highly consumed by children and adults and as cereal-derived foods are considered a fundamental part of a balanced diet, but they are usually high in sugar and saturated and trans fat and low in fibre. This study aimed to develop four different bakery products (cookies, croissants, Spanish muffins and Spanish sponge cake) with healthier properties, such as lower fat and sugar content, healthy fatty acid profile and higher fibre content. Margarine and sunflower oil were replaced with high oleic sunflower oil, and inulin was also added. After the modifications, a significant reduction of fat content and kilocalories in all cases, an increment of monounsaturated fat and a decrease in saturated fatty acids in three products were observed. The sensory analysis resulted similar results in both recipes for cookies and lower acceptability in sponge cake, croissants and muffins. Purchase intention only decreased in sponge cake.
[Design and application of a cake-shaping apparatus for drug-separated moxibustion].
Zhu, Ai-Jun; Lu, Xiao-Dong
2008-08-01
Acupuncturist makes herbal cakes with traditional manual way, with such disadvantages as slow in making, varying in thickness and size of the cake. When the patients are treated with medical cake-separated moxibustion, they will be unevenly affected by the heat and the patient easily suffers from burning. These hinder clinically wide application of cake-separated moxibustion. With practice of many years, the authors design and make a kind of manual cake-shaping apparatus which can rapidly and conveniently make uniform medical cake, with simple technique, ingenious structure and normal material.
Microbial protein and blood parameters of goats fed with licury cake
Directory of Open Access Journals (Sweden)
Máikal Souza Borja
2014-02-01
Full Text Available The objective of this study was to determine the ideal level of licury cake in the diet of Boer goats through microbial synthesis estimated based on the presence of purine derivatives in the urine and on blood urea and glucose parameters. Twenty uncastrated one-year-old ¾ Boer goats with an average body weight of 18 kg were distributed in a completely randomized design. Each animal was confined to a one m2 suspended stall with access to water ad libitum. The diets were formulated in accordance with the NRC (2007, and the ingredients were: 50% Tifton-85 (Cynodon sp hay, corn meal, soybean meal, premixed vitamin and mineral supplement, and licury cake. The treatments were: 1 0% of the goat’s total diet composed of licury cake (DM basis, 2 15% of the total diet composed of licury cake, 3 30% of the diet composed of licury cake, and 4 45% of the diet composed of licury cake. The experiment lasted for 17 days. The first 10 days were used to adapt the animals to the diets and facilities. The inclusion of the licury cake in the goat’s diets reduced the levels of blood nitrogen and glucose. Urinary excretion decreased linearly with the inclusion of licury cake in the diet. The inclusion of licury cake in the goat’s diets also caused a linear reduction in the excretion of allantoin, xanthine and hypoxanthine and total purine derivative (PD in urine samples. Based on the microbial protein production and blood parameters of goats fed with licury cake, up to 15% of the goat diet may be composed of licury cake.
Nutritional and energy values of sunflower cake for broilers
Directory of Open Access Journals (Sweden)
Eveline Berwanger
2014-12-01
Full Text Available The study aimed to determine the nutritional and energy values of sunflower cake for broilers through two experiments. The first study evaluated the energy values by the method of total excreta collection, using 100 broiler chicks 21–31 days old, divided into five treatments of 0%, 10%, 20%, 30% and 40% inclusion sunflower cake will reference a diet. The second experiment evaluated the influence of the period and the quantity supplied of sunflower cake on digestibility of amino acids by a forcedfeeding technique. Eighteen cockerels were used, divided into three treatments, which consisted of supplying 15 g of sunflower cake, 30 g of sunflower cake (15 g at intervals of 12 hours and 30 g of sunflower cake (15 g at intervals of 24 hours, and an additional six roosters were fasted for correction of metabolic and endogenous losses. The samples were sent for amino acid analysis by HPLC in the Evonik Laboratory (Germany, and chemical and energy analysis to Unioeste Laboratory. The values of apparent metabolizable energy (AME, metabolization coefficient (AMC, apparent metabolizable energy corrected for nitrogen balance (AMEn, metabolization coefficient corrected for nitrogen balance (AMCn for sunflower cake were 2211.68 kcal.kg-1, 2150.54 kcal.kg-1, 45.47% and 44.73%, respectively. The amount of food provided in the feeding method changed the assessment of true digestibility of amino acids (TDCA, and when only 15 g was used, the values of true digestibility coefficients were underestimated. The lysine, histidine and threonine amino acids were at lower TDCA, and arginine and methionine showed the highest TDCA for sunflower cake.
Luyts, A; Wilderjans, E; Van Haesendonck, I; Brijs, K; Courtin, C M; Delcour, J A
2013-12-15
Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance ((1)H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming. Copyright © 2013 Elsevier Ltd. All rights reserved.
Sponge-microbe associations survive high nutrients and temperatures.
Directory of Open Access Journals (Sweden)
Rachel Simister
Full Text Available Coral reefs are under considerable pressure from global stressors such as elevated sea surface temperature and ocean acidification, as well as local factors including eutrophication and poor water quality. Marine sponges are diverse, abundant and ecologically important components of coral reefs in both coastal and offshore environments. Due to their exceptionally high filtration rates, sponges also form a crucial coupling point between benthic and pelagic habitats. Sponges harbor extensive microbial communities, with many microbial phylotypes found exclusively in sponges and thought to contribute to the health and survival of their hosts. Manipulative experiments were undertaken to ascertain the impact of elevated nutrients and seawater temperature on health and microbial community dynamics in the Great Barrier Reef sponge Rhopaloeides odorabile. R. odorabile exposed to elevated nutrient levels including 10 µmol/L total nitrogen at 31°C appeared visually similar to those maintained under ambient seawater conditions after 7 days. The symbiotic microbial community, analyzed by 16S rRNA gene pyrotag sequencing, was highly conserved for the duration of the experiment at both phylum and operational taxonomic unit (OTU (97% sequence similarity levels with 19 bacterial phyla and 1743 OTUs identified across all samples. Additionally, elevated nutrients and temperatures did not alter the archaeal associations in R. odorabile, with sequencing of 16S rRNA gene libraries revealing similar Thaumarchaeota diversity and denaturing gradient gel electrophoresis (DGGE revealing consistent amoA gene patterns, across all experimental treatments. A conserved eukaryotic community was also identified across all nutrient and temperature treatments by DGGE. The highly stable microbial associations indicate that R. odorabile symbionts are capable of withstanding short-term exposure to elevated nutrient concentrations and sub-lethal temperatures.
Catalytic flash pyrolysis of oil-impregnated-wood and jatropha cake using sodium based catalysts
Imran, Ali; Bramer, Eddy A.; Seshan, Kulathuiyer; Brem, Gerrit
2015-01-01
Catalytic pyrolysis of wood with impregnated vegetable oil was investigated and compared with catalytic pyrolysis of jatropha cake making use of sodium based catalysts to produce a high quality bio-oil. The catalytic pyrolysis was carried out in two
Characterizing the sponge grounds of Grays Canyon, Washington, USA
Powell, Abby N.; Clarke, M. Elizabeth; Fruh, Erica; Chaytor, Jason; Reiswig, Henry M.; Whitmire, Curt E.
2018-01-01
Deep-sea sponge grounds are relatively understudied ecosystems that may provide key habitats for a large number of fish and invertebrates including commercial species. Glass sponge grounds have been discovered from the tropics to polar regions but there are only a few places with high densities of dictyonine sponges. Dictyonine glass sponges have a fused skeleton, which stays intact when they die and in some areas the accumulation of successive generations of sponges leads to the formation of reefs. In 2010 and 2016, we surveyed an area near Grays Canyon in Washington, USA, where dense aggregations of glass sponges and potential sponge reefs were discovered in 2007. Our primary aims were to make a preliminary assessment of whether the glass sponges form reefs at this location, characterize the sponge assemblage present at this site and examine associations between the sponges and commercially important species. Multibeam mapping and sub-bottom profiling indicate that the glass sponges at this site do not form reefs and are mostly attached to hard substrates. Analysis of photographs collected by an autonomous underwater vehicle and samples collected by a remotely operated vehicle guided by telepresence revealed the presence of two abundant dictyonine sponge species at this site, Heterochone calyx and Aphrocallistes vastus (mean densities = 1.43 ± 0.057 per 10 m2, max = 24 per 10 m2). We also observed a large number of non-reef-building glass sponges and various demosponges including a potentially new species in the genus Acarnus. A diverse fish assemblage was recorded at this site including eight species of rockfish. Rockfish abundance was positively related to sponge abundance. Spot prawns (Pandalus platyceros) were also abundant and were strongly associated with sponges. Despite not finding sponge reefs, this is an ecologically significant area. Further research is necessary to determine the environmental factors that give rise to the abundance of large
The research on new production technique of yellow cake
International Nuclear Information System (INIS)
Wang Zhaoguo; Lin Cirong; Pan Haichun; Wang Haita
2001-01-01
As a new production technique of yellow cake, resorption with loaded resin-elution with acid ammonium nitrate-precipitation in two steps is studied. The results show that the produced yellow cake by the new production technique has better performance of settlement, filtration and dehydration. Each index of yellow cake accords with the first grade level issued by CNNC without washing, uranium and water content are 70% and 25%, respectively
Stubler, Amber D; Duckworth, Alan R; Peterson, Bradley J
2015-07-15
Over the past decade, development along the northern coast of Jamaica has accelerated, resulting in elevated levels of sedimentation on adjacent reefs. To understand the effects of this development on sponge community dynamics, we conducted surveys at three locations with varying degrees of adjacent coastal development to quantify species richness, abundance and diversity at two depths (8-10 m and 15-18 m). Sediment accumulation rate, total suspended solids and other water quality parameters were also quantified. The sponge community at the location with the least coastal development and anthropogenic influence was often significantly different from the other two locations, and exhibited higher sponge abundance, richness, and diversity. Sponge community composition and size distribution were statistically different among locations. This study provides correlative evidence that coastal development affects aspects of sponge community ecology, although the precise mechanisms are still unclear. Copyright © 2015 Elsevier Ltd. All rights reserved.
Feasibility analysis of heat pump dryer to dry hawthorn cake
International Nuclear Information System (INIS)
Wang, D.C.; Zhang, G.; Han, Y.P.; Zhang, J.P.; Tian, X.L.
2011-01-01
Highlights: → A heat pump dryer (HPD) is effectively proposed to dry hawthorn cake-likely materials. → Low drying temperature and high COP of heat pump are obtained in drying beginning. → HPD is more effective, economic than a traditional hot air dryer. → Feasibility of the HPD is also validated by the operation economy estimation. - Abstract: A heat pump dryer (HPD) would be an economic, environmentally friendly, hygienic drying machine used to dry some food, such as hawthorn cakes. Based on the production process of the hawthorn cake, a HPD is proposed and its basic principle is introduced. The experimental drying curves of the hawthorn cake using the heat pump drying method and the traditional hot air drying method are compared and analyzed. The drying process of hawthorn cakes is similar to that of the other drying materials. The higher drying temperature causes a faster drying process. But in the initial stage of the heat pump drying process, the water content of the hawthorn cake is not sensitive to the drying temperature, so a lower drying air temperature can be available in order to get a higher coefficient of performance (COP) of the heat pump (HP). The experimental results and the economic analysis indicate that the HPD is feasibly used to dry hawthorn cakes.
Feasibility analysis of heat pump dryer to dry hawthorn cake
Energy Technology Data Exchange (ETDEWEB)
Wang, D.C., E-mail: wdechang@163.com [College of Electromechanical Engineering, Qingdao University, Qingdao 266071 (China); Zhang, G.; Han, Y.P.; Zhang, J.P.; Tian, X.L. [College of Electromechanical Engineering, Qingdao University, Qingdao 266071 (China)
2011-08-15
Highlights: {yields} A heat pump dryer (HPD) is effectively proposed to dry hawthorn cake-likely materials. {yields} Low drying temperature and high COP of heat pump are obtained in drying beginning. {yields} HPD is more effective, economic than a traditional hot air dryer. {yields} Feasibility of the HPD is also validated by the operation economy estimation. - Abstract: A heat pump dryer (HPD) would be an economic, environmentally friendly, hygienic drying machine used to dry some food, such as hawthorn cakes. Based on the production process of the hawthorn cake, a HPD is proposed and its basic principle is introduced. The experimental drying curves of the hawthorn cake using the heat pump drying method and the traditional hot air drying method are compared and analyzed. The drying process of hawthorn cakes is similar to that of the other drying materials. The higher drying temperature causes a faster drying process. But in the initial stage of the heat pump drying process, the water content of the hawthorn cake is not sensitive to the drying temperature, so a lower drying air temperature can be available in order to get a higher coefficient of performance (COP) of the heat pump (HP). The experimental results and the economic analysis indicate that the HPD is feasibly used to dry hawthorn cakes.
Objectives and Indexes for Implementation of Sponge Cities—A Case Study of Changzhou City, China
Directory of Open Access Journals (Sweden)
Zhengzhao Li
2018-05-01
Full Text Available This paper presents a framework of objectives and indexes for sponge cities implementation in China. The proposed objectives and indexes aims to reflect whether the city is in accord with the sponge city. Different cities have different objectives and indexes as each city has its own geologic and hydrogeological conditions. Therefore, the main problems (e.g., water security and flood risks in the central urban area of Changzhou city, China were evaluated scientifically. According to the local conditions, four objectives and eleven indexes have been made as a standard to estimate the sponge city and set a goal for the city development to reach the goal of sustainable urban development. The strategy of process control was implemented to improve the standard of urban drainage and flood control facilities, regulate total runoff and reduce storm peak flow, and the ecological monitoring of the function of the rivers and lakes. The objectives of sponge cities include water security, water quality improvement, healthy water ecosystems, and water utilization efficiency. Urban flood prevention capacity, river and lake water quality compliance, and annual runoff control are the key objectives to encourage the use of non-conventional water resources.
Navy bean flour particle size and protein content affect cake baking and batter quality
There is a great demand for wheat alternatives in foods, particularly baked goods, as gluten sensitivity increases. Baked goods such as cakes have wheat flour as a major ingredient, which is rich in gluten protein. Bean proteins do not have gluten, and are a good source of soluble fiber, B-vitamins,...
Alpha amylase from a fungal culture grown on oil cakes and its properties
Ramachandran,Sumitra; Patel,Anil K.; Nampoothiri,Kesavan Madhavan; Chandran,Sandhya; Szakacs,George; Soccol,Carlos Ricardo; Pandey,Ashok
2004-01-01
Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different oil cakes such as coconut oil cake (COC) sesame oil cake (SOC), groundnut oil cake (GOC), palm kernel cake (PKC) and olive oil cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the indivi...
Investigation of the structure of filter cakes from bore flushing
Energy Technology Data Exchange (ETDEWEB)
Hartmann, A; Oezerler, M; Marx, C; Hartmann, A; Oezerler, M; Marx, C; Poege, S; Young, F
1985-01-01
After a description of the tasks and functions of the filter cake in bores, the requirements for filter cakes are explained. The aim of the investigation is finding a correlation between the filter cake structures and the prehistory of flushing. The technique of preparing the samples and previous results from investigations with electron microscopes are introduced and discussed.
DEMONSTRATION BULLETIN: FORAGER™ SPONGE TECHNOLOGY - DYNAPHORE, INC.
The Forager™ Sponge is an open-celled cellulose sponge incorporating an amine-containing chelating polymer that has selective affinity for dissolved heavy metals in both cationic and anionic states. The Forager™ Sponge technology can be utilized to remove and concentrate heavy me...
Extraction and purification of yellow cake
International Nuclear Information System (INIS)
Yousif, E.H.
2006-01-01
This dissertation has reviewed current studies on production and purification of yellow cake from uranium ores by both acid and alkaline leaching processes. It comprises three chapters, the first one deal with uranium minerals, uranium deposits, geology of uranium and uranium isotopes. The second chapter covers mining and milling methods, uranium leaching chemistry, precipitation, and purification of uranium concentrate by solvent extraction and possible impurities that commonly interfered with yellow cake. The last chapter presented ongoing literature review.(Author)
Directory of Open Access Journals (Sweden)
J. CASTRITSI-CATHARIOS
2011-01-01
Full Text Available The distribution and biometry of commercial sponges (Porifera in coastal areas of the central and southeastern Aegean Sea was investigated to estimate the recovery progress of the populations eight years after the first appearance of sponge disease. Signs of the disease were detected only in 1.6% of the harvested sponges. Multivariate analysis on the percentage abundance of sponges showed two distinct groups among the sixteen fishing grounds studied: the eight deep (50-110 m and the eight shallow ones (<40 m. The group from the deep depths consisted of Spongia officinalis adriatica, S. agaricina and S. zimocca. The infralittoral zone was characterized by the presence of Hippospongia communis, S. officinalis adriatica and S. officinalis mollissima. These bath sponges showed an enhanced abundance in the eastern Cretan Sea (S. Aegean Sea. In addition, their dimensions, particularly height, increased with increasing depth. It is indicated that the hydrographic conditions prevailing in the eastern Cretan Sea affected the repopulating processes of sponge banks. In each species, the biometric characteristics of the experimental specimens were similar to those of the sponges found in the market and harvested at respective depths prior to the appearance of sponge disease.
Utilization of Bamboo Charcoal as Additives in Cakes
Directory of Open Access Journals (Sweden)
Ronald O. Ocampo
2015-12-01
Full Text Available Charcoal has been used for healing various diseases, as antidote to poisoning and as purifying agent to filtered water. This study is conducted to utilize charcoal as additives in making cakes. Specifically, it is intended to determine the acceptable level of charcoal when used as additives in the production of brownies, dark brown chocolate, and chiffon cakes. It can be concluded that an addition of 1 tablespoon of bamboo charcoal gave the highest sensory evaluation to brownies and 3 tablespoon to dark brown chocolate .The control ( no charcoal added is still the best treatment for chiffon cake.
Preparation Of Pure Vanadium Pentoxide From Red Cake
International Nuclear Information System (INIS)
ZAREH, M.M.; EL-HAZEK, M.N; BU ZAID, A.H.M; MOHAMED, H.S.
2010-01-01
The red cake, extracted from petroleum ash by acid leaching, contains some impurities such as iron, nickel, zinc, Cr and Cu. For purification the red cake, vanadium in the red cake was taken into solution by treating the red cake with soda ash solution at 90 o C, S /L 1/10 and leaching time of 6 h. The obtained leaching efficiency of vanadium reached 99 %. The solution was clarified by filtration and slurred with solid ammonium sulphate (50g/l) and ammonium chloride (50 g/l). The pH of the slurry was kept at 8-9 by adding ammonium hydroxide. Ammonium metavanadate was crystallized from the slurry at room temperature and during the crystallization step, the slurry was kept under mild agitation. The reaction between the sodium vanadate and ammonium sulphate led to the formation of ammonium metavanadate (AMV) 98.35 % (atomic adsorption techniques). The AMV crystals were separated from the residual liquor by filtration, washed with 5% ammonium chloride solution then dried at 100 o C. Over 98.35 % of the vanadium contained in the red cake was recovered by this way as AMV. Thermal decomposition of AMV at 350 o C 1 h yielded 99.32 % pure vanadium pentoxide.
Marston, Kathryn; Khouryieh, Hanna; Aramouni, Fadi
2015-12-01
Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for 15, 30, and 45 min. The pH of ozone-treated flour decreased as exposure time increased. The L* (lightness) values of sorghum flour significantly increased (p cake volume significantly increased as ozonation time increased. Additionally, longer ozonation exposure times increased cells per slice area, lightness, and slice brightness values in gluten-free cakes while reducing crumb firmness. Despite improving lightness and slice brightness values, ozonation did not significantly increase the specific volume of gluten-free batter-based bread. While ozonation improved the volume and texture in cakes, it did not have the same positive effects on gluten-free bread. Bread made from ozonated sorghum flour had an open ragged structure with equivalent volume to the control flour. In both applications, the increased brightness and lightness values due to ozone exposure is recommended to increase the acceptability of sorghum products. © The Author(s) 2014.
Ben Jeddou, Khawla; Bouaziz, Fatma; Zouari-Ellouzi, Soumaya; Chaari, Fatma; Ellouz-Chaabouni, Semia; Ellouz-Ghorbel, Raoudha; Nouri-Ellouz, Oumèma
2017-02-15
Demand for health oriented products such as low calories and high fiber product is increasing. The aim of the present work was to determine the effect of the addition of potato peel powders as protein and dietary fiber source on the quality of the dough and the cake. Powders obtained from the two types of peel flour showed interesting water binding capacity and fat absorption capacity. Potato peel flours were incorporated in wheat flours at different concentration. The results showed that peel powders additionally considerably improved the Alveograph profile of dough and the texture of the prepared cakes. In addition color measurements showed a significant difference between the control dough and the dough containing potato peels. The replacement of wheat flour with the potato powders reduced the cake hardness significantly and the L(*) and b(*) dough color values. The increased consumption of cake enriched with potato peel fiber is proposed for health reasons. The study demonstrated that protein/fiber-enriched cake with good sensory quality could be produced by the substitution of wheat flour by 5% of potato peel powder. In addition and technological point of view, the incorporation of potato peel powder at 5% increase the dough strength and elasticity-to-extensibility ratio (P/L). Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.
International Nuclear Information System (INIS)
Marchetti, L.; Romero, L.; Andrés, S.C.; Califano, A.N.
2017-01-01
Pecan nut expeller cake (PNEC), a by-product of pecan oil extraction, was characterized and the effect of packaging and storage conditions was investigated. Samples were packaged under vacuum or in normal atmosphere and stored (10 or 20 ºC) for 12 months. Its composition, water and oil absorption, fatty acids profile, lipid oxidation (thiobarbituric acid reactive substances, TBARS), antioxidant activity [Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl] radical, DPPH● and [(2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation, ABTS●+), and microbiological quality were analyzed. PNEC showed high lipid and fiber contents (51.4 and 21.6 g/100g, respectively) with good water and oil absorption capacity. Vacuum storage at 10 ºC preserved antioxidant capacity (TBARS: malondialdehyde= 0.23 mg/kg, IC50 DPPH = 9.0 mg/mL, and IC50 ABTS = 21 mg/mL after one year storage). Extremely low mold and yeast levels were found in PNEC in low permeability vacuum packages, regardless of the storage temperature. Thus, PNEC could retain suitable quality attributes for up to 12 months using the right combination of packaging and temperature. [es
Directory of Open Access Journals (Sweden)
L. Marchetti
2018-01-01
Full Text Available Pecan nut expeller cake (PNEC, a by-product of pecan oil extraction, was characterized and the effect of packaging and storage conditions was investigated. Samples were packaged under vacuum or in normal atmosphere and stored (10 or 20 ºC for 12 months. Its composition, water and oil absorption, fatty acids profile, lipid oxidation (thiobarbituric acid reactive substances, TBARS, antioxidant activity [Diphenyl-1-(2,4,6-trinitrophenylhydrazyl] radical, DPPH● and [(2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid] radical cation, ABTS●+, and microbiological quality were analyzed. PNEC showed high lipid and fiber contents (51.4 and 21.6 g/100g, respectively with good water and oil absorption capacity. Vacuum storage at 10 ºC preserved antioxidant capacity (TBARS: malondialdehyde= 0.23 mg/kg, IC50 DPPH = 9.0 mg/mL, and IC50 ABTS = 21 mg/mL after one year storage. Extremely low mold and yeast levels were found in PNEC in low permeability vacuum packages, regardless of the storage temperature. Thus, PNEC could retain suitable quality attributes for up to 12 months using the right combination of packaging and temperature.
Abdominal retained surgical sponges: CT appearance
International Nuclear Information System (INIS)
Kalovidouris, A.; Kehagias, D.; Moulopoulos, L.; Gouliamos, A.; Pentea, S.; Vlahos, L.
1999-01-01
Retention of surgical sponges is rare. They cause either an aseptic reaction without significant symptoms or an exudative reaction which results in early but nonspecific symptoms. Computed tomography is very useful for recognition of retained sponges. The appearance of retained sponges is widely variable. Air trapping into a surgical sponge results in the spongiform pattern which is characteristic but unfortunately uncommon. A low-density, high-density, or complex mass is found in the majority of cases, but these patterns are not specific. Sometimes, a thin high-density capsule may be seen. Rim or internal calcification is a rare finding. Finally, a radiopaque marker is not a reliable sign. Differentiation from abscess and hematoma is sometimes difficult. (orig.)
Belghith-Fendri, Lilia; Chaari, Fatma; Kallel, Fatma; Zouari-Ellouzi, Soumaya; Ghorbel, Raoudha; Besbes, Souhail; Ellouz-Chaabouni, Semia; Ghribi-Aydi, Dhouha
2016-10-01
Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L * and a * color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes. © 2016 Institute of Food Technologists®.
Directory of Open Access Journals (Sweden)
James R White
Full Text Available BACKGROUND: Marine sponge species are of significant interest to many scientific fields including marine ecology, conservation biology, genetics, host-microbe symbiosis and pharmacology. One of the most intriguing aspects of the sponge "holobiont" system is the unique physiology, interaction with microbes from the marine environment and the development of a complex commensal microbial community. However, intraspecific variability and temporal stability of sponge-associated bacterial symbionts remain relatively unknown. METHODOLOGY/PRINCIPAL FINDINGS: We have characterized the bacterial symbiont community biodiversity of seven different individuals of the Caribbean reef sponge Axinella corrugata, from two different Florida reef locations during variable seasons using multiplex 454 pyrosequencing of 16 S rRNA amplicons. Over 265,512 high-quality 16 S rRNA sequences were generated and analyzed. Utilizing versatile bioinformatics methods and analytical software such as the QIIME and CloVR packages, we have identified 9,444 distinct bacterial operational taxonomic units (OTUs. Approximately 65,550 rRNA sequences (24% could not be matched to bacteria at the class level, and may therefore represent novel taxa. Differentially abundant classes between seasonal Axinella communities included Gammaproteobacteria, Flavobacteria, Alphaproteobacteria, Cyanobacteria, Acidobacter and Nitrospira. Comparisons with a proximal outgroup sponge species (Amphimedon compressa, and the growing sponge symbiont literature, indicate that this study has identified approximately 330 A. corrugata-specific symbiotic OTUs, many of which are related to the sulfur-oxidizing Ectothiorhodospiraceae. This family appeared exclusively within A. corrugata, comprising >34.5% of all sequenced amplicons. Other A. corrugata symbionts such as Deltaproteobacteria, Bdellovibrio, and Thiocystis among many others are described. CONCLUSIONS/SIGNIFICANCE: Slight shifts in several bacterial taxa
Effect of transglutaminase on some properties of cake enriched with various protein sources.
Alp, H; Bilgiçli, N
2008-06-01
The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb.
International Nuclear Information System (INIS)
Koyama, Masashi; Kurono, Kenji; Iida, Akihiko; Suzuki, Hirochika; Hara, Masaki; Mizutani, Hirokazu; Ohba, Satoru; Mizutani, Masaru; Nakajima, Yoichiro.
1993-01-01
The CT, US, and MRI findings of confirmed retained surgical sponges were reviewed. The CT examinations in eight lesions demonstrated round or oval masses with heterogeneous internal structures. The US examinations in 5 lesions demonstrated low echogenic masses with high echogenic internal structures, which suggested retained surgical sponges. MR imagings in three lesions showed slightly high intensity comparable to that of muscles on T1-weighted images and high signal intensity on T2-weighted images, suggesting fluid collections of high protein concentration. (author)
21 CFR 529.1003 - Flurogestone acetate-impregnated vaginal sponge.
2010-04-01
... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Flurogestone acetate-impregnated vaginal sponge... § 529.1003 Flurogestone acetate-impregnated vaginal sponge. (a) Specifications. Each vaginal sponge... ewes during their normal breeding season. (2) Limitations. Using applicator provided, insert sponge...
Catalytic flash pyrolysis of oil-impregnated-wood and jatropha cake using sodium based catalysts
Ali Imran, A.; Bramer, Eduard A.; Seshan, Kulathuiyer; Brem, Gerrit
2016-01-01
Catalytic pyrolysis of wood with impregnated vegetable oil was investigated and compared with catalytic pyrolysis of jatropha cake making use of sodium based catalysts to produce a high quality bio-oil. The catalytic pyrolysis was carried out in two modes: in-situ catalytic pyrolysis and post
First results of the CAKE experiment
International Nuclear Information System (INIS)
Chiarusi, T.; Bottazzi, E.; Cecchini, S.; Di Ferdinando, D.; Giacomelli, G.; Kumar, A.; Patrizii, L.; Togo, V.; Valieri, C.
2003-01-01
We present the preliminary results of the cosmic abundances below the knee energies (CAKE) experiment for the study of the primary cosmic-ray composition and for the search of exotic particles in the primary cosmic radiation. CAKE uses CR39[reg] and Lexan nuclear track detectors, which were calibrated with beams of 158 A GeV Pb ions and 1 A GeV Fe ions at the CERN and BNL accelerators, respectively. Results based on the analysis of a first data sample are shown
First results of the CAKE experiment
Chiarusi, T; Cecchini, S; Di Ferdinando, D; Giacomelli, G; Kumar, A; Patrizii, L; Togo, V; Valieri, C
2003-01-01
We present the preliminary results of the cosmic abundances below the knee energies (CAKE) experiment for the study of the primary cosmic- ray composition and for the search of exotic particles in the primary cosmic radiation. CAKE uses CR39** registered trademark and Lexan nuclear track detectors, which were calibrated with beams of 158 A Ge V Pb ions and 1 A GeV Fe ions at the CERN and BNL accelerators, respectively. Results based on the analysis of a first data sample are shown.
Tedford, Rebecca; Warny, Sophie
2006-01-01
In this article, the authors offer a safe, fun, effective way to introduce geology concepts to elementary school children of all ages: "coring" layer cakes. This activity introduces the concepts and challenges that geologists face and at the same time strengthens students' inferential, observational, and problem-solving skills. It also addresses…
Oliveira, Ronaldo Lopes; Palmieri, Adriana Dantas; Carvalho, Silvana Teixeira; Leão, André Gustavo; de Abreu, Claudilene Lima; Ribeiro, Claudio Vaz Di Mambro; Pereira, Elzania Sales; de Carvalho, Gleidson Giordano Pinto; Bezerra, Leilson Rocha
2015-05-01
This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty-two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and 'goatiness' of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat. © 2014 Japanese Society of Animal Science.
Abdominal retained surgical sponges: CT appearance
Energy Technology Data Exchange (ETDEWEB)
Kalovidouris, A.; Kehagias, D.; Moulopoulos, L.; Gouliamos, A.; Pentea, S.; Vlahos, L. [Department of Radiology, University of Athens (Greece)
1999-09-01
Retention of surgical sponges is rare. They cause either an aseptic reaction without significant symptoms or an exudative reaction which results in early but nonspecific symptoms. Computed tomography is very useful for recognition of retained sponges. The appearance of retained sponges is widely variable. Air trapping into a surgical sponge results in the spongiform pattern which is characteristic but unfortunately uncommon. A low-density, high-density, or complex mass is found in the majority of cases, but these patterns are not specific. Sometimes, a thin high-density capsule may be seen. Rim or internal calcification is a rare finding. Finally, a radiopaque marker is not a reliable sign. Differentiation from abscess and hematoma is sometimes difficult. (orig.) With 11 figs., 12 refs.
Epizoic zoanthids reduce pumping in two Caribbean vase sponges
Lewis, T. B.; Finelli, C. M.
2015-03-01
Sponges are common sessile benthic suspension feeders that play a critical role in carbon and nitrogen cycling within reef ecosystems via their filtration capabilities. Due to the contribution of sponges in benthic-pelagic coupling, it is critical to assess factors that may affect their role in the healthy function of coral reefs. Several factors can influence the rate at which an individual sponge pumps water, including body size, environmental conditions, mechanical blockage, and reduction of inhalant pores (ostia). Symbiotic zoanthid colonization is a common occurrence on Caribbean sponges, and the presence of zoanthids on the surface of a sponge may occlude or displace the inhalant ostia. We quantified pumping rates of the giant barrel sponge, Xestospongia muta ( N = 22 uncolonized, 37 colonized) and the common vase sponge, Niphates digitalis ( N = 21 uncolonized, 17 colonized), with and without zoanthid symbionts, Parazoanthus catenularis and Parazoanthus parasiticus, respectively. For X. muta, biovolume-normalized pumping rates of individuals colonized by zoanthids were approximately 75 % lower than those of uncolonized sponges. Moreover, colonization with zoanthids was related to a difference in morphology relative to uncolonized individuals: Colonized sponges exhibited an osculum area to biovolume ratio that was nearly 65 % less than uncolonized sponges. In contrast, the presence of zoanthids on N. digitalis resulted in only a marginal decrease in pumping rates and no detectable difference in morphology. The difference in zoanthid effects between X. muta and N. digitalis is likely due to the differences in wall thickness and architecture between the two species. The probable cause of reduced pumping in affected sponges is occupation of the sponge surface that leads to blockage or displacement of inhalant ostia. To partially test this hypothesis, zoanthid colonization on specimens of X. muta was simulated by wrapping sponges with plastic mesh of varying
Effect of Palm Kernel Cake Replacement and Enzyme ...
African Journals Online (AJOL)
A feeding trial which lasted for twelve weeks was conducted to study the performance of finisher pigs fed five different levels of palm kernel cake replacement for maize (0%, 40%, 40%, 60%, 60%) in a maize-palm kernel cake based ration with or without enzyme supplementation. It was a completely randomized design ...
High-performance nanostructured supercapacitors on a sponge
Chen, Wei
2011-12-14
A simple and scalable method has been developed to fabricate nanostructured MnO 2-carbon nanotube (CNT)-sponge hybrid electrodes. A novel supercapacitor, henceforth referred to as "sponge supercapacitor", has been fabricated using these hybrid electrodes with remarkable performance. A specific capacitance of 1230 F/g (based on the mass of MnO 2) can be reached. Capacitors based on CNT-sponge substrates (without MnO 2) can be operated even under a high scan rate of 200 V/s, and they exhibit outstanding cycle performance with only 2% degradation after 100000 cycles under a scan rate of 10 V/s. The MnO 2-CNT-sponge supercapacitors show only 4% of degradation after 10000 cycles at a charge-discharge specific current of 5 A/g. The specific power and energy of the MnO 2-CNT-sponge supercapacitors are high with values of 63 kW/kg and 31 Wh/kg, respectively. The attractive performances exhibited by these sponge supercapacitors make them potentially promising candidates for future energy storage systems. © 2011 American Chemical Society.
Wafer Cakes of Improved Amino Acid Structure
Directory of Open Access Journals (Sweden)
Roksolana Boidunyk
2017-11-01
Full Text Available The article presents the results of the study of the amino acid composition of newly developed wafer cakes with adipose fillings combined with natural additives. The appropriateness of the using non-traditional raw materials (powder of willow herb, poppy oilcake, carob, as well as skimmed milk powder in order to increase the biological value of wafer cakes and improve their amino acid composition is proven.
Mehbub, Mohammad F; Tanner, Jason E; Barnett, Stephen J; Franco, Christopher M M; Zhang, Wei
2016-12-01
Sponge-associated bacteria play a critical role in sponge biology, metabolism and ecology, but how they interact with their host sponges and the role of these interactions are poorly understood. This study investigated the role of the interaction between the sponge Aplysilla rosea and its associated actinobacterium, Streptomyces ACT-52A, in modifying sponge microbial diversity, metabolite profile and bioactivity. A recently developed experimental approach that exposes sponges to bacteria of interest in a controlled aquarium system was improved by including the capture and analysis of secreted metabolites by the addition of an absorbent resin in the seawater. In a series of controlled aquaria, A. rosea was exposed to Streptomyces ACT-52A at 10 6 cfu/ml and monitored for up to 360 h. Shifts in microbial communities associated with the sponges occurred within 24 to 48 h after bacterial exposure and continued until 360 h, as revealed by TRFLP. The metabolite profiles of sponge tissues also changed substantially as the microbial community shifted. Control sponges (without added bacteria) and Streptomyces ACT-52A-exposed sponges released different metabolites into the seawater that was captured by the resin. The antibacterial activity of compounds collected from the seawater increased at 96 and 360 h of exposure for the treated sponges compared to the control group due to new compounds being produced and released. Increased antibacterial activity of metabolites from treated sponge tissue was observed only at 360 h, whereas that of control sponge tissue remained unchanged. The results demonstrate that the interaction between sponges and their associated bacteria plays an important role in regulating secondary metabolite production.
Sponges from Clipperton Island, East Pacific
van Soest, R.W.M.; Kaiser, K.L.; van Syoc, R.
2011-01-01
Twenty sponge species (totalling 190 individuals) were collected during the 1938, 1994 and 2004/5 expeditions to the remote island of Clipperton in the East Pacific Ocean. Seven species are widespread Indo-Pacific sponges; nine species comprise sponges new to science; four species were represented only by small thin patches insufficient for proper characterization and could be only determined to genus. The new species may not be necessarily endemic to the island, as several show similarities ...
2008-07-01
Radio-frequency (RF) tags are now being embedded in items such as surgical sponges, towels, and pads to reduce the chances that these objects will be left in patients after a procedure. Find out how--and how well--RF sponge-detection systems work, including our view of the two systems currently on the market: ClearCount Medical's SmartSponge System, which counts sponges in addition to detecting them. RF Surgical's RF Surgical Detection System, which is a detect-only system.
Zirconium sponge and other forms of virgin metal for nuclear applications - approved standard 1973
International Nuclear Information System (INIS)
Anon.
1975-01-01
This specification covers virgin zirconium metal commonly designated as sponge because of its porous, sponge-like texture, but it may also take other forms such as chunklets. One grade is described which is designated as reactor grade R-1, suitable for use in nuclear applications. The most important characteristic of the reactor grade is its low nuclear cross section as achieved by removal of hafnium and careful quality control in manufacturing procedures to prevent contamination with other high cross section materials
Effect of coal soluble constituents on caking property of coal
Energy Technology Data Exchange (ETDEWEB)
Hengfu Shui; Mingdong Zheng; Zhicai Wang; Xunming Li [Anhui University of Technology, Maanshan (China). School of Chemistry and Chemical Engineering, Key Laboratory of Anhui Educational Department
2007-07-15
Three cokemaking bituminous coals were extracted by the CS{sub 2}/NMP mixed solvents with different content of NMP, and the effect of the amount and the component of coal soluble constituents on the caking property of the extracted residues of coals were investigated in this study. The CS{sub 2}/NMP mixed solvent (1:1 by volume) was found to give the maximal extraction yields for the three coals, and the fat coal gave the highest extraction yield of 78.6% (daf) corresponding to its highest caking index of 101. It was found that for coking coal, when the extraction yield got to the maximum of 25.3% in the 1:1 by volume of CS{sub 2}/NMP mixed solvent, the residue extracted still had caking property with the caking index of 19. This means parts of the caking constituents of coal are un-extractible because of covalent bonding or strong associative cross-links. The soluble components extracted by the CS{sub 2}/NMP mixed solvent and their effects on the caking indexes of the residues at a similar extraction yield quite differed depending on the NMP content in the mixed solvent. The coal solubles extracted by the CS{sub 2}/NMP mixed solvent with NMP less than 50% contained less light constituents with less of oxygen groups. This may lead to the decrease in the caking indexes for the residues obtained at the similar extraction yields compared to those of the CS{sub 2}/NMP mixed solvent with NMP more than 50%. 11 refs., 5 figs., 3 tabs.
Diversity and abundance of photosynthetic sponges in temperate Western Australia
Directory of Open Access Journals (Sweden)
Brümmer Franz
2009-02-01
Full Text Available Abstract Background Photosynthetic sponges are important components of reef ecosystems around the world, but are poorly understood. It is often assumed that temperate regions have low diversity and abundance of photosynthetic sponges, but to date no studies have investigated this question. The aim of this study was to compare the percentages of photosynthetic sponges in temperate Western Australia (WA with previously published data on tropical regions, and to determine the abundance and diversity of these associations in a range of temperate environments. Results We sampled sponges on 5 m belt transects to determine the percentage of photosynthetic sponges and identified at least one representative of each group of symbionts using 16S rDNA sequencing together with microscopy techniques. Our results demonstrate that photosynthetic sponges are abundant in temperate WA, with an average of 63% of sponge individuals hosting high levels of photosynthetic symbionts and 11% with low to medium levels. These percentages of photosynthetic sponges are comparable to those found on tropical reefs and may have important implications for ecosystem function on temperate reefs in other areas of the world. A diverse range of symbionts sometimes occurred within a small geographic area, including the three "big" cyanobacterial clades, Oscillatoria spongeliae, "Candidatus Synechococcus spongiarum" and Synechocystis species, and it appears that these clades all occur in a wide range of sponges. Additionally, spongin-permeating red algae occurred in at least 7 sponge species. This study provides the first investigation of the molecular phylogeny of rhodophyte symbionts in sponges. Conclusion Photosynthetic sponges are abundant and diverse in temperate WA, with comparable percentages of photosynthetic to non-photosynthetic sponges to tropical zones. It appears that there are three common generalist clades of cyanobacterial symbionts of sponges which occur in a wide
Sustainable Agriculture: enhancing the 'neem cake'
International Nuclear Information System (INIS)
Mariani, Susanna
2015-01-01
The 'neem cake' is the scrap processing of the industrial chain producing neem oil and azadirachtin. The ENEA Technical Unit Environment and Sustainable Development Innovation the Agro-Industrial System, developed a promising experiment to promote the use of 'neem cake' as an insecticide, and fertilizer of low cost in sustainable agriculture. [it
Chukwukaelo, A K; Aladi, N O; Okeudo, N J; Obikaonu, H O; Ogbuewu, I P; Okoli, I C
2018-03-01
Performance and meat quality characteristics of broilers fed fermented mixture of grated cassava roots and palm kernel cake (FCP-mix) as a replacement for maize were studied. One hundred and eighty (180), 7-day-old broiler chickens were divided into six groups of 30 birds, and each group replicated thrice. Six experimental diets were formulated for both starter and finisher stages with diets 1 and 6 as controls. Diet 1 contained maize whereas diet 6 contained a 1:1 mixture of cassava root meal (CRM) and palm kernel cake (PKC). In diets 2, 3, 4, and 5, the FCP-mix replaced maize at the rate of 25, 50, 75, and 100%, respectively. Each group was assigned to one experimental diet in a completely randomized design. The proximate compositions of the diets were evaluated. Live weight, feed intake, feed conversion ratio (FCR), carcass weight, and sensory attributes of the meats were obtained from each replicate and data obtained was analyzed statistically. The results showed that live weight, average daily weight gain (ADWG), average daily feed intake (ADFI), and FCR of birds on treatment diets were better than those on the control diets (Diets 1 and 6). The feed cost per kilogram weight gained decreased with inclusion levels of FCP-mix. Birds on diet 1 recorded significantly (p 0.05) affected by the inclusion of FCP-mix in the diets. FCP-mix is a suitable substitute for maize in broiler diet at a replacement level of up to 100% for best live weight, carcass weight yield, and meat quality.
Sustainable Agriculture: enhancement of the 'neem cake'
International Nuclear Information System (INIS)
Susanna, Mariani
2015-01-01
The 'neem cake' scrap processing of the industrial chain producing neem oil and azadirachtin. The ENEA laboratories have developed a promising trial to promote the use of neem cake as a low-cost insecticide and fertilizer in sustainable agriculture. [it
A novel laboratory scale method for studying heat treatment of cake flour
Chesterton, AKS; Wilson, David Ian; Sadd, PI; Moggridge, Geoffrey Dillwyn
2014-01-01
A lab-scale method for replicating the time–temperature history experienced by cake flours undergoing heat treatment was developed based on a packed bed configuration. The performance of heat-treated flours was compared with untreated and commercially heat-treated flour by test baking a high ratio cake formulation. Both cake volume and AACC shape measures were optimal after 15 min treatment at 130 °C, though their values varied between harvests. Separate oscillatory rheometry tests of cake ba...
2011-01-01
Background Nucleoside diphosphate kinases NDPK are evolutionarily conserved enzymes present in Bacteria, Archaea and Eukarya, with human Nme1 the most studied representative of the family and the first identified metastasis suppressor. Sponges (Porifera) are simple metazoans without tissues, closest to the common ancestor of all animals. They changed little during evolution and probably provide the best insight into the metazoan ancestor's genomic features. Recent studies show that sponges have a wide repertoire of genes many of which are involved in diseases in more complex metazoans. The original function of those genes and the way it has evolved in the animal lineage is largely unknown. Here we report new results on the metastasis suppressor gene/protein homolog from the marine sponge Suberites domuncula, NmeGp1Sd. The purpose of this study was to investigate the properties of the sponge Group I Nme gene and protein, and compare it to its human homolog in order to elucidate the evolution of the structure and function of Nme. Results We found that sponge genes coding for Group I Nme protein are intron-rich. Furthermore, we discovered that the sponge NmeGp1Sd protein has a similar level of kinase activity as its human homolog Nme1, does not cleave negatively supercoiled DNA and shows nonspecific DNA-binding activity. The sponge NmeGp1Sd forms a hexamer, like human Nme1, and all other eukaryotic Nme proteins. NmeGp1Sd interacts with human Nme1 in human cells and exhibits the same subcellular localization. Stable clones expressing sponge NmeGp1Sd inhibited the migratory potential of CAL 27 cells, as already reported for human Nme1, which suggests that Nme's function in migratory processes was engaged long before the composition of true tissues. Conclusions This study suggests that the ancestor of all animals possessed a NmeGp1 protein with properties and functions similar to evolutionarily recent versions of the protein, even before the appearance of true tissues
Dynamic optimization of a dead-end filtration trajectory: non-ideal cake filtration
Blankert, B.; Kattenbelt, C.; Betlem, Bernardus H.L.; Roffel, B.
2007-01-01
A control strategy aimed at minimizing energy consumption is formulated for non-ideal dead-end cake filtration with an inside-out hollow fiber ultrafiltration membrane system. The non-ideal behavior was assumed to originate from cake compression, non-linear cake resistance and a variable pump
Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake
Waraporn Apiwatanapiwat; Pilanee Vaithanomsat; Phanu Somkliang; Taweesiri Malapant
2009-01-01
This was the first document revealing the investigation of protein hydrolysate production optimization from J. curcas cake. Proximate analysis of raw material showed 18.98% protein, 5.31% ash, 8.52% moisture and 12.18% lipid. The appropriate protein hydrolysate production process began with grinding the J. curcas cake into small pieces. Then it was suspended in 2.5% sodium hydroxide solution with ratio between solution/ J. curcas cake at 80:1 (v/w). The hydrolysis reactio...
Etnoyer, P. J.; Hourigan, T. F.; Reser, B.; Monaco, M.
2016-02-01
The growing fleet of telepresence-enabled research vessels equipped with deep-sea imaging technology provides a new opportunity to catalyze and coordinate research efforts among ships. This development is particularly useful for studying the distribution and diversity of deep-sea corals, which occur worldwide from 50 to 8600 m depth. Marine managers around the world seek to conserve these habitats, but require a clear consensus on what types of information are most important and most relevant for marine conservation. The National Oceanic and Atmospheric Administration (NOAA) seeks to develop a reproducible, non-invasive set of ROV methods designed to measure conservation value, or habitat quality, for deep-sea corals and sponges. New tools and methods will be proposed to inform ocean resource management, as well as facilitate research, outreach, and education. A new database schema will be presented, building upon the Ocean Biogeographic Information System (OBIS) and efforts of submersible and ROV teams over the years. Visual information about corals and sponges has proven paramount, particularly high-quality images with standard attributes for marine geology and marine biology, including scientific names, colony size, health, abundance, and density. Improved habitat suitability models can be developed from these data if presence and absence are measured. Recent efforts to incorporate physical sampling into telepresence protocols further increase the value of such information. It is possible for systematic observations with small file sizes to be distributed as geo-referenced, time-stamped still images with environmental variables for water chemistry and a standardized habitat classification. The technique is common among researchers, but a distributed network for this information is still in its infancy. One goal of this presentation is to make progress towards a more integrated network of these measured observations of habitat quality to better facilitate
First report on chitinous holdfast in sponges (Porifera).
Ehrlich, Hermann; Kaluzhnaya, Oksana V; Tsurkan, Mikhail V; Ereskovsky, Alexander; Tabachnick, Konstantin R; Ilan, Micha; Stelling, Allison; Galli, Roberta; Petrova, Olga V; Nekipelov, Serguei V; Sivkov, Victor N; Vyalikh, Denis; Born, René; Behm, Thomas; Ehrlich, Andre; Chernogor, Lubov I; Belikov, Sergei; Janussen, Dorte; Bazhenov, Vasilii V; Wörheide, Gert
2013-07-07
A holdfast is a root- or basal plate-like structure of principal importance that anchors aquatic sessile organisms, including sponges, to hard substrates. There is to date little information about the nature and origin of sponges' holdfasts in both marine and freshwater environments. This work, to our knowledge, demonstrates for the first time that chitin is an important structural component within holdfasts of the endemic freshwater demosponge Lubomirskia baicalensis. Using a variety of techniques (near-edge X-ray absorption fine structure, Raman, electrospray ionization mas spectrometry, Morgan-Elson assay and Calcofluor White staining), we show that chitin from the sponge holdfast is much closer to α-chitin than to β-chitin. Most of the three-dimensional fibrous skeleton of this sponge consists of spicule-containing proteinaceous spongin. Intriguingly, the chitinous holdfast is not spongin-based, and is ontogenetically the oldest part of the sponge body. Sequencing revealed the presence of four previously undescribed genes encoding chitin synthases in the L. baicalensis sponge. This discovery of chitin within freshwater sponge holdfasts highlights the novel and specific functions of this biopolymer within these ancient sessile invertebrates.
Habitat preference of Zoantharia genera depends on host sponge morphology
Directory of Open Access Journals (Sweden)
Alberto Acosta
2010-08-01
Full Text Available Studies about sponge-zoanthid symbioses have been focused on understanding the specificity of the association, rather thantesting what are the characteristics that make the host suitable to be colonized. For the first time it is investigated whether the ZoanthariaParazoanthus and Epizoanthus preference is related to the host sponge morphology (shape and mechanical resistance. Materials andmethods. Sponges were categorized according to their shape and mechanical resistance. The presence/absence of zoanthids was recordedin 1,068 sponges at San Andres Island, and their habitat preference was evaluated using indices and confidence intervals. Results. 85Parazoanthus colonies (78% of the total associations and 24 Epizoanthus colonies (22% were associated to sponges (10.2% in total.Parazoanthus uses branched and compressible sponges although prefers encrusting and fragile sponges, while Epizoanthus showes theopposite pattern, it can inhabit encrusting and fragile sponges but prefers branched and compressible sponges. Conclusion. These resultsindicated that sponge morphology is an important trait in zoanthid habitat selection. On the other hand, the similarity in the habitat used byzoanthids suggests the possibility of inter-generic competition if common resources are limited in time and space, while the differentialhabitat preference allows the competitive coexistence of both genera.
Chitosan: collagen sponges. In vitro mineralization
International Nuclear Information System (INIS)
Martins, Virginia da C.A.; Silva, Gustavo M.; Plepis, Ana Maria G.
2011-01-01
The regeneration of bone tissue is a problem that affects many people and scaffolds for bone tissue growth has been widely studied. The aim of this study was the in vitro mineralization of chitosan, chitosan:native collagen and chitosan:anionic collagen sponges. The sponges were obtained by lyophilization and mineralization was made by soaking the sponges in alternating solutions containing Ca 2+ and PO 4 3- . The mineralization was confirmed by infrared spectroscopy, energy dispersive X-ray and X-ray diffraction observing the formation of phosphate salts, possibly a carbonated hydroxyapatite since Ca/P=1.80. The degree of mineralization was obtained by thermogravimetry calculating the amount of residue at 750 deg C. The chitosan:anionic collagen sponge showed the highest degree of mineralization probably due to the fact that anionic collagen provides additional sites for interaction with the inorganic phase. (author)
Secondary Aluminum Processing Waste: Salt Cake Characterization and Reactivity
Thirty-nine salt cake samples were collected from 10 SAP facilities across the U.S. The facilities were identified by the Aluminum Association to cover a wide range of processes. Results suggest that while the percent metal leached from the salt cake was relatively low, the leac...
Numerical modelling of powder caking at REV scale by using DEM
Guessasma, Mohamed; Silva Tavares, Homayra; Afrassiabian, Zahra; Saleh, Khashayar
2017-06-01
This work deals with numerical simulation of powder caking process caused by capillary condensation phenomenon. Caking consists in unwanted agglomeration of powder particles. This process is often irreversible and not easy to predict. To reproduce mechanism involved by caking phenomenon we have used the Discrete Elements Method (DEM). In the present work, we mainly focus on the role of capillary condensation and subsequent liquid bridge formation within a granular medium exposed to fluctuations of ambient relative humidity. Such bridges cause an attractive force between particles, leading to the formation of a cake with intrinsic physicochemical and mechanical properties. By considering a Representative Elementary Volume (REV), the DEM is then performed by means of a MULTICOR-3D software tacking into account the properties of the cake (degree of saturation) in order to establish relationships between the microscopic parameters and the macroscopic behaviour (tensile strength).
Numerical modelling of powder caking at REV scale by using DEM
Directory of Open Access Journals (Sweden)
Guessasma Mohamed
2017-01-01
Full Text Available This work deals with numerical simulation of powder caking process caused by capillary condensation phenomenon. Caking consists in unwanted agglomeration of powder particles. This process is often irreversible and not easy to predict. To reproduce mechanism involved by caking phenomenon we have used the Discrete Elements Method (DEM. In the present work, we mainly focus on the role of capillary condensation and subsequent liquid bridge formation within a granular medium exposed to fluctuations of ambient relative humidity. Such bridges cause an attractive force between particles, leading to the formation of a cake with intrinsic physicochemical and mechanical properties. By considering a Representative Elementary Volume (REV, the DEM is then performed by means of a MULTICOR-3D software tacking into account the properties of the cake (degree of saturation in order to establish relationships between the microscopic parameters and the macroscopic behaviour (tensile strength.
Bioprospecting Sponge-Associated Microbes for Antimicrobial Compounds.
Indraningrat, Anak Agung Gede; Smidt, Hauke; Sipkema, Detmer
2016-05-02
Sponges are the most prolific marine organisms with respect to their arsenal of bioactive compounds including antimicrobials. However, the majority of these substances are probably not produced by the sponge itself, but rather by bacteria or fungi that are associated with their host. This review for the first time provides a comprehensive overview of antimicrobial compounds that are known to be produced by sponge-associated microbes. We discuss the current state-of-the-art by grouping the bioactive compounds produced by sponge-associated microorganisms in four categories: antiviral, antibacterial, antifungal and antiprotozoal compounds. Based on in vitro activity tests, identified targets of potent antimicrobial substances derived from sponge-associated microbes include: human immunodeficiency virus 1 (HIV-1) (2-undecyl-4-quinolone, sorbicillactone A and chartarutine B); influenza A (H1N1) virus (truncateol M); nosocomial Gram positive bacteria (thiopeptide YM-266183, YM-266184, mayamycin and kocurin); Escherichia coli (sydonic acid), Chlamydia trachomatis (naphthacene glycoside SF2446A2); Plasmodium spp. (manzamine A and quinolone 1); Leishmania donovani (manzamine A and valinomycin); Trypanosoma brucei (valinomycin and staurosporine); Candida albicans and dermatophytic fungi (saadamycin, 5,7-dimethoxy-4-p-methoxylphenylcoumarin and YM-202204). Thirty-five bacterial and 12 fungal genera associated with sponges that produce antimicrobials were identified, with Streptomyces, Pseudovibrio, Bacillus, Aspergillus and Penicillium as the prominent producers of antimicrobial compounds. Furthemore culture-independent approaches to more comprehensively exploit the genetic richness of antimicrobial compound-producing pathways from sponge-associated bacteria are addressed.
Tian, Yuefeng; Wu, Aihua; Wang, Jun; Shan, Zengtian
2016-10-12
To observe the influence of different methods of moxibustion on spleen morphology in cyclophosphamide-induced immunosuppressive rabbits. A total of 50 rabbits were randomly assigned into a blank group, a model group, a herbal cake-separated moxibustion group, a moxibustion group and a sham cake-separated moxibustion group, 10 rabbits in each group. Except the blank group, the rabbits in each group were treated with intraperitoneal injection of cyclophosphamide (60 mg/kg), once a day, for 7 consecutive days to establish immunosuppressive model. After the model establishment, the rabbits in the herbal cake-separated moxibustion group were treated with herbal cake-separated moxibustion at "Shenque" (CV 8), "Guanyuan" (CV 4), "Zusanli" (ST 36), "Pishu" (BL 20) and "Shenshu" (BL 23); the moxa cone was placed on the herbal cake which was made of Liuwei Dihuang decoction, three cones for each acupoint. The rabbits in the moxibustion group were treated with moxa stick moxibustion which contained equal moxa of three moxa cones. The rabbits in the sham cake-separated moxibustion group were treated with cake which was made of flour. The acupoint selection in the above three groups was identical, and the intervention was given once every other day for totally 10 times. The rabbits in the blank group and model group were immobilized for identical time without any intervention. After treatment, the rabbits were sacrificed to collect the spleen. With routine HE staining, the morphology changes of spleen were observed under microscope. In addition, the white pulp, splenic corpuscle and the counts of lymphatic cells of lymphatic sheath around the arteries were observed. Compared with the blank group, the average size of white pulp and the radius of splenic corpuscle were reduced (both P 0.05). Compared with the model group, the averagesize of white pulp and the radius of splenic corpuscle were significantly increased in the herbal cake-separated moxibustion group and moxibustion
Producing bio-pellets from sunflower oil cake for use as an energy source
Energy Technology Data Exchange (ETDEWEB)
Kobayashi, Yuichi; Kato, Hitoshi; Kanai, Genta; Togashi, Tatsushi [National Agricultural Research Center (Japan)], E-mail: kobay@affrc.go.jp
2008-07-01
Pellet fuels were produced from ground sunflower oil cake using a pelletizer. The length, hardness, and powder characteristics of dried pellets depend on the initial water content of the oil cake. The appropriate values of water contents were 19.9 - 21.0% w.b. Oil cake pellets were found to contain 6.07% ash and 20.99 MJ/kg caloric value, which are within the standard range of wood pellets. Combustion experiments using a commercial pellet stove demonstrate that oil cake pellets burn as well as wood pellets. Oil cake pellets are useful as a fuel alternative to wood pellets. (author)
Thermal Inactivation of Salmonella Enteritidis Inoculated to Cake and Chicken
Directory of Open Access Journals (Sweden)
Ceyda Dadalı
2018-04-01
Full Text Available In this study, thermal inactivation of Salmonella Enteritidis inoculated to the cake dough and a whole raw chicken was investigated. The cake dough was inoculated with 6.15 log-cfu/g S. Enteritidis then, thermal treatment was applied at 160°C top-bottom fan cooking mode. The initial count of S. Enteritidis showed reductions 1.49 log-cfu/g, 2.06 log-cfu/g and 4.29 log-cfu/g in the samples from the cold point location from the geometric center of the cake at 5, 7 and 10 minutes of thermal treatment, respectively. Although S. Enteritidis is not detected at the end of 15 minutes of heat treatment, the center of the cake temperature has reached 85.69°C and the cake sample is uncooked and its sensory properties are not acceptable. The cake that is safe and favorable with the sensory properties to the consumers was obtained by heat treatment for 30 minutes. After the cold point of a whole raw chicken was inoculated with 7.29 log-cfu/g S. Enteritidis, thermal treatment was applied at 220°C top-bottom fan cooking mode. The temperature at the cold point of 35 and 45 minutes heat-treated chickens reached 59.33 and 74.08°C, respectively, and 1.93 log-cfu/g and 5.33 log-cfu /g S. Enteritidis reduction caused in the samples respectively. S. Enteritidis cells were not detected in the whole chicken heat treated at 220°C for 60 minutes. The cakes, heat treated at 160°C top-bottom fan cooking mode for 30 minutes, were stored at two different storage temperatures as 4°C and 25°C for 72 hours. The whole chicken, heat treated at 220°C top-bottom fan cooking mode for 60 minutes, was stored at 4°C for 72 hours. S. Enteritidis cells were not detected in the cake and the whole chicken samples after the storage period.
16 CFR 501.6 - Cellulose sponges, irregular dimensions.
2010-01-01
... 16 Commercial Practices 1 2010-01-01 2010-01-01 false Cellulose sponges, irregular dimensions. 501... REQUIREMENTS AND PROHIBITIONS UNDER PART 500 § 501.6 Cellulose sponges, irregular dimensions. Variety packages of cellulose sponges of irregular dimensions, are exempted from the requirements of § 500.25 of this...
Pilot plant studies on the production of ductile titanium sponge from pure titanium tetrachloride
Energy Technology Data Exchange (ETDEWEB)
Ahluwalia, H S; Kulkarni, A P; Vijay, P L; Subramanian, C; Swaminathan, K; Rajagopalan, P K; Rao, Ch S; Sundaram, C V
1974-12-31
Three different routes were examined, namely: (i) magnesium reduction and pyro-vacuum treatment, (ii) magnesium reduction and acid leaching, and (iii) two-stage reduction with sodium, followed by aqueous processing. Magnesium- reduced and vacuumtreated titanium sponge was of uniformly good quality, contained less than 1000 ppm oxygen, and corresponded to a button hardness of 90 to 100 VPN. Acid-leached sponge from magnesium reduction had a relatively higher oxygen content (l000 to 1500 ppm), but was still of acceptable quality (hardness 125 VPN). A significant portion of the metal from sodium reduction was in the form of shiny crystals, of very low button hardness (60 to 90 VPN). The operations established the satisfactory performance of the various equipment designs and also the optimum process conditions. (auth)
Submarine canyons as coral and sponge habitat on the eastern Bering Sea slope
Directory of Open Access Journals (Sweden)
Robert J. Miller
2015-07-01
Full Text Available Submarine canyons have been shown to positively influence pelagic and benthic biodiversity and ecosystem function. In the eastern Bering Sea, several immense canyons lie under the highly productive “green belt” along the continental slope. Two of these, Pribilof and Zhemchug canyons, are the focus of current conservation interest. We used a maximum entropy modeling approach to evaluate the importance of these two canyons, as well as canyons in general, as habitat for gorgonian (alcyonacean corals, pennatulacean corals, and sponges, in an area comprising most of the eastern Bering Sea slope and outer shelf. These invertebrates create physical structure that is a preferred habitat for many mobile species, including commercially important fish and invertebrates. We show that Pribilof canyon is a hotspot of structure-forming invertebrate habitat, containing over 50% of estimated high-quality gorgonian habitat and 45% of sponge habitat, despite making up only 1.7% of the total study area. The amount of quality habitat for gorgonians and sponges varied in other canyons, but canyons overall contained more high-quality habitat for structure-forming invertebrates compared to other slope areas. Bottom trawling effort was not well correlated with habitat quality for structure-forming invertebrates, and bottom-contact fishing effort in general, including longlining and trawling, was not particularly concentrated in the canyons examined. These results suggest that if conserving gorgonian coral habitat is a management goal, canyons, particularly Pribilof Canyon, may be a prime location to do this without excessive impact on fisheries.
Two distinct microbial communities revealed in the sponge Cinachyrella
Cuvelier, Marie L.; Blake, Emily; Mulheron, Rebecca; McCarthy, Peter J.; Blackwelder, Patricia; Thurber, Rebecca L. Vega; Lopez, Jose V.
2014-01-01
Marine sponges are vital components of benthic and coral reef ecosystems, providing shelter and nutrition for many organisms. In addition, sponges act as an essential carbon and nutrient link between the pelagic and benthic environment by filtering large quantities of seawater. Many sponge species harbor a diverse microbial community (including Archaea, Bacteria and Eukaryotes), which can constitute up to 50% of the sponge biomass. Sponges of the genus Cinachyrella are common in Caribbean and Floridian reefs and their archaeal and bacterial microbiomes were explored here using 16S rRNA gene tag pyrosequencing. Cinachyrella specimens and seawater samples were collected from the same South Florida reef at two different times of year. In total, 639 OTUs (12 archaeal and 627 bacterial) belonging to 2 archaeal and 21 bacterial phyla were detected in the sponges. Based on their microbiomes, the six sponge samples formed two distinct groups, namely sponge group 1 (SG1) with lower diversity (Shannon-Weiner index: 3.73 ± 0.22) and SG2 with higher diversity (Shannon-Weiner index: 5.95 ± 0.25). Hosts' 28S rRNA gene sequences further confirmed that the sponge specimens were composed of two taxa closely related to Cinachyrella kuekenthalli. Both sponge groups were dominated by Proteobacteria, but Alphaproteobacteria were significantly more abundant in SG1. SG2 harbored many bacterial phyla (>1% of sequences) present in low abundance or below detection limits (<0.07%) in SG1 including: Acidobacteria, Chloroflexi, Gemmatimonadetes, Nitrospirae, PAUC34f, Poribacteria, and Verrucomicrobia. Furthermore, SG1 and SG2 only had 95 OTUs in common, representing 30.5 and 22.4% of SG1 and SG2's total OTUs, respectively. These results suggest that the sponge host may exert a pivotal influence on the nature and structure of the microbial community and may only be marginally affected by external environment parameters. PMID:25408689
Two distinct microbial communities revealed in the sponge Cinachyrella
Directory of Open Access Journals (Sweden)
Marie Laure Cuvelier
2014-11-01
Full Text Available Marine sponges are vital components of benthic and coral reef ecosystems, providing shelter and nutrition for many organisms. In addition, sponges act as an essential carbon and nutrient link between the pelagic and benthic environment by filtering large quantities of seawater. Many sponge species harbor a diverse microbial community (including Archaea, Bacteria and Eukaryotes, which can constitute up to 50% of the sponge biomass. Sponges of the genus Cinachyrella are common in Caribbean and Floridian reefs and their archaeal and bacterial microbiomes were explored here using 16S rDNA tag pyrosequencing. Cinachyrella specimens and seawater samples were collected from the same South Florida reef at two different times of year. In total, 639 OTUs (12 archaeal and 627 bacterial belonging to 2 archaeal and 21 bacterial phyla were detected in the sponges. Based on their microbiomes, the six sponge samples formed two distinct groups, namely sponge group 1 (SG1 with low diversity (Shannon-Weiner index: 3.73 ± 0.22 and SG2 with higher diversity (Shannon-Weiner index: 5.95 ± 0.25. Hosts’ 28S rDNA sequences further confirmed that the sponge specimens were composed of two taxa closely related to Cinachyrella kuekenthalli. Both sponge groups were dominated by Proteobacteria, but Alphaproteobacteria were significantly more abundant in SG1. SG2 harbored many bacterial phyla (>1% of sequences present in low abundance or below detection limits (<0.07% in SG1 including: Acidobacteria, Chloroflexi, Gemmatimonadetes, Nitrospirae, PAUC34f, Poribacteria and Verrucomicrobia. Furthermore, SG1 and SG2 only had 95 OTUs in common, representing 30.5% and 22.4% of SG1 and SG2’s total OTUs, respectively. These results suggest that the sponge host may exert a pivotal influence on the nature and structure of the microbial community and may only be marginally affected by external environment parameters.
Application of Combined Cake Filtration-Complete Blocking Model to Ultrafiltration of Skim Milk
Directory of Open Access Journals (Sweden)
Mansoor Kazemimoghadam
2017-10-01
Full Text Available Membrane ultrafiltration (UF is widely used in dairy industries like milk concentration and dehydration processes. The limiting factor of UF systems is fouling which is defined as the precipitation of solutes in the form of a cake layer on the surface of the membrane. In this study, the combined cake filtration-complete blocking model was compared to cake filtration mechanism for flux data through ultrafiltration of skim milk at constant flow rate. The resistance data also was modeled using cake filtration model and standard blocking model. The effect of different trans-membrane pressures and temperatures on flux decline was then investigated. Based on the results obtained here, the combined complete blocking-cake formation model was in excellent agreement with experimental data. The cake filtration model also provided good data fits and can be applied to solutions whose solutes tend to accumulate on the surface of the membrane in the form of a cake layer. With increasing pressure, the differences between the model and experimental data increased.
Effect of Melamine Sponge on Tooth Stain Removal.
Otsuka, Takero; Kawata, Toshitsugu
2015-01-01
To investigate the stain removal ability of melamine sponge before aesthetic tooth whitening in extracted teeth. Melamine sponge of thickness 40 mm was compressed and the destruction of the partition wall structure during the compression process was examined under a stereoscopic microscope. An extracted human tooth was cleaned by normal polishing or with melamine sponge for 90 s. To evaluate the stain level, the tooth surfaces were photographed under a stereoscopic microscope at 0, 30, 60 and 90 s. The residual stained region was traced in a high-magnification photograph, and the stain intensity was presented as a change, relative to the intensity before the experiment (0 s). Mechanical cleaning by toothbrushing produced polishing scratches on the tooth surface, whereas use of the melamine sponge resulted in only minimal scratches. As the compression level increased, the stain-removing effect tended to become stronger. Melamine sponge can remove stains from the tooth surface more effectively and less invasively compared to a conventional toothbrush. As no new scratches are made on the tooth surface when using a melamine sponge brush, the risk of re-staining is reduced. Cleaning using a melamine sponge brush can be easily and effectively performed at home and in a dental office.
Exothermic potential of sodium nitrate salt cake
International Nuclear Information System (INIS)
Beitel, G.A.
1977-06-01
High-Level radioactive liquid waste is being reduced to a liquid slurry by an evaporation and crystallization process and stored in the existing single-shell tanks. Continuous pumping of the waste storage tank will reduce the present 30 to 50% moisture to the minimum possible. The reduced waste is a relatively immobile salt cake consisting predominantly of sodium nitrate (NaNO 3 ) with lesser amounts of sodium nitrite (NaNO 2 ), sodium metaaluminate (NaAlO 2 ), and sodium hydroxide (NaOH). Trace amounts of fission products, transuranics, and a broad spectrum of organic materials in small but unknown amounts are also present. A program was initiated in 1973 to determine whether or not conditions exist which could lead to an exothermic reaction in the salt cake. Results of the latest series of tests conducted to determine the effects of mass and pressure are summarized. Hanford salt cake, as stored, cannot support combustion, and does not ignite when covered with a burning volatile hydrocarbon
Inaba, Kenji; Okoye, Obi; Aksoy, Hande; Skiada, Dimitra; Ault, Glenn; Sener, Stephen; Lam, Lydia; Benjamin, Elizabeth; Demetriades, Demetrios
2016-10-01
To prospectively evaluate the ability of radio frequency detection (RFD) system-embedded sponges to mitigate the incidence of retained surgical sponges (RSS) after emergency surgery. Emergency surgery patients are at high risk for retained foreign bodies. All emergent trauma and nontrauma cavitary operations over a 5-year period (January 2010-December 2014) were prospectively enrolled. For damage-control procedures, only the definitive closure was included. RFD sponges were used exclusively throughout the study period. Before closure, the sponge and instrument count was followed by RFD scanning and x-ray evaluation for retained sponges. RSS and near-misses averted using the RFD system were analyzed. In all, 2051 patients [median (range)], aged 41 (1-101) years, 72.2% male, 46.8% trauma patients, underwent 2148 operations (1824 laparotomy, 100 thoracotomy, 30 sternotomy, and 97 combined). RFD detected retained sponges in 11 (0.5%) patients (81.8%laparotomy, 18.2% sternotomy) before cavitary closure. All postclosure x-rays were negative. No retained sponges were missed by the RFD system. Body mass index was 29 (23-43), estimated blood loss 1.0 L (0-23), and operating room time 160 minutes (71-869). Procedures started after 18:00 to 06:00 hours in 45.5% of the patients. The sponge count was incorrect in 36.4%, not performed due to time constraints in 45.5%, and correct in 18.2%. The additional cost of using RFD-embedded disposables was $0.17 for a 4X18 laparotomy sponge and $0.46 for a 10 pack of 12ply, 4X8. Emergent surgical procedures are high-risk for retained sponges, even when sponge counts are performed and found to be correct. Implementation of a RFD system was effective in preventing this complication and should be considered for emergent operations in an effort to improve patient safety.
Effects of de-oiled palm kernel cake based fertilizers on sole maize ...
African Journals Online (AJOL)
A study was conducted to determine the effect of de-oiled palm kernel cake based fertilizer formulations on the yield of sole maize and cassava crops. Two de-oiled palm kernel cake based fertilizer formulations A and B were compounded from different proportions of de-oiled palm kernel cake, urea, muriate of potash and ...
Mycoflora and mycotoxin production in oilseed cakes during farm storage.
Lanier, Caroline; Heutte, Natacha; Richard, Estelle; Bouchart, Valerie; Lebailly, Pierre; Garon, David
2009-02-25
Agricultural activities involve the use of oilseed cakes as a source of proteins for livestock. Because the storage of oilseed cakes could induce the development of molds and the production of mycotoxins, a survey was conducted during the 5 months of farm storage. Mycoflora was studied by microscopic examinations, and the presence of Aspergillus fumigatus was confirmed by polymerase chain reaction. A multimycotoxin method was developed to quantify seven mycotoxins (aflatoxin B(1), alternariol, fumonisin B(1), gliotoxin, ochratoxin A, T-2 toxin, and zearalenone) in oilseed cakes by high-performance liquid chromatography coupled to mass spectrometry. Among 34 fungal species identified, A. fumigatus and Aspergillus repens were observed during 5 and 4 months, respectively. Gliotoxin, an immunosuppressive mycotoxin, was quantified in oilseed cakes up to 45 microg/kg, which was associated with the presence of toxigenic isolates of A. fumigatus.
21 CFR 878.4014 - Nonresorbable gauze/sponge for external use.
2010-04-01
... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Nonresorbable gauze/sponge for external use. 878... Nonresorbable gauze/sponge for external use. (a) Identification. A nonresorbable gauze/sponge for external use... include a nonresorbable gauze/sponge for external use that contains added drugs such as antimicrobial...
Biological characterisation of Haliclona (?gellius) sp.: sponge and associated microorganisms.
Sipkema, D.; Holmes, B.; Nichols, S.A.; Blanch, H.W.
2009-01-01
We have characterised the northern Pacific undescribed sponge Haliclona (?gellius) sp. based on rDNA of the sponge and its associated microorganisms. The sponge is closely related to Amphimedon queenslandica from the Great Barrier Reef as the near-complete 18S rDNA sequences of both sponges were
[Healing of a deep skin wound using a collagen sponge as dressing in the animal experiment].
Sedlarik, K M; Schoots, C; Oosterbaan, J A; Klopper, J P
1992-10-01
The high number of available wound dressing materials as well as the scientific reports about the topic indicates that the problem of an ideal wound dressing is not jet solved. In the last thirty years lot of scientific reports about collagen as wound covering has been published. The positive effect of collagen by his application on a wound ist well known. We investigated the effect of a collagen sponge on healing of full thickness skin wound in guinea pig. The animals were divided in two control groups and two experimental groups. In the control group there were air exposed wounds and another wounds covered with paraffin gauze. In the experimental groups were such wounds covered with natural reconstituted collagen sponge as well as wounds covered with chemically prepared collagen sponge with hexamethyldiisocyanat. The results were compared. The air exposed wounds healed in 50 days, the wounds covered with paraffin gauze healed in 48 days. By covering the wounds with collagen sponge the healing was shortened in 24 or 27 days respectively. Not only the healing time was shortened but also the quality of the wound repair by dressing the wounds with collagen sponge was enhanced.
Bacteria From Marine Sponges: A Source of New Drugs.
Bibi, Fehmida; Faheem, Muhammad; Azhar, Esam I; Yasir, Muhammad; Alvi, Sana A; Kamal, Mohammad A; Ullah, Ikram; Naseer, Muhammad I
2017-01-01
Sponges are rich source of bioactive natural products synthesized by the symbiotic bacteria belonging to different phyla. Due to a competition for space and nutrients the marine bacteria associated with sponges could produce more antibiotic substances. To explore the proactive potential of marine microbes extensive research has been done. These bioactive metabolites have some unique properties that are pharmaceutically important. For this review, we have performed a non-systematic search of the available literature though various online search engines. This review provides an insight that how majority of active metabolites have been identified from marine invertebrates of which sponges predominate. Sponges harbor abundant and diverse microorganisms, which are the sources of a range of marine bioactive metabolites. From sponges and their associated microorganisms, approximately 5,300 different natural compounds are known. Current research on sponge-microbe interaction and their active metabolites has become a focal point for many researchers. Various active metabolites derived from sponges are now known to be produced by their symbiotic microflora. In this review, we attempt to report the latest studies regarding capability of bacteria from sponges as producers of bioactive metabolite. Moreover, these sponge associated bacteria are an important source of different enzymes of industrial significance. In present review, we will address some novel approaches for discovering marine metabolites from bacteria that have the greatest potential to be used in clinical treatments. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.
Respiratory symptoms and sensitization in bread and cake bakers.
Smith, T A; Smith, P W
1998-07-01
This purpose of this study was to examine the relationship between exposure to wheat flour, soya flour and fungal amylase and the development of work-related symptoms and sensitization in bread and cake bakery employees who have regular exposure to these substances. The study populations consisted of 394 bread bakery workers and 77 cake bakery workers whose normal jobs involved the sieving, weighing and mixing of ingredients. The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms. They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase. The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures. Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization. The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively. However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. It is considered that the aetiology of such symptoms is likely to be due to a non-specific irritant effect of high total dust levels, rather than allergy. None of the cake bakers and only 3.1% of the bread bakers had symptoms which were thought to be due to allergy to baking ingredients. Using skin-prick testing as a marker of sensitization, the prevalence of positive tests to wheat flour was 6% for the bread bakers and 3% for the cake bakers. Comparable prevalences for soya flour were 7% and 1% respectively. However, the prevalence of positive skin-prick tests to fungal amylase
Steroids from marine sponges Suberites vestigium and Chrotella australiensis
Digital Repository Service at National Institute of Oceanography (India)
Mishra, P.D; Wahidullah, S.; De; Kamat, S.Y.
The sponges Suberites vestigium and Chrotella australiensis have been examined for steriods. Both the sponges contain C sub(27-29) mono and diunsaturated sterols, in addition sponge C. australiensis contains cholest-4-ene-3-one and 24-ethyl cholest...
Directory of Open Access Journals (Sweden)
Karin Schiefenhövel
2012-01-01
Full Text Available Sponges, an important part of the reef ecosystem, are of commercial value for public aquaria, pharmacology and chemistry. With the growing demand for sponges, natural resources are at risk of being overexploited. Growing of sponges in artificial or semi natural farms is an alternative. In this study different farming methods were tested on two Indo-Pacific sponge species, Neopetrosia sp. and Stylissa massa. Survival, growth and attachment ability were observed with different substrates (suspended ropes, coral boulders and artificial substrate, two types of aquaria with different water volume and two different field sites in Indonesia. The two species responded differently to their individual locations and environmental stresses. Survival, growth and attachment rates of Neopetrosia sp. at the field site are depending on the cultivation method, we found highest volume increment (27–35% for a horizontal line in the field. Whereas the volume increase for S. massa did not show any differences for the different transplantation methods, Neopetrosia sp. generally showed higher rates than S. massa. Further aquaria experiments, for example, on nutrient supply, should be tested to receive more detailed data about sponges, particularly because almost all fragments of both species showed a decline or steady state in mean length.
Filtration of Nanoparticles: Evolution of Cake Structure and Pressure-Drop
DEFF Research Database (Denmark)
Elmøe, Tobias Dokkedal; Tricoli, Antonio; Grunwaldt, Jan-Dierk
2009-01-01
The detailed three-dimensional accumulation of deposits and the build-up of pressuredrop during filtration of compressible gases laden with nanoparticles (diameter dp=50 nm) through capillaries (1–4 micron radius) was investigated by Langevin dynamics (LD) at Peclet number, Pe, 0.01–10. At low Pe...... with constant solid volume fraction began to form, accompanied with build-up of pressuredrop which was in excellent agreement with classic cake filtration theory. An expression for the solid volume fraction of the cake (fsd,c) was obtained as a sole function of Pe. In addition, the filtration efficiency became...... 1 after clogging, since the cake acts as a perfectly efficient filter. Penetration of nanoparticles takes place until the onset of cake filtration at high Pe (1–10) while for smaller ones (0.01–0.1) it is negligible at the employed capillary radii and length (10 micron). Analytical expressions...
Chattopadhyay, Kaushik; Chattopadhyay, Chaitali; Kaltenthaler, Eva
2014-09-04
During the last decade, coal-based sponge iron plants, a highly polluted industry, have grown rapidly in Barjora, India. Understanding their workers' perception of health is essential in people-centered healthcare. The aim of the study was to assess their health-related quality-of-life (HRQoL), and to determine factors that independently predict their HRQoL. Cross-sectional study. Coal-based sponge iron plants in Barjora, India. 258 coal-based sponge iron plant workers. HRQoL was measured using the EuroQol-5D-5L. The response rate was 100%. Participants with problems in mobility, self-care, usual activities, pain/discomfort and anxiety/depression were 23.3%, 5.1%, 10.9%, 39.5% and 45.5%, respectively. 36.8% of participants reported health state 11111 (no problem in any EQ-5D dimension). The mean visual analogue scale (EQ-VAS) was 69.8 (18.5 SD). The odds of mobility problems decreased with age (OR 0.95, 95% CI 0.91 to 0.99, p=0.016), were lower in participants with presence/history of any respiratory disease (0.27, 0.13 to 0.55, pworkers (0.44, 0.22 to 0.89, p=0.021), manual workers (0.40, 0.16 to 0.99, p=0.047) and non-smokers (2.63, 1.27 to 5.46, p=0.009). The odds of pain/discomfort and anxiety/depression were lower in participants with any respiratory disease (0.44, 0.24 to 0.79, p=0.006; and 0.52, 0.29 to 0.92, p=0.026, respectively). The EQ-VAS was worse in manual participants (coefficient -6.91, 95% CI -12.40 to -1.41, p=0.014), with any respiratory disease (-8.13, -13.12 to -3.13, p=0.002), alcohol drinkers (-4.81, -9.47 to -0.15, p=0.043), literates (7.70, 0.97 to 14.43, p=0.025) and Hindus (13.41, 2.62 to 24.20, p=0.015). Many coal-based sponge iron plant workers in Barjora have problems in their HRQoL, and the predictors of different aspects of HRQoL were identified. The study findings could be taken into consideration in future interventional studies aimed at improving the HRQoL of these workers. Published by the BMJ Publishing Group Limited. For
Proximate Analysis Of Castor Seeds And Cake | Annongu | Journal ...
African Journals Online (AJOL)
Amino acid profile analysis of un-decorticated and decorticated seed and cake compared with soybeans as standard plant protein indicated that the cake is deficient in some indispensable amino acids like lysine (4.11), iso-leucine (3.09), tryptophan (0) compared with 6.30, 7.90 and 1.30 lysine, iso-leucine and tryptopha in ...
The suitability of teff flour in bread, layer cakes, cookies and biscuits.
Coleman, Jennifer; Abaye, A O; Barbeau, William; Thomason, Wade
2013-11-01
A niche market in alternative foods has emerged in response to interest in a health conscientious diet. The purpose of this study was to evaluate the baking characteristics of teff to determine whether teff could produce satisfactory baked products. Cakes, cookies, biscuits and bread were made in triplicate from composites of wheat flour with 0, 10, 20, 30, 40 and 100% teff flour. Objective tests on size, shape, color and texture were used to evaluate the quality of the baked products. Increases in percent teff resulted in decreases in bread and cake volume (p > 0.05). The fracture strength of the cookies were not significantly different (p > 0.05) but spread was significantly greater for cookies made with 40% and 100% teff flour (p ≤ 0.05). There was also significant difference (p ≤ 0.05) in biscuit height and color among teff treatments. Overall, this study showed that teff flour is best suited for use in cookies and biscuits.
Ultraporous, Compressible, Wettable Polylactide/Polycaprolactone Sponges for Tissue Engineering.
Mader, Michael; Jérôme, Valérie; Freitag, Ruth; Agarwal, Seema; Greiner, Andreas
2018-05-14
Ultraporous, degradable sponges made of either polylactide or of blends of polylactide/poly(ε-caprolactone) are prepared by freeze-drying of dispersions of short electrospun fibers and subsequent thermal annealing. The sponges feature ultrahigh porosity (99.6%), a hierarchical cellular structure, and high reversible compressibility with fast recovery from deformation in the dry as well as in the wet state. The sponge properties depend on the fiber dispersion concentration and the annealing temperature. Sponge characteristics like fiber density (2.5-20 mg/cm 3 ), size, shape, crystallinity, mechanical strength, wetability, and structural integrity are user adjustable. Cell culture experiments were successfully performed with Jurkat cells with Confocal Laser Scanning Microscopy and MTT staining showing rapid cell proliferation. Live/Dead staining demonstrated high viability of the seeded cells. The sponge characteristics and modifications investigated and presented here reveal that these sponges are highly promising for tissue engineering applications.
... cause: Vaginal irritation or dryness Urinary tract or vaginal infection An increased risk of contracting STIs Toxic shock ... 24 hours to reduce the risk of an infection. Remove the contraceptive ... If your vaginal muscles are still holding the contraceptive sponge tightly, ...
[Clinical study of medicinal-cake-separated moxibustion for senile osteoporosis].
Zeng, Yuqing; Bi, Dingyan; Yi, Zhan; Lu, Jianwei; Zhong, Fuhua; Jiang, Binfeng
2017-05-12
To explore the clinical efficacy and partial mechanism of medicinal-cake-separated moxibustion for senile osteoporosis. Sixty cases of senile osteoporosis were randomly divided into an observation group and a control group according to the random digits table, 30 cases in each one. The two groups were both treated with basic treatment of western medicine. The acupoints included four groups:① Dazhui (GV 14), Dazhu (BL 11) and Ganshu (BL 18); ② Zhongwan (CV 12), Danzhong (CV 17) and Zusanli (ST 36); ③ Pishu (BL 20), Shenshu (BL 23) and Mingmen (GV 4); ④ Shenque (CV 8) and Guanyuan (CV 4). Each group of acupoints was selected for one treatment. The observation group was treated with medicinal-cake-separated moxibustion, and the medicinal cake was consisted of fructus psoraleae (30 g), prepared rehmannia root (30 g), atractylodes (30 g), codonopsis pilosula (30 g), epimedium herb (20 g), rhizoma curculiginis (20 g), syzygium aromaticum (5 g) and cinnamon (5 g). The control group was treated with wheat-flour-cake moxibustion. Each acupoint was treated with 5 moxa cones in the two groups. The treatment was given once every other day for six months. The symptom score, lumbar and hip bone mineral density (BMD), serum type Ⅰ procollagen amino-terminal propeptide (PINP) and serum β-type Ⅰ collagen carboxy-terminal peptide (β-CTX) were observed before and after treatment. After treatment, the symptom score and serum β-CTX were significantly lowered (all P cake-separated moxibustion has significant efficacy for senile osteoporosis, which is superior to wheat-cake-se-parated moxibustion.
Bioenergy and biofertilizer : improvement of biogas production from filter cake
Energy Technology Data Exchange (ETDEWEB)
Fonte, A.H. [Environmental Bioremediation Group, Research and Development Agency, GeoCuba, Camaguey (Cuba); Alvarez, R.C. [Provincial Direction of Soils, Camaguey (Cuba)
2000-07-01
The anaerobic digestion of sugar mill filter cake (SMFC) was studied using a natural zeolite to intensify the biogas production. The anaerobic digestion (AD) of agricultural waste mixtures in certain proportions is the underlying basis of biogas generation. Earlier studies have shown that certain inert materials can act as stimulators in biogas production when used in conjunction with AD. This study involved three experiments using filter cake from different sugar mills using three doses of zeolite to determine how they stimulate biogas production. Another objective of the study was to determine if the mud of the digester containing the added zeolite has an impact on plants and soil. The study was conducted under glass house conditions using a brown soil with carbonates with neutral pH and high contents of P{sub 2}O{sub 5}, K{sub 2}O and organic matter. It was concluded that it is possible to increase the biogas yield and to improve AD behaviour of the filter cake by using a zeolite adapted to unique operating conditions. The amount of yield depends on the origin of the filter cake, the stimulator dose and age. Results were in the order of 20-40 per cent biogas production. Fresh filter cake was found to produce more biogas. The mud of the anaerobic digestion of the filter cake containing zeolite positively impacted on the agronomic behaviour of the sorghum in relation to P{sub 2}O{sub 5}, K{sub 2}O and organic matter content. 19 refs., 4 tabs.
Directory of Open Access Journals (Sweden)
Jader MARTÍNEZ-GIRÓN
Full Text Available Abstract This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w, including a control (tartrazine. Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L*a*b* color coordinates, and sensorial attributes. The results demonstrated that the peach palm peel flour substitution increased the total carotenoid content of the cakes. The color test showed that high levels of peach palm peel flour resulted in a decrease in the values of lightness (L* and hue angle (h°, while the values of browning index (BI and color change (ΔE* increased significantly. The qualification of the sensorial evaluation indicated that the quality attributes were acceptable in the cakes made with wheat flour and 7.5% peach palm peel flour. Therefore, it was concluded that flour obtained from peach palm peel is a by-product that can be used as a natural food dye alternative in bread products.
Experience of Sponge City Master Plan: A Case Study of Nanning City
Institute of Scientific and Technical Information of China (English)
Zhang Wei; Wang Jiazhuo; Che Han; Wang Chen; Zhang Chunyang; Shi Lian; Fan Jin; Li Caige
2017-01-01
As a new urban development pattern, the construction of sponge cities has been deeply integrated into the new urbanization and water safety strategy. Nanning City, as one of the first batch of experimental sponge cities in China, has undertaken exploration and practice on sponge city planning, construction, and management. The sponge city master plan of Nanning City establishes an urban ecological spatial pattern in order to protect the security of the sponge base. The sponge city construction strategy has also proposed an overall construction strategy of a sponge city in line with urban development features. Through the systematic analysis and planning, a “23+10+202” pattern of sponge city construction has been formed. “23” represents 23 drainage basins, in which major sponge facilities such as storage facilities, waterfront buffer zones, wetland parks, ecological rainwater corridor and sponge parks are allocated. “10” represents 10 sponge functional zones, which provide important reference for the establishment of sponge city construction index system. “202” represents 202 management units, which decomposes the general objective and provides technical support not only for sponge city construction and management, but also for the implementation of general objectives in the regulatory plan as well.
Response of the Mediterranean sponge Chondrosia reniformis Nardo to copper pollution
International Nuclear Information System (INIS)
Cebrian, E.; Agell, G.; Marti, R.; Uriz, M.J.
2006-01-01
We examined the effects of exposure to copper pollution on the Atlanto-Mediterranean sponge Chondrosia reniformis. We transplanted sponges from an unpolluted control area to a harbour with a moderately high concentration of copper and measured several biological sponge variables. No effect of this habitat was detected on sponge growth, shape, heat-shock protein expression or metal accumulation. However, a decrease in the clearance rate, an increase in the collagen/cell rate (due to a decrease in the cellular components) and a lower survival rate after 4 months of the sponges transplanted to the harbour was observed. We suggest that copper may alter the sponge physiology, by reducing pumping capacity, which may ultimately lead to sponge death. Consequently, copper pollution exerts strong negative effects on this organism. - Contrasting effects of copper pollution on the Atlanto-Mediterranean sponge Chondrosia reniformis
The Life of a Sponge in a Sandy Lagoon.
Ilan, M; Abelson, A
1995-12-01
Infaunal soft-bottom invertebrates benefit from the presence of sediment, but sedimentation is potentially harmful for hard-bottom dwellers. Most sponges live on hard bottom, but on coral reefs in the Red Sea, the species Biemna ehrenbergi (Keller, 1889) is found exclusively in soft-bottom lagoons, usually in the shallowest part. This location is a sink environment, which increases the deposition of particulate organic matter. Most of the sponge body is covered by sediment, but the chimney-like siphons protrude from the sediment surface. The sponge is attached to the buried beach-rock, which reduces the risk of dislodgment during storms. Dye injected above and into the sediment revealed, for the first time, a sponge pumping interstitial water (rich with particles and nutrients) into its aquiferous system. Visual examination of plastic replicas of the aquiferous system and electron microscopical analysis of sponge tissue revealed that the transcellular ostia are mostly located on the buried surface of the sponge. The oscula, however, are located on top of the siphons; their elevated position and their ability to close combine to prevent the filtering system outflow from clogging. The transcellular ostia presumably remain open due to cellular mobility. The sponge maintains a large population of bacteriocytes, which contains bacteria of several different species. Some of these bacteria disintegrate, and may be consumed by the sponge.
High-performance nanostructured supercapacitors on a sponge
Chen, Wei; Baby, Rakhi Raghavan; Hu, Liangbing; Xie, Xing; Cui, Yi; Alshareef, Husam N.
2011-01-01
A simple and scalable method has been developed to fabricate nanostructured MnO 2-carbon nanotube (CNT)-sponge hybrid electrodes. A novel supercapacitor, henceforth referred to as "sponge supercapacitor", has been fabricated using these hybrid
Evening primrose (Oenothera paradoxa) cake as an unconventional protein source.
Golabczak, J; Py, R
2003-01-01
An efficient procedure of a protein isolate production from the evening primrose cake was developed. The cake is a by-product of oil extraction from seeds by using the cold pressing method. The evening primrose cake contains 22.7% of protein. Its content in the protein isolate derived from the cake is 74%. Proteins present in evening primrose seeds are rich in Trp (7%) and Met (3%), but Lys-deficient (1.3%) as compared to the FAO protein standard. Apart from the proteins, the protein isolate contains 8.5% (w/w per s.s.) dietary fiber, that negatively affects its digestibility. To enhance the bio-availability of the protein isolate, it was partially hydrolyzed with commercial preparations of trypsin and other proteases (Alcalase and Flavourzyme, Novozymes. Denmark). The most advanced proteolysis (52%) was achieved by 6 h digestion of 2% protein suspension with a mixture of Flavourzyme and Alcalase (350 and 600 U per g of protein, respectively) at 50 degrees C and pH 9.0.
Organic cultivation of onion under castor cake fertilization and irrigation depths
Directory of Open Access Journals (Sweden)
Gabriel Alves Botelho de Mello
2017-11-01
Full Text Available Two experiments were carried out to evaluate the effects that different doses of castor bean (0, 200, and 300 g m-2 and irrigation levels (204, 224, 278, and 321 mm in 2014, and 278, 302, 397, and 444 mm in 2015 have on both the productivity and quality of onion bulbs. In the experiments, the experimental design was randomized blocks (4 x 3 factorial scheme, with five replicates. Irrigation management was performed using a Simplified Irrigation Device (SID in response to soil water tension in the treatment of highest irrigation depth. The following variables were evaluated: plant dry biomass (PDB, bulb dry biomass (BDB, total yield (TY, mean bulb fresh weight (MBFW, mean bulb dry weight (MBDW, mean bulb diameter (MBD and water use efficiency (WUE. The highest irrigation depths positively influenced the mean production of onion bulbs, regardless of the applied dose of castor cake. The doses of castor cake positively influenced the production of onion bulbs when higher irrigation depths were applied.
Pradhan, Subhalaxmi; Naik, S N; Khan, M Ashhar I; Sahoo, P K
2012-02-01
Jatropha curcas seed is a rich source of oil; however, it can not be utilised for nutritional purposes due to presence of toxic and anti-nutritive compounds. The main objective of the present study was to quantify the toxic phytochemicals present in Indian J. curcas (oil, cake, bio-diesel and glycerol). The amount of phorbol esters is greater in solvent extracted oil (2.8 g kg⁻¹) than in expeller oil (2.1 g kg⁻¹). Liquid chromatography-mass spectroscopy analysis of the purified compound from an active extract of oil confirmed the presence of phorbol esters. Similarly, the phorbol esters content is greater in solvent extracted cake (1.1 g kg⁻¹) than in cake after being expelled (0.8 g kg⁻¹). The phytate and trypsin inhibitory activity of the cake was found to be 98 g kg⁻¹ and 8347 TIU g⁻¹ of cake, respectively. Identification of curcin was achieved by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and the concentration of curcin was 0.95 g L⁻¹ of crude concentrate obtained from cake. Higher amounts of phorbol esters are present in oil than cake but bio-diesel and glycerol are free of phorbol esters. The other anti-nutritional components such as trypsin inhibitors, phytates and curcin are present in cake, so the cake should be detoxified before being used for animal feed. Copyright © 2011 Society of Chemical Industry.
Globally intertwined evolutionary history of giant barrel sponges
Swierts, Thomas; Peijnenburg, Katja T. C. A.; de Leeuw, Christiaan A.; Breeuwer, Johannes A. J.; Cleary, Daniel F. R.; de Voogd, Nicole J.
2017-09-01
Three species of giant barrel sponge are currently recognized in two distinct geographic regions, the tropical Atlantic and the Indo-Pacific. In this study, we used molecular techniques to study populations of giant barrel sponges across the globe and assessed whether the genetic structure of these populations agreed with current taxonomic consensus or, in contrast, whether there was evidence of cryptic species. Using molecular data, we assessed whether giant barrel sponges in each oceanic realm represented separate monophyletic lineages. Giant barrel sponges from 17 coral reef systems across the globe were sequenced for mitochondrial (partial CO1 and ATP6 genes) and nuclear (ATPsβ intron) DNA markers. In total, we obtained 395 combined sequences of the mitochondrial CO1 and ATP6 markers, which resulted in 17 different haplotypes. We compared a phylogenetic tree constructed from 285 alleles of the nuclear intron ATPsβ to the 17 mitochondrial haplotypes. Congruent patterns between mitochondrial and nuclear gene trees of giant barrel sponges provided evidence for the existence of multiple reproductively isolated species, particularly where they occurred in sympatry. The species complexes in the tropical Atlantic and the Indo-Pacific, however, do not form separate monophyletic lineages. This rules out the scenario that one species of giant barrel sponge developed into separate species complexes following geographic separation and instead suggests that multiple species of giant barrel sponges already existed prior to the physical separation of the Indo-Pacific and tropical Atlantic.
Phengnuam, Thanyarat; Goroncy, Alexander K; Rutherfurd, Shane M; Moughan, Paul J; Suntornsuk, Worapot
2013-12-04
Jatropha curcas, a tropical plant, has great potential commercial relevance as its seeds have high oil content. The seeds can be processed into high-quality biofuel producing seed cake as a byproduct. The seed cake, however, has not gotten much attention toward its potential usefulness. This work was aimed to determine the antioxidant activity of different fractions of a protein hydrolysate from J. curcas seed cake and to elucidate the molecular structures of the antioxidants. Seed cake was first processed into crude protein isolate and the protein was hydrolyzed by Neutrase. The hydrolysate obtained from 1 h of Neutrase hydrolysis showed the strongest antioxidant activity against DPPH radical (2,2-diphenyl-1-picrylhydrazyl). After a purification series of protein hydrolysate by liquid chromatography, chemicals acting as DPPH radical inhibitors were found to be a mixture of fatty acids, fatty acid derivatives, and a small amount of peptides characterized by mass spectrometry and nuclear magnetic resonance (NMR) spectroscopy.
Antagonistic activity of marine sponges associated Actinobacteria
Directory of Open Access Journals (Sweden)
Selvakumar Dharmaraj
2016-06-01
Full Text Available Objective: To focus on the isolation and preliminary characterization of marine sponges associated Actinobacteria particularly Streptomyces species and also their antagonistic activities against bacterial and fungal pathogens. Methods: The sponges were collected from Kovalam and Vizhinjam port of south-west coast of Kerala, India. Isolation of strains was carried out from sponge extracts using international Streptomyces project media. For preliminary identification of the strains, morphological (mycelial colouration, soluble pigments, melanoid pigmentation, spore morphology, nutritional uptake (carbon utilisation, amonoacids influence, sodium chloride tolerance, physiological (pH, temperature and chemotaxonomical characterization were done. Antimicrobial studies were also carried out for the selected strains. Results: With the help of the spicule structures, the collected marine sponges were identified as Callyspongia diffusa, Mycale mytilorum, Tedania anhelans and Dysidea fragilis. Nearly 94 strains were primarily isolated from these sponges and further they were sub-cultured using international Streptomyces project media. The strains exhibited different mycelial colouration (aerial and substrate, soluble and melanoid pigmentations. The strains possessed three types of sporophore morphology namely rectus flexibilis, spiral and retinaculiaperti. Among the 94 isolates, seven exhibited antibacterial and antifungal activities with maximal zone of inhibition of 30 mm. The nutritional, physiological and chemotaxonomical characteristic study helped in the conventional identification of the seven strains and they all suggest that the strains to be grouped under the genus Streptomyces. Conclusions: The present study clearly helps in the preliminary identification of the isolates associated with marine sponges. Antagonistic activities prove the production of antimicrobial metabolites against the pathogens. Marine sponges associated Streptomyces are
A novel filtering mutualism between a sponge host and its endosymbiotic bivalves.
Tsubaki, Remi; Kato, Makoto
2014-01-01
Sponges, porous filter-feeding organisms consisting of vast canal systems, provide unique substrates for diverse symbiotic organisms. The Spongia (Spongia) sp. massive sponge is obligately inhabited by the host-specific endosymbiotic bivalve Vulsella vulsella, which benefits from this symbiosis by receiving protection from predators. However, whether the host sponge gains any benefit from this association is unclear. Considering that the bivalves exhale filtered water into the sponge body rather than the ambient environment, the sponge is hypothesized to utilize water exhaled by the bivalves to circulate water around its body more efficiently. We tested this hypothesis by observing the sponge aquiferous structure and comparing the pumping rates of sponges and bivalves. Observations of water currents and the sponge aquiferous structure revealed that the sponge had a unique canal system enabling it to inhale water exhaled from bivalves, indicating that the host sponge adapted morphologically to receive water from the bivalves. In addition, the volume of water circulating in the sponge body was dramatically increased by the water exhaled from bivalves. Therefore, this sponge-bivalve association can be regarded as a novel mutualism in which two filter-feeding symbionts promote mutual filtering rates. This symbiotic association should be called a "filtering mutualism".
Generation of miRNA sponge constructs
Kluiver, Joost; Slezak-Prochazka, Izabella; Smigielska-Czepiel, Katarzyna; Halsema, Nancy; Kroesen, Bart-Jan; van den Berg, Anke
2012-01-01
MicroRNA (miRNA) sponges are RNA molecules with repeated miRNA antisense sequences that can sequester miRNAs from their endogenous targets and thus serve as a decoy. Stably expressed miRNA sponges are especially valuable for long-term loss-of-function studies and can be used in vitro and in vivo. We
Nitrogen mineralization from anaerobically digested centrifuge cake and aged air-dried biosolids.
Kumar, Kuldip; Hundal, Lakhwinder S; Cox, Albert E; Granato, Thomas
2014-09-01
This study was conducted to estimate nitrogen (N) mineralization of anaerobically digested centrifuge cake from the Stickney Water Reclamation Plant (SWRP) and Calumet Water Reclamation Plant (CWRP), lagoon-aged air-dried biosolids from the CWRP, and Milorganite at three rates of application (0, 12.5 and 25 Mg ha(-1)). The N mineralized varied among biosolids as follows: Milorganite (44%) > SWRP centrifuge cake (35%) > CWRP centrifuge cake (31%) > aged air-dried (13%). The N mineralized in the SWRP cake (32%) and CWRP aged air-dried biosolids (12%) determined from the 15N study were in agreement with the first study. The N mineralization value for centrifuge cake biosolids observed in our study is higher than the value given in the Part 503 rule and Illinois Part 391 guidelines. These results will be used to fine-tune biosolids application rate to match crop N demand without compromising yield while minimizing any adverse effect on the environment.
Evaluasi Pengaruh Penggunaan Bahan Pengganti Telur (Egg Replacer) Pada Pembuatan Cake
Dewi, Nova Sarifah
2015-01-01
Nowdays many people are allergic to egg either the white or the egg yolk, that is why the research way conducted. The research was aimed to evaluate the functional characteristics and sensory quality of cakes made of soy protein isolate, whey protein isolate, corn starch, guar gum, xanthan gum and whole egg powder. The research had been performed using a non factorial completely randomized design with 7 levels and 3 repetition. The egg replacer composition were E1 = whey protein isolate (18,...
Bleaching and recovery of a phototrophic bioeroding sponge
Marlow, Joseph; Davy, Simon K.; Shaffer, Megan; Haris, Abdul; Bell, James J.
2018-06-01
In the Wakatobi region of Indonesia, a prolonged period of elevated water temperature in 2016 caused extensive coral bleaching and mortality. Unusually, bleaching was also observed in the bioeroding sponge Cliona aff. viridis, with affected sponges expelling 99% of their Symbiodinium. Bleaching surveys of C. aff. viridis were conducted 6 weeks apart, coinciding with a 0.8 °C drop in water temperature. Over this period, bleaching prevalence dropped from 73.9% (± 9.9 SE) to 25.7% (± 5.8 SE), and bleaching severity dropped from 25.95% (± 4.5 SE) to 11.54% (± 1.9 SE) of sponge tissue. Over the same period, monitored bleached sponges showed an 81% drop in bleaching severity, but also a 13% reduction in overall sponge size. Our results show that while the clionaid- Symbiodinium relationship is susceptible to break down under thermal stress, rapid recovery can occur, although incurring some partial host mortality.
Experimental study of filter cake formation on different filter media
International Nuclear Information System (INIS)
Saleem, M.
2009-01-01
Removal of particulate matter from gases generated in the process industry is important for product recovery as well as emission control. Dynamics of filtration plant depend on operating conditions. The models, that predict filter plant behaviour, involve empirical resistance parameters which are usually derived from limited experimental data and are characteristics of the filter media and filter cake (dust deposited on filter medium). Filter cake characteristics are affected by the nature of filter media, process parameters and mode of filter regeneration. Removal of dust particles from air is studied in a pilot scale jet pulsed bag filter facility resembling closely to the industrial filters. Limestone dust and ambient air are used in this study with two widely different filter media. All important parameters like pressure drop, gas flow rate, dust settling, are recorded continuously at 1s interval. The data is processed for estimation of the resistance parameters. The pressure drop rise on test filter media is compared. Results reveal that the surface of filter media has an influence on pressure drop rise (concave pressure drop rise). Similar effect is produced by partially jet pulsed filter surface. Filter behaviour is also simulated using estimated parameters and a simplified model and compared with the experimental results. Distribution of cake area load is therefore an important aspect of jet pulse cleaned bag filter modeling. Mean specific cake resistance remains nearly constant on thoroughly jet pulse cleaned membrane coated filter bags. However, the trend can not be confirmed without independent cake height and density measurements. Thus the results reveal the importance of independent measurements of cake resistance. (author)
Chitosan-hyaluronan/nano chondroitin sulfate ternary composite sponges for medical use.
Anisha, B S; Sankar, Deepthi; Mohandas, Annapoorna; Chennazhi, K P; Nair, Shantikumar V; Jayakumar, R
2013-02-15
In this work chitosan-hyaluronan composite sponge incorporated with chondroitin sulfate nanoparticle (nCS) was developed. The fabrication of hydrogel was based on simple ionic cross-linking using EDC, followed by lyophilization to obtain the composite sponge. nCS suspension was characterized using DLS and SEM and showed a size range of 100-150 nm. The composite sponges were characterized using SEM, FT-IR and TG-DTA. Porosity, swelling, biodegradation, blood clotting and platelet activation of the prepared sponges were also evaluated. Nanocomposites showed a porosity of 67% and showed enhanced swelling and blood clotting ability. Cytocompatibility and cell adhesion studies of the sponges were done using human dermal fibroblast (HDF) cells and the nanocomposite sponges showed more than 90% viability. Nanocomposite sponges also showed enhanced proliferation of HDF cells within two days of study. These results indicated that this nanocomposite sponges would be a potential candidate for wound dressing. Copyright © 2012 Elsevier Ltd. All rights reserved.
Macrofauna Associated with the Sponge Neopetrosia exigua ...
African Journals Online (AJOL)
in Marine Biology, Annamalai University, Parangipettai-608 502, Tamil Nadu, India. Keywords: Neopetrosia exigua, sponge, associated-fauna, species richness,. Mauritius, Indian Ocean. Abstract — The macrofaunal community associated with the sponge Neopetrosia exigua (Kirkpatrick, 1900) was studied across a ...
A Cryptographic Moving-Knife Cake-Cutting Protocol
Directory of Open Access Journals (Sweden)
Yoshifumi Manabe
2012-02-01
Full Text Available This paper proposes a cake-cutting protocol using cryptography when the cake is a heterogeneous good that is represented by an interval on a real line. Although the Dubins-Spanier moving-knife protocol with one knife achieves simple fairness, all players must execute the protocol synchronously. Thus, the protocol cannot be executed on asynchronous networks such as the Internet. We show that the moving-knife protocol can be executed asynchronously by a discrete protocol using a secure auction protocol. The number of cuts is n-1 where n is the number of players, which is the minimum.
Antifungal activities of ethanolic extract from Jatropha curcas seed cake.
Saetae, Dolaporn; Suntornsuk, Worapot
2010-02-01
Phorbol ester extraction was carried out from Jatropha curcas seed cake, a by-product from the bio-diesel fuel industry. Four repeated extractions from 5 g J. curcas seed cake using 15 ml of 90% (v/v) ethanol and a shaking speed of 150 rev/min gave the highest yield of phosbol esters. The ethanolic extract of J. curcas seed cake showed antifungal activities against important phytofungal pathogens: Fusarium oxysporum, Pythium aphanidermatum, Lasiodiplodia theobromae, Curvularia lunata, Fusarium semitectum, Colletotrichum capsici and Colletotrichum gloeosporiodes. The extract contained phorbol esters mainly responsible for antifungal activities. The extract could therefore be used as an antifungal agent for agricultural applications.
Fertilization with filter cake and micronutrients in plant cane
Directory of Open Access Journals (Sweden)
Jaqueline Cristiane Adorna
2013-06-01
Full Text Available The response of sugarcane to application of micronutrients is still not very well known. In view of the need for this information, the aim of this study was to evaluate the application of the micronutrients Zn, Cu, Mn, Fe, B, and Mo to plant cane in three soils, with and without application of filter cake. This study consisted of three experiments performed in the State of São Paulo, Brazil, (in Igaraçu do Tiete, on an Oxisol; in Santa Maria da Serra, on an Entisol, both in the 2008/2009 growing season; and in Mirassol, on an Ultisol, in the 2009/2010 growing season in a randomized block design with four replications with a 8 x 2 factorial combination of micronutrients (1 - no application/control, 2 - addition of Zn, 3 - addition of Cu, 4 - addition of Mn 5 - addition of Fe, 6 - addition of B, 7 - addition of Mo, 8 - Addition of Zn, Cu, Mn, Fe, B, and Mo and filter cake (0 and 30 t ha-1 of filter cake in the furrow at planting. The application of filter cake was more efficient than of Borax in raising leaf B concentration to sufficiency levels for sugarcane in the Entisol, and it increased mean stalk yield in the Oxisol. In areas without filter cake application, leaf concentrations were not affected by the application of Zn, Cu, Mn, Fe, B, and Mo in the furrow at planting; however, Zn and B induced an increase in stalk and sugar yield in micronutrient-poor sandy soil.
miRSponge: a manually curated database for experimentally supported miRNA sponges and ceRNAs.
Wang, Peng; Zhi, Hui; Zhang, Yunpeng; Liu, Yue; Zhang, Jizhou; Gao, Yue; Guo, Maoni; Ning, Shangwei; Li, Xia
2015-01-01
In this study, we describe miRSponge, a manually curated database, which aims at providing an experimentally supported resource for microRNA (miRNA) sponges. Recent evidence suggests that miRNAs are themselves regulated by competing endogenous RNAs (ceRNAs) or 'miRNA sponges' that contain miRNA binding sites. These competitive molecules can sequester miRNAs to prevent them interacting with their natural targets to play critical roles in various biological and pathological processes. It has become increasingly important to develop a high quality database to record and store ceRNA data to support future studies. To this end, we have established the experimentally supported miRSponge database that contains data on 599 miRNA-sponge interactions and 463 ceRNA relationships from 11 species following manual curating from nearly 1200 published articles. Database classes include endogenously generated molecules including coding genes, pseudogenes, long non-coding RNAs and circular RNAs, along with exogenously introduced molecules including viral RNAs and artificial engineered sponges. Approximately 70% of the interactions were identified experimentally in disease states. miRSponge provides a user-friendly interface for convenient browsing, retrieval and downloading of dataset. A submission page is also included to allow researchers to submit newly validated miRNA sponge data. Database URL: http://www.bio-bigdata.net/miRSponge. © The Author(s) 2015. Published by Oxford University Press.
Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
Directory of Open Access Journals (Sweden)
Érica Aguiar Moraes
2010-12-01
Full Text Available The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45% as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most accepted by consumers, had dietary fiber levels ranging from 3.5 to 6.2 g and linolenic acid ranging from 445 to 2,500 mg.100 g-1 of the product. The cakes received claims of good and excellent source of dietary fiber and linolenic acid, respectively, both are bioactive compounds. The use of up to 30% of flaxseed flour in the preparation of cakes is a useful strategy to optimize the consumption of food rich in functional ingredients.
Detoxification of Jatropha curcas kernel cake by a novel Streptomyces fimicarius strain.
Wang, Xing-Hong; Ou, Lingcheng; Fu, Liang-Liang; Zheng, Shui; Lou, Ji-Dong; Gomes-Laranjo, José; Li, Jiao; Zhang, Changhe
2013-09-15
A huge amount of kernel cake, which contains a variety of toxins including phorbol esters (tumor promoters), is projected to be generated yearly in the near future by the Jatropha biodiesel industry. We showed that the kernel cake strongly inhibited plant seed germination and root growth and was highly toxic to carp fingerlings, even though phorbol esters were undetectable by HPLC. Therefore it must be detoxified before disposal to the environment. A mathematic model was established to estimate the general toxicity of the kernel cake by determining the survival time of carp fingerling. A new strain (Streptomyces fimicarius YUCM 310038) capable of degrading the total toxicity by more than 97% in a 9-day solid state fermentation was screened out from 578 strains including 198 known strains and 380 strains isolated from air and soil. The kernel cake fermented by YUCM 310038 was nontoxic to plants and carp fingerlings and significantly promoted tobacco plant growth, indicating its potential to transform the toxic kernel cake to bio-safe animal feed or organic fertilizer to remove the environmental concern and to reduce the cost of the Jatropha biodiesel industry. Microbial strain profile essential for the kernel cake detoxification was discussed. Copyright © 2013 Elsevier B.V. All rights reserved.
Carbon conversion and metabolic rate in two marine sponges
Koopmans, M.; Van Rijswijk, P.; Martens, D.; Egorova-Zachernyuk, T.A.; Middelburg, J.J.; Wijffels, R.H.
2011-01-01
The carbon metabolism of two marine sponges, Haliclona oculata and Dysidea avara, has been studied using a 13C isotope pulse-chase approach. The sponges were fed 13C-labeled diatoms (Skeletonema costatum) for 8 h and they took up between 75 and 85%. At different times, sponges were sampled for total
Łukowiak, M.
2016-01-01
The late Eocene ‘soft’ sponge fauna of southern Australia is reconstructed based on disassociated spicules and is used to interpret the paleoecology and environmental context of shallow marine communities in this region. The reconstructed sponge association was compared with coeval sponge
Berry, Tristan K; Yang, Xin; Foegeding, E Allen
2009-06-01
The effects of sucrose on the physical properties and thermal stability of foams prepared from 10% (w/v) protein solutions of whey protein isolate (WPI), egg white protein (EWP), and their combinations (WPI/EWP) were investigated in wet foams and angel food cakes. Incorporation of 12.8 (w/v) sucrose increased EWP foam stability (drainage 1/2 life) but had little effect on the stability of WPI and WPI/EWP foams. Increased stability was not due to viscosity alone. Sucrose increased interfacial elasticity (E ') of EWP and decreased E' of WPI and WPI/EWP combinations, suggesting that altered interfacial properties increased stability in EWP foams. Although 25% WPI/75% EWP cakes had similar volumes as EWP cakes, cakes containing WPI had larger air cells. Changes during heating showed that EWP foams had network formation starting at 45 degrees C, which was not observed in WPI and WPI/EWP foams. Moreover, in batters, which are foams with additional sugar and flour, a stable foam network was observed from 25 to 85 degrees C for batters made from EWP foams. Batters containing WPI or WPI/EWP mixtures showed signs of destabilization starting at 25 degrees C. These results show that sucrose greatly improved the stability of wet EWP foams and that EWP foams form network structures that remain stable during heating. In contrast, sucrose had minimal effects on stability of WPI and WPI/EWP wet foams, and batters containing these foams showed destabilization prior to heating. Therefore, destabilization processes occurring in the wet foams and during baking account for differences in angel food cake quality.
Joshi, Chetna; Khare, S K
2011-01-01
Jatropha curcas is a major biodiesel crop. Large amount of deoiled cake is generated as by-product during biodiesel production from its seeds. Deoiled J. curcas seed cake was assessed as substrate for the production of xylanase from thermophilic fungus Scytalidium thermophilum by solid-state fermentation. The seed cake was efficiently utilized by S. thermophilum for its growth during which it produced good amount of heat stable extracellular xylanase. The solid-state fermentation conditions were optimized for maximum xylanase production. Under the optimized conditions viz. deoiled seed cake supplemented with 1% oat-spelt xylan, adjusted to pH 9.0, moisture content 1:3 w/v, inoculated with 1×10(6) spores per 5 g cake and incubated at 45 °C, 1455 U xylanase/g deoiled seed cake was obtained. The xylanase was useful in biobleaching of paper pulp. Solid-state fermentation of deoiled cake appears a potentially viable approach for its effective utilization. Copyright © 2010 Elsevier Ltd. All rights reserved.
Criticality considerations for salt-cake disolution in DOE waste tanks
International Nuclear Information System (INIS)
Trumble, E.F.; Niemer, K.A.
1995-01-01
A large amount of high-level waste is being stored in the form of salt cake at the Savannah River site (SRS) in large (1.3 x 106 gal) underground tanks awaiting startup of the Defense Waste Processing Facility (DWPF). This salt cake will be dissolved with water, and the solution will be fed to DWPF for immobilization in borosilicate glass. Some of the waste that was transferred to the tanks contained enriched uranium and plutonium from chemical reprocessing streams. As water is added to these tanks to dissolve the salt cake, the insoluble portion of this fissile material will be left behind in the tank as the salt solution is pumped out. Because the salt acts as a diluent to the fissile material, the process of repeated water addition, salt dissolution, and salt solution removal will act as a concentrating mechanism for the undissolved fissile material that will remain in the tank. It is estimated that tank 41 H at SRS contains 20 to 120 kg of enriched uranium, varying from 10 to 70% 235 U, distributed nonuniformly throughout the tank. This paper discusses the criticality concerns associated with the dissolution of salt cake in this tank. These concerns are also applicable to other salt cake waste tanks that contain significant quantities of enriched uranium and/or plutonium
Effects of Variety and Hydration of Rice Flour on Cake Making Properties
長沼, 誠子; NAGANUMA, Seiko
1993-01-01
The pysicochemical characteristics and sensory attributes of rice layer cake were investigated to study the effects of rice variety and rice flour treatment on cake making properties. The rice layer cake were made from rice flour ground from 4 rice varieties (Sasanishiki, Akitakomachi, Kiyonishiki and Akihikari), water, sugar, oil, and baking powder. The treatment of rice frour with water before adding other ingredients improved appearance, texture and palatability of the baking products. The...
Marine sponge-associated bacteria as a potential source for polyhydroxyalkanoates.
Sathiyanarayanan, Ganesan; Saibaba, Ganesan; Kiran, George Seghal; Yang, Yung-Hun; Selvin, Joseph
2017-05-01
Marine sponges are filter feeding porous animals and usually harbor a remarkable array of microorganisms in their mesohyl tissues as transient and resident endosymbionts. The marine sponge-microbial interactions are highly complex and, in some cases, the relationships are thought to be truly symbiotic or mutualistic rather than temporary associations resulting from sponge filter-feeding activity. The marine sponge-associated bacteria are fascinating source for various biomolecules that are of potential interest to several biotechnological industries. In recent times, a particular attention has been devoted to bacterial biopolymer (polyesters) such as intracellular polyhydroxyalkanoates (PHAs) produced by sponge-associated bacteria. Bacterial PHAs act as an internal reserve for carbon and energy and also are a tremendous alternative for fossil fuel-based polymers mainly due to their eco-friendliness. In addition, PHAs are produced when the microorganisms are under stressful conditions and this biopolymer synthesis might be exhibited as one of the survival mechanisms of sponge-associated or endosymbiotic bacteria which exist in a highly competitive and stressful sponge-mesohyl microenvironment. In this review, we have emphasized the industrial prospects of marine bacteria for the commercial production of PHAs and special importance has been given to marine sponge-associated bacteria as a potential resource for PHAs.
Intact collagen and atelocollagen sponges: Characterization and ESEM observation
International Nuclear Information System (INIS)
Ruozi, Barbara; Tosi, Giovanni; Leo, Eliana; Parma, Bruna; Vismara, Susanna; Forni, Flavio; Vandelli, Maria Angela
2007-01-01
In this study we have investigated the chemical-physical and morphological properties of intact and atelocollagen sponges used for tissue engineering. The porous sponges were prepared by lyophilization and their physico-chemical characteristics (water binding capacity, denaturing temperature, amino group content) were investigated. Considering the importance of the 'in vivo' interactions between these sponges and the tissue, our attention was addressed (a) to clarify the relationships between the morphology and the amount of water absorbed and (b) to evaluate the influence of pepsin-alkaline treatment on the reorganization of the atelocollagen fibres. Conventional scanning electron microscopy (SEM) and environmental scanning electron microscopy (ESEM) were employed to study the morphology and wetting behaviour of the intact and atelocollagen sponges. The observations by SEM indicated remarkable differences both in the structure and dimension of the pores between intact and atelocollagen sponges. At the data are related to a different water binding capacity. However, the ESEM observations, achieved by changing the relative humidity in the operative chamber, demonstrated that the water adsorbed can be removed with major difficulty from atelocollagen sponges than from intact ones
Gene Expression Dynamics Accompanying the Sponge Thermal Stress Response.
Guzman, Christine; Conaco, Cecilia
2016-01-01
Marine sponges are important members of coral reef ecosystems. Thus, their responses to changes in ocean chemistry and environmental conditions, particularly to higher seawater temperatures, will have potential impacts on the future of these reefs. To better understand the sponge thermal stress response, we investigated gene expression dynamics in the shallow water sponge, Haliclona tubifera (order Haplosclerida, class Demospongiae), subjected to elevated temperature. Using high-throughput transcriptome sequencing, we show that these conditions result in the activation of various processes that interact to maintain cellular homeostasis. Short-term thermal stress resulted in the induction of heat shock proteins, antioxidants, and genes involved in signal transduction and innate immunity pathways. Prolonged exposure to thermal stress affected the expression of genes involved in cellular damage repair, apoptosis, signaling and transcription. Interestingly, exposure to sublethal temperatures may improve the ability of the sponge to mitigate cellular damage under more extreme stress conditions. These insights into the potential mechanisms of adaptation and resilience of sponges contribute to a better understanding of sponge conservation status and the prediction of ecosystem trajectories under future climate conditions.
Host-specificity among abundant and rare taxa in the sponge microbiome.
Reveillaud, Julie; Maignien, Loïs; Murat Eren, A; Huber, Julie A; Apprill, Amy; Sogin, Mitchell L; Vanreusel, Ann
2014-06-01
Microbial communities have a key role in the physiology of the sponge host, and it is therefore essential to understand the stability and specificity of sponge-symbiont associations. Host-specific bacterial associations spanning large geographic distance are widely acknowledged in sponges. However, the full spectrum of specificity remains unclear. In particular, it is not known whether closely related sponges host similar or very different microbiota over wide bathymetric and geographic gradients, and whether specific associations extend to the rare members of the sponge microbiome. Using the ultra-deep Illumina sequencing technology, we conducted a comparison of sponge bacterial communities in seven closely related Hexadella species with a well-resolved host phylogeny, as well as of a distantly related sponge Mycale. These samples spanned unprecedentedly large bathymetric (15-960 m) gradients and varying European locations. In addition, this study included a bacterial community analysis of the local background seawater for both Mycale and the widespread deep-sea taxa Hexadella cf. dedritifera. We observed a striking diversity of microbes associated with the sponges, spanning 47 bacterial phyla. The data did not reveal any Hexadella microbiota co-speciation pattern, but confirmed sponge-specific and species-specific host-bacteria associations, even within extremely low abundant taxa. Oligotyping analysis also revealed differential enrichment preferences of closely related Nitrospira members in closely related sponges species. Overall, these results demonstrate highly diverse, remarkably specific and stable sponge-bacteria associations that extend to members of the rare biosphere at a very fine phylogenetic scale, over significant geographic and bathymetric gradients.
Post-quantum security of the sponge construction
Czajkowski, J.; Groot Bruinderink, L.; Hülsing, A.T.; Schaffner, C.; Unruh, D.
2017-01-01
We investigate the post-quantum security of hash functions based on the sponge construction. A crucial property for hash functions in the post-quantum setting is the collapsing property (a strengthening of collision-resistance). We show that the sponge construction is collapsing (and in consequence
Post-quantum security of the sponge construction
Czajkowski, Jan; Groot Bruinderink, Leon; Hülsing, Andreas; Schaffner, Christian; Unruh, Dominique
2018-01-01
We investigate the post-quantum security of hash functions based on the sponge construction. A crucial property for hash functions in the post-quantum setting is the collapsing property (a strengthening of collision-resistance). We show that the sponge construction is collapsing (and in consequence
Metal sponge for cryosorption pumping applications
International Nuclear Information System (INIS)
Myneni, G.R.; Kneisel, P.
1995-01-01
A system has been developed for adsorbing gases at high vacuum in a closed area. The system utilizes large surface clean anodized metal surfaces at low temperatures to adsorb the gases. The large surface clean anodized metal is referred to as a metal sponge. The metal sponge generates or maintains the high vacuum by increasing the available active cryosorbing surface area. 4 figs
Zhou, Lijie; Zhuang, Wei-Qin; Wang, Xin; Yu, Ke; Yang, Shufang; Xia, Siqing
2017-11-01
In previous studies, cake layer analysis in membrane bioreactor (MBR) was both carried out with synthetic and practical municipal wastewater (SMW and PMW), leading to different results. This study aimed to identify the comparison between SMW and PMW in cake layer characteristic analysis of MBR. Two laboratory-scale anoxic/oxic MBRs were operated for over 90days with SMW and PMW, respectively. Results showed that PMW led to rough cake layer surface with particles, and the aggravation of cake layer formation with thinner and denser cake layer. Additionally, inorganic components, especially Si and Al, in PMW accumulated into cake layer and strengthened the cake layer structure, inducing severer biofouling. However, SMW promoted bacterial metabolism during cake layer formation, thus aggravated the accumulation of organic components into cake layer. Therefore, SMW highlighted the organic components in cake layer, but weakened the inorganic functions in practical MBR operation. Copyright © 2017 Elsevier Ltd. All rights reserved.
Ecological interactions and the distribution, abundance, and diversity of sponges.
Wulff, Janie
2012-01-01
Although abiotic factors may be important first-order filters dictating which sponge species can thrive at a particular site, ecological interactions can play substantial roles influencing distribution and abundance, and thus diversity. Ecological interactions can modify the influences of abiotic factors both by further constraining distribution and abundance due to competitive or predatory interactions and by expanding habitat distribution or abundance due to beneficial interactions that ameliorate otherwise limiting circumstances. It is likely that the importance of ecological interactions has been greatly underestimated because they tend to only be revealed by experiments and time-series observations in the field. Experiments have revealed opportunistic predation to be a primary enforcer of sponge distribution boundaries that coincide with habitat boundaries in several systems. Within habitats, by contrast, dramatic effects of predators on sponge populations seem to occur primarily in cases of unusually high recruitment rates or unusually low mortality rates for the predators, which are often specialists on the sponge species affected. Competitive interactions have been demonstrated to diminish populations or exclude sponge species from a habitat in only a few cases. Cases in which competitive interactions have appeared obvious have often turned out to be neutral or even beneficial interactions when observed over time. Especially striking in this regard are sponge-sponge interactions in dense sponge-dominated communities, which may promote the continued coexistence of all participating species. Mutualistic symbioses of sponges with other animals, plants, or macroalgae have been demonstrated to increase abundance, habitat distribution, and diversity of all participants. Symbiotic microbes can enhance sponge distribution and abundance but also render their hosts more vulnerable to environmental changes. And while photosynthetic symbionts can boost growth and
Leaching of sodium carbonate cakes by nitric acid
International Nuclear Information System (INIS)
Troyanker, L.S.; Nikonov, V.N.
1977-01-01
The interaction has been studied of soda cakes of fluorite-rare-earth concentrate with nitric acid. The effect of a number of factors on extraction of REE into a nitric solution has been considered: the final acidity of the pulp, the duration of leaching, and the ratio between solid and liquid phases. The effect of adding aluminium nitrate into the pulp has also been studied. It has been shown that three-stage counterflow leaching of soda cakes with nitric acid increases REE extraction approximately by 10%
Environmental impacts of air-gun surveys on glass sponges : final report
Energy Technology Data Exchange (ETDEWEB)
Tunnicliffe, V; Yahel, G [Victoria Univ., Victoria, BC (Canada). Dept. of Biology; Chapman, R; Wilmut, M [Victoria Univ., Victoria, BC (Canada). School of Earth and Ocean Sciences
2008-09-15
Air-gun surveys associated with the oil and gas exploration in the Queen Charlotte Basin will insonify the seafloor with broadband, high intensity noise, exposing the glass sponge reef systems of that area to acoustic impacts. Tissue integrity and behaviour of marine animals can be affected by the acoustic harassment of water propagated vibration. This paper examined the effects of acoustic noise on the behaviour of glass sponges. The purpose of the study was to test the hypothesis that the acoustic vibration produced by a small, surface operated air gun would not alter the normal pattern of sponge feeding activities. The paper described the methods, with particular reference to the study site; sponge pumping rate; and acoustic effects on sponge pumping. Results were presented for ambient conditions; air gun shots; sponge pumping responses to air gun shots; and correlation of sponge response and ambient current. The question of whether the sponge's excurrent flow responds to the pressure from a series of air-gun shots was addressed by a statistical analysis over all the excurrent data from the experiment. It was concluded that there is little or no evidence that the acoustic pressure from the shots influences the physiological functions of the sponge. 22 refs., 2 tabs., 11 figs.
Environmental impacts of air-gun surveys on glass sponges : final report
Energy Technology Data Exchange (ETDEWEB)
Tunnicliffe, V.; Yahel, G. [Victoria Univ., Victoria, BC (Canada). Dept. of Biology; Chapman, R.; Wilmut, M. [Victoria Univ., Victoria, BC (Canada). School of Earth and Ocean Sciences
2008-09-15
Air-gun surveys associated with the oil and gas exploration in the Queen Charlotte Basin will insonify the seafloor with broadband, high intensity noise, exposing the glass sponge reef systems of that area to acoustic impacts. Tissue integrity and behaviour of marine animals can be affected by the acoustic harassment of water propagated vibration. This paper examined the effects of acoustic noise on the behaviour of glass sponges. The purpose of the study was to test the hypothesis that the acoustic vibration produced by a small, surface operated air gun would not alter the normal pattern of sponge feeding activities. The paper described the methods, with particular reference to the study site; sponge pumping rate; and acoustic effects on sponge pumping. Results were presented for ambient conditions; air gun shots; sponge pumping responses to air gun shots; and correlation of sponge response and ambient current. The question of whether the sponge's excurrent flow responds to the pressure from a series of air-gun shots was addressed by a statistical analysis over all the excurrent data from the experiment. It was concluded that there is little or no evidence that the acoustic pressure from the shots influences the physiological functions of the sponge. 22 refs., 2 tabs., 11 figs.
Degradation of mangrove-derived organic matter in mangrove associated sponges
Hunting, E.R.; de Goeij, J.M.; Asselman, M.; van Soest, R.W.M.; van der Geest, H.G.
2010-01-01
Sponge communities found in Caribbean mangroves are typical to this habitat: partly endemic and very distinct from sponge communities on nearby reefs. A trade-off between resistance to competitors and predators appears to influence success of individual sponge species in mangrove habitats. We
Feeding behavior of lactating cows fed palm kernel cake in the diet
Directory of Open Access Journals (Sweden)
Leidiane Reis Pimentel
2015-02-01
Full Text Available This study aimed to evaluate the effect of including of palm kernel cake on feeding behavior of lactating crossbred cows. Twelve crossbred Holstein x Zebu cows were distributed in three 4 x 4 latin squares, with the following treatments: control; inclusion of 5%; inclusion of 10%; inclusion of 15% palm kernel cake in the diet dry matter. The animals were observed during four periods as to feeding behavior, 24 hours in each period. There was no effect of inclusion of palm kernel cake (p > 0.05 on time spent on eating, ruminating and idling. The feeding efficiencies of dry matter and corrected neutral detergent fiber, total digestible nutrients, and the rumination efficiency of corrected neutral detergent fiber were not influenced (p > 0.05. There was a linear increase with the inclusion of palm kernel cake (p 0.05. The inclusion of palm kernel cake in diets for dairy cows causes no change in behavior activities and efficiencies of feeding and rumination, until the 15% level of inclusion.
High energy density supercapacitors using macroporous kitchen sponges
Chen, Wei
2012-01-01
Macroporous, low-cost and recyclable kitchen sponges are explored as effective electrode platforms for supercapacitor devices. A simple and scalable process has been developed to fabricate MnO 2-carbon nanotube (CNT)-sponge supercapacitor electrodes using ordinary kitchen sponges. Two organic electrolytes (1 M of tetraethylammonium tetrafluoroborate (Et 4NBF 4) in propylene carbonate (PC), 1 M of LiClO 4 in PC) are utilized with the sponge-based electrodes to improve the energy density of the symmetrical supercapacitors. Compared to aqueous electrolyte (1 M of Na 2SO 4 in H 2O), the energy density of supercapacitors tripled in Et 4NBF 4 electrolyte, and further increased by six times in LiClO 4 electrolyte. The long-term cycling performance in different electrolytes was examined and the morphology changes of the electrode materials were also studied. The good electrochemical performance in both aqueous and organic electrolytes indicates that the MnO 2-CNT-sponge is a promising low-cost electrode for energy storage systems. © 2012 The Royal Society of Chemistry.
The Application of Dragon Fruit Peels as a Dye in Red Velvet Cake
Directory of Open Access Journals (Sweden)
Dianka Wahyuningtias
2015-11-01
Full Text Available Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use of the Dragon fruit that is considered to be food wastes. This research aims to provide a new alternative natural food coloring in the Red Velvet Cake. Experimental research is used by doing experiments and planned and systematic testing to Red Velvet Cake, and by collecting primary data and secondary data as well. All data is presented in a descriptive with SPSS. From the results of mean average can be inferred that the Red Velvet Cake using natural food coloring from Red Dragon fruit is acceptable to the community.
Deep-sea sponge grounds: Reservoirs of biodiversity
Hogg, M.M.; Tendal, O.S.; Conway, K.W.; Pomponi, S.A.; van Soest, R.W.M.; Gutt, J.; Krautter, M.; Roberts, J.M.
2010-01-01
This report draws together scientific understanding of deep-water sponge grounds alongside the threats they face and ways in which they can be conserved. Beginning with a summary of research approaches, sponge biology and biodiversity, the report also gives up-to-date case studies of particular
Cell culture from sponges: pluripotency and immortality
Caralt Bosch, de S.; Uriz, M.J.; Wijffels, R.H.
2007-01-01
Sponges are a source of compounds with potential pharmaceutical applications. In this article, methods of sponge cell culture for production of these bioactive compounds are reviewed, and new approaches for overcoming the problem of metabolite supply are examined. The use of embryos is proposed as a
Bioprospecting sponge-associated microbes for antimicrobial compounds
Indraningrat, Anak Agung Gede; Smidt, Hauke; Sipkema, Detmer
2016-01-01
Sponges are the most prolific marine organisms with respect to their arsenal of bioactive compounds including antimicrobials. However, the majority of these substances are probably not produced by the sponge itself, but rather by bacteria or fungi that are associated with their host. This review
Electron beam melting of sponge titanium
International Nuclear Information System (INIS)
Kanayama, Hiroshi; Kusamichi, Tatsuhiko; Muraoka, Tetsuhiro; Onouye, Toshio; Nishimura, Takashi
1991-01-01
Fundamental investigations were done on electron beam (EB) melting of sponge titanium by using 80 kW EB melting furnace. Results obtained are as follows: (1) To increase the melting yield of titanium in EB melting of sponge titanium, it is important to recover splashed metal by installation of water-cooled copper wall around the hearth and to decrease evaporation loss of titanium by keeping the surface temperature of molten metal just above the melting temperature of titanium without local heating. (2) Specific power consumption of drip melting of pressed sponge titanium bar and hearth melting of sponge titanium are approximately 0.9 kWh/kg-Ti and 0.5-0.7 kWh/kg-Ti, respectively. (3) Ratios of the heat conducted to water-cooled mould in the drip melting and to water-cooled hearth in the hearth melting to the electron beam input power are 50-65% and 60-65%, respectively. (4) Surface defects of EB-melted ingots include rap which occurs when the EB output is excessively great, and transverse cracks when the EB output is excessively small. To prevent surface defects, the up-down withdrawal method is effective. (author)
Direct Estimate of Cocoa Powder Content in Cakes by Colorimetry and Photoacoustic Spectroscopy
Dóka, O.; Bicanic, D.; Kulcsár, R.
2014-12-01
Cocoa is a very important ingredient in the food industry and largely consumed worldwide. In this investigation, colorimetry and photoacoustic spectroscopy were used to directly assess the content of cocoa powder in cakes; both methods provided satisfactory results. The calibration curve was constructed using a series of home-made cakes containing varying amount of cocoa powder. Then, at a later stage, the same calibration curve was used to quantify the cocoa content of several commercially available cakes. For self-made cakes, the relationship between the PAS signal and the content of cocoa powder was linear while a quadratic dependence was obtained for the colorimetric index (brightness) and total color difference ().
Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.
Goto, Hajime; Asanome, Noriyuki; Suzuki, Keitaro; Sano, Tomoyoshi; Saito, Hiroshi; Abe, Yohei; Chuba, Masaru; Nishio, Takeshi
2014-03-01
The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewanomochi' was higher than the whiteness of those made from 'Himenomochi' and 'Koganemochi'. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality.
Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents
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Sue-Siang Teh
2014-02-01
Full Text Available Defatted hemp, flax and canola seed cakes were extracted with different solvent systems namely methanol, ethanol, acetone, methanol 80%, acetone 80% and mixed solvent of methanol:acetone:water (MAW, 7:7:6, v/v/v. Each extract was analyzed for antioxidant capacity using ferric reducing/antioxidant power (FRAP and 2,2-diphenyl-1-picrylhydrazyl (DPPH radical scavenging assays. MAW exhibited the highest extraction of phenolic and flavonoid contents in the seed cakes, followed by acetone 80% and methanol 80%. The antioxidant capacity was proportional to the polyphenols recovery in the extracts. Canola seed cakes possessed the highest recovery of polyphenols and antioxidant capacity, followed by hemp and flax seed cakes. MAW extract of canola contained total phenolic content, 2104.67 ± 2.52 mg GAE/100 g fresh weight; total flavonoids, 37.79 ± 0.04 mg LUE/100 g fresh weight; percentage inhibition of DPPH•, 33.03 ± 0.38%; FRAP assay, 8.78 ± 0.07 μmol Fe (II/g fresh weight. Identification of individual polyphenol compounds were performed HPLC. MAW extract of canola had the highest (P < 0.05 concentration of all individual polyphenols except gallic acid and catechin. Highest concentration of quercetin and luteolin in MAW extract of hemp was obtained among all solvent systems.
Taxonomic and Functional Microbial Signatures of the Endemic Marine Sponge Arenosclera brasiliensis
Trindade-Silva, Amaro E.; Rua, Cintia; Silva, Genivaldo G. Z.; Dutilh, Bas E.; Moreira, Ana Paula B.; Edwards, Robert A.; Hajdu, Eduardo; Lobo-Hajdu, Gisele; Vasconcelos, Ana Tereza; Berlinck, Roberto G. S.; Thompson, Fabiano L.
2012-01-01
The endemic marine sponge Arenosclera brasiliensis (Porifera, Demospongiae, Haplosclerida) is a known source of secondary metabolites such as arenosclerins A-C. In the present study, we established the composition of the A. brasiliensis microbiome and the metabolic pathways associated with this community. We used 454 shotgun pyrosequencing to generate approximately 640,000 high-quality sponge-derived sequences (∼150 Mb). Clustering analysis including sponge, seawater and twenty-three other metagenomes derived from marine animal microbiomes shows that A. brasiliensis contains a specific microbiome. Fourteen bacterial phyla (including Proteobacteria, Cyanobacteria, Actinobacteria, Bacteroidetes, Firmicutes and Cloroflexi) were consistently found in the A. brasiliensis metagenomes. The A. brasiliensis microbiome is enriched for Betaproteobacteria (e.g., Burkholderia) and Gammaproteobacteria (e.g., Pseudomonas and Alteromonas) compared with the surrounding planktonic microbial communities. Functional analysis based on Rapid Annotation using Subsystem Technology (RAST) indicated that the A. brasiliensis microbiome is enriched for sequences associated with membrane transport and one-carbon metabolism. In addition, there was an overrepresentation of sequences associated with aerobic and anaerobic metabolism as well as the synthesis and degradation of secondary metabolites. This study represents the first analysis of sponge-associated microbial communities via shotgun pyrosequencing, a strategy commonly applied in similar analyses in other marine invertebrate hosts, such as corals and algae. We demonstrate that A. brasiliensis has a unique microbiome that is distinct from that of the surrounding planktonic microbes and from other marine organisms, indicating a species-specific microbiome. PMID:22768320
Antiviral lead compounds from marine sponges
Sagar, Sunil
2010-10-11
Marine sponges are currently one of the richest sources of pharmacologically active compounds found in the marine environment. These bioactive molecules are often secondary metabolites, whose main function is to enable and/or modulate cellular communication and defense. They are usually produced by functional enzyme clusters in sponges and/or their associated symbiotic microorganisms. Natural product lead compounds from sponges have often been found to be promising pharmaceutical agents. Several of them have successfully been approved as antiviral agents for clinical use or have been advanced to the late stages of clinical trials. Most of these drugs are used for the treatment of human immunodeficiency virus (HIV) and herpes simplex virus (HSV). The most important antiviral lead of marine origin reported thus far is nucleoside Ara-A (vidarabine) isolated from sponge Tethya crypta. It inhibits viral DNA polymerase and DNA synthesis of herpes, vaccinica and varicella zoster viruses. However due to the discovery of new types of viruses and emergence of drug resistant strains, it is necessary to develop new antiviral lead compounds continuously. Several sponge derived antiviral lead compounds which are hopedto be developed as future drugs are discussed in this review. Supply problems are usually the major bottleneck to the development of these compounds as drugs during clinical trials. However advances in the field of metagenomics and high throughput microbial cultivation has raised the possibility that these techniques could lead to the cost-effective large scale production of such compounds. Perspectives on biotechnological methods with respect to marine drug development are also discussed. 2010 by the authors; licensee MDPI.
Utilization potentiality of coal as a reductant for the production of sponge iron. [5 refs
Energy Technology Data Exchange (ETDEWEB)
Mishra, H P
1976-10-01
With the ambitious plan of the Government of India to produce about 70 million tonnes of steel per annum towards the end of the century, the requirement of coal would be enormous. This calls for judicious planning and conservation of coal. Modern trend in steel plant practice is to use blast furnaces of capacity 10,000 to 12,000 t/day requiring superior quality coke of low ash content which will become scarce. Concerted efforts should be made to by-pass blast furnace technique by adopting direct reduction for the production of metallized iron ore, that is sponge iron, and using this as feed stock in electric furnaces. Experience has shown that the use of sponge iron as feed stock for electric arc furnaces instead of the scrap available from various fabrication and steel works results in better production of alloy steels. The use of non-coking coal as reductant for production of sponge iron will help conserve coking coal for bigger steel plants. In the solid state reduction process the technological design of the sponge iron plant has to be tailored to the type of feed stock to be used, particularly iron ore and coal. In India, non-coking coal is available at close proximity to the iron ore mines containing high grade iron ore. Planning for sponge iron, utilizing large reserves of non-coking coal as feed stock therefore has considerable potentiality. India has vast reserves of high grade iron ore and comparatively meager amount of coking coal. This calls for planning for sponge iron using non-coking coal as feed stock.
Bacterial community profiles in low microbial abundance sponges
Giles, Emily; Kamke, Janine; Moitinho-Silva, Lucas; Taylor, Michael W.; Hentschel, Ute T E; Ravasi, Timothy; Schmitt, Susanne
2012-01-01
It has long been recognized that sponges differ in the abundance of associated microorganisms, and they are therefore termed either 'low microbial abundance' (LMA) or 'high microbial abundance' (HMA) sponges. Many previous studies concentrated
Sustainable management of root-knot disease of tomato by neem cake and Glomus fasciculatum
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Rose Rizvi
2015-12-01
Full Text Available A pot experiment was conducted during winter season of 2009–2010 in the department of Botany, AMU, Aligarh, India, to determine the nematicidal potential of organic matter, neem cake at third level of dose, and bioagent, Glomus fasciculatum in terms of various growth parameters of tomato, when inoculated individually as well as concomitantly with respect to root-knot development. Neem cake and G. fasciculatum showed potential for sustainable management while providing nutrient sources for proper plant growth. Disease intensity of root-knot nematode decreased while increasing the doses of neem cake along with the G. fasciculatum. Chlorophyll contents have been found to be increased in single and combined application as well. There is a progressive increase in growth parameters raised in soil amended with 10, 20, and 30 g neem cake/kg soil and inoculated with G. fasciculatum. Significant improvement in the plant growth was observed when G. fasciculatum and neem cake were inoculated simultaneously. Neem cake plus G. fasciculatum reduced the nematodes’ multiplication and root-galling, and increased the plant growth of tomato as compared to unamended and Meloidogyne incognita-inoculated plants. Mycorrhyzation and agronomic parameters were increased due to application of G. fasciculatum alone, but enhanced further when inoculated with neem cake.
Natural RNA circles function as efficient microRNA sponges
DEFF Research Database (Denmark)
Hansen, Thomas Birkballe; Jensen, Trine I; Clausen, Bettina Hjelm
2013-01-01
MicroRNAs (miRNAs) are important post-transcriptional regulators of gene expression that act by direct base pairing to target sites within untranslated regions of messenger RNAs. Recently, miRNA activity has been shown to be affected by the presence of miRNA sponge transcripts, the so-called comp......MicroRNAs (miRNAs) are important post-transcriptional regulators of gene expression that act by direct base pairing to target sites within untranslated regions of messenger RNAs. Recently, miRNA activity has been shown to be affected by the presence of miRNA sponge transcripts, the so......-called competing endogenous RNA in humans and target mimicry in plants. We previously identified a highly expressed circular RNA (circRNA) in human and mouse brain. Here we show that this circRNA acts as a miR-7 sponge; we term this circular transcript ciRS-7 (circular RNA sponge for miR-7). ciRS-7 contains more...... sponge, suggesting that miRNA sponge effects achieved by circRNA formation are a general phenomenon. This study serves as the first, to our knowledge, functional analysis of a naturally expressed circRNA....
High energy density supercapacitors using macroporous kitchen sponges
Chen, Wei; Baby, Rakhi Raghavan; Alshareef, Husam N.
2012-01-01
Macroporous, low-cost and recyclable kitchen sponges are explored as effective electrode platforms for supercapacitor devices. A simple and scalable process has been developed to fabricate MnO 2-carbon nanotube (CNT)-sponge supercapacitor electrodes
Production of yellow cake from rock phosphate deposits and its characterization
International Nuclear Information System (INIS)
Zumrawi, N. S.
2002-05-01
This study was carried out mainly to produce uranium trioxide (UO 3 ), with the standard of commercial specifications from rock phosphate deposits in eastern part of Nuba mountains, south Kurdufan state. A simplified hydrometallurgical procedure has been adopted for production of yellow cake from the ore. Elemental analysis has shown that the ore is rich in Ca and deficient in elements of potential interest such as Fe, Cu and Zn. Uranium content in ore, phosphoric acid and purified yellow cake (UO 3 ) obtained with different precipitants was analyzed using alpha-spectrometry. On the average, the activity concentration of uranium in ore corresponds to 82 ± 24 ppm (0.10%). From the data of pregnant liquor, it was observed that the addition of KCIO 3 as an oxidant improves the dissolution of uranium from the ore by almost 20%. Data has also indicated that the yellow cake purified by hydrogen peroxide has higher concentration of uranium by 44.5% over the one purified by TBP extraction. Undesirable impurities in yellow cake as dictated by the function to which it is intended for were analyzed and compared with international standard specifications set for commercial products. Uranium as U 3 O 8 was found to be 53% in yellow cake initially obtained as ammonium diuranate and purified by hydrogen peroxide and 38% in one, which is purified by TBP extraction. With the exception of Cr concentration, the values of the other critical impurities ( V, Mn, Co, Cu, Sr, Zr, Pb, Fe, Cl, Br, I) in UO 3 precipitated by hydrogen peroxide are either typical or lower than those internationally specified as standards for commercial products. Among the impurities considered Cd, Th and Mo were undetectable. The most salient point to be mentioned here regarding impurities is that Cd, which is most undesirable in yellow cake because of its high neutron absorption cross section, was undetectable in both types of yellow cakes ( i.e. purified by TBP extraction and by hydrogen peroxide). (Author)
The role and function of chlorine in the preparation of high-ratio cake flour.
Gough, B M; Whitehouse, M E; Greenwood, C T
1978-01-01
The literature on the role of chlorine treatment of flour for use in high-ratio cake production is discussed in relation to current knowledge of cereal chemistry and cake technology. A brief perspective of the present use of chlorine in high-ratio cake flours is included. Investigations of the uptake of gaseous chlorine by flour and its distribution among and chemical action upon the major flour components (water, protein, lipid, and carbohydrate) are assessed. The physical effects of chlorination as demonstrated by experiments with batters and cakes and by physicochemical observations of flour and its fractions are also considered. The characteristics of the starch in flour appear to be critical in high-ratio cakes. Chlorine treatment modifies the gelatinization behavior of the starch granules yet does not change their gelatinization temperature not is there evidence of chemical attack upon the starch molecules. Therefore, it is suggested that chlorine effects the necessary changes in starch behavior by reacting with the noncarbohydrate surface contaminants on the granules. Alternative methods of improving high-ratio cake flours are mentioned, particularly heat-treatment processes.
Energy Technology Data Exchange (ETDEWEB)
Naundorf, W. [TU Bergakademie Freiberg (Germany); Trommer, D. [TU Bergakademie Freiberg (Germany); Guenter, H. [Koeppern Aufbereitungstechnik GmbH und Co. KG (Germany); Kuschel, M. [TU Bergakademie Freiberg (Germany)
1994-12-31
In the briquetting laboratory of the TU Bergakademie Freiberg hot briquetting of sponge iron was investigated. It was found that on increasing the pressing temperature in the range of 600 C to 1000 C a sudden improvement of briquette quality occurs. Applying a pressure of p = 200 MPa and a pressing temperature of above 700 C practically all kinds of sponge iron can be densified into briquettes with a density of {>=} 5 g/cm{sup 3}. As the pressing temperature increases the thickness expansion of the briquettes decreases, turning into a shrinkage process above 600 C. As regards the effect of grain size of sponge iron on briquette quality it was found that coarser fractions of the raw material lead to more dense and harder briquetts under the same briquetting conditions. Fine material with a grain size < 6 mm deteriorates briquette quality. Further more, it has been established that there is a order of rank in the briquettability. (orig.) [Deutsch] Im Brikettierlabor der TU Bergakademie Freiberg wude das Heissbrikettierverhalten von Eisenschwaemmen untersucht. Es wurde gefunden, dass mit steigender Verpressungstemperatur der Eisenschwaemme im Bereich 600 C bis 1000 C eine sprunghafte Verbesserung der Brikettqualitaet erreicht wird. Bei Anwendung eines Pressdruckes von p = 200 MPa und einer Verpressungstemperatur oberhalb 700 C lassen sich faktisch alle Eisenschwaemme zu Briketts mit einer Rohdichte {>=} 5 g/cm{sup 3} verdichten. Mit steigender Verpressungstemperatur vermindert sich die Dickenexpansion der Briketts. Oberhalb 600 C setzt eine Schrumpfung der Briketts ein. Zum Einfluss der Koernung der Eisenschwaemme auf die Brikettqualitaet wurde festgestellt, dass sich groebere Produktfraktionen unter gleichen Brikettierbedingungen zu dichteren und festeren Briketts verpressen lassen. Feingut mit der Korngroesse < 6 mm verschlechtert die Qualitaet der Briketts. Es konnte weiter festgestellt werden, dass eine Rangfolge im Brikettiercharakter der Eisenschwaemme besteht
Directory of Open Access Journals (Sweden)
Dian Ayu Damayanti
2014-05-01
Full Text Available Study of Fiber, Calcium, and Protein Content and the Organoleptic Characteristics of Mocaf Chiffon Cake as an Alternative Substitution of Wheat Flour. This research aims to identify the physical properties, the hedonic quality, the level of preferences, as well as the fiber, calcium, and protein contents of mocaf chiffon cakes. Data is analyzed using t-test. The results show: (1 the physical properties of colors has colors L (brightness, a+ (redness, and b+ (yellowish; (2 the highest value of preference level of color is 4.28; (3 the highest value of the hedonic quality of flavors is 4.60; (4 the highest value of the chemical properties of calcium is 10.53, (5 the lowest value of the protein content is 5.97 g, and (6 the highest value of fiber content is 4.34 g. Penelitian ini bertujuan untuk mengetahui sifat fisik, mutu hedonik, tingkat kesukaan, kandungan serat, kandungan kalsium, dan kandungan protein chiffon cake berbahan mocaf. Jenis penelitian ini adalah penelitian eksperimen. Data dianalisis menggunakan uji-t. Hasil penelitian menunjukkan: (1 sifat fisik warna memiliki kisaran warna L (kecerahan, a+ (kemerahan, dan b+ (kekuningan; (2 tingkat kesukaan warna memiliki nilai tertinggi 4,28; (3 mutu hedonik rasa memiliki nilai tertinggi 4,60; (4 sifat kimia kalsium memiliki nilai tertinggi 10,53; (5 kandungan protein memiliki nilai terendah 5,97g; dan (6 kandungan serat memiliki nilai tertinggi 4,34 g.
Sponge 'tree rings' : new indicators of ocean variability?
International Nuclear Information System (INIS)
Ellwood, M.; Kelly, M.
2003-01-01
Certain marine sponges offer a unique approach to the problem of recording environmental change. These sponges and their spicules grow by putting on concentric layers of silica material on a seasonal basis, rather like tree rings. The concentrations of certain chemicals in the surrounding water, and the growth rate of the sponge itself, are archived in the silica deposited. The information in each layer of silica can be used to deduce environmental conditions on a range of scales; years, decades and centuries. (author). 7 figs
Hydrological methods preferentially recover cesium from nuclear waste salt cake
International Nuclear Information System (INIS)
Brooke, J.N.; Hamm, L.L.
1997-01-01
The Savannah River Site is treating high level radioactive waste in the form of insoluble solids (sludge), crystallized salt (salt cake), and salt solutions. High costs and operational concerns have prompted DOE to look for ways to improve the salt cake treatment process. A numerical model was developed to evaluate the feasibility of pump and treat technology for extracting cesium from salt cake. A modified version of the VAM3DCG code was used to first establish a steady-state flow field, then to simulate 30 days of operation. Simulation results suggest that efficient cesium extraction can be obtained with low displacement volumes. The actual extraction process will probably be less impressive because of nonuniform properties. 2 refs., 2 figs
Carbon Flux Through the Giant Barrel Sponge Xestospongia testudinaria in the Red Sea
Wooster, Michael K.
2017-11-01
Sponges have important ecological functions on coral reefs because they are regionally abundant, competitively dominant, and process large volumes of seawater. The sponge loop hypothesis proposes that sponges consume dissolved organic carbon (DOC) and then releases the carbon as shed cellular detritus back to the reef benthos. Within this context, we examined the carbon flux mediated by the giant barrel sponge, Xestospongia testudinaria, on reefs in the Red Sea, where sponge abundance is comparatively low relative to coral reefs elsewhere, such as the Caribbean. Seawater samples were collected from the incurrent and excurrent (In-Ex) flow of 40 sponges from inshore, mid-shelf, and offshore reefs between 18° and 22°N latitude off the coast of Saudi Arabia. Concentrations of DOC and living particulate organic carbon (LPOC) were significantly higher in incurrent (ambient) seawater on inshore reefs than mid-shelf and offshore reefs. Consistent with studies of X. muta in the Caribbean, the diet of X. testudinaria is comprised primarily of DOC; mean values of the nutritional components across all sites were 60.5% DOC, 35.7% detritus, and 3.8% LPOC. Taking into account the specific filtration rates of nutritional components and oxygen consumption of sponges across the inshore-offshore gradient, there is evidence (1) of a threshold concentration of DOC below which sponges cease to be net consumers of DOC, and (2) that sponges on offshore reefs are food-limited. Contrary to the sponge loop hypothesis, there was no evidence that X. testudinaria, returned DOC to the benthos in the form of detritus, but was, instead, a net consumer of detritus from the water column. Unlike the cryptic, interstitial sponges that were studied to advance the sponge-loop hypothesis, emergent sponges may have an alternate pathway for returning DOC to the benthos by converting it to sponge biomass rather than sponge detritus.
Renal acidification defects in medullary sponge kidney
DEFF Research Database (Denmark)
Osther, P J; Hansen, A B; Røhl, H F
1988-01-01
Thirteen patients with medullary sponge kidney underwent a short ammonium chloride loading test to investigate their renal acidification capacity. All but 1 presented with a history of recurrent renal calculi and showed bilateral widespread renal medullary calcification on X-ray examination. Nine...... of renal calculi in medullary sponge kidney, have considerable therapeutic implications....
MORPHOLOGY AND CELL BIOMASS OF SPONGE Aaptos aaptos AND
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Meutia Samira Ismet
2011-12-01
Full Text Available Aaptos aaptos and Petrosia sp. sponges are known for their ability to produce potential marine bioactive compound. As a metazoan animal with simple body structure, the morphology and it association with symbiont-bacteria could influence their bioactive compound both type and activity, as much as their habitat adaptation. In order to determine morphology and its cell biomass of Aaptos aaptos dan Petrosia sp., samples were taken from the West Pari Island, at 7 m depth. Preserved samples (in 4% formaldehyde were examined using a histological mounting and centrifugation method to separate the cells fraction of sponge’s tissues. A. aaptos sponge has a soft body structure with 55.9% skeleton-forming fraction, 14.2% sponge cell fraction and 29.9% bacteria fraction. Meanwhile, Petrosia sp. sponge has a rigid body with dominant skeleton-forming fraction (68.6%, and lesser sponge cell and bacteria associated (19.7% and 11.7%, respectively.Keywords: A. aaptos, Petrosia sp, morphology, cell biomass
Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.
Sae-Eaw, A; Chompreeda, P; Prinyawiwatkul, W; Haruthaithanasan, V; Suwonsichon, T; Saidu, J E; Xu, Z
2007-03-01
This study evaluated consumer acceptance and purchase intent of nonwheat butter cake formulations prepared with Thai jasmine rice flour. Three nonwheat rice butter cakes were prepared with varying amounts of powdered emulsifier (propylene glycol ester:diacetyl tartaric acid ester of monoglyceride, 8:2) at 0% (product A), 7.5% (product B), and 15% (product C) of the margarine content (15%) in the cake formulation. A commercial wheat-based butter cake served as the control. Consumers (n= 400) evaluated acceptability of 9 sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a binomial (yes/no) scale. At least 81% of consumers accepted products B and C, of which 42.1% and 47%, respectively, would purchase the products if commercially available. Product A was neither liked nor disliked with an overall liking score of 5.39. The butter cake products were differentiated by textural acceptability (overall texture, softness, and moistness) with a canonical correlation of 0.71 to 0.79. Overall liking and taste influenced overall acceptance and purchase intent. Odor influenced purchase intent (P= 0.0014), but not overall acceptance. The odds ratio of overall liking was 3.462 for purchase intent, indicating the probability of the product being purchased is 3.462 times higher (than not being purchased, P flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers.
Preparation and characterization of sponge film made from feathers
Energy Technology Data Exchange (ETDEWEB)
Zhuang, Yuan; Wu, Xiaoqian [College of Environmental Science and Engineering, Donghua University, Shanghai 201620 (China); Cao, Zhangjun [College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, Shanghai 201620 (China); Zhao, Xiaoxiang; Zhou, Meihua [College of Environmental Science and Engineering, Donghua University, Shanghai 201620 (China); Gao, Pin, E-mail: gaopin@mail.dhu.edu.cn [College of Environmental Science and Engineering, Donghua University, Shanghai 201620 (China)
2013-12-01
Feather wastes generated from poultry farms will pose a problem for disposal, but they are sustainable resources of keratin. Reduction is one of the commonly used methods to obtain soluble keratin from feather. However, the residues generated during feather reduction reaction were rarely investigated. In this study, the residues were transformed into a porous and flexible sponge film by freeze-drying without pretreatment or addition of cross-linking agents. Glycerol was used to alter the physical and chemical characteristics of the sponge film. The film was characterized with a fiber strong stretch instrument, a Fourier transform infrared spectrophotometer, scanning electron microscopy, an elemental analyzer, a differential scanning calorimeter and an automatic air permeability apparatus. Tensile strength and melting point of the sponge film with the optimum glycerol content were 6.2 MPa and 170 °C respectively. Due to air permeability of 368 mm/s, the film can potentially be used in medicine, biology, textile, environmental technology, and so on. It is ecologically friendly and will produce additional benefits from the renewable materials. The film was utilized as adsorbents to remove Cr(VI) from aqueous solutions and as a filtering material for air pollution. Its maximum Cr(VI) uptake capacity was about 148.8 mg/g and the removal rate of PM{sub 10} was 98.3%. - Graphical abstract: The reduction residues were made into a smooth, elastic, porous and flexible sponge film through freeze drying, no pretreatment and no cross-linking agent added. - Highlights: • The residue from feather waste reduction was turned into a sponge film. • A glycerol content of 5% produced a sponge with the optimum characteristics. • The sponge was uniform, stable up to 160 °C, and had an air permeability of 368 mm/s. • Feather-derived sponge film has potential applications in medicine and technology.
Preparation and characterization of sponge film made from feathers
International Nuclear Information System (INIS)
Zhuang, Yuan; Wu, Xiaoqian; Cao, Zhangjun; Zhao, Xiaoxiang; Zhou, Meihua; Gao, Pin
2013-01-01
Feather wastes generated from poultry farms will pose a problem for disposal, but they are sustainable resources of keratin. Reduction is one of the commonly used methods to obtain soluble keratin from feather. However, the residues generated during feather reduction reaction were rarely investigated. In this study, the residues were transformed into a porous and flexible sponge film by freeze-drying without pretreatment or addition of cross-linking agents. Glycerol was used to alter the physical and chemical characteristics of the sponge film. The film was characterized with a fiber strong stretch instrument, a Fourier transform infrared spectrophotometer, scanning electron microscopy, an elemental analyzer, a differential scanning calorimeter and an automatic air permeability apparatus. Tensile strength and melting point of the sponge film with the optimum glycerol content were 6.2 MPa and 170 °C respectively. Due to air permeability of 368 mm/s, the film can potentially be used in medicine, biology, textile, environmental technology, and so on. It is ecologically friendly and will produce additional benefits from the renewable materials. The film was utilized as adsorbents to remove Cr(VI) from aqueous solutions and as a filtering material for air pollution. Its maximum Cr(VI) uptake capacity was about 148.8 mg/g and the removal rate of PM 10 was 98.3%. - Graphical abstract: The reduction residues were made into a smooth, elastic, porous and flexible sponge film through freeze drying, no pretreatment and no cross-linking agent added. - Highlights: • The residue from feather waste reduction was turned into a sponge film. • A glycerol content of 5% produced a sponge with the optimum characteristics. • The sponge was uniform, stable up to 160 °C, and had an air permeability of 368 mm/s. • Feather-derived sponge film has potential applications in medicine and technology
A new technique for production of yellow cake with double precipitation
International Nuclear Information System (INIS)
Li Jianhua; Zeng Yijun; Li Shangyuan; Kong Guiying
1997-01-01
The author presents a new technique for production of yellow cake with double precipitation, thus solving a series of problems for precipitating uranium with traditional double precipitation. The new technique can not only remove ferric ions and sulfate radicals but also make solid-liquid separation easy, utilize effectively the sulfuric acid produced in ferric ions precipitation process, and increase uranium concentration of leaching liquor. To take it as producing yellow cake will save investment, simplify operation, and cut down the consumption of raw materials and energies. It is more competitive than ion-exchange or solvent extraction in the process of extracting-purifying and preparing yellow cake
Detecting signatures of a sponge-associated lifestyle in bacterial genomes.
Díez-Vives, Cristina; Esteves, Ana I S; Costa, Rodrigo; Nielsen, Shaun; Thomas, Torsten
2018-04-30
Sponges interact with diverse and rich communities of bacteria that are phylogenetically often distinct from their free-living counterparts. Recent genomics and metagenomic studies have indicated that bacterial sponge symbionts also have distinct functional features from free-living bacteria, however it is unclear, if such genome-derived functional signatures are common and present in different symbiont taxa. We therefore compared here a large set of genomes from cultured (Pseudovibrio, Ruegeria, Aquimarina) and yet-uncultivated (Synechococcus) bacteria found either in sponge-associated or free-living sources. Our analysis revealed only very few genera-specific functions that could be correlated with a sponge-associated lifestyle. Using different sets of sponge-associated and free-living bacteria for each genus, we could however show that the functions identified as "sponge-associated" are dependent on the reference comparison being made. Using simulation approaches we show how this influences the robustness of identifying functional signatures and how evolutionary divergence and genomic adaptation can be distinguished. Our results highlight the future need for robust comparative analyses to define genomic signatures of symbiotic lifestyles, whether it is for symbionts of sponges or other host organisms. This article is protected by copyright. All rights reserved. © 2018 Society for Applied Microbiology and John Wiley & Sons Ltd.
Rapid Generation of MicroRNA Sponges for MicroRNA Inhibition
Kluiver, Joost; Gibcus, Johan H.; Hettinga, Chris; Adema, Annelies; Richter, Mareike K. S.; Halsema, Nancy; Slezak-Prochazka, Izabella; Ding, Ye; Kroesen, Bart-Jan; van den Berg, Anke
2012-01-01
MicroRNA (miRNA) sponges are transcripts with repeated miRNA antisense sequences that can sequester miRNAs from endogenous targets. MiRNA sponges are valuable tools for miRNA loss-of-function studies both in vitro and in vivo. We developed a fast and flexible method to generate miRNA sponges and
Karimi, A; Navidbakhsh, M; Faghihi, S
2014-05-01
Polyvinyl alcohol (PVA) sponges are widely used for clinical applications, including ophthalmic surgical treatments, wound healing and tissue engineering. There is, however, a lack of sufficient data on the mechanical properties of PVA sponges. In this study, a biomechanical method is used to characterize the elastic modulus, maximum stress and strain as well as the swelling ratio of a fabricated PVA sponge (P-sponge) and it is compared with two commercially available PVA sponges (CENEFOM and EYETEC). The results indicate that the elastic modulus of the P-sponge is 5.32% and 13.45% lower than that of the CENEFOM and EYETEC sponges, while it bears 4.11% more and 10.37% less stress compared to the CENEFOM and EYETEC sponges, respectively. The P-sponge shows a maximum strain of 32% more than the EYETEC sponge as well as a 26.78% higher swelling ratio, which is a significantly higher absorbency compared to the CENEFOM. It is believed that the results of this study would help for a better understanding of the extension, rupture and swelling mechanism of PVA sponges, which could lead to crucial improvement in the design and application of PVA-based materials in ophthalmic and plastic surgeries as well as wound healing and tissue engineering.
Pyrolysis of Waste Castor Seed Cake: A Thermo-Kinetics Study
Directory of Open Access Journals (Sweden)
Abdullahi Muhammad Sokoto
2018-03-01
Full Text Available Biomass pyrolysis is a thermo-chemical conversion process that is of both industrial and ecological importance. The efficient chemical transformation of waste biomass to numerous products via pyrolysis reactions depends on process kinetic rates; hence the need for kinetic models to best design and operate the pyrolysis. Also, for an efficient design of an environmentally sustainable pyrolysis process of a specific lignocellulosic waste, a proper understanding of its thermo-kinetic behavior is imperative. Thus, pyrolysis kinetics of castor seed de-oiled cake (Ricinus communis using thermogravimetric technique was studied. The decomposition of the cake was carried out in a nitrogen atmosphere with a flow rate of 100mL min-1 from ambient temperature to 900 °C. The results of the thermal profile showed moisture removal and devolatilization stages, and maximum decomposition of the cake occurred at a temperature of 200-400 °C. The kinetic parameters such as apparent activation energy, pre-exponential factor, and order of reaction were determined using Friedman (FD, Kissinger-Akahira-Sunose (KAS, and Flynn-Wall-Ozawa (FWO kinetic models. The average apparent activation energy values of 124.61, 126.95 and 129.80 kJmol-1 were calculated from the slopes of the respective models. The apparent activation energy values obtained depends on conversion, which is an evidence of multi-step kinetic process during the pyrolytic decomposition of the cake. The kinetic data would be of immense benefit to model, design and develop a suitable thermo-chemical system for the conversion of waste de-oil cake to energy carrier.
Mangrove-sponge associations: a possible role for tannins
Hunting, E.R.; van der Geest, H.G.; Krieg, A.J.; van Mierlo, M.B.L.; van Soest, R.W.M.
2010-01-01
A positive correlation between sponge coverage and tannin concentrations in prop roots of Rhizophora mangle L. has previously been reported. However, the ecological role of tannins within the mangrove sponge association remains speculative. This study investigated whether tannins play a role in
Zieliński, Henryk; del Castillo, Maria Dolores; Przygodzka, Małgorzata; Ciesarova, Zuzana; Kukurova, Kristina; Zielińska, Danuta
2012-12-15
Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition. Copyright © 2012 Elsevier Ltd. All rights reserved.
Moitinho-Silva, Lucas
2013-08-20
Marine sponges are generally classified as high microbial abundance (HMA) and low microbial abundance (LMA) species. Here, 16S rRNA amplicon sequencing was applied to investigate the diversity, specificity and transcriptional activity of microbes associated with an LMA sponge (Stylissa carteri), an HMA sponge (Xestospongia testudinaria) and sea water collected from the central Saudi Arabia coast of the Red Sea. Altogether, 887 068 denoised sequences were obtained, of which 806 661 sequences remained after quality control. This resulted in 1477 operational taxonomic units (OTUs) that were assigned to 27 microbial phyla. The microbial composition of S. carteri was more similar to that of sea water than to that of X. testudinaria, which is consistent with the observation that the sequence data set of S. carteri contained many more possibly sea water sequences (~24%) than the X. testudinaria data set (~6%). The most abundant OTUs were shared between all three sources (S. carteri, X. testudinaria, sea water), while rare OTUs were unique to any given source. Despite this high degree of overlap, each sponge species contained its own specific microbiota. The X. testudinaria-specific bacterial taxa were similar to those already described for this species. A set of S. carteri-specific bacterial taxa related to Proteobacteria and Nitrospira was identified, which are likely permanently associated with S. carteri. The transcriptional activity of sponge-associated microorganisms correlated well with their abundance. Quantitative PCR revealed the presence of Poribacteria, representing typical sponge symbionts, in both sponge species and in sea water; however, low transcriptional activity in sea water suggested that Poribacteria are not active outside the host context. © 2013 John Wiley & Sons Ltd.
Dominant thermogravimetric signatures of lignin in cashew shell as compared to cashew shell cake.
Gangil, Sandip
2014-03-01
Dominant thermogravimetric signatures related to lignin were observed in cashew shell as compared to these signatures in cashew shell cake. The phenomenon of weakening of lignin from cashew shell to cashew shell cake was explained on the basis of changes in the activation energies. The pertinent temperature regimes responsible for the release of different constituents of both the bio-materials were identified and compared. The activation energies of cashew shell and cashew shell cake were compared using Kissinger-Akahira-Sunose method. Thermogravimetric profiling of cashew shell and cashew shell cake indicated that these were different kinds of bio-materials. Copyright © 2013 Elsevier Ltd. All rights reserved.
Conversion of Hanford salt cake to glass: laboratory studies
International Nuclear Information System (INIS)
Schulz, W.W.; Dressen, A.L.; Hobbick, C.W.; Kupfer, M.J.
1976-05-01
Approximately 140 million liters of solid salt cake (mainly NaNO 3 ), produced by evaporation of aged, alkaline high-level wastes, will be stored in underground tanks when the present Hanford Waste Management Program is completed in the early 1980's. These solid wastes can be converted to silicate-based glasses by melting them either at 1200 to 1300 0 C with appropriate amounts of sand and lime (soda-lime formulation) or at 1000 to 1100 0 C with appropriate amounts of Columbia River basalt and B 2 O 3 (basalt formulation). Both formulations yield dense, immobile glasses of low water leachability (10 -7 to 10 -6 g cm -2 day -1 ) suitable for terminal storage. The soda-lime formulation is presently preferred over the basalt formulation because it can accommodate more salt cake (50 wt percent versus 30 to 40 wt percent) while yielding a glass whose volume is 10 to 20 percent less than the volume of the salt cake in the melt charge
Oxygen dynamics and transport in the Mediterranean sponge Aplysina aerophoba
DEFF Research Database (Denmark)
Hoffmann, F.; Røy, Hans; Bayer, K.
2008-01-01
The Mediterranean sponge Aplysina aerophoba kept in aquaria or cultivation tanks can stop pumping for several hours or even days. To investigate changes in the chemical microenvironments, we measured oxygen profiles over the surface and into the tissue of pumping and non-pumping A. aerophoba...... specimens with Clark-type oxygen microelectrodes (tip diameters 18-30 μm). Total oxygen consumption rates of whole sponges were measured in closed chambers. These rates were used to back-calculate the oxygen distribution in a finite-element model. Combining direct measurements with calculations of diffusive...... flux and modeling revealed that the tissue of non-pumping sponges turns anoxic within 15 min, with the exception of a 1 mm surface layer where oxygen intrudes due to molecular diffusion over the sponge surface. Molecular diffusion is the only transport mechanism for oxygen into non-pumping sponges...
Mondal, Sudeshna; Das, Ritwika; Das, Amal Chandra
2014-08-01
An experiment has been conducted under laboratory conditions to investigate the effect of decomposition of two edible oil cakes, viz. mustard cake (Brassica juncea L) and groundnut cake (Arachis hypogaea L), and two non-edible oil cakes, viz. mahua cake (Madhuca indica Gmel) and neem cake (Azadirachta indica Juss), at the rate of 5.0 t ha(-1) on the changes of microbial growth and activities in relation to transformations and availability of some plant nutrients in the Gangetic alluvial (Typic Haplustept) soil of West Bengal, India. Incorporation of oil cakes, in general, highly induced the proliferation of total bacteria, actinomycetes, and fungi, resulting in greater retention and availability of oxidizable C, N, and P in soil. As compared to untreated control, the highest stimulation of total bacteria and actinomycetes was recorded with mustard cake (111.9 and 84.3 %, respectively) followed by groundnut cake (50.5 and 52.4 %, respectively), while the fungal colonies were highly accentuated due to the incorporation of neem cake (102.8 %) in soil. The retention of oxidizable organic C was highly increased due to decomposition of non-edible oil cakes, more so under mahua cake (14.5 %), whereas edible oil cakes and groundnut cake in particular exerted maximum stimulation (16.7 %) towards the retention of total N in soil. A similar trend was recorded towards the accumulation of available mineral N in soil and this was more pronounced with mustard cake (45.6 %) for exchangeable NH4 (+) and with groundnut cake (63.9 %) for soluble NO3 (-). The highest retention of total P (46.9 %) was manifested by the soil when it was incorporated with neem cake followed by the edible oil cakes; while the available P was highly induced due to the addition of edible oil cakes, the highest being under groundnut cake (23.5 %) followed by mustard cake (19.6 %).
Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
Min, Bockki; Lee, Seung Mi; Yoo, Sang-Ho; Inglett, George E; Lee, Suyong
2010-10-01
With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry.
Lee, Onon
2010-11-18
Marine sponges are associated with a remarkable array of microorganisms. Using a tag pyrosequencing technology, this study was the first to investigate in depth the microbial communities associated with three Red Sea sponges, Hyrtios erectus, Stylissa carteri and Xestospongia testudinaria. We revealed highly diverse sponge-associated bacterial communities with up to 1000 microbial operational taxonomic units (OTUs) and richness estimates of up to 2000 species. Altogether, 26 bacterial phyla were detected from the Red Sea sponges, 11 of which were absent from the surrounding sea water and 4 were recorded in sponges for the first time. Up to 100 OTUs with richness estimates of up to 300 archaeal species were revealed from a single sponge species. This is by far the highest archaeal diversity ever recorded for sponges. A non-negligible proportion of unclassified reads was observed in sponges. Our results demonstrated that the sponge-associated microbial communities remained highly consistent in the same sponge species from different locations, although they varied at different degrees among different sponge species. A significant proportion of the tag sequences from the sponges could be assigned to one of the sponge-specific clusters previously defined. In addition, the sponge-associated microbial communities were consistently divergent from those present in the surrounding sea water. Our results suggest that the Red Sea sponges possess highly sponge-specific or even sponge-species-specific microbial communities that are resistant to environmental disturbance, and much of their microbial diversity remains to be explored. © 2011 International Society for Microbial Ecology All rights reserved.
Energy Technology Data Exchange (ETDEWEB)
Sarangi, B.M.; Kesav, B.; Sheshadri, M.K.
2002-07-01
Direct reduced iron or sponge iron technology was developed as an alternate route for steel making and is considered as a clean technology. The waste generation and gas emissions from this route of steel making are far less when compared to the conventional blast furnace route. The paper details the efforts of Tata Sponge Iron Limited to make the process a clean technology without affecting its surroundings and natural resources. The paper describes the system of bag filters made from filter glass fabric for collecting hot waste gases and for dedusting of product and raw material handling circuits. Design of the plant for waste gas cleaning by scrubbers and by electrostatic precipitators is described. Major pollution control equipment installed at Tata Sponge Iron Ltd., described in the article are: a wet gas cleaning plant (in 1986), a second gas cleaning plant with electrostatic precipitator (in 1998) and dust extraction and dust suppression systems. Water is sprayed around the plant to control fugitive dust and trees have been grown around it. 13 figs.
Detoxification and anti-nutrients reduction of Jatropha curcas seed cake by Bacillus fermentation.
Phengnuam, Thanyarat; Suntornsuk, Worapot
2013-02-01
Jatropha curcas seed cake is a by-product generated from oil extraction of J. curcas seed. Although it contains a high amount of protein, it has phorbol esters and anti-nutritional factors such as phytate, trypsin inhibitor, lectin and saponin. It cannot be applied directly in the food or animal feed industries. This investigation was aimed at detoxifying the toxic and anti-nutritional compounds in J. curcas seed cake by fermentation with Bacillus spp. Two GRAS (generally recognized as safe) Bacillus strains used in the study were Bacillus subtilis and Bacillus licheniformis with solid-state and submerged fermentations. Solid-state fermentation was done on 10 g of seed cake with a moisture content of 70% for 7 days, while submerged fermentation was carried out on 10 g of seed cake in 100 ml distilled water for 5 days. The fermentations were incubated at the optimum condition of each strain. After fermentation, bacterial growth, pH, toxic and anti-nutritional compounds were determined. Results showed that B. licheniformis with submerged fermentation were the most effective method to degrade toxic and anti-nutritional compounds in the seed cake. After fermentation, phorbol esters, phytate and trypsin inhibitor were reduced by 62%, 42% and 75%, respectively, while lectin could not be eliminated. The reduction of phorbol esters, phytate and trypsin inhibitor was related to esterase, phytase and protease activities, respectively. J. curcas seed cake could be mainly detoxified by bacterial fermentation and the high-protein fermented seed cake could be potentially applied to animal feed. Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.
Preparation and properties of binderless boards from Jatropha curcas L. seed cake
Hidayat, H.; Keijsers, E.R.P.; Prijanto, U.; Dam, J.E.G. van; Heeres, H.J.
The potential of Jatropha curcas L. seed cake after oil extraction (expelling of seeds followed by hexane extraction) as a raw material for binderless boards was investigated. The composition of the de-oiled seed cake was investigated using a range of techniques (proximate-, ultimate analyses,
Preparation and properties of binderless boards from Jatropha curcas L. seed cake
Hidayat, H.; Keijsers, E.R.P.; Prijanto, U.; Dam, van J.E.G.; Heeres, H.J.
2014-01-01
The potential of Jatropha curcas L. seed cake after oil extraction (expelling of seeds followed by hexane extraction) as a raw material for binderless boards was investigated. The composition of the de-oiled seed cake was investigated using a range of techniques (proximate-, ultimate analyses,
Microbiological Safety of Kitchen Sponges Used in Food Establishments
Directory of Open Access Journals (Sweden)
Tesfaye Wolde
2016-01-01
Full Text Available Kitchen sponges are among the possible sources of contaminants in food establishments. The main purpose of the current study was, therefore, to assess the microbiological safety of sponges as it has been used in selected food establishments of Jimma town. Accordingly, the microbiological safety of a total of 201 kitchen sponges randomly collected from food establishments was evaluated against the total counts of aerobic mesophilic bacteria (AMB, Enterobacteriaceae, coliforms, and yeast and molds. The mean counts of aerobic mesophilic bacteria ranged from 7.43 to 12.44 log CFU/mm3. The isolated genera were dominated by Pseudomonas (16.9%, Bacillus (11.1%, Micrococcus (10.6%, Streptococcus (7.8%, and Lactobacillus (6% excluding the unidentified Gram positive rods (4.9% and Gram negative rods (9.9%. The high microbial counts (aerobic mesophilic bacteria, coliforms, Enterobacteriaceae, and yeast and molds reveal the existence of poor kitchen sponge sanitization practice. Awareness creation training on basic hygienic practices to food handlers and periodic change of kitchen sponges are recommended.
Impact of potassium bromate and potassium iodate in a pound cake system.
Wilderjans, Edith; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A
2010-05-26
This study investigates the impact of the oxidants potassium bromate and potassium iodate (8, 16, 32, 64, and 128 micromol/g dry matter of egg white protein) on pound cake making. The impact of the oxidants on egg white characteristics was studied in a model system. Differential scanning calorimetry showed that the oxidants caused egg white to denature later. During heating in a rapid visco analyzer, the oxidants caused the free sulfhydryl (SH) group levels to decrease more intensively and over a smaller temperature range. The oxidants made the proteins more resistant to decreases in protein extractability in sodium dodecyl sulfate containing buffer during cake recipe mixing and less resistant to such decreases during cake baking. We assume that, during baking, the degree to which SH/disulfide exchange and SH oxidation can occur depends on the properties of the protein at the onset of the process. In our view, the prevention of extractability loss during mixing increased the availability of SH groups and caused more such loss during baking. During cooling, all cakes baked with added oxidants showed less collapse. On the basis of the presented data, we put forward that only those protein reactions that occur during baking contribute to the formation of a network that supports final cake structure and prevents collapse.
Wood, Philippa; MacLellan, Tamar
2011-01-01
Tea & Cake is an edited version of the original book produced by Philippa Wood in 2007. The book takes a nostalgic look at childhood memories of ‘baking with mother’ or special tea-time treats. The book combines ink-jet printing with typewritten text and rubber stamps; doilly end-papers and embroidered traycloth covers.
Park, S H; Lim, H S; Hwang, S Y
2012-10-01
The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.
Jongsutjarittam, Nisachon; Charoenrein, Sanguansri
2013-09-12
This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for WF substitution to improve the firmness in freeze-thawed cake. Copyright © 2013 Elsevier Ltd. All rights reserved.
Fungi found in Mediterranean and North Sea sponges: how specific are they?
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Mohd Azrul Naim
2017-09-01
Full Text Available Fungi and other eukaryotes represent one of the last frontiers of microbial diversity in the sponge holobiont. In this study we employed pyrosequencing of 18S ribosomal RNA gene amplicons containing the V7 and V8 hypervariable regions to explore the fungal diversity of seven sponge species from the North Sea and the Mediterranean Sea. For most sponges, fungi were present at a low relative abundance averaging 0.75% of the 18S rRNA gene reads. In total, 44 fungal OTUs (operational taxonomic units were detected in sponges, and 28 of these OTUs were also found in seawater. Twenty-two of the sponge-associated OTUs were identified as yeasts (mainly Malasseziales, representing 84% of the fungal reads. Several OTUs were related to fungal sequences previously retrieved from other sponges, but all OTUs were also related to fungi from other biological sources, such as seawater, sediments, lakes and anaerobic digesters. Therefore our data, supported by currently available data, point in the direction of mostly accidental presence of fungi in sponges and do not support the existence of a sponge-specific fungal community.
Nakao, Motoyuki; Hasegawa, Go; Yasuhara, Tadashi; Ishihara, Yoko
2015-04-01
Large amount of oil cake is generated during biodiesel production from Jatropha seeds. Although Jatropha oil cake is rich in plant nutrients, presence of toxic phorbol esters restricts the usage of oil cake as a fertilizer. The objective of this study is to evaluate the components and tumor promoting activity of phorbol esters in Jatropha oil cake-supplemented soil and plants grown in the treated soil. Contents and their biological activity of Jatropha phorbol esters in soil and plants were sequentially analyzed by high-performance liquid chromatography (HPLC) and in vitro cell transformation assay, respectively. Disappearance of Jatropha phorbol-ester-specific peaks were followed with HPLC during incubation of Jatropha oil cake with soil for five weeks. Along with the degradation of Jatropha phorbol ester in soil, tumor-promoting activity in the sample was also attenuated and ultimately disappeared. Jatropha phorbol esters and tumor promoting activity were not detected from mustard spinach grown in the Jatropha oil cake-supplemented soil. In addition, the esterase KM109 degrades DHPB (see definition below; Jatropha phorbol ester) and reduced its tumor-promoting activity. From these data, we conclude: (1) components and tumor promoting activity of Jatropha phorbol esters in the oil cake disappeared completely by incubation with soil for five-week, (2) Jatropha phorbol esters did not transfer into plants grown in the Jatropha oil cake-supplemented soil, and (3) DHPB can be degraded by esterase from soil bacterium. These observations are useful for utilization of Jatropha oil cake as a fertilizer. Copyright © 2014 Elsevier Inc. All rights reserved.
Physical and chemical composition and in situ degradability of macauba palm cake and leaves
Directory of Open Access Journals (Sweden)
Vanda Patrícia Barros Ferreira
2013-12-01
Full Text Available Macauba palm coconuts are rich in essential nutrients for animal feed formulation and after oil extraction, a large amount of residual biomass is produced, which must be used rationally to environmental preservation. This study aimed to determine the nutritional value of macauba palm (Acrocomia aculeata, cake and leaves, for its physical and chemical composition, dry matter (DM in vitro digestibility (IVD and in situ degradability. The test of in situ degradability was done using three rumen fistulated cattle. Analytical determinations were performed in the laboratory of Animal Nutrition of Instituto de Zootecnia, Nova Odessa-SP, Brazil. Six replicates were used for each analytical determination and were calculated the standard error. Macauba cake chemically assessed showed a low protein content (CP 4.5% and high content of acid detergent fibre (ADF 39.7% and average levels of neutral detergent fibre (NDF 52.5%. ADF and NDF were the macauba palm cake majority fractions compared NDF and ADF (respectively of cocoa cake (37.6 and 45.5%, sunflower cake (28.2 and 38.4%, corn meal (11.3 and 20.2% and peanut cake (15.4 and 21.0. Macauba palm leaves had a good protein content (12.0% and fiber content comparable to tropical grass of good nutritional value. They can be used with no restriction on ruminants’ diets. The macauba palm cake high levels of lignin (16.5% justify the low dry matter IVD percentage (48%, while the leaves had 58%.of IVD. Macauba leaves total digestible nutrients (TDN 59.0% is similar to TDN usually observed for forages. Macauba cake can be considered (TDN = 64.0% similar to energetic food, due to the fat content (6.4%, however the high content of lignin (16.5% can limit its consumption. Macauba palm cake showed high ruminal degradability of DM and CP (fraction a = 51.3 and 59.9, respectively, while macauba palm leaves hah low solubility of DM and CP (fraction a = 3.18 and 5.28, respectively. Thus, the higher CP macauba leaves
International Nuclear Information System (INIS)
Abow Slama, E. H. Y.
2009-05-01
This study was carried-out to leach uranium from rock phosphate using sulphuric acid in presences of potassium chlorate as an oxidant and to investigate the relative purity of different forms of yellow cakes produced with ammonia ((NH 4 ) 2 U 2 O 7 ), magnesia (UO 3 .xH 2 O) and sodium hydroxide (Na 2 U 2 O 7 ) as precipitants, as well as purification of the products with TBP extraction and matching its impurity levels with specification of the commercial products. Alpha-particle spectrometry was for used for determination of activity concentration of uranium isotopes (''2''3''4U and ''2''3''8U) in rock phosphate, resulting green phosphoric acid solution, and in different forms of the yellow cake from which the equivalent mass concentration of uranium was deduced. Likewise, AAS was used for determination of impurities (Pb, Ni, Cd, Fe, Zn, Mn, and Cu). On the average, the activity concentration of uranium in the rock phosphate was 1468±979 Bq/Kg (119.38±79.66 ppm), and 711±252 Bq/L (57.85±20.46 ppm) in the resulting green solution with corresponding percent of dissolution amounting to 48% which is considered low indicating that the experimental conditions (i.e. dissolution container, temperature, PH, retention time) were not optimal. However, the isotopic ratio (''2''3''4U, ''2''3''8U) in all stages of hydrometallurgical process was not much different from unity indicating lack of fractionation. Crude yellow cakes (hydrate uranium trioxide, ammonium diuranate and sodium diuranate) were precipitated from the green solutions prior to separation of iron and once after iron separation. Although, iron was tested using bipyridine and SCN, it was found in all types of crude samples analyzed this might be attributed to either the quality of the reagent used or inhibition of Fe present in the solution by stronger complexing agent. Uranium mass concentration in crude yellow cakes precipitated before iron separation was found following the order: UO 3 .xH 2 O
Indirect effects of overfishing on Caribbean reefs: sponges overgrow reef-building corals.
Loh, Tse-Lynn; McMurray, Steven E; Henkel, Timothy P; Vicente, Jan; Pawlik, Joseph R
2015-01-01
Consumer-mediated indirect effects at the community level are difficult to demonstrate empirically. Here, we show an explicit indirect effect of overfishing on competition between sponges and reef-building corals from surveys of 69 sites across the Caribbean. Leveraging the large-scale, long-term removal of sponge predators, we selected overfished sites where intensive methods, primarily fish-trapping, have been employed for decades or more, and compared them to sites in remote or marine protected areas (MPAs) with variable levels of enforcement. Sponge-eating fishes (angelfishes and parrotfishes) were counted at each site, and the benthos surveyed, with coral colonies scored for interaction with sponges. Overfished sites had >3 fold more overgrowth of corals by sponges, and mean coral contact with sponges was 25.6%, compared with 12.0% at less-fished sites. Greater contact with corals by sponges at overfished sites was mostly by sponge species palatable to sponge predators. Palatable species have faster rates of growth or reproduction than defended sponge species, which instead make metabolically expensive chemical defenses. These results validate the top-down conceptual model of sponge community ecology for Caribbean reefs, as well as provide an unambiguous justification for MPAs to protect threatened reef-building corals. An unanticipated outcome of the benthic survey component of this study was that overfished sites had lower mean macroalgal cover (23.1% vs. 38.1% for less-fished sites), a result that is contrary to prevailing assumptions about seaweed control by herbivorous fishes. Because we did not quantify herbivores for this study, we interpret this result with caution, but suggest that additional large-scale studies comparing intensively overfished and MPA sites are warranted to examine the relative impacts of herbivorous fishes and urchins on Caribbean reefs.
Curcumin-Loaded Chitosan/Gelatin Composite Sponge for Wound Healing Application
Directory of Open Access Journals (Sweden)
Van Cuong Nguyen
2013-01-01
Full Text Available Three composite sponges were made with 10% of curcumin and by using polymers, namely, chitosan and gelatin with various ratios. The chemical structure and morphology were evaluated by FTIR and SEM. These sponges were evaluated for water absorption capacity, antibacterial activity, in vitro drug release, and in vivo wound healing studies by excision wound model using rabbits. The in vivo study presented a greater wound closure in wounds treated with curcumin-composite sponge than those with composite sponge without curcumin and untreated group. These obtained results showed that combination of curcumin, chitosan and gelatin could improve the wound healing activity in comparison to chitosan, and gelatin without curcumin.
Keratin sponge/hydrogel part 1. fabrication and characterization
Keratin sponge/hydrogel products formed by either the oxidation or reduction of U.S. domestic fine- or coarse-grade wool exhibited distinctively different topologies and molecular weights of 6- 8 kDa and 40-60 kDa, each with unique macro-porous structure and microstructural behaviors. The sponge/ ...
Lin, Muyang; Tay, Siang Hong; Yang, Hongshun; Yang, Bao; Li, Hongliang
2017-08-15
To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08cm 3 /g, 0.95 vs. 1.03, 319.8 vs. 376.1g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100-200nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes. Copyright © 2017 Elsevier Ltd. All rights reserved.
First records of sponge-associated Actinomycetes from two coastal ...
African Journals Online (AJOL)
First records of sponge-associated Actinomycetes from two coastal sponges from Mauritius. Sandeep Shivram Beepat, Chandani Appadoo, Daniel Edgard Pierre Marie, Shamimtaz Bibi Sadally, Jose Pavao Mendes Paula, Kannan Sivakumar, Rashmi Ragothama Rao, Maryam Salah ...
Indirect Revelation Mechanisms for Cake Cutting
DEFF Research Database (Denmark)
Branzei, Simina; Miltersen, Peter Bro
We consider discrete protocols for the classical Steinhaus cake cutting problem. Under mild technical conditions, we show that any deterministic strategy-proof protocol in the standard Robertson-Webb query model is dictatorial, that is, there is a fixed agent to which the protocol allocates...
Preparation of composite hydroxybutyl chitosan sponge and its role in promoting wound healing.
Hu, Shihao; Bi, Shichao; Yan, Dong; Zhou, Zhongzheng; Sun, Guohui; Cheng, Xiaojie; Chen, Xiguang
2018-03-15
In this work, a composite sponge was produced by physically mixing hydroxybutyl chitosan with chitosan to form a porous spongy material through vacuum freeze-drying. Hydrophilic and macroporous composite hydroxybutyl chitosan sponge was developed via the incorporation of chitosan into hydroxybutyl chitosan. The composite sponge showed higher porosity (about 85%), greater water absorption (about 25 times), better softness and lower blood-clotting index (BCI) than those of chitosan sponge and hydroxybutyl chitosan sponge. The composite sponge with good hydrophilic could absorb the moisture in the blood to increase blood concentration and viscosity, and become a semi-swelling viscous colloid to clog the capillaries. Cytocompatibility tests with L929 cells and HUVEC cells demonstrated that composite sponge were no cytotoxicity, and could promote the growth of fibroblasts. It made up for the shortcomings of hydroxybutyl chitosan with unfavorable antibacterial effect to achieve a higher level of antibacterial (>99.99% reduction). Eventually, the vivo evaluations in Sprague-Dawley rats revealed that epithelial cells attached to the composite sponge and penetrated into the interior, in addition to this, it was also proved that the composite sponge (HC-1) had a better ability to promote wound healing and helped for faster formation of skin glands and re-epithelialization. The obtained data encourage the use of this composite sponge for wound dressings. Copyright © 2017. Published by Elsevier Ltd.
[Use of flour from sunflower oil cake in the biosynthesis of antigungal antibiotics].
Sukharevich, V M; Shvetsova, N N; Prodan, S I; Malkov, M A
1977-04-01
The possibility of replacing soybean meal and corn-steep liquor by food wastes of the oilpress industry and the meal of the sunflower oil cake in particular is discussed as applied to the fermentation media for production of antifungal antibiotics, such as levorin, mycoheptin, amphotericin. The studies showed that replacement of soybean meal by sunflower oil cake meal with simultaneous increasing of the amount of carbohydrates in the medium increased the levorin levels by 60--70 per cent as compared to the media used at present. When soybean meal and corn-steep liquor were simultaneously replaced by sunflower oil cake meal in amounts of 3--4 per cent the levels of mycoheptin in the fermentation broth increased by 30--65 per cent respectively. Replacement of soybean meal and corn-steep liquor by 3 per cent of sunflow oil cake meal in the medium used presently increased the amphotericin levels by 27 percent as compared to the control. Therefore, sunflower oil cake meal is a substitute of full value for soybean meal and corn-steep liquor in the fermentation media for production of antifungal antibiotics.
Feeding olive cake to ewes improves fatty acid profile of milk and cheese
DEFF Research Database (Denmark)
Vargas-Bello-Pérez, E.; Vera, R. R.; Aguilar, C.
2013-01-01
Olive oil extraction yields a residual cake rich in oil that can be used in animal diets as a source of monounsaturated fat. Milk and cheese from sheep are high in saturated fatty acids (FA) thus, it was hypothesized that supplementing olive cake to lactating ewes would result in naturally enhanced...... milk and cheese with healthier FA profiles for human consumption. Nine lactating ewes were randomly assigned to a replicated (n= s3) 3. ×. 3 Latin square design. Diets were supplemented with 0, 10 or 25% of dry olive cake. Except for total solids, dry matter intake, milk yield and milk composition were...... not affected by dietary treatments. Oleic acid, n-6/. n-3 ratio and monounsaturated FA gradually increased (P. olive cake was increased in dietary treatments. Overall, FA profile of milk and cheese...
The dimension of the pore space in sponges
International Nuclear Information System (INIS)
Silva, L H F; Yamashita, M T
2009-01-01
A simple experiment to reveal the dimension of the pore space in sponges is proposed. This experiment is suitable for the first year of a physics or engineering course. The calculated dimension of the void space in a sponge of density 16 mg cm -3 was 2.948± 0.008
Implementation of a protocol to reduce occurrence of retained sponges after vaginal delivery.
Lutgendorf, Monica A; Schindler, Lynnett L; Hill, James B; Magann, Everett F; O'Boyle, John D
2011-06-01
Retained sponges (gossypiboma) following vaginal delivery are an uncommon occurrence. Although significant morbidity from such an event is unlikely, there are many reported adverse effects, including symptoms of malodorous discharge, loss of confidence in providers and the medical system, and legal claims. To report a protocol intended to reduce the occurrence of retained sponges following vaginal delivery. After identification of limitations with existing delivery room protocols, we developed a sponge count protocol to reduce occurrence of retained vaginal sponges. We report our experience at Naval Medical Center Portsmouth, a large tertiary care military treatment facility with our efforts to implement a sponge count protocol to reduce retained sponges following vaginal delivery. With appropriate pre-implementation training, protocols which incorporate post-delivery vaginal sweep and sponge counts are well accepted by the health care team and can be incorporated into the delivery room routine.
Advancement into the Arctic Region for Bioactive Sponge Secondary Metabolites
Abbas, Samuel; Kelly, Michelle; Bowling, John; Sims, James; Waters, Amanda; Hamann, Mark
2011-01-01
Porifera have long been a reservoir for the discovery of bioactive compounds and drug discovery. Most research in the area has focused on sponges from tropical and temperate waters, but more recently the focus has shifted to the less accessible colder waters of the Antarctic and, to a lesser extent, the Arctic. The Antarctic region in particular has been a more popular location for natural products discovery and has provided promising candidates for drug development. This article reviews groups of bioactive compounds that have been isolated and reported from the southern reaches of the Arctic Circle, surveys the known sponge diversity present in the Arctic waters, and details a recent sponge collection by our group in the Aleutian Islands, Alaska. The collection has yielded previously undescribed sponge species along with primary activity against opportunistic infectious diseases, malaria, and HCV. The discovery of new sponge species and bioactive crude extracts gives optimism for the isolation of new bioactive compounds from a relatively unexplored source. PMID:22163194
Fabrication and evaluation of nanocellulose sponge for oil/water separation.
Phanthong, Patchiya; Reubroycharoen, Prasert; Kongparakul, Suwadee; Samart, Chanatip; Wang, Zhongde; Hao, Xiaogang; Abudula, Abuliti; Guan, Guoqing
2018-06-15
Nanocellulose sponge was fabricated by a facile method: freeze-drying of nanocellulose aqueous suspension to sponge state, following by hydrophobic treatment with stearoyl chloride at 50 °C for 1 h. The obtained nanocellulose sponge showed superhydrophobicity (160° of water contact angle) and superoleophilicity with high protection from water but selective absorption of oil. Its absorption capacities for various kinds of oil and non-polar liquids were 25-55 times higher than its dry weight and exhibited excellent selectivity for absorbing of oil which spilled on the surface of water or underwater with high separation efficiency. This superhydrophobic nanocellulose sponge can be easily recovered by simple squeezing and reused at least 10 cycles with remained high separation efficiency. It is expected that such a biodegradable nanocellulose sponge can be applied to solve the oil spill accident and treat the oily wastewater from households and industries. Copyright © 2018 Elsevier Ltd. All rights reserved.
Chemical defenses and resource trade-offs structure sponge communities on Caribbean coral reefs.
Loh, Tse-Lynn; Pawlik, Joseph R
2014-03-18
Ecological studies have rarely been performed at the community level across a large biogeographic region. Sponges are now the primary habitat-forming organisms on Caribbean coral reefs. Recent species-level investigations have demonstrated that predatory fishes (angelfishes and some parrotfishes) differentially graze sponges that lack chemical defenses, while co-occurring, palatable species heal, grow, reproduce, or recruit at faster rates than defended species. Our prediction, based on resource allocation theory, was that predator removal would result in a greater proportion of palatable species in the sponge community on overfished reefs. We tested this prediction by performing surveys of sponge and fish community composition on reefs having different levels of fishing intensity across the Caribbean. A total of 109 sponge species was recorded from 69 sites, with the 10 most common species comprising 51.0% of sponge cover (3.6-7.7% per species). Nonmetric multidimensional scaling indicated that the species composition of sponge communities depended more on the abundance of sponge-eating fishes than geographic location. Across all sites, multiple-regression analyses revealed that spongivore abundance explained 32.8% of the variation in the proportion of palatable sponges, but when data were limited to geographically adjacent locations with strongly contrasting levels of fishing pressure (Cayman Islands and Jamaica; Curaçao, Bonaire, and Martinique), the adjusted R(2) values were much higher (76.5% and 94.6%, respectively). Overfishing of Caribbean coral reefs, particularly by fish trapping, removes sponge predators and is likely to result in greater competition for space between faster-growing palatable sponges and endangered reef-building corals.
Directory of Open Access Journals (Sweden)
Wilsa Hermianti
2016-12-01
Full Text Available Yam contains a high water content ranging from 86-90% therefore when be processed to be a product such as cake will also result a high water content and cause the product is not durable. By the nature characteristics of the yam was then made utilization efforts became yam cake in order to develop yam processing, increase value added, and diversify food processing based on raw materials of local potential in Padang City. Yam can be used by processing them into a semi wet food such as cake with a dominant amount of yam up to 50% of the cake batter, but only had a shelf life for 3 days. To increase the shelf-life study was carried out water content reduction of raw materials and using of a binder in the making of yam cake. The treatment of water content reduction of yam was done using juicer and pressing. A comparison as a control was performed without reduction of water content. The use of water content binder was conducted with the addition of coconut, cornstarch, and rice flour. Yam cake formulas using binder of water content with cornstarch and reduction the water content of raw material by pressing showed optimal results with a preferred value of organoleptic panelist, the water content 28.50%, carbohydrate 56.31%, protein 6.13%, fat 10.23%, energy 341.86 kcal/100g, dietary fiber 5.98%, calcium 27.77 mg/100g, and 5.92% inulin, storability for 5 days at room temperature and 4 weeks at refrigerator temperature.ABSTRAKBengkuang mengandung kadar air yang tinggi berkisar 86-90% sehingga jika diolah untuk menjadi produk berupa cake akan memberikan kadar air yang juga tinggi dan menyebabkan produk menjadi tidak tahan lama. Dengan sifat alami bengkuang tersebut maka dilakukan upaya pemanfaatannya menjadi cake bengkuang dalam rangka pengembangan olahan dari bengkuang, peningkatan nilai tambah, dan diversifikasi olahan pangan berbasis bahan baku lokal yang cukup potensi di kota Padang. Bengkuang dapat dimanfaatkan dengan mengolahnya menjadi pangan
Ferroelectric nanoparticle-embedded sponge structure triboelectric generators
Park, Daehoon; Shin, Sung-Ho; Yoon, Ick-Jae; Nah, Junghyo
2018-05-01
We report high-performance triboelectric nanogenerators (TENGs) employing ferroelectric nanoparticles (NPs) embedded in a sponge structure. The ferroelectric BaTiO3 NPs inside the sponge structure play an important role in increasing surface charge density by polarized spontaneous dipoles, enabling the packaging of TENGs even with a minimal separation gap. Since the friction surfaces are encapsulated in the packaged device structure, it suffers negligible performance degradation even at a high relative humidity of 80%. The TENGs also demonstrated excellent mechanical durability due to the elasticity and flexibility of the sponge structure. Consequently, the TENGs can reliably harvest energy even under harsh conditions. The approach introduced here is a simple, effective, and reliable way to fabricate compact and packaged TENGs for potential applications in wearable energy-harvesting devices.
Zooxanthellar symbionts shape host sponge trophic status through translocation of carbon.
Weisz, Jeremy B; Massaro, Andrew J; Ramsby, Blake D; Hill, Malcolm S
2010-12-01
Sponges belonging to the genus Cliona are common inhabitants of many coral reefs, and as bioeroders, they play an important role in the carbonate cycle of the reef. Several Cliona species maintain intracellular populations of dinoflagellate zooxanthellae (i.e., Symbiodinium spp.), which also form symbioses with a variety of other invertebrates and protists (e.g., corals, molluscs, foraminifera). Unlike the case of coral symbioses, however, almost nothing is known of the metabolic interaction between sponges and their zooxanthella symbionts. To assess this interaction, we performed a tracer experiment to follow C and N in the system, performed a reciprocal transplant experiment, and measured the stable carbon isotope ratio of Cliona spp. with and without zooxanthellae to study the influence of environment on the interaction. We found strong evidence of a transfer of C from zooxanthellae to their sponge hosts but no evidence of a transfer of N from sponge to zooxanthellae. We also saw significant influences of the environment on the metabolism of the sponges. Finally, we observed significant differences in carbon metabolism of sponge species with and without symbionts. These data strongly support hypotheses of metabolic integration between zooxanthellae and their sponge host and extend our understanding of basic aspects of benthic-pelagic coupling in shallow-water marine environments.
Study of Enzymatically Treated Alginate/Chitosan Hydrosols in Sponges Formation Process
Directory of Open Access Journals (Sweden)
Anna Zimoch-Korzycka
2016-01-01
Full Text Available The aim of the study was to produce 3D sponges based on enzymatically modified lysozyme selected polysaccharides and assess their physicochemical properties. The alginate/chitosan sponges were formed from polymers hydrosols in different proportions at a final concentration of 1% polysaccharides. Hydrosols were modified by lysozyme addition of 1000 U. Hydrosols without or with enzyme were analyzed for their reducing sugar content, rheological properties and ability to scavenge free radicals. Sponges formed from hydrosols were tested for solubility and compressive properties. Only chitosan was hydrolyzed by lysozyme. The morphology of sponges was investigated by scanning electron microscopy (SEM. It was proven that the antioxidant properties of hydrosols are dependent on the concentration of chitosan. It was also shown that the addition of lysozyme negatively affected the free radical scavenging ability of single hydrosols of alginate and chitosan, and their mixtures. The Ostwald de Waele as well as Herschel–Bulkley models of rheological properties fitted the experimental data well (R2 is between 0.947 and 1.000. Increase in textural features values of sponges was observed. Sponges with pure alginate and pure chitosan were almost completely soluble. The enzyme addition significantly changed the characteristics of the cross-section structure of sponges, and made the surface smoother.
Lead and silver extraction from waste cake from hydrometallurgical zinc production
Directory of Open Access Journals (Sweden)
DUSAN D. STANOJEVIC
2008-05-01
Full Text Available This paper presents the experimental results of the extraction of lead and silver from a lead–silver waste cake obtained in the process of hydrometallurgical zinc production. While controlling the pH value, the lead–silver cake was leached at a temperature close to boiling point in different concentrations of aqueous calcium chloride solutions. The experiments were performed applying different ratios between the mass of cake and the volume of the leaching agent under different durations of the process. It was concluded that at the optimal process parameters (pH 2.0–2.5; CaCl2 concentration, 3.6 mol dm-3; temperature, 95 °C; solid/liquid ratio, 1:5, the leaching efficiency of lead and silver could reach the approximate value of 94 %. Applying the same optimal process parameters, the method was applied to the leaching of a lead–silver cake in a magnesium chloride solution, but with significantly lower efficiencies. The results show that leaching of lead and silver in a calcium chloride solution could be a prospective method for increasing the recovery of lead and silver during hydrometallurgical zinc production.
Moitinho-Silva, Lucas; Nielsen, Shaun; Amir, Amnon; Gonzalez, Antonio; Ackermann, Gail L.; Cerrano, Carlo; Astudillo-Garcia, Carmen; Easson, Cole; Sipkema, Detmer; Liu, Fang; Steinert, Georg; Kotoulas, Giorgos; McCormack, Grace P.; Feng, Guofang; Bell, James J.; Vicente, Jan; Bjö rk, Johannes R.; Montoya, Jose M.; Olson, Julie B.; Reveillaud, Julie; Steindler, Laura; Pineda, Mari-Carmen; Marra, Maria V.; Ilan, Micha; Taylor, Michael W.; Polymenakou, Paraskevi; Erwin, Patrick M.; Schupp, Peter J.; Simister, Rachel L.; Knight, Rob; Thacker, Robert W.; Costa, Rodrigo; Hill, Russell T.; Lopez-Legentil, Susanna; Dailianis, Thanos; Ravasi, Timothy; Hentschel, Ute; Li, Zhiyong; Webster, Nicole S.; Thomas, Torsten
2017-01-01
Marine sponges (phylum Porifera) are a diverse, phylogenetically deep-branching clade known for forming intimate partnerships with complex communities of microorganisms. To date, 16S rRNA gene sequencing studies have largely utilised different
Managing and sharing the escalating number of sponge "unknowns": the SpongeMaps project.
Hooper, J N A; Hall, K A; Ekins, M; Erpenbeck, D; Wörheide, G; Jolley-Rogers, G
2013-09-01
Contemporary collections of sponges in the Indo-west Pacific have escalated substantially due to pharmaceutical discovery, national bioregional planning, and compliance with international conventions on the seabed and its marine genetic resources beyond national jurisdictions. These partially processed operational taxonomic unit (OTU) collections now vastly outweigh the expertise available to make them better "known" via complete taxonomy, yet for many bioregions they represent the most significant body of currently available knowledge. Increasing numbers of cryptic species, previously undetected morphologically, are now being discovered by molecular and chemical analyses. The uncoordinated and fragmented nature of many previous collections, however, means that knowledge and expertise gained from a particular project are often lost to future projects without a biodiversity informatics legacy. Integrating these diverse data (GIS; OTUs; images; molecular, chemical, and other datasets) required a two-way iterative process so far unavailable for sponges with existing biodiversity informatics tools. SpongeMaps arose from the initial need for online collaboration to integrate morphometric data with molecular barcodes, including the Porifera Tree of Life (PorTol) project. It provides interrogation of existing data to better process new collections; capacity to create new OTUs; publication of online pages for individual species, so as to interpret GIS and other data for online biodiversity databases and services; and automatic links to external datasets for taxonomic hierarchy, specimen GIS and mapping, DNA sequence data, chemical structures, and images.
Catalytic flash pyrolysis of oil-impregnated-wood and jatropha cake using sodium based catalysts
Imran, Ali
2015-11-24
Catalytic pyrolysis of wood with impregnated vegetable oil was investigated and compared with catalytic pyrolysis of jatropha cake making use of sodium based catalysts to produce a high quality bio-oil. The catalytic pyrolysis was carried out in two modes: in-situ catalytic pyrolysis and post treatment of the pyrolysis vapors. The in-situ catalytic pyrolysis was carried out in an entrained flow reactor system using a premixed feedstock of Na2CO3 and biomass and post treatment of biomass pyrolysis vapor was conducted in a downstream fixed bed reactor of Na2CO3/γ-Al2O3. Results have shown that both Na2CO3 and Na2CO3/γ-Al2O3 can be used for the production of a high quality bio-oil from catalytic pyrolysis of oil-impregnated-wood and jatropha cake. The catalytic bio-oil had very low oxygen content, water content as low as 1wt.%, a neutral pH, and a high calorific value upto 41.8MJ/kg. The bio-oil consisted of high value chemical compounds mainly hydrocarbons and undesired compounds in the bio-oil were either completely removed or considerably reduced. Increasing the triglycerides content (vegetable oil) in the wood enhanced the formation of hydrocarbons in the bio-oil. Post treatment of the pyrolysis vapor over a fixed bed of Na2CO3/γ-Al2O3 produced superior quality bio-oil compared to in-situ catalytic pyrolysis with Na2CO3. This high quality bio-oil may be used as a precursor in a fractionating process for the production of alternative fuels. © 2015 Elsevier B.V.
Mirkov, Ivana; Popov Aleksandrov, Aleksandra; Demenesku, Jelena; Ninkov, Marina; Mileusnic, Dina; Kataranovski, Dragan; Kataranovski, Milena
2017-09-01
Warfarin (WF) is an anticoagulant which also affects physiological processes other than hemostasis. Our previous investigations showed the effect of WF which gained access to the organism via skin on resting peripheral blood granulocytes. Based on these data, the aim of the present study was to examine whether WF could modulate the inflammatory processes as well. To this aim the effect of WF on the inflammatory response induced by subcutaneous sponge implantation in rats was examined. Warfarin-soaked polyvinyl sponges (WF-sponges) were implanted subcutaneously and cell infiltration into sponges, the levels of nitric oxide (NO) and inflammatory cytokines tumor necrosis factor (TNF) and interleukin-6 (IL-6) production by sponge cells were measured as parameters of inflammation. T cell infiltration and cytokine interferon-γ (IFN-γ), interleukin-17 (IL-17) and interleukin-10 (IL-10) were measured at day 7 post implantation. Warfarin exerted both stimulatory and suppressive effects depending on the parameter examined. Flow cytometry of cells recovered from sponges showed higher numbers of granulocytes (HIS48 + cells) at days 1 and 3 post implantation and CD11b + cells at day 1 compared to control sponges. Cells from WF-sponges had an increased NO production (Griess reaction) at days 1 and 7. In contrast, lower levels of TNF (measured by ELISA) production by cells recovered from WF-soaked sponges were found in the early (day one) phase of reaction with unchanged levels at other time points. While IL-6 production by cells recovered from WF-soaked sponges was decreased at day 1, it was increased at day 7. Higher T cell numbers were noted in WF sponges at day 7 post implantation, and recovered cells produced more IFN-γ and IL-17, while IL-10 production remained unchanged. Warfarin affects some of the parameters of inflammatory reaction induced by subcutaneous polyvinyl sponge implantation. Differential (both stimulatory as well as inhibitory) effects of WF on
A Dictatorship Theorem for Cake Cutting
DEFF Research Database (Denmark)
Branzei, Simina; Miltersen, Peter Bro
2015-01-01
We consider discrete protocols for the classical Steinhaus cake cutting problem. Under mild technical conditions, we show that any deterministic strategy-proof protocol in the standard Robertson-Webb query model is dictatorial, that is, there is a fixed agent to which the protocol allocates the e...
Directory of Open Access Journals (Sweden)
Oko
2015-05-01
Full Text Available Abstract Bacteriological and nutritional analysis of groundnut cake powder sold in open market at Samaru-Zaria was studied. The samples collected from four zones of the study area were analysed for possible microbiological contamination and its nutritional quality. The results indicated a microbial load of 1.93 x 105 cfug and 1.94 x 105 cfug for zones A and B respectively 1.01 x 105 cfug for zone C and 2.37 x 105 cfug for zone D. The bacterial isolates found to be associated with the groundnut cake powder in this study included Klebsiella oxytoca Staphylococcus aureus Bacillus cereus E. coli P. aeruginosa and Streptococcus feacalis. The nutrients content of the sample included carbohydrates 55.15 moisture 12.65 lipid 15.40 protein 12.60 ash 3.95 and crude fibre 0.25. Groundnut cake sold in the study area is highly contaminated with bacteria except for samples from zone C which is within the Food and Drugs Agency FDA recommendation of 1.0 x 105cfuml as allowable microbial contamination for food. The high level of microbial contamination is a serious cause for concern as it may trigger epidemics. However the product is highly nutritious.
Chemical stability of salt cake in the presence of organic materials
International Nuclear Information System (INIS)
Beitel, G.A.
1976-04-01
High-level waste stored as salt cake is principally NaNO 3 . Some organic material is known to have been added to the waste tanks. It has been suggested that some of this organic material may have become nitrated and transformed to a detonable state. Arguments are presented to discount the presence of nitrated organics in the waste tanks. Nitrated organics generated accidentally usually explode at the time of formation. Detonation tests show that salt cake and ''worst-case'' organic mixtures are not detonable. Organic mixtures with salt cake are compared with black powder, a related exothermic reactant. Black-powder mixtures of widely varying composition can and do burn explosively; ignition temperatures are 300-450 0 C. However, black-powder-type mixes cannot be ignited by radiation and are shock-insensitive. Temperatures generated by radionuclide decay in the salt are below 175 0 C and would be incapable of igniting any of these mixtures. The expected effect of radiation on organics in the waste tanks is a slow dehydrogenation and depolymerization along with a slight increase in sensitivity to oxidation. The greatest explosion hazard, if any exists, is a hydrogen--oxygen explosion from water radiolysis, but the hydrogen must first be generated and then trapped so that the concentration of hydrogen can rise above 4 vol percent. This is impossible in salt cake. Final confirmation of the safety against organic-related explosive reactions in the salt cake will be based upon analytical determinations of organic concentrations. 12 tables, 5 fig
Konstantinou, Despoina; Gerovasileiou, Vasilis; Voultsiadou, Eleni
2018-01-01
Sponge-cyanobacteria associations have attracted research interest from an ecological, evolutionary and biotechnological perspective. Current knowledge is, in its majority, “hidden” in metagenomics research studying the entire microbial communities of sponges, while knowledge on these associations is totally missing for certain geographic areas. In this study, we (a) investigated the occurrence of cyanobacteria in 18 sponge species, several of which are studied for the first time for their cyanobionts, from a previously unexplored eastern Mediterranean ecoregion, the Aegean Sea, (b) isolated sponge-associated cyanobacteria, and characterized them based on a polyphasic (morphological-morphometric and molecular phylogenetic analysis) approach, and (c) conducted a meta-analysis on the global diversity of sponge species hosting cyanobacteria, as well as the diversity of cyanobacterial symbionts. Our research provided new records for nine sponge species, previously unknown for this association, while the isolated cyanobacteria were found to form novel clades within Synechococcus, Leptolyngbyaceae, Pseudanabaenaceae, and Schizotrichaceae, whose taxonomic status requires further investigation; this is the first report of a Schizotrichaceae cyanobacterium associated with sponges. The extensive evaluation of the literature along with the new data from the Aegean Sea raised the number of sponge species known for hosting cyanobacteria to 320 and showed that the cyanobacterial diversity reported from sponges is yet underestimated. PMID:29596453
Feeding behavior in lambs fed diets containing crambe cake
Directory of Open Access Journals (Sweden)
Mirna Adriane Syperreck
2016-09-01
Full Text Available It was evaluated the feeding behavior of lambs fed diets containing 30% sorghum silage and 70% crambe cake (30:70 diet, and 70% sorghum silage and 30% crambe cake (70:30 diet under voluntary and controlled consumption. The experimental design used was a 4 × 4 Latin square, with four animals, four periods, and four treatments; feeding behavior was determined by observation. The results indicated that animals fed the 30:70 diet showed higher DM and NDF (g day-1 than those fed the 70:30 diet. Animals fed the 70:30 diet showed longer feeding times (h kg-1 DM, mastication (min kg-1 DM and min kg-1 NDF, rumination (min day-1 and min kg-1 DM, and the largest number of mericics chewing per bolus; however, a higher feed efficiency (g DM h-1 was observed in the 30:70 diet group. Furthermore, animals feeding voluntarily had higher DM intake and chewed for longer. Therefore, the combined results indicated that crambe cake could be used in the diet of sheep without affecting feeding behavior.
Anderson, Devon E; Watts, Bradley V
2013-09-01
Despite innumerable attempts to eliminate the postoperative retention of surgical sponges, the medical error persists in operating rooms worldwide and places significant burden on patient safety, quality of care, financial resources, and hospital/physician reputation. The failure of countless solutions, from new sponge counting methods to radio labeled sponges, to truly eliminate the event in the operating room requires that the emerging field of health-care delivery science find innovative ways to approach the problem. Accordingly, the VA National Center for Patient Safety formed a unique collaboration with a team at the Thayer School of Engineering at Dartmouth College to evaluate the retention of surgical sponges after surgery and find a solution. The team used an engineering problem solving methodology to develop the best solution. To make the operating room a safe environment for patients, the team identified a need to make the sponge itself safe for use as opposed to resolving the relatively innocuous counting methods. In evaluation of this case study, the need for systematic engineering evaluation to resolve problems in health-care delivery becomes clear.
The applicability of fluoride volatility process to producing UF6 from yellow cake
International Nuclear Information System (INIS)
Xia Dechang
2005-01-01
The schematic diagrams producing UF 6 from yellow cake are showed in this paper. The characteristics and process improvements of the fluoride volatility process are explained. The applicability of the fluoride volatility process to producing UF 6 from yellow cake is discussed. (authors)
Lavrov, Andrey I; Kosevich, Igor A
2016-02-01
Sponges (phylum Porifera) are one of the most ancient extant multicellular animals and can provide valuable insights into origin and early evolution of Metazoa. High plasticity of cell differentiations and anatomical structure is characteristic feature of sponges. Present study deals with sponge cell reaggregation after dissociation as the most outstanding case of sponge plasticity. Dynamic of cell reaggregation and structure of multicellular aggregates of three demosponge species (Halichondria panicea (Pallas, 1766), Haliclona aquaeductus (Sсhmidt, 1862), and Halisarca dujardinii Johnston, 1842) were studied. Sponge tissue dissociation was performed mechanically. Resulting cell suspensions were cultured at 8-10°C for at least 5 days. Structure of multicellular aggregates was studied by light, transmission and scanning electron microscopy. Studied species share common stages of cell reaggregation-primary multicellular aggregates, early-stage primmorphs and primmorphs, but the rate of reaggregation varies considerably among species. Only cells of H. dujardinii are able to reconstruct functional and viable sponge after primmorphs formation. Sponge reconstruction in this species occurs due to active cell locomotion. Development of H. aquaeductus and H. panicea cells ceases at the stages of early primmorphs and primmorphs, respectively. Development of aggregates of these species is most likely arrested due to immobility of the majority of cells inside them. However, the inability of certain sponge species to reconstruct functional and viable individuals during cell reaggregation may be not a permanent species-specific characteristic, but depends on various factors, including the stage of the life cycle and experimental conditions. © 2016 Wiley Periodicals, Inc.
Puffing of okara/rice blends using a rice cake machine.
Xie, M; Huff, H; Hsieh, F; Mustapha, A
2008-10-01
Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the strands obtained from extruding a mixture of dried okara and rice flour (3:2, w/w) with a twin-screw extruder. Okara pellets and parboiled rice were blended in 4 ratios, 90:10, 70:30, 40:60, and 0:100 (w/w), and tempered to 14% and 17% moisture. The blends were puffed at 221, 232, and 243 degrees C for 4, 5, or 6 s. The okara/rice cakes were evaluated for specific volume (SPV), texture, color, and percent weight loss after tumbling. Overall, the decrease in okara content and increase in moisture, heating temperature and time led to greater specific volume (SPV) and hardness, lighter color, and lower percent weight loss after tumbling. The consumer tests indicated that the okara/rice cake containing 70% okara pellets was preferred and the 90% one was liked the least. The possible drivers of liking for the puffed okara/rice cakes could be the okara content, hardness, SPV, bright color, and percent weight loss after tumbling.
In vitro utilization of lime treated olive cake as a component of complete feed for small ruminants.
Ishfaq, A; Sharma, R K; Rastogi, A; Malla, B A; Farooq, J
2015-01-01
The current in vitro study was carried out to determine the chemical composition and inclusion level of lime treated olive cake on acid detergent fiber (ADF) replacement basis in adult male goats. Crude olive cake was collected and evaluated for proximate composition and protein fractionation. It was treated with 6% lime and incubated for 1 week under room temperature in 2 kg sealed polythene bags and was evaluated for proximate composition after incubation. Different isonitrogenous complete diets containing 0-50% of lime treated olive cake on ADF replacement basis were formulated as per the requirement of adult male goats. In ADF replacement, fiber and concentrate sources were replaced by lime treated olive cake by replacing the 0-50% ADF percentage of the total 40% ADF value of complete feed. The formulated complete diets were tested for in vitro degradation parameters. Treatment of olive cake with 6% slaked lime increased availability of cellulose and alleviated digestibility depression caused by high ether extract percentage. Organic matter, nitrogen free extract, ADF and neutral detergent fiber were significantly lowered by lime treatment of olive cake. The cornell net carbohydrate and protein system analysis showed that non-degradable protein represented by acid detergent insoluble nitrogen (ADIN) was 21.71% whereas the non-available protein represented by neutral detergent insoluble nitrogen (NDIN) was 38.86% in crude olive cake. The in vitro dry matter degradation (IVDMD) values were comparable at all replacement levels. However, a point of inflection was observed at 40% ADF replacement level, which was supported by truly degradable organic matter (TDOM), microbial biomass production (MBP), efficiency of MBP and partitioning factor values (PF). In our study, we concluded that there is comparable difference in composition of Indian olive cake when compared with European olive cake. The most important finding was that about 78% of nitrogen present in Indian
In vitro utilization of lime treated olive cake as a component of complete feed for small ruminants
Directory of Open Access Journals (Sweden)
A. Ishfaq
2015-01-01
Full Text Available Aim: The current in vitro study was carried out to determine the chemical composition and inclusion level of lime treated olive cake on acid detergent fiber (ADF replacement basis in adult male goats. Materials and Methods: Crude olive cake was collected and evaluated for proximate composition and protein fractionation. It was treated with 6% lime and incubated for 1 week under room temperature in 2 kg sealed polythene bags and was evaluated for proximate composition after incubation. Different isonitrogenous complete diets containing 0-50% of lime treated olive cake on ADF replacement basis were formulated as per the requirement of adult male goats. In ADF replacement, fiber and concentrate sources were replaced by lime treated olive cake by replacing the 0-50% ADF percentage of the total 40% ADF value of complete feed. The formulated complete diets were tested for in vitro degradation parameters. Results: Treatment of olive cake with 6% slaked lime increased availability of cellulose and alleviated digestibility depression caused by high ether extract percentage. Organic matter, nitrogen free extract, ADF and neutral detergent fiber were significantly lowered by lime treatment of olive cake. The cornell net carbohydrate and protein system analysis showed that non-degradable protein represented by acid detergent insoluble nitrogen (ADIN was 21.71% whereas the non-available protein represented by neutral detergent insoluble nitrogen (NDIN was 38.86% in crude olive cake. The in vitro dry matter degradation (IVDMD values were comparable at all replacement levels. However, a point of inflection was observed at 40% ADF replacement level, which was supported by truly degradable organic matter (TDOM, microbial biomass production (MBP, efficiency of MBP and partitioning factor values (PF. Conclusion: In our study, we concluded that there is comparable difference in composition of Indian olive cake when compared with European olive cake. The most
Preliminary assessment of sponge biodiversity on Saba Bank, Netherlands Antilles.
Directory of Open Access Journals (Sweden)
Robert W Thacker
Full Text Available BACKGROUND: Saba Bank Atoll, Netherlands Antilles, is one of the three largest atolls on Earth and provides habitat for an extensive coral reef community. To improve our knowledge of this vast marine resource, a survey of biodiversity at Saba Bank included a multi-disciplinary team that sampled fishes, mollusks, crustaceans, macroalgae, and sponges. METHODOLOGY/PRINCIPAL FINDINGS: A single member of the dive team conducted surveys of sponge biodiversity during eight dives at six locations, at depths ranging from 15 to 30 m. This preliminary assessment documented the presence of 45 species pooled across multiple locations. Rarefaction analysis estimated that only 48 to 84% of species diversity was sampled by this limited effort, clearly indicating a need for additional surveys. An analysis of historical collections from Saba and Saba Bank revealed an additional 36 species, yielding a total of 81 sponge species recorded from this area. CONCLUSIONS/SIGNIFICANCE: This observed species composition is similar to that found on widespread Caribbean reefs, indicating that the sponge fauna of Saba Bank is broadly representative of the Caribbean as a whole. A robust population of the giant barrel sponge, Xestospongia muta, appeared healthy with none of the signs of disease or bleaching reported from other Caribbean reefs; however, more recent reports of anchor chain damage to these sponges suggests that human activities can have dramatic impacts on these communities. Opportunities to protect this extremely large habitat should be pursued, as Saba Bank may serve as a significant reservoir of sponge species diversity.
2.4.2. Water processing of cake
International Nuclear Information System (INIS)
Nazarov, Sh.B.; Safiev, Kh.S.; Mirsaidov, U.
2008-01-01
The cake water processing carried out with the purpose of extraction ofalkali components, in particular calcium chlorides and sodium, formed atbaking of raw materials with calcium chloride and by acid processingextracted the aluminium and iron compounds
Zhao, P; Takizawa, S; Katayama, H; Ohgaki, S
2005-01-01
Two pilot-scale powdered activated carbon-microfiltration (PAC-MF) reactors were operated using river water pretreated by a biofilter. A high permeate flux (4 m/d) was maintained in two reactors with different particle sizes of PAC. High concentration (20 g/L) in the PAC adsorption zone demonstrated 60-80% of organic removal rates. Analysis on the PAC cake fouling demonstrated that attached metal ions play more important role than organic matter attached on PAC to the increase of PAC cake resistance. Effects of factors which may cause PAC cake fouling in PAC-MF process were investigated and evaluated by batch experiments, further revealing that small particulates and metal ions in raw water impose prominent influence on the PAC cake layer formation. Fe (II) precipitates after being oxidized to Fe (III) during PAC adsorption and thus Fe(ll) colloids display more significant effect than other metal ions. At a high flux, PAC cake layer demonstrated a higher resistance with larger PAC due to association among colloids, metals and PAC particles, and easy migration of small particles in raw water into the void space in the PAC cake layer. Larger PAC possesses much more non-uniform particle size distribution and larger void space, making it easier for small colloids to migrate into the voids and for metal ions to associate with PAC particles by bridge effect, hence speeding up and intensifying the of PAC cake fouling on membrane surface.
Efforts to develop a cultured sponge cell line: revisiting an intractable problem.
Grasela, James J; Pomponi, Shirley A; Rinkevich, Buki; Grima, Jennifer
2012-01-01
Residents of the marine environment, sponges (Porifera) have the ability to produce organic compounds known as secondary metabolites, which are not directly involved in the normal growth, development, or reproduction of an organism. Because of their sessile nature, the production of these bioactive compounds has been interpreted as a functional adaptation to serve in an important survival role as a means to counter various environmental stress factors such as predation, overgrowth by fouling organisms, or competition for limited space. Regardless of the reasons for this adaptation, a variety of isolated compounds have already proven to demonstrate remarkable anticancer, fungicidal, and antibiotic properties. A major obstacle to the isolation and production of novel compounds from sponges is the lack of a large, reliable source of sponge material. Sponge collection from the sea would be environmentally detrimental to the already stressed and sparse sponge populations. Sponge production in an aquaculture setting might appear to be an ideal alternative but would also be cost-ineffective and sponge growth is extremely slow. A third approach involves the development of a sponge cell culture system capable of producing the necessary cell numbers to harvest for research purposes as well as for the eventual commercial-scale production of promising bioactive compounds. Unfortunately, little progress has been made in this direction other than the establishment of temporary cultures containing aggregates and fragments of cells. One impediment toward successful sponge cell culture might be ascribed to a lack of published knowledge of failed methodologies, and thus, time and effort is wasted on continued reinvention of the same methods and procedures. Consequently, we have undertaken here to chart some of our unsuccessful research efforts, our methodology, and results to provide the sponge research community with knowledge to assist them to better avoid taking the same failed
Coral mucus fuels the sponge loop in warm- and cold-water coral reef ecosystems.
Rix, Laura; de Goeij, Jasper M; Mueller, Christina E; Struck, Ulrich; Middelburg, Jack J; van Duyl, Fleur C; Al-Horani, Fuad A; Wild, Christian; Naumann, Malik S; van Oevelen, Dick
2016-01-07
Shallow warm-water and deep-sea cold-water corals engineer the coral reef framework and fertilize reef communities by releasing coral mucus, a source of reef dissolved organic matter (DOM). By transforming DOM into particulate detritus, sponges play a key role in transferring the energy and nutrients in DOM to higher trophic levels on Caribbean reefs via the so-called sponge loop. Coral mucus may be a major DOM source for the sponge loop, but mucus uptake by sponges has not been demonstrated. Here we used laboratory stable isotope tracer experiments to show the transfer of coral mucus into the bulk tissue and phospholipid fatty acids of the warm-water sponge Mycale fistulifera and cold-water sponge Hymedesmia coriacea, demonstrating a direct trophic link between corals and reef sponges. Furthermore, 21-40% of the mucus carbon and 32-39% of the nitrogen assimilated by the sponges was subsequently released as detritus, confirming a sponge loop on Red Sea warm-water and north Atlantic cold-water coral reefs. The presence of a sponge loop in two vastly different reef environments suggests it is a ubiquitous feature of reef ecosystems contributing to the high biogeochemical cycling that may enable coral reefs to thrive in nutrient-limited (warm-water) and energy-limited (cold-water) environments.
DYNAPHORE, INC. FORAGER SPONGE TECHNOLOGY - INNOVATIVE TECHNOLOGY EVALUATION REPORT
The Forager Sponge is an open-celled cellulose sponge incorporating an amine-containing chelating polymer that selectively absorbs dissolved heavy metals from aqueous waste streams. The Developer states that the technology can be utilized to remove and concentrate heavy metals f...
On the evolution of morphology of zirconium sponge during reduction and distillation
International Nuclear Information System (INIS)
Kapoor, K.; Padmaprabu, C.; Nandi, D.
2008-01-01
High purity zirconium metal is produced by magnesio-thermic reduction of zirconium tetrachloride followed by vacuum distillation. The reduction process is carried out in a batch giving metal sponge and magnesium chloride in the reduced mass. The sponge is purified to using by vacuum distillation. The morphology of the sponge formed during the reduction and its influence on further processing has significant importance. In the present study, a detailed investigation involving evolution of the morphology of sponge particles and its implication during the vacuum distillation was carried out. The study of the microstructure was done using scanning electron microscopy and X-ray diffraction. It is observed that the nascent sponge formed is highly unstable which transforms to a needle-like morphology almost immediately, which further transforms to rounded and finally to a bulk shape. Faceting of the surface and needle-shape formation were observed in these particles, this is probably due to anisotropy in the surface energy. The morphology of the sponge formed during the reduction influences the distillation process. The fine needle-like shape sponge morphology leads to particle ejection, which is explained to be due to curvature effect. This is responsible for the formation of unwanted mass during distillation. XRD line broadening analysis indicates that the individual sponge particles are free from structural defects (dislocation) and are nearly single crystalline in nature
Ribeiro, Penha Patrícia Cabral; Silva, Denise Maria de Lima E; Assis, Cristiane Fernandes de; Correia, Roberta Targino Pinto; Damasceno, Karla Suzanne Florentino da Silva Chaves
2017-01-01
To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic and flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Our work demonstrated that the faveleira seed oil has low acidity (0.78 ± 0.03% oleic acid) and peroxide value (1.13 ± 0.12 mEq/1000g), associated with the relevant concentration of linoleic acid (53.56%). It was observed that important phenolics (398.89 ± 6.34 mg EAG/100 g), especially flavonoids (29.81 ± 0.71 mg RE/g) remain in the press cake, which indicates that the by-product of the faveleira oilseed production constitutes a rich residual source of bioactive compounds. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ± 4.36 μM TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed.
Sub-lethal effects of water-based drilling muds on the deep-water sponge Geodia barretti.
Edge, Katelyn J; Johnston, Emma L; Dafforn, Katherine A; Simpson, Stuart L; Kutti, Tina; Bannister, Raymond J
2016-05-01
Offshore oil and gas activities can result in the discharge of large amounts of drilling muds. While these materials have generally been regarded as non-toxic to marine organisms, recent studies have demonstrated negative impacts to suspension feeding organisms. We exposed the arctic-boreal sponge Geodia barretti to the primary particulate components of two water-based drilling muds; barite and bentonite. Sponges were exposed to barite, bentonite and a natural reference sediment at a range of total suspended solid concentrations (TSS = 0, 10, 50 or 100 mg/L) for 12 h after which we measured a suite of biomarker responses (lysosomal membrane stability, lipid peroxidation and glutathione). In addition, we compared biomarker responses, organic energy content and metal accumulation in sponges, which had been continuously or intermittently exposed to suspended barite and natural sediment for 14 d at relevant concentrations (10 and 30 mg TSS/L). Lysosomal membrane stability was reduced in the sponges exposed to barite at 50 and 100 mg TSS/L after just 12 h and at 30 mg TSS/L for both continuous and intermittent exposures over 14 d. Evidence of compromised cellular viability was accompanied by barite analysis revealing concentrations of Cu and Pb well above reference sediments and Norwegian sediment quality guidelines. Metal bioaccumulation in sponge tissues was low and the total organic energy content (determined by the elemental composition of organic tissue) was not affected. Intermittent exposures to barite resulted in less toxicity than continuous exposure to barite. Short term exposures to bentonite did not alter any biomarker responses. This is the first time that these biomarkers have been used to indicate contaminant exposure in an arctic-boreal sponge. Our results illustrate the potential toxicity of barite and the importance of assessments that reflect the ways in which these contaminants are delivered under environmentally realistic conditions
International Nuclear Information System (INIS)
Uemura, S.; Okubo, T.; Maeno, K.; Takahashi, M.; Kubota, K.; Harada, H.
2016-01-01
A down-flow hanging sponge reactor has been developed for sewage treatment, mainly in developing countries. This novel reactor employs polyurethane sponge material as a support medium, which promises a proliferation of a large amount of biomass, offering excellent pollutant removal capability. Three types of sponge medium were evaluated with respect to water distribution and oxygen mass transfer. Water was supplied to the device, which consisted of 40 pieces of sponge media connected in series, and a tracer experiment was carried out. The ratios of actual hydraulic retention time to theoretical hydraulic retention time were in the range of 25-67% depending on the type of support medium. By supplying deoxygenated water from the top of the device, the overall volumetric oxygen transfer coefficient, K L a, was evaluated. Despite the non-aerated conditions, the K L a values of the support media were very high, in the range of 0.56-4.88 (1/min), surpassing those of other mechanically aerated processes. Furthermore, it was found that the suspended solids concentration in the influent played a role in increasing the actual hydraulic retention time/theoretical hydraulic retention time ratio, suggesting that managing the influent suspended solids concentration is prerequisite for preventing clogging problems in the down-flow hanging.
Spatial and temporal variation in sponge spicule patches at Station M, northeast Pacific.
Laguionie-Marchais, C; Kuhnz, L A; Huffard, C L; Ruhl, H A; Smith, K L
Changes in habitat-forming organisms can have complex consequences for associated species. Sessile epibenthic glass "plate" sponges (Porifera: Hexactinellida) are conspicuous inhabitants of soft-sediment abyssal areas and their siliceous spicules create persistent spicule patches on the seafloor. Sponge spicule patch density, spatial dispersion, and percent cover were examined over a seven-year period (2006-2013) using remotely operated vehicle videos from Station M in the abyssal northeast Pacific (50˚00N, 123˚00W, ~4,000 m depth). There was an apparent large increase in newly dead plate sponges in February 2007 compared with December 2006, with this trend continuing through June 2007 (mean 0.03 % cover increasing to 0.33 %). A second increase in mean percent cover of dead plate sponges occurred from May 2011 (0.24 %) through June 2012 (0.60 %). Among the 28 megafaunal taxa occurring in association with the patches, the distributions of three taxa [two sponge taxa (Porifera) and brittle stars (Ophiuroidea)] suggested selectivity for the sponge spicule patches. The community structure of visible megafauna within sponge spicule patches was different when compared with that outside the patches suggesting that the sponges, after death, provide preferred habitat patches for certain benthic megafauna. These findings indicate that sponge spicule patches contribute to habitat heterogeneity in space and time.
Carbon Flux Through the Giant Barrel Sponge Xestospongia testudinaria in the Red Sea
Wooster, Michael K.
2017-01-01
Sponges have important ecological functions on coral reefs because they are regionally abundant, competitively dominant, and process large volumes of seawater. The sponge loop hypothesis proposes that sponges consume dissolved organic carbon (DOC
Carbon nanotube-coated macroporous sponge for microbial fuel cell electrodes
Xie, Xing
2012-01-01
The materials that are used to make electrodes and their internal structures significantly affect microbial fuel cell (MFC) performance. In this study, we describe a carbon nanotube (CNT)-sponge composite prepared by coating a sponge with CNTs. Compared to the CNT-coated textile electrodes evaluated in prior studies, CNT-sponge electrodes had lower internal resistance, greater stability, more tunable and uniform macroporous structure (pores up to 1 mm in diameter), and improved mechanical properties. The CNT-sponge composite also provided a three-dimensional scaffold that was favorable for microbial colonization and catalytic decoration. Using a batch-fed H-shaped MFC outfitted with CNT-sponge electrodes, an areal power density of 1.24 W m -2 was achieved when treating domestic wastewater. The maximum volumetric power density of a continuously fed plate-shaped MFC was 182 W m -3. To our knowledge, these are the highest values obtained to date for MFCs fed domestic wastewater: 2.5 times the previously reported maximum areal power density and 12 times the previously reported maximum volumetric power density. © 2011 The Royal Society of Chemistry.
Directory of Open Access Journals (Sweden)
Raúl Vera
2009-12-01
Full Text Available The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. Three treatments were compared in a completely randomized experiment using 36 single male Suffolk Down lambs with an initial age and live weight of 80 d and 25 kg, respectively. The three treatments were: (a suckling lambs kept with their mothers on annual Mediterranean grassland (GRAZE; (b weaned stall-fed lambs on a control ration (CONC; and (c weaned stall-fed lambs on an olive cake-based ration (CAKE. At the end of the 28-d experimental period, lambs were slaughtered, carcass quality evaluated, and samples of subcutaneous fat analyzed for fatty acids. Treatments did not differ in weight gain or carcass weight and quality, but highly significant differences were found in several fatty acid contents. CAKE animals had reduced palmitic acid as well as increased oleic and stearic acid contents. Atherogenic and thrombogenic indices improved with cake feeding. Principal component and discriminant analyses clearly differentiated treatments suggesting they could be applicable for traceability purposes. A laboratory experiment demonstrated that with or without added vitamin E, the dry olive cake did not alter its lipid properties with increased storage time.El propósito del experimento aquí reportado fue determinar en qué grado se puede modificar la composición y calidad de la carcasa de corderos con el suministro de una ración basada en el alperujo de oliva, en comparación con una ración convencional o con el pastoreo directo. Se compararon tres tratamientos usando un diseño completamente al azar con 36 corderos machos Suffolk Down de partos únicos, y con edad y peso inicial de 80 d y 25 kg, respectivamente. Los tres tratamientos consistieron en; (a corderos lactantes mantenidos con sus madres en una pastura anual de tipo
Biochemical and seminal parameters of lambs fed palm kernel cake under grazing system
Directory of Open Access Journals (Sweden)
Lopes César Mugabe
Full Text Available ABSTRACT This study aimed to assess the effects of palm kernel cake on semen quality and biochemical parameters of Santa Inês lambs. A total of 40 animals with 24.10±2.72 kg body weight and five months old were assigned in a completely randomized design into four groups and 10 replicates. The animals were subjected to four levels of palm kernel cake (0, 15, 30, and 45% based on dry matter. The trial lasted 90 days foregone by 15 days for adaptation. Blood samples were collected every 45 days from jugular vein using vacuum tubes without anticoagulant. Total serum cholesterol, triglycerides, high-density lipoprotein, low-density lipoprotein, and very-low-density lipoprotein were assessed. Once the animals reached puberty at a mean age of 225 days, the semen samples were collected by electroejaculator once a week for three sequence weeks and assessed for volume, color, aspect, wave motion, motility, sperm concentration, sperm vigor, total of spermatozoa per ejaculate, viable spermatozoa per mL, and sperm morphology. The data were subjected to analysis of variance and followed by regression analysis. Non-parametric data were analysed by Kruskal-Wallis test. Total cholesterol, high-density lipoprotein, triglycerides, and very-low-density lipoprotein were linearly increased. There was no difference for low-density lipoprotein. Diets did not affect mass motility, sperm motility, vigor, total spermatozoa per ejaculate, viability sperm per mL, and minor and total sperm defects. Sperm concentration increased linearly. Negative quadratic effects were observed for major sperm defects. Supplementation of diets with palm kernel cake up to 45% on dry matter enhance biochemical parameters and do not impair the qualitative variables of lamb sperm.
Fisher, N; Hutchinson, J B; Berry, R; Hardy, J; Ginocchio, A V
1983-08-01
Wistar rats were fed for 104 wk on cake-based diets in which the cake, prepared from unchlorinated flour, or flour treated with 1250 or 2500 ppm chlorine, formed 79% of the diet on a 12.6% moisture basis. A fourth group was fed stock diet 41B. No differences in appearance, health, behaviour or mortalities attributable to the flour treatment were observed. Female but not male mortalities were significantly higher for cake-fed rats than for those fed diet 41B. Dose-related haematological effects were seen at various stages in cake-fed rats. Dose-related increases in plasma alanine and aspartate aminotransferases were noted at 12 months in males but not in females, for whom all the values were elevated. A dose-related diminution in blood sugar at 12 months was seen only in females. A dose-related increase in urinary aspartate aminotransferase was seen only in males. Urinary N-acetylglucosaminidase activity per mg creatinine did not differ significantly between groups. At post mortem a dose-related reduction in spleen weight was found in the females only. The lesions found were those expected in ageing rats, but were observed earlier in rats fed cake. Glomerulonephrosis affected rats fed cake more than those fed diet 41B. Cake diets promoted nephrocalcinosis, unrelated to flour treatment. Increased splenic haematopoiesis occurred in about half of the females in the cake diet groups but less frequently in males or in rats fed diet 41B. Tumours were mainly chromophobe adenomas of the pituitary, common in rats. Insulomas were seen in two males in each of the groups fed on cake made from chlorinated flour, but an earlier form of this tumour was found in all cake groups and its incidence is thus regarded as unrelated to the flour treatment. The incidence of tumours of the reticuloendothelial system was not related to flour treatment. Covalent chlorine concentrations in the perirenal fat of the cake-fed rats were correlated with treatment levels, with values of 50-912 ppm in
Decanter cake as a feedstock for biodiesel production: A first report
International Nuclear Information System (INIS)
Maniam, Gaanty Pragas; Hindryawati, Noor; Nurfitri, Irma; Jose, Rajan; Ab. Rahim, Mohd Hasbi; Dahalan, Farrah Aini; Yusoff, Mashitah M.
2013-01-01
Highlights: • Decanter cake as a potential waste feedstock for biodiesel production. • Ultrasound-aided transesterification achieving nearly 86% conversion in 1 h. • Boiler ash, a waste product, was successfully used as a catalyst. - Abstract: Decanter cake (DC), with an oil content of 11.5 ± 0.18 wt.%, was subjected to ultrasound-aided transesterification using boiler ash as a base catalyst, petroleum ether and hexane as co-solvents. Optimization work revealed that at MeOH:oil mass ratio of 6:1 and 2.3 wt.% catalyst (based on DC weight) with 1:2 co-solvents:DC mass ratio as the optimal reaction conditions. Both decanter cake and boiler ash, waste materials from oil palm mill, were successfully utilized to produce methyl ester (biodiesel) with highest conversion of 85.9 wt.% in a 1 h reaction period at 55 °C
Tetractinellid and hadromerid sponges of the Sultanate of Oman
Soest, van R.W.M.; Beglinger, E.J.
2008-01-01
The Sultanate of Oman harbours rich populations of sponges, especially in the four coral reef areas (Musandam Peninsula, Muscat coast & Daymaniyat islands, coasts of Masirah Island, and the Khuriya Muriya Islands). Up till now, apart from a few incidental samples, the sponges of Oman were known only
Generalized Morphology using Sponges
van de Gronde, Jasper J.; Roerdink, Jos B.T.M.
2016-01-01
Mathematical morphology has traditionally been grounded in lattice theory. For non-scalar data lattices often prove too restrictive, however. In this paper we present a more general alternative, sponges, that still allows useful definitions of various properties and concepts from morphological
Moitinho-Silva, Lucas; Nielsen, Shaun; Amir, Amnon; Gonzalez, Antonio; Ackermann, Gail L.; Cerrano, Carlo; Astudillo-Garcia, Carmen; Easson, Cole; Sipkema, Detmer; Liu, Fang; Steinert, Georg; Kotoulas, Giorgos; McCormack, Grace P.; Feng, Guofang; Bell, James J.; Vicente, Jan; Björk, Johannes R.; Montoya, Jose M.; Olson, Julie B.; Reveillaud, Julie; Steindler, Laura; Pineda, Mari Carmen; Marra, Maria V.; Ilan, Micha; Taylor, Michael W.; Polymenakou, Paraskevi; Erwin, Patrick M.; Schupp, Peter J.; Simister, Rachel L.; Knight, Rob; Thacker, Robert W.; Costa, Rodrigo; Hill, Russell T.; Lopez-Legentil, Susanna; Dailianis, Thanos; Ravasi, Timothy; Hentschel, Ute; Li, Zhiyong; Webster, Nicole S.; Thomas, Torsten
2017-01-01
Marine sponges (phylum Porifera) are a diverse, phylogenetically deep-branching clade known for forming intimate partnerships with complex communities of microorganisms. To date, 16S rRNA gene sequencing studies have largely utilised different extraction and amplification methodologies to target the
Sponge Microbiota are a Reservoir of Functional Antibiotic Resistance Genes
DEFF Research Database (Denmark)
Versluis, Dennis; de Evgrafov, Mari Cristina Rodriguez; Sommer, Morten Otto Alexander
2016-01-01
examined sponges as a reservoir of antibiotic resistance. Sponges could be important in this respect because they often contain diverse microbial communities that have the capacity to produce bioactive metabolites. Here, we applied functional metagenomics to study the presence and diversity of functional...... resistance genes in the sponges Aplysina aerophoba, Petrosia ficiformis, and Corticium candelabrum. We obtained 37 insert sequences facilitating resistance to D-cycloserine (n = 6), gentamicin (n = 1), amikacin (n = 7), trimethoprim (n = 17), chloramphenicol (n = 1), rifampicin (n = 2) and ampicillin (n = 3......-resistance-conferring β-lactamase was identified in the genus Pseudovibrio with 41% global amino acid identity to the closest β-lactamase with demonstrated functionality, and subsequently classified into a new family termed PSV. Taken together, our results show that sponge microbiota host diverse and novel resistance...
Spiculogenesis in the siliceous sponge Lubomirskia baicalensis studied with fluorescent staining.
Annenkov, Vadim V; Danilovtseva, Elena N
2016-04-01
Siliceous sponges are the most primitive multicellular animals whose skeleton consists of spicules - needle-like constructions from silicon dioxide surrounding organic axial filaments. Mechanisms of spicule formation have been intensively studied due to the high ecological importance of sponges and their interest to materials science. Light and electron microscopy are not appropriate enough to display the process from silicon-enriched cells to mature spicules because of composite structure of the sponge tissues. In this article, spiculogenesis in the siliceous sponge has been studied for the first time with the use of fluorescent microscopy. Fluorescent vital dye NBD-N2 was applied to stain growing siliceous structures in the sponge and primmorph cell system. The main stages of spicule growth in the fresh-water sponge Lubomirskia baicalensis (Pallas, 1773) were visualized: silicon accumulation in sclerocytes; formation of an organic filament protruding from the cell; further elongation of the filament and growth of the spicule in a spindle-like form with enlargement in the center; merger with new sclerocytes and formation of the mature spicule. Fluorescent microscopy combined with SEM allows us to overcome the virtual differentiation between intra- and extracellular mechanisms of spicule growth. The growing spicule can capture silicic acid from the extracellular space and merge with new silicon-enriched cells. Visualization of the growing spicules with the fluorescent dye allows us to monitor sponge viability in ecological or toxicological experiments and to apply genomic, proteomic and biochemical techniques. Copyright © 2016 Elsevier Inc. All rights reserved.
A Systematic Literature Mining of Sponge City: Trends, Foci and Challenges Standing Ahead
Directory of Open Access Journals (Sweden)
Zongmin Li
2018-04-01
Full Text Available Sponge City research has been attracting extensive attention both in practical and theoretical research field, as the increased threat of flood risk and environmental safety due to urbanization. Varies names of Sponge City prevalent in different countries, which leads to disconnection of literature in the same field of Sponge City. In this paper, a systematic literature mining of Sponge City is presented. A literature analysis system is created, which includes literature export from Web of Sciences and systematic analysis via NoteExpress and CiteSpace. Based on the final document storage which contains 962 articles, general trends are identified. Literature is classified into 9 theme types. Research foci of Sponge City are detected by citation and keywords burst detection. Further, some future research directions of Sponge City are anticipated, including trans-disciplinary approaches, a comprehensive design framework, application of information technology, and case studies of Sponge City in more parts of the world. The significance of this paper lies in summarizing past research, identifying research types, foci and anticipating some future research directions.
Periasamy, Arun Prakash; Wu, Wen-Ping; Ravindranath, Rini; Roy, Prathik; Lin, Guan-Lin; Chang, Huan-Tsung
2017-01-30
Polyurethane dish-washing (PU-DW) sponges are functionalized sequentially with polyethylenimine (PEI) and graphene oxide (GO) to form PEI/reduced graphene oxide (RGO) PU-DW sponges. The PEI/RGO PU-DW sponge consists of PEI/RGO sheets having numerous pores, with diameters ranging from 236 to 254nm. To further enhance hydrophobicity and absorption capacity of oil, PEI/RGO PU-DW sponge is further coated with 20% phenyltrimethoxysilane (PTMOS). The PTMOS/PEI/RGO PU-DW sponge absorbs various oils within 20s, with maximum absorption capacity values of 880% and 840% for bicycle chain oil and motorcycle engine oil, respectively. The absorbed oils were released completely by squeezing or immersed in hexane. The PTMOS/PEI/RGO PU-DW sponge efficiently separates oil/water mixtures through a flowing system. Having the advantages of faster absorption rate, reusability, and low cost, the PTMOS/PEI/RGO PU-DW sponge holds great potential as a superabsorbent for efficient removal and recovery of oil spills as well as for the separation of oil/water mixtures. Copyright © 2016 Elsevier Ltd. All rights reserved.
Stimulatory activity of four green freshwater sponges on aquatic ...
African Journals Online (AJOL)
The effect of green sponges on the abundance of aquatic mycotal species is caused by dissolved organic matter produced during photosynthesis by symbiotic zoochlorellae, a symbionts of green sponges and excreted into the water environment (S. fluviatilis excreted mean 12.8% of carbon fixation). Those excreted organic ...
Thermal asymmetry model of single slope single basin solar still with sponge liner
Directory of Open Access Journals (Sweden)
Shanmugan Sengottain
2014-01-01
Full Text Available An attempt has been made to propose a thermal asymmetry model for single slope basin type solar still with sponge liner of different thickness (3cm, 5cm, and 10cm in the basin. Two different color sponge liners have been used i.e., yellow and black. In the proposed design, a suitable dripping arrangement has been designed and used to pour water drop by drop over the sponge liner instead of sponge liner in stagnant saline water in the basin. The special arrangement overcomes the dryness of the sponge during peak sunny hours. The performance of the system with black color sponge of 3cm thickness shows better result with an output of 5.3 kg/m2 day and the proposed model have used to find the thermal asymmetries during the working hours of the still.
International Nuclear Information System (INIS)
Jiang Jiu-Xing; Zhang Xu-Zhi; Wang Zhen-Hua; Xu Jian-Jun
2016-01-01
As a supercapacitor electrode, the graphene/polyaniline (PANI) composite sponge with a three-dimensional (3D) porous network structure is synthesized by a simple three-step method. The three steps include an in situ polymerization, freeze-drying and reduction by hydrazine vapor. The prepared sponge has a large specific surface area and porous network structure, so it is in favor of spreading the electrolyte ion and increasing the charge transfer efficiency of the system. The process of preparation is simple, easy to operate and low cost. The composite sponge shows better electrochemical performance than the pure individual graphene sponge while PANI cannot keep the shape of a sponge. Such a composite sponge exhibits specific capacitances of 487 F·g −1 at 2 mV/s compared to pristine PANI of 397 F·g −1 . (paper)
Similar sponge-associated bacteria can be acquired via both vertical and horizontal transmission
DEFF Research Database (Denmark)
Sipkema, Detmer; de Caralt, Sònia; Morillo, Jose A
2015-01-01
Marine sponges host diverse communities of microorganisms that are often vertically transmitted from mother to oocyte or embryo. Horizontal transmission has often been proposed to co-occur in marine sponges, but the mechanism is poorly understood. To assess the impact of the mode of transmission...... on the microbial assemblages of sponges, we analysed the microbiota in sympatric sponges that have previously been reported to acquire bacteria via either vertical (Corticium candelabrum and Crambe crambe) or horizontal transmission (Petrosia ficiformis). The comparative study was performed by PCR......-DGGE and pyrosequencing of barcoded PCR-amplified 16S rRNA gene fragments. We found that P. ficiformis and C. candelabrum each harbor their own species-specific bacteria, but they are similar to other high-microbial-abundance sponges, while the low-microbial-abundance sponge C. crambe hosts microbiota of a very different...
Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria
Directory of Open Access Journals (Sweden)
Juliana dos Santos Vilar
2013-07-01
Full Text Available The aim of this study was to develop a recipe of passion fruit cake with chocolate syrup for individuals who have phenylketonuria and evaluate its acceptance. The samples were served to 50 untrained tasters and evaluated by the acceptability test using the nine point hedonic scale. Flavor was the most appreciated attribute by 66% of tasters. The cake had a mean of 7,0 corresponding to "liked moderately" in the hedonic scale and 94% of purchase intent. Therefore, the cake was accepted and would be purchased by the majority of participants.
Primary hafnium metal sponge and other forms, approved standard 1973
International Nuclear Information System (INIS)
Anon.
1975-01-01
A specification is presented covering virgin hafnium metal commonly designated as sponge because of its porous, sponge-like texture; it may also be in other forms such as chunklets. The specification does not cover crystal bar
Soest, van R.W.M.; Stentoft, N.
1988-01-01
Deep-water sponges dredged up in two locations off the west coast of Barbados are systematically described. A total of 69 species is recorded, among which 16 are new to science, viz. Pachymatisma geodiformis, Asteropus syringiferus, Cinachyra arenosa, Theonella atlantica. Corallistes paratypus,
Carbon nanotube-coated macroporous sponge for microbial fuel cell electrodes
Xie, Xing; Ye, Meng; Hu, Liangbing; Liu, Nian; McDonough, James R.; Chen, Wei; Alshareef, Husam N.; Criddle, Craig S.; Cui, Yi
2012-01-01
The materials that are used to make electrodes and their internal structures significantly affect microbial fuel cell (MFC) performance. In this study, we describe a carbon nanotube (CNT)-sponge composite prepared by coating a sponge with CNTs
Evaluation of the effectiveness of olive cake residue as an expansive soil stabilizer
Nalbantoglu, Zalihe; Tawfiq, Salma
2006-08-01
The quantity of the by-product olive cake residue generated in most parts of the Mediterranean countries continues to increase and expected to double in amount within 10 15 years. This increase intensifies the problems associated with the disposal of this by-product. Olive cake residue has a potential for use as a soil stabilizer and large volumes can be beneficially used. This study is directed toward determining if olive cake residue can be utilized to increase the strength and stability of expansive soils which constitute a costly natural hazard to lightweight structures on shallow foundations. A series of laboratory tests using engineering properties, such as Atterberg limits, moisture-density relationship (compaction), swell, unconfined compressive strength were undertaken to evaluate the effectiveness and performance of the olive cake residue as a soil stabilizer. Test results indicate that an addition of only 3% burned olive waste into the soil causes a reduction in plasticity, volume change and an increase in the unconfined compressive strength. However, it was observed that the presence of burned olive waste in the soil greater than 3% caused an increase in the compressibility and a decrease in the unconfined compressive strength. Test results indicate that the use of olive waste in soil stabilization gives greater benefits to the environment than simply disposing of the by-product, olive cake residue.
Contact sponge water absorption test implemented for in situ measures
Gaggero, Laura; Scrivano, Simona
2016-04-01
The contact sponge method is a non-destructive in-situ methodology used to estimate a water uptake coefficient. The procedure, unlike other in-situ measurement was proven to be directly comparable to the water uptake laboratory measurements, and was registered as UNI 11432:2011. The UNI Normal procedure requires to use a sponge with known density, soaked in water, weighed, placed on the material for 1 minute (UNI 11432, 2011; Pardini & Tiano, 2004), then weighed again. Difficulties arise in operating on test samples or on materials with porosity varied for decay. While carrying on the test, fluctuations in the bearing of the environmental parameters were negligible, but not the pressure applied to the surface, that induced the release of different water amounts towards the material. For this reason we designed a metal piece of the same diameter of the plate carrying the sponge, to be screwed at the tip of a pocket penetrometer. With this instrument the sponge was kept in contact with the surface for 1 minute applying two different loads, at first pushed with 0.3 kg/cm2 in order to press the sponge, but not its holder, against the surface. Then, a load of 1.1 kg/ cm2 was applied, still avoiding deviating the load to the sponge holder. We applied both the current and our implemented method to determine the water absorption by contact sponge on 5 fresh rock types (4 limestones: Fine - and Coarse grained Pietra di Vicenza, Rosso Verona, Breccia Aurora, and the silicoclastic Macigno sandstone). The results show that 1) the current methodology imply manual skill and experience to produce a coherent set of data; the variable involved are in fact not only the imposed pressure but also the compression mechanics. 2) The control on the applied pressure allowed reproducible measurements. Moreover, 3) the use of a thicker sponge enabled to apply the method even on rougher surfaces, as the device holding the sponge is not in contact with the tested object. Finally, 4) the
Novel polymorphic microsatellite markers developed for a common reef sponge, Stylissa carteri
Giles, E.C.; Saenz-Agudelo, P.; Berumen, Michael L.; Ravasi, Timothy
2013-01-01
Despite the ubiquitous role sponges play in reef ecosystem dynamics, little is known about population-level connectivity in these organisms. The general field of population genetics in sponges remains in its infancy. To date, microsatellite markers have only been developed for few sponge species and no sponge population genetics studies using microsatellites have been conducted in the Red Sea. Here, with the use of next-generation sequencing, we characterize 12 novel polymorphic loci for the common reef sponge, Stylissa carteri. The number of alleles per loci ranged between three and eight. Observed heterozygosity frequencies (Ho) ranged from 0.125 to 0.870, whereas expected (He) heterozygosity frequencies ranged from 0.119 to 0.812. Only one locus showed consistent deviations from Hardy-Weinberg equilibrium (HWE) in both populations and two loci consistently showed the possible presence of null alleles. No significant linkage disequilibrium was detected for any pairs of loci. These microsatellites will be of use for numerous ecological studies focused on this common and abundant sponge. 2013 The Author(s).
Novel polymorphic microsatellite markers developed for a common reef sponge, Stylissa carteri
Giles, E.C.
2013-04-04
Despite the ubiquitous role sponges play in reef ecosystem dynamics, little is known about population-level connectivity in these organisms. The general field of population genetics in sponges remains in its infancy. To date, microsatellite markers have only been developed for few sponge species and no sponge population genetics studies using microsatellites have been conducted in the Red Sea. Here, with the use of next-generation sequencing, we characterize 12 novel polymorphic loci for the common reef sponge, Stylissa carteri. The number of alleles per loci ranged between three and eight. Observed heterozygosity frequencies (Ho) ranged from 0.125 to 0.870, whereas expected (He) heterozygosity frequencies ranged from 0.119 to 0.812. Only one locus showed consistent deviations from Hardy-Weinberg equilibrium (HWE) in both populations and two loci consistently showed the possible presence of null alleles. No significant linkage disequilibrium was detected for any pairs of loci. These microsatellites will be of use for numerous ecological studies focused on this common and abundant sponge. 2013 The Author(s).
Uranium Yellow Cake accident - Wichita, Kansas
International Nuclear Information System (INIS)
Borchert, H.R.
1987-01-01
A tractor and semi trailer containing Uranium Yellow Cake, had overturned on I-235, Wichita, Kansas on Thursday, March 22, 1979. The truck driver and passenger were transported, with unknown injuries, to the hospital by ambulance. The shipment consisted of 54 drums of Uranium Ore Concentrate Powder. Half of the drums were damaged or had their lids off. Since it was raining at the time of the accident, plastic was used to cover the barrels and spilled material in an attempt to contain the yellow cake. A bulldozer was used to construct a series of dams in the median and the ditch to contain the run-off water from the contaminated area. Adverse and diverse weather conditions hampered the clean up operations over the next several days. The contaminated water and soil were shipped back to the mine for reintroduction into the milling process. The equipment was decontaminated prior to being released from the site. The clean up personnel wore protective clothing and respiratory protection equipment, if necessary. All individuals were surveyed and decontaminated prior to exiting the area
Arora, Kalpana; Sharma, Satyawati; Krishna, Suresh B N; Adam, Jamila K; Kumar, Ashwani
2017-01-01
The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua) as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA) production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edible oil cakes in growing media as nitrogen and sugars (Dextrose, Glucose, and Lactose) as carbon source. Plackett-Burman design (PBD), indicated that Jatropha cake, Karanja cake, and Dextrose were the most significant components ( p edible oil cakes as a substrate offer an efficient and viable approach for DPA production by P. variotii .
Iron sponge installation clicks at Retlaw plant
Energy Technology Data Exchange (ETDEWEB)
1965-06-21
Iron sponge desulfurization, often ignored by plant designers in favor of the monoethanolamine process, may offer economic advantages in sweetening of small gas volumes with low hydrogen sulfide and carbon dioxide content. The process removes hydrogen sulfide and mercaptans by passing sour gas through vessels loosely packed with wood shavings impregnated by a hydrated form of iron oxide, which reacts with the hydrogen sulfide to form ferric sulfide. The disadvantages are that carbon dioxide is not removed, hydrate formation is a danger in cold weather, and gas sales may be lost when towers are down for servicing. Periodic regeneration of beds takes about a day, and sponges must be replaced occasionally. Despite these shortcomings, the process may prove economical, since a typical plant costs $110,000 as compared to $270,000 for an amine unit. The expense of operating the plant is $23,000 compared with $28,000 for the amine unit. Thus, economics clearly favor the iron sponge process.
Digital Repository Service at National Institute of Oceanography (India)
Thakur, N; Hentschel, U.; Krasko, A; Pabel, C; Anil, A.C; Mueller, W.E.G.
The epibacterial chemical defense of the marine sponge Suberites domuncula was explored by screening sponge extract, sponge primmorph (3-D aggregates containing proliferating cells) extract and sponge-associated as well as primmorph...
International Nuclear Information System (INIS)
Fernandes, K.V.; Deus-de-Oliveira, N.; Godoy, M.G.; Guimarães, Z.A.S.; Nascimento, V.V.; Melo, E.J.T. de; Freire, D.M.G.; Dansa-Petretski, M.; Machado, O.L.T.
2012-01-01
Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin) and allergenic (2S albumin) proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 × 10 5 cells/well. Solid-state fermentation (SSF) and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH) 2 or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained
Directory of Open Access Journals (Sweden)
K.V. Fernandes
2012-11-01
Full Text Available Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin and allergenic (2S albumin proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 x 10(5 cells/well. Solid-state fermentation (SSF and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH2 or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained.
Energy Technology Data Exchange (ETDEWEB)
Fernandes, K.V.; Deus-de-Oliveira, N. [Laboratório de Química e Função de Proteínas e Peptídeos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Godoy, M.G. [Laboratório de Biotecnologia Microbiana, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ (Brazil); Guimarães, Z.A.S. [Laboratório de Biologia Celular e Tecidual, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Nascimento, V.V. [Laboratório de Química e Função de Proteínas e Peptídeos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Melo, E.J.T. de [Laboratório de Biologia Celular e Tecidual, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Freire, D.M.G. [Laboratório de Biotecnologia Microbiana, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ (Brazil); Dansa-Petretski, M.; Machado, O.L.T. [Laboratório de Química e Função de Proteínas e Peptídeos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil)
2012-08-24
Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin) and allergenic (2S albumin) proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 × 10{sup 5} cells/well. Solid-state fermentation (SSF) and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH){sub 2} or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained.
Li, Ming; Jiang, Hongyi; Xu, Dong
2018-04-01
Polyurethane sponge-reinforced silica aerogels based on tetraethoxysilane (TEOS) and methyltrimethoxysilane (MTMS) were fabricated by a facile method through sol-gel reaction followed by ambient pressure drying. In sponge-reinforced silica aerogels, nanoporous aerogel aggregates fill in the pores of polyurethane sponge. The sponge-reinforced aerogels are hydrophobic and oleophilic and show extremely high absorption for machine oil (10.6 g g‑1 for TEOS-based aerogel and 9.2 g g‑1 for MTMS-based aerogel). In addition, the sponge-reinforced aerogel composites exhibit notable improvements with regards to mechanical properties. The compressive strength was enhanced obviously up to about 349 KPa for TEOS-based aerogel and 60 KPa for MTMS-based aerogel. Specially, sponge-reinforced silica aerogels based on MTMS drastically shrank upon loading and then recovered to the original size when unloaded. The property differences of the sponge-reinforced silica aerogels caused by the two precursors were discussed in terms of morphologies, pore size distributions and chemical structure.
Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh
2007-05-01
Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.
Effect of vegetable de-oiled cake-diesel blends on diesel engine
Energy Technology Data Exchange (ETDEWEB)
Raj, C.S. [Bharathiyar College of Engineering and Technology, Karaikal (India). MGR Educational and Research Inst.; Arivalagar, A.; Sendilvelan, S. [MGR Univ., Chennai (India). MGR Educational and Research Inst.; Arul, S. [Panimalar College of Engineering, Channai (India)
2009-07-01
This study evaluated the use of coconut oil methyl ester (COME) as a blending agent with the vegetable de-oiled cakes used in biodiesel production. Different proportions of the de-oiled cake were combined with diesel in order to investigate performance, emissions, and combustion characteristics. The experiments were conducted on a 4-stroke single cylinder, air-cooled diesel engine. Fuel flow rates were measured and a thermocouple was used to measure exhaust gas temperatures. A combustion analyzer was used to measure cylinder pressure and heat release rates. Brake thermal efficiency, brake power, and specific fuel consumption performance was monitored. Results of the study showed that rates of heat release were reduced for the de-oiled cake blended fuels as a result of the change in fuel molecular weight. The variation of NOx with load for neat diesel blends was examined. There was no variation of NOx emission up to 50 per cent of load for all blended oils, and it increased with load. Smoke density was reduced for all blends. Soot production was decreased by the oxygen present in the de-oiled cake. The study showed that fossil fuel oil consumption decreased by 14 to 15 per cent when the de-oiled biodiesel was used at low loads, and 4 to 5 per cent at peak loads. 10 refs., 4 tabs., 9 figs.
Webster, Nicole S; Taylor, Michael W; Behnam, Faris; Lücker, Sebastian; Rattei, Thomas; Whalan, Stephen; Horn, Matthias; Wagner, Michael
2010-08-01
Marine sponges contain complex bacterial communities of considerable ecological and biotechnological importance, with many of these organisms postulated to be specific to sponge hosts. Testing this hypothesis in light of the recent discovery of the rare microbial biosphere, we investigated three Australian sponges by massively parallel 16S rRNA gene tag pyrosequencing. Here we show bacterial diversity that is unparalleled in an invertebrate host, with more than 250,000 sponge-derived sequence tags being assigned to 23 bacterial phyla and revealing up to 2996 operational taxonomic units (95% sequence similarity) per sponge species. Of the 33 previously described 'sponge-specific' clusters that were detected in this study, 48% were found exclusively in adults and larvae - implying vertical transmission of these groups. The remaining taxa, including 'Poribacteria', were also found at very low abundance among the 135,000 tags retrieved from surrounding seawater. Thus, members of the rare seawater biosphere may serve as seed organisms for widely occurring symbiont populations in sponges and their host association might have evolved much more recently than previously thought. © 2009 Society for Applied Microbiology and Blackwell Publishing Ltd.
Li, Zhi-Yong; Wang, Yue-Zhu; He, Li-Ming; Zheng, Hua-Jun
2014-01-01
The whole metabolism of a sponge holobiont and the respective contributions of prokaryotic and eukaryotic symbionts and their associations with the sponge host remain largely unclear. Meanwhile, compared with shallow water sponges, deep-sea sponges are rarely understood. Here we report the metagenomic exploration of deep-sea sponge Neamphius huxleyi at the whole community level. Metagenomic data showed phylogenetically diverse prokaryotes and eukaryotes in Neamphius huxleyi. MEGAN and gene enrichment analyses indicated different metabolic potentials of prokaryotic symbionts from eukaryotic symbionts, especially in nitrogen and carbon metabolisms, and their molecular interactions with the sponge host. These results supported the hypothesis that prokaryotic and eukaryotic symbionts have different ecological roles and relationships with sponge host. Moreover, vigorous denitrification, and CO2 fixation by chemoautotrophic prokaryotes were suggested for this deep-sea sponge. The study provided novel insights into the respective potentials of prokaryotic and eukaryotic symbionts and their associations with deep-sea sponge Neamphius huxleyi. PMID:24463735
Li, Zhi-Yong; Wang, Yue-Zhu; He, Li-Ming; Zheng, Hua-Jun
2014-01-01
The whole metabolism of a sponge holobiont and the respective contributions of prokaryotic and eukaryotic symbionts and their associations with the sponge host remain largely unclear. Meanwhile, compared with shallow water sponges, deep-sea sponges are rarely understood. Here we report the metagenomic exploration of deep-sea sponge Lamellomorpha sp. at the whole community level. Metagenomic data showed phylogenetically diverse prokaryotes and eukaryotes in Lamellomorpha sp.. MEGAN and gene enrichment analyses indicated different metabolic potentials of prokaryotic symbionts from eukaryotic symbionts, especially in nitrogen and carbon metabolisms, and their molecular interactions with the sponge host. These results supported the hypothesis that prokaryotic and eukaryotic symbionts have different ecological roles and relationships with sponge host. Moreover, vigorous denitrification, and CO2 fixation by chemoautotrophic prokaryotes were suggested for this deep-sea sponge. The study provided novel insights into the respective potentials of prokaryotic and eukaryotic symbionts and their associations with deep-sea sponge Lamellomorpha sp..
Diversity and distribution patterns in high southern latitude sponges.
Directory of Open Access Journals (Sweden)
Rachel V Downey
Full Text Available Sponges play a key role in Antarctic marine benthic community structure and dynamics and are often a dominant component of many Southern Ocean benthic communities. Understanding the drivers of sponge distribution in Antarctica enables us to understand many of general benthic biodiversity patterns in the region. The sponges of the Antarctic and neighbouring oceanographic regions were assessed for species richness and biogeographic patterns using over 8,800 distribution records. Species-rich regions include the Antarctic Peninsula, South Shetland Islands, South Georgia, Eastern Weddell Sea, Kerguelen Plateau, Falkland Islands and north New Zealand. Sampling intensity varied greatly within the study area, with sampling hotspots found at the Antarctic Peninsula, South Georgia, north New Zealand and Tierra del Fuego, with limited sampling in the Bellingshausen and Amundsen seas in the Southern Ocean. In contrast to previous studies we found that eurybathy and circumpolar distributions are important but not dominant characteristics in Antarctic sponges. Overall Antarctic sponge species endemism is ∼43%, with a higher level for the class Hexactinellida (68%. Endemism levels are lower than previous estimates, but still indicate the importance of the Polar Front in isolating the Southern Ocean fauna. Nineteen distinct sponge distribution patterns were found, ranging from regional endemics to cosmopolitan species. A single, distinct Antarctic demosponge fauna is found to encompass all areas within the Polar Front, and the sub-Antarctic regions of the Kerguelen Plateau and Macquarie Island. Biogeographical analyses indicate stronger faunal links between Antarctica and South America, with little evidence of links between Antarctica and South Africa, Southern Australia or New Zealand. We conclude that the biogeographic and species distribution patterns observed are largely driven by the Antarctic Circumpolar Current and the timing of past continent
Kandler, Nora
2015-12-01
Between 33 and 91 percent of marine species are currently undescribed, with the majority occurring in tropical and offshore environments. Sponges act as important microhabitats and promote biodiversity by harboring a wide variety of macrofauna and microbiota, but little is known about the relationships between the sponges and their symbionts. This study uses DNA barcoding to examine the macrofaunal communities associated with sponges of the central Saudi Arabian Red Sea, a drastically understudied ecosystem with high biodiversity and endemism. In total, 185 epifaunal and infaunal operational taxonomic units (OTUs) were distinguished from the 1399 successfully-sequenced macrofauna individuals from 129 sponges representing seven sponge species, one of which (Stylissa carteri) was intensively studied. A significant difference was found in the macrofaunal community composition of Stylissa carteri along a cross-shelf gradient using relative OTU abundance (Bray-Curtis diversity index). The abundance of S. carteri also follows a cross-shelf gradient, increasing with proximity to shore. The difference in macrofaunal communities of several species of sponges at one location was found to be significant as well, using OTU presence (binary Jaccard diversity index). Four of the seven sponge species collected were dominated by a single annelid OTU, each unique to one sponge species. A fifth was dominated by four arthropod OTUs, all species-specific as well. Region-based diversity differences may be attributed to environmental factors such as reef morphology, water flow, and sedimentation, whereas species-based differences may be caused by sponge morphology, microbial abundances, and chemical defenses. As climate change and ocean acidification continue to modify coral reef ecosystems, understanding the ecology of sponges and their role as microhabitats may become more important. This thesis also includes a supplemental document in the form of a spreadsheet showing the number of
Biological pretreatment and ethanol production from olive cake
DEFF Research Database (Denmark)
Jurado, Esperanza; Gavala, Hariklia N.; Baroi, George Nabin
2010-01-01
Olive oil is one of the major Mediterranean products, whose nutritional and economic importance is well-known. However the extraction of olive oil yields a highly contaminating residue that causes serious environmental concerns in the olive oil producing countries. The olive cake (OC) coming out...... of the three-phase olive oil production process could be used as low price feedstock for lignocellulosic ethanol production due to its high concentration in carbohydrates. However, the binding of the carbohydrates with lignin may significantly hinder the necessary enzymatic hydrolysis of the polymeric sugars...... before ethanol fermentation. Treatment with three white rot fungi, Phaneroachaete chrysosporium, Ceriporiopsis subvermispora and Ceriolopsis polyzona has been applied on olive cake in order to investigate the potential for performing delignification and thus enhancing the efficiency of the subsequent...
Toxic effects of chlorinated cake flour in rats.
Cunningham, H M; Lawrence, G A; Tryphonas, L
1977-05-01
Four experiments were conducted using weanling Wistar rats to determine whether chlorinated cake flour or its constituents were toxic. Levels of 0.2 and 1.0% chlorine added to unbleached cake flour significantly (p less than 0.01) reduced growth rate by 20.7 and 85.2% and increased liver weight relative to body weight by 16.7 and 25.3%, respectively. Lipids extracted from flour chlorinated at the same levels had similar effects. Rat chow diets containing 0.2 and 0.6% chlorine in the form of chlorinated wheat gluten reduced growth rate and increased liver weight as a percentage of body weight. A rat chow diet containing 0.2% chlorine as chlorinated flour lipids increased absolute liver weight by 40%, kidney by 20%, and heart by 10% compared to pair-fed controls.
Studi Pembuatan Rainbow Cake Menggunakan Pati Sagu (Metroxylon SP.) Lokal Riau
', Arnizam; Pato, Usman; Johan, Vonny Setiaries
2015-01-01
This study aim was to analyze the differences in the sensory assessment of the rainbow cake with the addition of 30% sago starch and 100% rainbow cake using wheat flour. This study used a Completely Randomized Design (CRD) with two treatments and eight replication thus obtained 16 experimental units. The treatments were TS1 (100% wheat flour, 0% sago starch) and TS2 (70% wheat flour, 30% sago starch). The parameters observed were descriptive test which includes assessing the attributes of ten...
A contribution to the study of arc melting in inert gas atmospheres of zirconium sponge
International Nuclear Information System (INIS)
Julio Junior, O.
1990-01-01
Mettalic zirconium is a material of great interest in the nuclear industry due to its low thermal neutron cross section, high strength and corrosion resistance. The latter permits its use in the chemical industry. In this study, a critical bibliographic revision of the industrial processes used for the melting and consolidation of zirconium sponge has been carried out. A procedure for the melting of zirconium on a laboratory scale, has been established. An nonconsumable-electrode arc furnace have been used. The effect of process variables like atmosphere, melting current and getter, have been showed. The influence of sponge characteristics on the qualities of cast zirconium buttons have been studied. The present study is a contribution towards future investigations to obtain high purity cast zirconium and its alloys commercially known as zircaloy. (author)
Wool fibril sponges with perspective biomedical applications
Energy Technology Data Exchange (ETDEWEB)
Patrucco, A., E-mail: a.patrucco@bi.ismac.cnr.it [CNR-ISMAC, Italian National Research Council, Institute for Macromolecular Studies, Corso G. Pella 16, 13900, Biella (Italy); Cristofaro, F., E-mail: francesco.cristofaro01@universitadipavia.it [Department of Molecular Medicine, INSTM UdR of Pavia, University of Pavia, Viale Taramelli 3/B, 27100, Pavia (Italy); Centre for Health Technologies (CHT), University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); Simionati, M., E-mail: m.simionati@bi.ismac.cnr.it [CNR-ISMAC, Italian National Research Council, Institute for Macromolecular Studies, Corso G. Pella 16, 13900, Biella (Italy); Zoccola, M., E-mail: m.zoccola@bi.ismac.cnr.it [CNR-ISMAC, Italian National Research Council, Institute for Macromolecular Studies, Corso G. Pella 16, 13900, Biella (Italy); Bruni, G., E-mail: giovanna.bruni@unipv.it [Department of Chemistry, — Physical-Chemistry Section, University of Pavia, Viale Taramelli 16, 27100, Pavia (Italy); Fassina, L., E-mail: lorenzo.fassina@unipv.it [Centre for Health Technologies (CHT), University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); Department of Electrical, Computer and Biomedical Engineering, University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); Visai, L., E-mail: livia.visai@unipv.it [Department of Molecular Medicine, INSTM UdR of Pavia, University of Pavia, Viale Taramelli 3/B, 27100, Pavia (Italy); Centre for Health Technologies (CHT), University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); Department of Occupational Medicine, Toxicology and Environmental Risks, S. Maugeri Foundation, IRCCS, Via S. Boezio, 28, 27100, Pavia (Italy); Magenes, G., E-mail: giovanni.magenes@unipv.it [Centre for Health Technologies (CHT), University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); Department of Electrical, Computer and Biomedical Engineering, University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); and others
2016-04-01
Sheep's wool was used as a natural source to prepare keratin microfibril sponges for scaffolding, by disruption of the histological structure of the fibres through mild alkali treatment, followed by ultrasonication, casting and salt-leaching. The wool sponges showed highly interconnected porosity (93%) and contain intrinsic sites of cellular recognition that mimic the extracellular matrix (ECM). They displayed good thermal and water stability due to the conversion of disulphide cystine bonds into shorter monosulphide lanthionine intermolecular bonds, but significantly swelled in water, because of the high hydrophilicity and porosity, with a volume increasing up to 38%. Nevertheless, sponges were stable in water without structural changes, with a neutral pH in aqueous media, and showed excellent resilience to repeated compression stresses. According to in vitro biocompatibility assays, wool fibril sponges showed a good cell adhesion and proliferation as proved by MTT, FDA assays and SEM observations. The unique structure of the cortical cell network made by wool keratin proteins with controlled-size macro-porosity suitable for cell guesting, and nutrient feeding, provides an excellent scaffold for future tissue engineering applications. - Highlights: • Scaffolds were prepared from wool exploiting the fibres' histology structure. • The scaffold showed high interconnected micro- and macro-porosity. • The microscopic structure is very similar to the extracellular bone matrix. • Scaffolds reversibly swell in water with high resilience to repeated compression. • Composites were cytocompatible and supported the growth of SAOS-2 cell line.
Wool fibril sponges with perspective biomedical applications
International Nuclear Information System (INIS)
Patrucco, A.; Cristofaro, F.; Simionati, M.; Zoccola, M.; Bruni, G.; Fassina, L.; Visai, L.; Magenes, G.
2016-01-01
Sheep's wool was used as a natural source to prepare keratin microfibril sponges for scaffolding, by disruption of the histological structure of the fibres through mild alkali treatment, followed by ultrasonication, casting and salt-leaching. The wool sponges showed highly interconnected porosity (93%) and contain intrinsic sites of cellular recognition that mimic the extracellular matrix (ECM). They displayed good thermal and water stability due to the conversion of disulphide cystine bonds into shorter monosulphide lanthionine intermolecular bonds, but significantly swelled in water, because of the high hydrophilicity and porosity, with a volume increasing up to 38%. Nevertheless, sponges were stable in water without structural changes, with a neutral pH in aqueous media, and showed excellent resilience to repeated compression stresses. According to in vitro biocompatibility assays, wool fibril sponges showed a good cell adhesion and proliferation as proved by MTT, FDA assays and SEM observations. The unique structure of the cortical cell network made by wool keratin proteins with controlled-size macro-porosity suitable for cell guesting, and nutrient feeding, provides an excellent scaffold for future tissue engineering applications. - Highlights: • Scaffolds were prepared from wool exploiting the fibres' histology structure. • The scaffold showed high interconnected micro- and macro-porosity. • The microscopic structure is very similar to the extracellular bone matrix. • Scaffolds reversibly swell in water with high resilience to repeated compression. • Composites were cytocompatible and supported the growth of SAOS-2 cell line.
The Enigmatic Mushtikas and the Associated Triangular Terracotta Cakes: Some Observations
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J. Manuel
2010-12-01
Full Text Available For over four decades, now, mushtikas and its common associate, the triangular terracotta cakes have been believed to be part of ‘fire altars’. This is, in spite of the fact that, either or both of these have been found from hearths, ovens, kilns, as flooring material, on walls, in passages, streets, bathrooms and therefore obviously near commodes. Further, the great variety of central stele and construction material, size and shape, materials found within ‘fire altars’ suggest that, all the above were devoid of religious symbolism and used to achieve domestic or industrial objectives. The cakes being primarily associated with run of the mill economic activities ended up in diverse and defiling contexts. However, like many cultures across time and space Harappans may also have used the medium of fire for offering sacrifices. Therefore the existence of ‘fire altars’ is not denied as such, but these then should not have the ubiquitous cakes, at the least.
Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes.
Baek, Eunjong; Kim, Hyojin; Choi, Hyejung; Yoon, Sun; Kim, Jeongho
2012-10-01
The antifungal activity of organic acids greatly improves the shelf life of bread and bakery products. However, little is known about the effect of lactic acid fermentation on fungal contamination in rice cakes. Here, we show that lactic acid fermentation in rice dough can greatly retard the growth of three fungal species when present in rice cakes, namely Cladosporium sp. YS1, Neurospora sp. YS3, and Penicillium crustosum YS2. The antifungal activity of the lactic acid bacteria against these fungi was much better than that of 0.3% calcium propionate. We found that organic acids including lactic and acetic acid, which are byproducts of lactic fermentation or can be artificially added, were the main antifungal substances. We also found that some Leuconostoc citreum and Weissella confusa strains could be good starter species for rice dough fermentation. These results imply that these lactic acid bacteria can be applicable to improve the preservation of rice cakes.
Li, Zhiyong; Wang, Yuezhu; Li, Jinlong; Liu, Fang; He, Liming; He, Ying; Wang, Shenyue
2016-12-01
Sponges host complex symbiotic communities, but to date, the whole picture of the metabolic potential of sponge microbiota remains unclear, particularly the difference between the shallow-water and deep-sea sponge holobionts. In this study, two completely different sponges, shallow-water sponge Theonella swinhoei from the South China Sea and deep-sea sponge Neamphius huxleyi from the Indian Ocean, were selected to compare their whole symbiotic communities and metabolic potential, particularly in element transformation. Phylogenetically diverse bacteria, archaea, fungi, and algae were detected in both shallow-water sponge T. swinhoei and deep-sea sponge N. huxleyi, and different microbial community structures were indicated between these two sponges. Metagenome-based gene abundance analysis indicated that, though the two sponge microbiota have similar core functions, they showed different potential strategies in detailed metabolic processes, e.g., in the transformation and utilization of carbon, nitrogen, phosphorus, and sulfur by corresponding microbial symbionts. This study provides insight into the putative metabolic potentials of the microbiota associated with the shallow-water and deep-sea sponges at the whole community level, extending our knowledge of the sponge microbiota's functions, the association of sponge- microbes, as well as the adaption of sponge microbiota to the marine environment.
Cultivation of sponge larvae: settlement, survival, and growth of juveniles
Caralt, de S.; Otjens, H.; Uriz, M.J.; Wijffels, R.H.
2007-01-01
The aim of this study was to culture sponge juveniles from larvae. Starting from larvae we expected to enhance the survival and growth, and to decrease the variation in these parameters during the sponge cultures. First, settlement success, morphological changes during metamorphosis, and survival of
Magnetic graphene sponge for the removal of methylene blue
International Nuclear Information System (INIS)
Yu, Baowei; Zhang, Xiaoliang; Xie, Jingru; Wu, Ruihan; Liu, Xiaoyang; Li, Hongliang; Chen, Fang; Yang, Hua; Ming, Zhu; Yang, Sheng-Tao
2015-01-01
Graphical abstract: - Highlights: • Magnetic graphene sponge is prepared for dye removal in aqueous solution. • Magnetic graphene sponge has an adsorption capacity of 526 mg/g for methylene blue. • Adsorption behaviors of methylene blue on magnetic graphene sponge are investigated. • Magnetic graphene sponge could be partially regenerated by washing with acidic ethanol. - Abstract: Magnetic carbon nanomaterials have been widely adopted as adsorbents in water treatment, but the low adsorption capacities largely limit their practical applications. In this study, magnetic graphene sponge (Fe 3 O 4 -GS) was prepared by lyophilization for the adsorption of dye pollutant. The incorporation of Fe 3 O 4 enabled the magnetic separation of Fe 3 O 4 -GS after the adsorption of methylene blue (MB). The adsorption capacity of Fe 3 O 4 -GS for MB was 526 mg/g, much higher than those of the magnetic carbon nanoadsorbents in the literature. The adsorption kinetics of MB on Fe 3 O 4 -GS was moderately fast, which could be analyzed by the pseudo-second-order model and intraparticle diffusion model. The thermodynamics study revealed that the adsorption was driven by the increased randomness on the interface. The pH and ionic strength had meaningful influences on the adsorption capacity of Fe 3 O 4 -GS. The facile regeneration of Fe 3 O 4 -GS would definitely reduce its operating cost. The implications to the environmental applications of magnetic carbon nanoadsorbents are discussed
Sponge Aquaculture Trials in the East-Mediterranean Sea: New Approaches to Earlier Ideas
Osinga, R.; Sidri, M.; Cerig, E.; Gokalp, S.Z.; Gokalp, M.
2010-01-01
Aquaculture trials were conducted in the East Aegean Sea with Dysidea avara and Chondrosia reniformis to test the possibility of growing these sponges in the vicinity of sea-based fish farms. Culturing sponges in the vicinity of fish farms may have two benefits: the sponges may grow faster due to an
Identification Sponges-Associated Fungi From Karimunjawa National Park
Trianto, Agus; Sabdono, Agus; Rochaddi, Baskoro; Wulan Triningsih, Desy; Seswita Zilda, Dewi
2018-02-01
Marine sponges are rich sources of bioactive substances with various pharmacological activities. Previous studies have shown that most bioactive compounds were originally produced by associated-microorganisms. Fungi associated with the marine sponges collected off Karimunjawa National Park were isolated and identified by morphological characteristics and molecular level analyses based on internal transcribed spacer (ITS) regions. A total of 2 isolates which were characterized, the fungi Penicillium spinulosum and Trichoderma virens have been revealed.
He, Liming; Liu, Fang; Karuppiah, Valliappan; Ren, Yi; Li, Zhiyong
2014-05-01
To date, the knowledge of eukaryotic communities associated with sponges remains limited compared with prokaryotic communities. In a manner similar to prokaryotes, it could be hypothesized that sponge holobionts have phylogenetically diverse eukaryotic symbionts, and the eukaryotic community structures in different sponge holobionts were probably different. In order to test this hypothesis, the communities of eukaryota associated with 11 species of South China Sea sponges were compared with the V4 region of 18S ribosomal ribonucleic acid gene using 454 pyrosequencing. Consequently, 135 and 721 unique operational taxonomic units (OTUs) of fungi and protists were obtained at 97 % sequence similarity, respectively. These sequences were assigned to 2 phyla of fungi (Ascomycota and Basidiomycota) and 9 phyla of protists including 5 algal phyla (Chlorophyta, Haptophyta, Streptophyta, Rhodophyta, and Stramenopiles) and 4 protozoal phyla (Alveolata, Cercozoa, Haplosporidia, and Radiolaria) including 47 orders (12 fungi, 35 protists). Entorrhizales of fungi and 18 orders of protists were detected in marine sponges for the first time. Particularly, Tilletiales of fungi and Chlorocystidales of protists were detected for the first time in marine habitats. Though Ascomycota, Alveolata, and Radiolaria were detected in all the 11 sponge species, sponge holobionts have different fungi and protistan communities according to OTU comparison and principal component analysis at the order level. This study provided the first insights into the fungal and protistan communities associated with different marine sponge holobionts using pyrosequencing, thus further extending the knowledge on sponge-associated eukaryotic diversity.
Yang, Qi; Franco, Christopher M M; Sorokin, Shirley J; Zhang, Wei
2017-02-02
For sponges (phylum Porifera), there is no reliable molecular protocol available for species identification. To address this gap, we developed a multilocus-based Sponge Identification Protocol (SIP) validated by a sample of 37 sponge species belonging to 10 orders from South Australia. The universal barcode COI mtDNA, 28S rRNA gene (D3-D5), and the nuclear ITS1-5.8S-ITS2 region were evaluated for their suitability and capacity for sponge identification. The highest Bit Score was applied to infer the identity. The reliability of SIP was validated by phylogenetic analysis. The 28S rRNA gene and COI mtDNA performed better than the ITS region in classifying sponges at various taxonomic levels. A major limitation is that the databases are not well populated and possess low diversity, making it difficult to conduct the molecular identification protocol. The identification is also impacted by the accuracy of the morphological classification of the sponges whose sequences have been submitted to the database. Re-examination of the morphological identification further demonstrated and improved the reliability of sponge identification by SIP. Integrated with morphological identification, the multilocus-based SIP offers an improved protocol for more reliable and effective sponge identification, by coupling the accuracy of different DNA markers.
Antifungal activity of olive cake extracts
Ghandi H. Anfoka; Khalil I. Al-Mughrabi; Talal A. Aburaj; Wesam Shahrour
2001-01-01
Powdered, dried olive (Olea europaea) cake was extracted with hexane, methanol and butanol. Six phenolic compounds, coumaric acid, ferulic acid, oleuropein, caffeic acid, protocatechuic acid and cinnamic acid, were isolated from these extracts after fractionation. The fractions were tested for their antifungal activity against Verticillium sp., Fusarium oxysporum, Rhizopus sp., Penicillium italicum, Rhizoctonia solani, Stemphylium solani, Cladosporium sp., Mucor sp., Colletotrichu...
A single of MR sponge tactile sensor design for medical applications
Cha, Seung-Woo; Kang, Seok-Rae; Hwang, Yong-Hoon; Choi, Seung-Bok
2017-04-01
Recently, it is very popular in medical field to adopt robot surgery such as robot-assisted minimally invasive surgery (RMIS). However, there are some problems in the robot surgery. It is very hard to get the touch feeling of the organs during the surgical operation because the surgeons cannot touch and feel repulsive force from the organs directly. So, this work proposes a squeeze mode of single magneto-rheological (MR) sponge to realize viscoelastic property of human organs or skins and undertake a theoretical analysis of MR sponge. In addition, its effectiveness is verified through experimental tests. The similarity between MR sponge and real organs is identified and desired repulsive force of each organs can be achieved by proper selection of MR sponge cell associated with controlled input current.
Human Recombinant Peptide Sponge Enables Novel, Less Invasive Cell Therapy for Ischemic Stroke
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Michiyuki Miyamoto
2018-01-01
Full Text Available Bone marrow stromal cell (BMSC transplantation has the therapeutic potential for ischemic stroke. However, it is unclear which delivery routes would yield both safety and maximal therapeutic benefits. We assessed whether a novel recombinant peptide (RCP sponge, that resembles human collagen, could act as a less invasive and beneficial scaffold in cell therapy for ischemic stroke. BMSCs from green fluorescent protein-transgenic rats were cultured and Sprague–Dawley rats were subjected to permanent middle cerebral artery occlusion (MCAo. A BMSC-RCP sponge construct was transplanted onto the ipsilateral intact neocortex 7 days after MCAo. A BMSC suspension or vehicle was transplanted into the ipsilateral striatum. Rat motor function was serially evaluated and histological analysis was performed 5 weeks after transplantation. The results showed that BMSCs could proliferate well in the RCP sponge and the BMSC-RCP sponge significantly promoted functional recovery, compared with the vehicle group. Histological analysis revealed that the RCP sponge provoked few inflammatory reactions in the host brain. Moreover, some BMSCs migrated to the peri-infarct area and differentiated into neurons in the BMSC-RCP sponge group. These findings suggest that the RCP sponge may be a promising candidate for animal protein-free scaffolds in cell therapy for ischemic stroke in humans.
Effect of neem cake/fertilizers on symbiotic and non-symbiotic N2 fixing bacteria
International Nuclear Information System (INIS)
Akhtar, S.; Solangi, A.H.; Gilani, G.; Pirzada, M.H.
2002-01-01
Neem cake amendment in soil at 1.3% no adverse effect on the population of four symbiotic Rhizobium species viz., japonicum, R. leguminosarum, R. Phaseoli and R. Fredii and three non-symbiotic free living nitrogen fixers bacteria viz., Pseudomonas diazotrophicus, Klebsiella planticola and Enterobacter cloacae. Neem cake extracted with n-hexane stimulated the growth of Rhizobium species in vitro, whereas Neem cake expeller extracted neither inhibited nor stimulated the growth of Rhizobium species except for R. Fredii, whose was slightly retarded. The fertilizers (urea, NPK and DAP) had no adverse effect on these bacteria even at the dosage ten times higher the recommended dose. (author)
Diversity, structure and convergent evolution of the global sponge microbiome
Thomas, Torsten; Moitinho-Silva, Lucas; Lurgi, Miguel; Björk, Johannes R.; Easson, Cole; Astudillo-García, Carmen; Olson, Julie B.; Erwin, Patrick M.; López-Legentil, Susanna; Luter, Heidi; Chaves-Fonnegra, Andia; Costa, Rodrigo; Schupp, Peter J.; Steindler, Laura; Erpenbeck, Dirk; Gilbert, Jack; Knight, Rob; Ackermann, Gail; Victor Lopez, Jose; Taylor, Michael W.; Thacker, Robert W.; Montoya, Jose M.; Hentschel, Ute; Webster, Nicole S.
2016-01-01
Sponges (phylum Porifera) are early-diverging metazoa renowned for establishing complex microbial symbioses. Here we present a global Porifera microbiome survey, set out to establish the ecological and evolutionary drivers of these host–microbe interactions. We show that sponges are a reservoir of exceptional microbial diversity and major contributors to the total microbial diversity of the world's oceans. Little commonality in species composition or structure is evident across the phylum, although symbiont communities are characterized by specialists and generalists rather than opportunists. Core sponge microbiomes are stable and characterized by generalist symbionts exhibiting amensal and/or commensal interactions. Symbionts that are phylogenetically unique to sponges do not disproportionally contribute to the core microbiome, and host phylogeny impacts complexity rather than composition of the symbiont community. Our findings support a model of independent assembly and evolution in symbiont communities across the entire host phylum, with convergent forces resulting in analogous community organization and interactions. PMID:27306690
CRAMBE CAKE (Crambe abyssinica hochst ON LAMB DIETS
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Érika Breda Canova
2015-02-01
Full Text Available The use of alternative feedstuffs in animal diet, such as residues derived from the biodiesel production aims to increase productivity and reduce costs in animal production. Them aim of this study was to evaluate the substitution effect of 0, 22, 44 and 64% of soybean meal protein by Crambe cake (Crambe abyssinica Hochst protein in lamb diet. In the in vivo experiment, 20 lambs were used and evaluated the apparent digestibility, nitrogen balance and voluntary DM intake. The replacement of the protein resulted in a linear decrease in apparent digestibility coefficient (ADC of dry matter (DM, organic matter (OM, ether extract (EE, gross energy (GE, acid detergent fiber (ADF, neutral detergent fiber (NDF, cellulose (CEL and the percentage of total digestible nutrients (TDN, which resulted in decreased daily DM intake. The blood level of urea, glucose, alanine aminotransferase (ALT and aspartate aminotransferase (AST were not affected. In vitro gas production technique (GP evaluation of diets showed a significantly decrease (P<0.05 of the total gas and methane production without altering the true degradability of DM and OM and the partition factor (PF. Replacement of soybean meal protein by the Crambe cake protein decreased digestibility of the fiber fraction of the diet, the voluntary intake of DM and methane, without altering rumen fermentation. Crambe cake can be utilized as lamb's food, because, despite reduced intake, assure a large energy intake and similarity to soybean meal protein.
Studies on drying kinetics of olive foot cake
Directory of Open Access Journals (Sweden)
Hamlat, M. S.
2002-06-01
Full Text Available The olive foot cake is a very important by-product of olive oil industry since it can contain until 12 % of oil which can be extracted using solvent. The used solvent is often immiscible with water. This is the reason why its effect is limited by the moisture of olive foot cake making its drying imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of decreasing rate. The influence of the main parameters on drying kinetics is studied.El orujo es un importante subproducto de la industria del aceite de oliva ya que puede contener hasta el 12 % del aceite, el cual puede ser extraído usando un disolvente apropiado. El uso del disolvente es a menudo inmiscible con el agua. Esta es la razón por la que su efecto está limitado por la humedad del orujo, haciendo su secado imperativo. En este artículo se presenta el comportamiento del orujo sometido a un secado por convección. Los resultados experimentales mostraron que la velocidad de secado frente a la humedad, presenta un solo período de disminución de dicha velocidad. Se ha estudiado la influencia de los principales parámetros sobre la cinética de secado.
Synthesis and growth mechanism of sponge-like nickel using a hydrothermal method
Shao, Bin; Yin, Xueguo; Hua, Weidong; Ma, Yilong; Sun, Jianchun; Li, Chunhong; Chen, Dengming; Guo, Donglin; Li, Kejian
2018-05-01
Sponge-like nickel composed of micro-chains with a diameter of 1-5 μm was selectively synthesized by the hydrothermal method, using sodium hydroxide (NaOH) as the alkaline reagent, aqueous hydrazine as reducing agent and citric acid as a coordination agent. The time-dependent samples prepared at different NaOH concentrations were characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM) and Fourier transform infrared spectrometer (FTIR). The results showed that the agglomerates of nickel citrate hydrazine complex nanoplates were first precipitated and then reduced to prickly nickel micro-chains at a lower NaOH concentration, which played a role in the further formation of sponge-like nickel. Also, the probable growth mechanism of the sponge-like nickel was proposed. The magnetic properties of sponge-like nickel were studied using a vibrating sample magnetometer. The sponge-like nickel exhibited a ferromagnetic behavior with a saturation magnetization value of 43.8 emu g-1 and a coercivity value of 120.7 Oe.
Analysis of sponge zones for computational fluid mechanics
International Nuclear Information System (INIS)
Bodony, Daniel J.
2006-01-01
The use of sponge regions, or sponge zones, which add the forcing term -σ(q - q ref ) to the right-hand-side of the governing equations in computational fluid mechanics as an ad hoc boundary treatment is widespread. They are used to absorb and minimize reflections from computational boundaries and as forcing sponges to introduce prescribed disturbances into a calculation. A less common usage is as a means of extending a calculation from a smaller domain into a larger one, such as in computing the far-field sound generated in a localized region. By analogy to the penalty method of finite elements, the method is placed on a solid foundation, complete with estimates of convergence. The analysis generalizes the work of Israeli and Orszag [M. Israeli, S.A. Orszag, Approximation of radiation boundary conditions, J. Comp. Phys. 41 (1981) 115-135] and confirms their findings when applied as a special case to one-dimensional wave propagation in an absorbing sponge. It is found that the rate of convergence of the actual solution to the target solution, with an appropriate norm, is inversely proportional to the sponge strength. A detailed analysis for acoustic wave propagation in one-dimension verifies the convergence rate given by the general theory. The exponential point-wise convergence derived by Israeli and Orszag in the high-frequency limit is recovered and found to hold over all frequencies. A weakly nonlinear analysis of the method when applied to Burgers' equation shows similar convergence properties. Three numerical examples are given to confirm the analysis: the acoustic extension of a two-dimensional time-harmonic point source, the acoustic extension of a three-dimensional initial-value problem of a sound pulse, and the introduction of unstable eigenmodes from linear stability theory into a two-dimensional shear layer
Directory of Open Access Journals (Sweden)
Hannes Horn
2016-11-01
Full Text Available Many marine sponges are populated by dense and taxonomically diverse microbial consortia. We employed a metagenomics approach to unravel the differences in the functional gene repertoire among three Mediterranean sponge species, Petrosia ficiformis, Sarcotragus foetidus, Aplysina aerophoba and seawater. Different signatures were observed between sponge and seawater metagenomes with regard to microbial community composition, GC content, and estimated bacterial genome size. Our analysis showed further a pronounced repertoire for defense systems in sponge metagenomes. Specifically, Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR, restriction modification, DNA phosphorothioation and phage growth limitation systems were enriched in sponge metagenomes. These data suggest that defense is an important functional trait for an existence within sponges that requires mechanisms to defend against foreign DNA from microorganisms and viruses. This study contributes to an understanding of the evolutionary arms race between viruses/phages and bacterial genomes and it sheds light on the bacterial defenses that have evolved in the context of the sponge holobiont.
Li, Zhi-Yong; Wang, Yue-Zhu; He, Li-Ming; Zheng, Hua-Jun
2014-01-27
The whole metabolism of a sponge holobiont and the respective contributions of prokaryotic and eukaryotic symbionts and their associations with the sponge host remain largely unclear. Meanwhile, compared with shallow water sponges, deep-sea sponges are rarely understood. Here we report the metagenomic exploration of deep-sea sponge Neamphius huxleyi [corrected] . at the whole community level. Metagenomic data showed phylogenetically diverse prokaryotes and eukaryotes in Neamphius huxleyi [corrected]. MEGAN and gene enrichment analyses indicated different metabolic potentials of prokaryotic symbionts from eukaryotic symbionts, especially in nitrogen and carbon metabolisms, and their molecular interactions with the sponge host. These results supported the hypothesis that prokaryotic and eukaryotic symbionts have different ecological roles and relationships with sponge host. Moreover, vigorous denitrification, and CO2 fixation by chemoautotrophic prokaryotes were suggested for this deep-sea sponge. The study provided novel insights into the respective potentials of prokaryotic and eukaryotic symbionts and their associations with deep-sea sponge Neamphius huxleyi [corrected].
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Hamilton Hisano
2015-09-01
Full Text Available Abstract:The objective of this work was to evaluate the apparent digestibility coefficients of nutrients, energy, and amino acids of nontoxic and detoxified physic nut cakes treated with solvent plus posterior extrusion, for Nile tilapia. The apparent digestibility coefficients of crude protein and gross energy were higher for detoxified than for nontoxic physic nut cake. However, the apparent digestibility coefficient of ether extract of the nontoxic physic nut cake was higher than that of the detoxified one. The apparent digestibility coefficient of amino acids of both feed ingredients was superior to 80%, except for glycine, for the nontoxic psychic nut cake, and for threonine, for the detoxified one. Nontoxic and detoxified physic nut cakes show apparent digestibility coefficient values equivalent to those of the other evaluated oilseeds and potential for inclusion in Nile tilapia diets.
Srivastava, Yashi; Semwal, Anil Dutt
2015-12-01
Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G') and viscous modulus (G") both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.
Integrated metabolism in sponge-microbe symbiosis revealed by genome-centered metatranscriptomics.
Moitinho-Silva, Lucas; Díez-Vives, Cristina; Batani, Giampiero; Esteves, Ana Is; Jahn, Martin T; Thomas, Torsten
2017-07-01
Despite an increased understanding of functions in sponge microbiomes, the interactions among the symbionts and between symbionts and host are not well characterized. Here we reconstructed the metabolic interactions within the sponge Cymbastela concentrica microbiome in the context of functional features of symbiotic diatoms and the host. Three genome bins (CcPhy, CcNi and CcThau) were recovered from metagenomic data of C. concentrica, belonging to the proteobacterial family Phyllobacteriaceae, the Nitrospira genus and the thaumarchaeal order Nitrosopumilales. Gene expression was estimated by mapping C. concentrica metatranscriptomic reads. Our analyses indicated that CcPhy is heterotrophic, while CcNi and CcThau are chemolithoautotrophs. CcPhy expressed many transporters for the acquisition of dissolved organic compounds, likely available through the sponge's filtration activity and symbiotic carbon fixation. Coupled nitrification by CcThau and CcNi was reconstructed, supported by the observed close proximity of the cells in fluorescence in situ hybridization. CcPhy facultative anaerobic respiration and assimilation by diatoms may consume the resulting nitrate. Transcriptional analysis of diatom and sponge functions indicated that these organisms are likely sources of organic compounds, for example, creatine/creatinine and dissolved organic carbon, for other members of the symbiosis. Our results suggest that organic nitrogen compounds, for example, creatine, creatinine, urea and cyanate, fuel the nitrogen cycle within the sponge. This study provides an unprecedented view of the metabolic interactions within sponge-microbe symbiosis, bridging the gap between cell- and community-level knowledge.
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Masteria Yunovilsa Putra
2016-09-01
Full Text Available Objective: To evaluate antimicrobial activities in methanolic extracts of twelve sponges collected from the Anambas Islands, Indonesia. Methods: The antibacterial activity of methanolic extracts was tested against two Grampositive bacteria, viz. Bacillus subtilis (ATCC 6633 and Staphylococcus aureus (ATCC 25923, and two Gram-negative bacteria, viz. Eschericia coli (ATCC 25922 and Vibrio anguillarum (ATCC 19264 using the disk diffusion assay. The antifungal activity was similarly tested against Candida albicans (ATCC 10231 and Aspergillus niger (ATCC 16404. The minimum inhibitory concentrations of promising sponges extracts were determined by the microdilution technique. Results: All the sponge species in this study showed antimicrobial activities against at least one of the test strains. Antibacterial activities were observed in 66.7% of the sponges extracts, while 30.0% of the extracts exhibited antifungal activities. Among them, the extracts of the sponges Stylissa massa and Axinyssa sp. were the most active against four tested bacteria and the yeast Candida albicans. The sponge Theonella swinhoei and two species of Xestospongia also displayed significant activities against two fungal pathogens Candida albicans and Aspergillus niger. Conclusions: Antimicrobial activities were demonstrated in extracts from various marine sponges collected from the Anambas Islands, Indonesia. The most promising sponges among them were Stylissa massa and Axinyssa sp. This is the first report of antimicrobial activity in extracts of marine sponges from the Indonesian Anambas Islands.
Making the yellow cake go round
International Nuclear Information System (INIS)
1969-01-01
'Yellow cake' is the name given to uranium oxide (U 3 O 8 ) by the mining profession. Ore containing about a million tons of it and capable of processing at reasonable cost has to be found by 1980 if reserves are to be kept in balance. Many areas of the world are favourable for exploration and experts are confident that additional resources exist. (author)
Effects of gossypol from cottonseed cake on the blood profile in sheep.
Câmara, Antônio Carlos Lopes; do Vale, André Menezes; Mattoso, Cláudio Roberto Scabelo; Melo, Marília Martins; Soto-Blanco, Benito
2016-06-01
Cottonseed cake contains gossypol, a potentially toxic compound that, when consumed by sheep, can affect reproduction, the immune system, and the liver. Changes in hematologic and serum biochemical parameters were monitored for 63 days in 12 Santa Inês ewes, six of which received ration containing 400 g kg(-1) of cottonseed cake. Blood samples were collected at the start of the experiment and weekly thereafter for hematologic assessment and determination of serum urea, creatinine, total protein, and albumin concentrations and for measurement of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, and γ-glutamyl transferase activities. No clinical signs of toxicity were observed. Evaluation of the erythron showed that sheep consuming cottonseed cake had an increased packed cell volume (p sheep for 63 days may induce changes in the erythron but no consistent changes in serum biochemical parameters, indicating no damage to the liver or kidneys.
Effects of light attenuation on the sponge holobiont-implications for dredging management
DEFF Research Database (Denmark)
Pineda, Mari Carmen; Strehlow, Brian; Duckworth, Alan
2016-01-01
Dredging and natural sediment resuspension events can cause high levels of turbidity, reducing the amount of light available for photosynthetic benthic biota. To determine how marine sponges respond to light attenuation, five species were experimentally exposed to a range of light treatments......, indicating that light attenuation poses a risk to photosynthetic marine sponges. Examining benthic light levels over temporal scales would enable dredging proponents to be aware of conditions that could impact on sponge physiology....
Magnetic graphene sponge for the removal of methylene blue
Energy Technology Data Exchange (ETDEWEB)
Yu, Baowei; Zhang, Xiaoliang; Xie, Jingru; Wu, Ruihan; Liu, Xiaoyang; Li, Hongliang; Chen, Fang; Yang, Hua; Ming, Zhu; Yang, Sheng-Tao, E-mail: yangst@pku.edu.cn
2015-10-01
Graphical abstract: - Highlights: • Magnetic graphene sponge is prepared for dye removal in aqueous solution. • Magnetic graphene sponge has an adsorption capacity of 526 mg/g for methylene blue. • Adsorption behaviors of methylene blue on magnetic graphene sponge are investigated. • Magnetic graphene sponge could be partially regenerated by washing with acidic ethanol. - Abstract: Magnetic carbon nanomaterials have been widely adopted as adsorbents in water treatment, but the low adsorption capacities largely limit their practical applications. In this study, magnetic graphene sponge (Fe{sub 3}O{sub 4}-GS) was prepared by lyophilization for the adsorption of dye pollutant. The incorporation of Fe{sub 3}O{sub 4} enabled the magnetic separation of Fe{sub 3}O{sub 4}-GS after the adsorption of methylene blue (MB). The adsorption capacity of Fe{sub 3}O{sub 4}-GS for MB was 526 mg/g, much higher than those of the magnetic carbon nanoadsorbents in the literature. The adsorption kinetics of MB on Fe{sub 3}O{sub 4}-GS was moderately fast, which could be analyzed by the pseudo-second-order model and intraparticle diffusion model. The thermodynamics study revealed that the adsorption was driven by the increased randomness on the interface. The pH and ionic strength had meaningful influences on the adsorption capacity of Fe{sub 3}O{sub 4}-GS. The facile regeneration of Fe{sub 3}O{sub 4}-GS would definitely reduce its operating cost. The implications to the environmental applications of magnetic carbon nanoadsorbents are discussed.
Cake Flour Is Not Just Any Old White Powder: A Fun Take-Home Experiment
McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin
2014-01-01
Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…
Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.
Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel
2017-06-01
Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.
Oil cakes - a by-product of agriculture industry as a fortificant in bakery products.
Behera, Satyabadi; Indumathi, K; Mahadevamma, S; Sudha, M L
2013-11-01
Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had protein and protein digestibility in the range of 42.7-50.5 and 71.3-76.8%, respectively. Polyphenols present in GNC and SBC were cholorogenic acid, syringic acid and p-coumaric acid. The number of bands separated in soybean meal was greater than the bands observed in GNC flour as seen in SDS-PAGE pattern, respectively. SEM of groundnut flour showed distension of protein bodies due to roasting of the oil cakes. The water absorption of wheat flour GNC blends decreased from 59.2 to 57.3% and increased in wheat flour SBC blends from 59.2 to 68.3% with an increase in oil cake from 0 to 20%. With increase in either GNC or SBC, the biscuits became harder. Addition of glycerol monostearate and sodium stearoyl lactylate in combination with 20% blend of GNC/SBC decreased the breaking strength values and increased the sensory parameters of the biscuits. Nutritionally rich biscuits were thus prepared by incorporating GNC/SBC.
Root-derived organic matter confines sponge community composition in mangrove ecosystems
Hunting, E.R.; Ubels, S.M.; Kraak, M.H.S.; van der Geest, H.G.
2013-01-01
Introduction Caribbean mangrove-associated sponge communities are very distinct from sponge communities living on nearby reefs, but the mechanisms that underlie this distinction remain uncertain. It has been hypothesized that dissolved organic matter (DOM) leaching from mangrove roots and the
Ti-Zr sponge material structure, obtained in the course of magnesium-thermal reduction
Energy Technology Data Exchange (ETDEWEB)
Sandler, R A; Aleksandrovskii, S V; Likhterman, V A; Golubev, A A; Kuz' menko, A S
1975-09-01
The paper describes the structure of Ti-Zr sponge for which a magnesium-thermic reduction has been employed. The influence of zirconium upon the sponge porous structure has been studied. The general trend lies in the sponge porosity increase as the content of zirconium grows. However this role is manifested in smaller or larger degrees depending upon the effect of other factors.
Priabudiman, Yadi; Sukaryana, Yana
2011-01-01
The purpose of this research was to study the effect of the use of palm kernel cake (PKC) and rice bran (RB) fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD) with treatments of the fermentation product usage rate of 0% (P0), 10% (P1), 20% (P2), 30%&nbs...
Fungal and Bacterial Infection Mitigation with Antibiotic and Antifungal Loaded Biopolymer Sponges
Parker, Ashley Cox
Musculoskeletal injuries are some of the most prevalent injuries in both civilian and military populations and their infections can be difficult to treat, often resulting in multiple surgeries and increased costs. In both previous and recent military operations, extremity injuries have been the most common battlefield injuries and many involve complex, open fractures. These extremity injuries are especially susceptible to multiple pathogenic, and sometimes drug resistant, bacteria and fungi. Fungal infections have recently become increasingly problematic in both military and civilian populations and have significantly higher amputation rates than those from bacterial infections. Many of these bacterial and fungal strains adhere to tissue and implanted orthopaedic hardware within wounds, forming biofilms. These problematic, often polymicrobial, infections threaten the health of the patient, but the risk also exists of spreading within hospitals to become prominent resistant infections. Local antimicrobial delivery releases high levels of antimicrobials directly to injured wound tissue, overcoming sub-bactericidal or subfungicidal antimicrobial levels present in the avascular wound zones. This research will determine the ability of modified chitosan sponges, buffered with sodium acetate or blended with polyethylene glycol (PEG), to act as short term adjunctive therapies to initial surgical treatment for delivering both antibiotics and/or antifungals for early abatement of infection. The objective of this work was to evaluate both types of modified sponges for in vitro and in vivo material characteristics and device functionality. In vitro analysis demonstrated both the buffered and PEG modified chitosan sponges exhibited increased degradation and functional cytocompatibility. The chitosan/PEG sponges were able to be loaded with hydrophobic antifungals and the sponges released in vitro biologically active concentrations, alone or in combination with the antibiotic
Rodríguez, Alicia; Magan, Naresh; Medina, Angel
2016-08-16
The objectives of this study were to compare the effect of different Stevia-based sugar substitutes (S1-S3), sucrose alone and a mixture of sucrose+S1 on: (a) humectant properties, (b) relative colonisation rates of sponge cake slices at 0.90 aw by strains of Aspergillus flavus, Eurotium amstelodami, Fusarium graminearum and Penicillium verrucosum at 20 and 25°C and (c) shelf-life periods in days prior to visible growth. Results showed that sucrose, S1 commercial sugar substitute and the mixture of sucrose+S1 in water solutions were able to reach water activity levels similar to those of glycerol and glucose mixtures. The S2 and S3 commercial sugar substitutes were unable to reduce aw levels significantly. At 25°C, colonisation of sponge cake slices by E. amstelodami, A. flavus and P. verrucosum occurred in all the treatments. Growth of F. graminearum only occurred on sponge cake slices containing S2 and S3 Stevia-based products at both temperatures. The best control of growth (30days) was achieved in cake slices modified with sucrose or S1 Stevia treatments inoculated with A. flavus and in the sucrose treatment for E. amstelodami at 20°C. F. graminearum growth was completely inhibited when sucrose alone, S1 or sucrose+S1 treatments were used at both temperatures. This study suggests that, as part of a hurdle technology approach, replacing sucrose with low calorie sugar substitutes based on Stevia glycosides needs to be done with care. This is because different products may have variable humectant properties and bulking agents which may shorten the potential shelf-life of intermediate moisture bakery products. Copyright © 2016 Elsevier B.V. All rights reserved.
Stubler, Amber D; Furman, Bradley T; Peterson, Bradley J
2015-11-01
Ocean acidification will disproportionately impact the growth of calcifying organisms in coral reef ecosystems. Simultaneously, sponge bioerosion rates have been shown to increase as seawater pH decreases. We conducted a 20-week experiment that included a 4-week acclimation period with a high number of replicate tanks and a fully orthogonal design with two levels of temperature (ambient and +1 °C), three levels of pH (8.1, 7.8, and 7.6), and two levels of boring sponge (Cliona varians, present and absent) to account for differences in sponge attachment and carbonate change for both living and dead coral substrate (Porites furcata). Net coral calcification, net dissolution/bioerosion, coral and sponge survival, sponge attachment, and sponge symbiont health were evaluated. Additionally, we used the empirical data from the experiment to develop a stochastic simulation of carbonate change for small coral clusters (i.e., simulated reefs). Our findings suggest differential impacts of temperature, pH and sponge presence for living and dead corals. Net coral calcification (mg CaCO3 cm(-2) day(-1) ) was significantly reduced in treatments with increased temperature (+1 °C) and when sponges were present; acidification had no significant effect on coral calcification. Net dissolution of dead coral was primarily driven by pH, regardless of sponge presence or seawater temperature. A reevaluation of the current paradigm of coral carbonate change under future acidification and warming scenarios should include ecologically relevant timescales, species interactions, and community organization to more accurately predict ecosystem-level response to future conditions. © 2015 John Wiley & Sons Ltd.
Directory of Open Access Journals (Sweden)
aziz karmollachaab
2017-10-01
Full Text Available Introduction Environmental stresses are one of the main causes of severe yield reductions. Drought is still a serious agronomic problem and also one of the most important factors contributing to crop yield loss in arid and semi-arid areas in the world. Filter Cake is a byproduct of sugarcane industry and experiments on corn showed that the use of 20 tons per hectare Filter Cake increases crop productivity, total amount of dry matter, protein and forage yield compared with the control. Materials and methods This experiment was conducted at the Research Station of the Ramin Agricultural University of Khuzestan in 2012. The experiment was done as a split plot based on randomized complete block design with three replications. Drought stress at the end of the growth period in three levels, non-stress, mild and severe drought stress, respectively irrigated after 25, 50 and 75% depletion of available water, and was considered as the main factor. Drought stress was applied in early stage of the male inflorescence of plants to maturity for 35 days, due to the critical stage of the plant in late spring. Soil moisture was determined by gravimetric method. Different doses of Filter Cake (0, 10, 20 and 30 tons per hectare were considered as subplot factor and was added to the soil two days before the seeding. The final harvest as green corn was performed in the first phase of dough by hand in three times and two midfields of each subplot was considered as the margin of half a meter for each side. Finally, the data were analyzed using SAS 9.1 and means were compared by Duncan’s multiple range test at probability level of 5%. Results and discussion In non-stress conditions, Filter Cake is significantly increased plant height, So the amounts of 20 and 30 tons per hectare increased by 11.7% and 10.1% of the plant’s height, respectively, but the use of 10 tons of Filter Cake did not have a significant effect on it. In severe stress conditions, the use of
Das, Manab; Uppal, H S; Singh, Reena; Beri, Shanuja; Mohan, K S; Gupta, Vikas C; Adholeya, Alok
2011-06-01
To address the dispensing of this growing volume, a study on utilization of jatropha (Jatropha curcas) deoiled cake through compost production was carried out. The deoiled cake was composted with rice straw, four different animal dung (cow dung, buffalo dung, horse dung and goat dung) and hen droppings in different proportions followed by assessment, and comparison of biochemical characteristics among finished composts. Nutrient content in finished compost was within the desired level whereas metals such as copper, lead and nickel were much below the maximum allowable concentrations. Although a few finished material contained phorbol ester (0.12 mg/g), but it was far below the original level found in the deoiled cake. Such a study indicates that a huge volume of jatropha deoiled cake can be eliminated through composting. Copyright © 2011 Elsevier Ltd. All rights reserved.
UPPER TRIASSIC (NORIAN-RHAETIAN HYPERCALCIFIED SPONGES FROM THE LUT BLOCK, EAST CENTRAL IRAN
Directory of Open Access Journals (Sweden)
FATEMEH AMIRHASSANKHANI
2014-11-01
Full Text Available In order to study the hypercalcified sponges in reefal deposits of the Nayband Formation in Lut Block, the Garm Ab section near the village of Mehran Kushk, located about 20 km northeast of Ferdows city, was sampled. Eight horizons of reefal limestone beds are exposed in this section. The most important reef builders are hypercalcified sponges with some representatives of hexactinellids, scleractinian corals and other reef organisms. The field and lab-observations on rock units, sedimentary facies and faunal assemblages indicate the middle Norian-Rhaetian as the age of the reef horizons. Twenty-three sponge taxa, including 15 of the chambered sphinctozoans, 2 of hexactinellids sponges and 8 non-chambered inozoan were identified. The majority of recognized sponges are reported from the Nayband Formation from the other localities in central Iran. One new species identified as Cryptocoelia maxima n. sp. was recovered and is described here.
Chemical ecology of marine sponges
Digital Repository Service at National Institute of Oceanography (India)
Thakur, N.L.; Singh, A.
. University of California Press, Berkeley/Los Angeles, 268 pp Bewley CA, He H, Williams DH, Faulkner DJ (1996) Aciculitins AC: cytotoxic and antifungal cyclic pep- tides from the lithistid sponge Aciculites orientalis. J Am Chem Soc 118(18):4314–4321 48 N...
Sponge Hybridomas: Applications and Implications
Pomponi, S.A.; Jevitt, A.; Patel, J.; Diaz, M.C.
2013-01-01
Many sponge-derived natural products with applications to human health have been discovered over the past three decades. In vitro production has been proposed as one biological alternative to ensure adequate supply of marine natural products for preclinical and clinical development of drugs.
Samapundo, S; Devlieghere, F; Vroman, A; Eeckhout, M
2016-11-21
The major objective of this study was to assess the antifungal activities of commercially available 'clean label' fermentates and their potential to replace the preservative function of sorbate and propionate in cake. This study was performed in two parts. In the first part of the study the inhibitory activities of selected fermentates - FA, FB, FC and FD - towards Aspergillus tritici and Aspergillus amstelodami were assessed as a function of pH (5.0-6.5) on malt extract agar (MEA). In the second part of the study, challenge, shelf-life and sensorial tests were used to determine the suitability of these fermentates to replace potassium sorbate and calcium propionate in quarter pound cake. All the fermentates evaluated in this study all had significant (prange for application in bakery products. In all cases, the inhibitory activity of the fermentates increased with a decrease in the pH and an increase in concentration. FC was generally the most inhibitory whilst FD was the least inhibitory. Significant (p0.05) in flavour from the reference cake (0.5% calcium propionate and 0.54% potassium sorbate). However, the challenge and shelf-life tests showed that cakes produced with ≤1% FC were not as microbiologically shelf-stable as the reference cake, especially when sliced. Therefore, it can be concluded that whilst fermentates have appreciable antifungal effects, their use could potentially result in reduced shelf-stabilities. Robust challenge and shelf-life tests would be recommended before the marketing of cakes were propionate and/or sorbate has been replaced to ensure accurate shelf-lives are stated. Copyright © 2016 Elsevier B.V. All rights reserved.
Study on the development trend and practice of sponge cities with Chinese Characteristics
Lu, Baihao; Zhang, Cunkuan; Lin, Hua
2018-03-01
The design of sponge city is the innovation and development of theory of rainwater utilization, which provides a new idea for the city to solve the problem of waterlogging and water shortage. The paper expounds the “sponge city” concept of the origins, development and application in engineering construction, and puts forward some suggestions for future research of “sponge city” for our city construction.
Toxic metals biosorption by Jatropha curcas deoiled cake: equilibrium and kinetic studies.
Rawat, Anand P; Rawat, Monica; Rai, J P N
2013-08-01
The equilibrium sorption of Cr(VI) and Cu(II) from aqueous solution using Jatropha curcas deoiled cake, has been studied with respect to adsorbent dosage, contact time, pH, and initial metal concentration in batch mode experiments. Removal of Cu(II) by deoiled cake was greater than that of Cr(VI). The adsorbent chemical characteristics, studied by Fourier transform-infrared analysis, suggested that the presence of Cr(VI) and Cu(II) in the biomass influenced the bands corresponding to hydroxyl and carboxyl groups. Desorption studies revealed that maximum metals recovery was achieved by HNO3 followed by CH3COOH and HCl. The Freundlich isotherm model showed good fit to the equilibrium adsorption data. The adsorption kinetics followed the pseudo-second-order model, which provided the best correlation for the biosorption process, and suggested that J. curcas deoiled cake can be used as an efficient biosorbent over other commonly used sorbents for decontamination of Cr(VI)- and Cu(II)-containing wastewater.
Solvent Extraction Batch Distribution Coefficients with Savannah River Site Dissolved Salt Cake
International Nuclear Information System (INIS)
Walker, D.D.
2002-01-01
Researchers characterized high-level waste derived from dissolved salt cake from the Savannah River Site (SRS) tank farm and measured the cesium distribution coefficients (DCs) for extraction, scrub, and stripping steps of the caustic-side solvent extraction (CSSX) flowsheet. The measurements used two SRS high-level waste samples derived entirely or in part from salt cake. The chemical compositions of both samples are reported. Dissolved salt cake waste contained less Cs-137 and more dianions than is typical of supernate samples. Extraction and scrub DCs values for both samples exceeded process requirements and agreed well with model predictions. Strip DCs values for the Tank 46F sample also met process requirements. However, strip DCs values could not be calculated for the Tank 38H sample due to the poor material balance for Cs-137. Potential explanations for the poor material balance are discussed and additional work to determine the cause is described
Lee, O. O.
2009-04-10
This study attempted to assess whether conspecific or congeneric sponges around San Juan Island, Washington, harbor specific bacterial communities. We used a combination of culture-independent DNA fingerprinting techniques (terminal restriction fragment length polymorphism and denaturing gradient gel electrophoresis [DGGE]) and culture-dependent approaches. The results indicated that the bacterial communities in the water column consisted of more diverse bacterial ribotypes than and were drastically different from those associated with the sponges. High levels of similarity in sponge-associated bacterial communities were found only in Myxilla incrustans and Haliclona rufescens, while the bacterial communities in Halichondria panicea varied substantially among sites. Certain terminal restriction fragments or DGGE bands were consistently obtained for different individuals of M. incrustans and H. rufescens collected from different sites, suggesting that there are stable or even specific associations of certain bacteria in these two sponges. However, no specific bacterial associations were found for H. panicea or for any one sponge genus. Sequencing of nine DGGE bands resulted in recovery of seven sequences that best matched the sequences of uncultured Proteobacteria. Three of these sequences fell into the sponge-specific sequence clusters previously suggested. An uncultured alphaproteobacterium and a culturable Bacillus sp. were found exclusively in all M. incrustans sponges, while an uncultured gammaproteobacterium was unique to H. rufescens. In contrast, the cultivation approach indicated that sponges contained a large proportion of Firmicutes, especially Bacillus, and revealed large variations in the culturable bacterial communities associated with congeneric and conspecific sponges. This study revealed sponge species-specific but not genus- or site-specific associations between sponges and bacterial communities and emphasized the importance of using a combination
International Nuclear Information System (INIS)
Feng Jianke
2013-01-01
Some problems such as formed harden matrix, ore heap compaction, poor permeability, and agglomeration of absorption resin occur during extracting uranium from a refractory uranium ore by heap leaching process. After some measures were taken, i.e. spraying a new ore heap by low concentration acid, two or more ore heaps in series leaching, turning ores in ore heap, the permeability was improved, acid consumption was reduced. Through precipitate circulation and aging, the yellow cake slurry in amorphous or microlite form was transformed to crystal precipitate, thus uranium content in yellow cake was improved, and water content in yellow cake was lowered with good economic benefits. (author)
The role of burrowing sponges in bioerosion.
Rützler, Klaus
1975-09-01
Among the large number of limestone-eroding organisms, sponges, mainly of the family Clinonidae are of special interest because of their efficient means of substratum penetration by cellular etching and because they release characteristically shaped calcium carbonate chips which can be detected in the mud-size fraction of many sediments. Identifiable trace fossils and sediments are of great ecological and paleoecological significance.As new data on the excavating mechanism have become available, the questions of burrowing rates and sediment production have gained importance. Extrapolation from shortterm experiments (under 6 months) on substrate invasion are inconclusive because of high initial penetration rates resulting from mechanical stimulation and lack of competition. New experiments show that the rate curve flattens after 6 months and that optimum longterm erosion of CaCO 3 does not exceed 700 mg m -2 year -1 (Cliona lampa and C. aprica). Substrate limitations and competition will further reduce this rate.By monitoring the production of CaCO 3 chips by Cliona lampa, it was possible to link activity patterns to certain environmental factors. Mechanical stimuli, high light intensity, strong currents and, possibly, low temperature seem to accelerate the burrowing process. Sponge-generated chips can make up over 40% of coral mud when deposited in the current shadow of the reef framework.Using transect counts and sponge area-biomass conversion factors, the mean abundance of burrowing sponges on the Bermuda platform could be calculated. On suitable hard bottom substrates it averages 16 g dry weight per m 2 . From this value the burrowing potential of sponges can be estimated as 256 g CaCO 3 per m 2 substrate per year. Since 97-98% of the eroded limestone remains in particulate form, the contribution of fine sediments can amount to 250 g m -2 year -1 .Attention is called to the fact that erosion rates by burrowers can not directly be compared with those of borers or
Mann, Gulay; Diffey, Simon; Cullis, Brian; Azanza, Fermin; Martin, David; Kelly, Alison; McIntyre, Lynne; Schmidt, Adele; Ma, Wujun; Nath, Zena; Kutty, Ibrahim; Leyne, P Emmett; Rampling, Lynette; Quail, Ken J; Morell, Matthew K
2009-05-01
While the genetic control of wheat processing characteristics such as dough rheology is well understood, limited information is available concerning the genetic control of baking parameters, particularly sponge and dough (S&D) baking. In this study, a quantitative trait loci (QTL) analysis was performed using a population of doubled haploid lines derived from a cross between Australian cultivars Kukri x Janz grown at sites across different Australian wheat production zones (Queensland in 2001 and 2002 and Southern and Northern New South Wales in 2003) in order to examine the genetic control of protein content, protein expression, dough rheology and sponge and dough baking performance. The study highlighted the inconsistent genetic control of protein content across the test sites, with only two loci (3A and 7A) showing QTL at three of the five sites. Dough rheology QTL were highly consistent across the 5 sites, with major effects associated with the Glu-B1 and Glu-D1 loci. The Glu-D1 5 + 10 allele had consistent effects on S&D properties across sites; however, there was no evidence for a positive effect of the high dough strength Glu-B1-al allele at Glu-B1. A second locus on 5D had positive effects on S&D baking at three of five sites. This study demonstrated that dough rheology measurements were poor predictors of S&D quality. In the absence of robust predictive tests, high heritability values for S&D demonstrate that direct selection is the current best option for achieving genetic gain in this product category.
Chondrogenic differentiation of mesenchymal stem cells in a leakproof collagen sponge
International Nuclear Information System (INIS)
Chen Guoping; Akahane, Daisuke; Kawazoe, Naoki; Yamamoto, Katsuyuki; Tateishi, Tetsuya
2008-01-01
A three-dimensional culture of mesenchymal stem cells (MSCs) in a porous scaffold has been developed as a promising strategy for cartilage tissue engineering. The chondrogenic differentiation of MSCs derived from human bone marrow was studied by culturing the cells in a novel scaffold constructed of leakproof collagen sponge. All the surfaces of the collagen sponge except the top were wrapped with a membrane that has pores smaller than the cells to protect against cell leakage during cell seeding. The cells adhered to the collagen, distributed evenly, and proliferated to fill the spaces in the sponge. Cell seeding efficiency was greater than 95%. The MSCs cultured in the collagen sponge in the presence of TGF-β3 and BMP6 expressed a high level of genes encoding type II and type X collagen, sox9, and aggrecan. Histological examination by HE staining indicated that the differentiated cells showed a round morphology. The extracellular matrices were positively stained by safranin O and toluidine blue. Immunostaining with anti-type II collagen and anti-cartilage proteoglycan showed that type II collagen and cartilage proteoglycan were detected around the cells. These results suggest the chondrogenic differentiation of MSCs when cultured in the collagen sponge in the presence of TGF-β3 and BMP6
A novel sponge disease caused by a consortium of micro-organisms
Sweet, Michael; Bulling, Mark; Cerrano, Carlo
2015-09-01
In healthy sponges, microbes have been shown to account for up to 40 % of tissues. The majority of these are thought to originate from survivors evading digestion and immune responses of the sponge and growing and residing in the microenvironments of the mesophyll. Although a large percentage of these microbes are likely commensals, they may also include potentially pathogenic agents, which under specific conditions, such as temperature stress, may cause disease. Here we report a novel disease (sponge necrosis syndrome) that is severely affecting populations of the sponge Callyspongia ( Euplacella) aff biru. Both ITS fungal and 16S rDNA bacterial diversities were assessed in healthy and diseased individuals, highlighting six potential primary causal agents for this new disease: two bacteria, a Rhodobacteraceae sp. and a cyanobacterium, Hormoscilla spongeliae (formally identified as Oscillatoria spongeliae), and four fungi, a Ascomycota sp., a Pleosporales sp., a Rhabdocline sp., and a Clasosporium sp. Furthermore, histological analysis showed the dominance of fungal hyphae rather than bacteria throughout the disease lesion, which was absent or rare in healthy tissues. Inoculation trails showed that only a combination of one bacterium and one fungus could replicate the disease, fulfilling Henle-Koch's postulates and showing that this sponge disease is caused by a poly-microbial consortium.
The role of gluten in a pound cake system: A model approach based on gluten-starch blends.
Wilderjans, Edith; Pareyt, Bram; Goesaert, Hans; Brijs, Kristof; Delcour, Jan A
2008-10-15
In order to evaluate the role of gluten in cake-making, gluten-starch (GS) blends with different ratios of gluten to starch were tested in a research pound cake formula. The viscosities of batters made from commercial GS blends in the otherwise standardised formula increased with their gluten content. High viscosities during heating provide the batters with the capacity to retain expanding air nuclei, and thereby led to desired product volumes. In line with the above, increasing gluten levels in the cake recipes led to a more extended oven spring period. Cakes with a starch content exceeding 92.5% in the GS blend suffered from substantial collapse during cooling. They had a coarse crumb with a solid gummy layer at the bottom. Image analysis showed statistical differences in numbers of cells per cm(2), cell to total area ratio and mean cell area (pcakes with the lowest density and highest gluten levels. Relative sodium dodecyl sulfate (SDS, 2.0%) buffer (pH 6.8) extractabilities of protein from cakes baked with the different GS blends decreased with gluten content and were strongly correlated with the intensity of collapse. Taken together, the results teach that protein gives the cakes resistance to collapse, resulting in desirable volumes and an optimal grain structure with uniform cell distribution. Copyright © 2008 Elsevier Ltd. All rights reserved.
Giving the early fossil record of sponges a squeeze.
Antcliffe, Jonathan B; Callow, Richard H T; Brasier, Martin D
2014-11-01
Twenty candidate fossils with claim to be the oldest representative of the Phylum Porifera have been re-analysed. Three criteria are used to assess each candidate: (i) the diagnostic criteria needed to categorize sponges in the fossil record; (ii) the presence, or absence, of such diagnostic features in the putative poriferan fossils; and (iii) the age constraints for the candidate fossils. All three criteria are critical to the correct interpretation of any fossil and its placement within an evolutionary context. Our analysis shows that no Precambrian fossil candidate yet satisfies all three of these criteria to be a reliable sponge fossil. The oldest widely accepted candidate, Mongolian silica hexacts from c. 545 million years ago (Ma), are here shown to be cruciform arsenopyrite crystals. The oldest reliable sponge remains are siliceous spicules from the basal Cambrian (Protohertzina anabarica Zone) Soltanieh Formation, Iran, which are described and analysed here in detail for the first time. Extensive archaeocyathan sponge reefs emerge and radiate as late as the middle of the Fortunian Stage of the Cambrian and demonstrate a gradual assembly of their skeletal structure through this time coincident with the evolution of other metazoan groups. Since the Porifera are basal in the Metazoa, their presence within the late Proterozoic has been widely anticipated. Molecular clock calibration for the earliest Porifera and Metazoa should now be based on the Iranian hexactinellid material dated to c. 535 Ma. The earliest convincing fossil sponge remains appeared at around the time of the Precambrian-Cambrian boundary, associated with the great radiation events of that interval. © 2014 The Authors. Biological Reviews © 2014 Cambridge Philosophical Society.
Alkaloids from sponge, scaffolds for the inhibition of human immunodeficiency virus (hiv)
O'Rourke, Aubrie; Kremb, Stephan; Voolstra, Christian R.
2016-01-01
Anti-viral compounds with low cytotoxicity are identified from screening of products found in Red Sea sponges, including the sponge Stylissa carteri. The identified compounds can be brominated pyrrole-2- aminoimidazole alkaloids and derivatives
Barrier Methods of Birth Control: Spermicide, Condom, Sponge, Diaphragm, and Cervical Cap
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