Evaluating Freshness Loss of Green Tea with Q10 Method and Weibull Hazard Analysis under Accelerated Shelf Life Testing

The important quality of green tea is freshness, but high temperature, light, oxygen, and humidity during storage may reduce the freshness of green tea. Thus, this study investigated the freshness loss of green tea (FLGT) under an accelerated shelf-life testing (ASLT) by sensory evaluation and acceptability test. The FLGTs of the samples stored at 20°C, 30°C, and 40°C, were determined as 67 days, 55 days, and 45 days, respectively by the Q10 method. In addition, they were further determined as 67 days, 57 days, and 42 days, respectively, by the Weibull Hazard Analysis (WHA). The sensory evaluation and acceptability test confirmed the correctness of the above results by 2-alternative choice analysis and chemical analysis. The Q10 method was applied to predict the FLGTs stored at 4°C and −20°C which were 93 days and 150 days, which was further verified by 2-alternative choice analysis and chemical analysis. The results show that it is possible to predict the suitable drinking period of green tea during storage by the Q10 method.

A Hydrotrope Pretreatment for Stabilized Lignin Extraction and High Titer Ethanol Production

The biomass pretreatment strategies using organic acids facilitate lignin removal and enhance the enzymatic digestion of cellulose. However, lignin always suffers a severe and irreversible condensation. The newly generated C-C bonds dramatically affect its further upgrading. In this study, we used a recyclable hydrotrope (p-Toluenessulfonic acid, p-TsOH) to dissolve lignin under mild condition and stabilized lignin with a quenching agent (formaldehyde, FA) during extraction, achieving both value-added lignin extraction and efficient enzymatic saccharification of cellulose. Approximately 63.7% of lignin was dissolved by 80% (wt. %) p-TsOH with 1.5% FA addition at 80 o C, 30 min. The obtained lignin was characterized by FTIR spectroscopy, TGA, 2D HSQC NMR spectroscopy, and GPC. The results indicated that the extracted lignin exhibited excellent properties, such as light color, a low molecular weight (Mw, 5371 g/mol), and a narrow polydispersity (Mw/Mn, 1.63). The pretreated substrate was converted to ethanol via a quasi-simultaneous saccharification and fermentation process (Q-SSF). After fermentation of 60 h, the ethanol concentration reached 38.7±3.3 g/L which was equivalent to a theoretical ethanol yield of 82.9±2.2% based on the glucan content, while the residual glucose concentration was only 4.69±1.4 g/L. In short, this pretreatment strategy protected lignin to form new C-C linkages and improved the enzymatic saccharification of glucan for high-titer ethanol production.

Chemical Variations of Thermally Modified Wild-Grown Bambusa Vulgaris Schrad.Ex J.C. Wendl from Nigeria

Determining the variation of chemical properties of thermally treated Bambusa vulgaris is important to provide the information of the responses of the chemical constituents to the bamboo modification against biodegradation. This research was therefore conducted to determine the chemical properties of thermally modified Bambusa vulgaris. Two hundred and seventy (30 x 2 x 0.5 cm) bamboo strips dimension were thermally modified in a heat-chamber at 100, 110, 120, 130 and 140 °C each, for 10, 20 and 30 minutes, under constant pressure (220 N/m2) in factorial arrangement in completely randomised design with 5 replicates. Unmodified strips served as control. Chemical characteristics (cellulose, hemicellulose, lignin and ash contents) were determined using standard procedures. The mean variation range of the control to 140°C/30 minutes of the thermally modified samples is as follows; the cellulose value ranged from 46.46±0.11% to 42.19±0.18%, hemicellulose from 35.59±0.10% to 31.80±0.01%, lignin from 29.11±0.12% to 26.17±0.13%, ash from 0.92±0.02% to 0.63±0.01%; the study also revealed that there were decrease in each chemical constituent value varies from a lower to a higher temperature and time regime proportionally except in the lignin content. Increase in temperature and time of thermal modification reduced the chemical characteristics of Bambusa vulgaris which resulted to reduction in the level of sugar contents (cellulose) of bamboo which enables it to be less attractive to both fungi and termite attack hence extending the service life of bamboo in use.

How Cold Shock Affects Ploidy Level and Early Ontogenetic Development of the Sterlet, A. ruthenus L.

The objective of the present research was to study the effect of cold shock (3 °C and 6 °C) on fertilized eggs of the sterlet, Acipenser ruthenus L. Cold shock was applied for various durations (30, 60 and 90 min) and the ploidy levels, survival, and genotypes of the treated embryos/larvae were recorded. Analysis of ploidy levels confirmed the presence of diploid, triploid, and mosaic (1n/2n, 2n/3n, and 1n/2n/3n) genotypes in experimental groups, while it was strictly diploid in control groups. Microsatellite genotyping confirmed both the incidence of polyspermy and retention of the 2nd polar body in experimental groups. However, patterns of inheritance in all diploid offspring in experimental and control groups revealed classical Mendelian disomic inheritance. Interestingly, the observed mosaic sterlets had normal morphology and were alive. However, some larvae had abnormal morphology which may be due to haploid syndrome. In all treatment groups (treatments: 3 °C–30 min; 3 °C–60 min; 3 °C–90 min; 6 °C–60 min), where the percentage of polyploid/mosaic larvae were high, the mortality was also high. Whereas, in the control groups (where there were only diploid (2n) larvae), the mortality was relatively low.

Cancer in the Adolescent and Young Adults (AYA) and Children: A Comprehensive Analysis of the Epidemiology and Psychosocial Morbidity in the Indian Population

Aims Adolescent and young adults (AYAs), children with cancer, and their guardians have unique psychosocial morbidities adversely effecting quality of life (QOL). This is measurable using patented tools. We analyzed epidemiological and clinicopathological patterns of solid organ cancers in this subgroup. We also assessed psychosocial morbidity and changes in QOL faced by them. Methods All patients aged 2 to 39 years, newly diagnosed with cancer from April 2017 to March 2019 were included. Clinical history, diagnosis, staging, treatment, outcomes, and follow-up were recorded. The National Comprehensive Cancer Network (NCCN) distress thermometer and European Organization for Research and Treatment of Cancer Quality of Life Questionnaire (EORTC QLQ C-30) were used to assess psychosocial morbidity of AYAs, children ≥ 12 years, and parents of children < 12 years. Pediatric Quality of Life Inventory (Peds QL) version 3.0 was used for children < 12 years. Data was analyzed using descriptive statistics. Results A total of 571 patients (512 AYAs, 59 children) were enrolled. Median age was 30 years with male predominance (58.1%). Most cases (98.6%) were absent from school or work. Carcinoma breast was the most common in females (29.3%) and non-Hodgkin lymphoma in males (12.6%). 91.06% had overall NCCN distress score ≥ 4. Also, 73.81 and 79.49% had “quite a bit” or “very much” responses on functional and symptom scales, respectively, in EORTC QLQ C-30 questionnaire. Peds QL version 3.0 revealed total score ranging from 276 to 523 for each patient. Conclusion AYAs and children with cancer are extremely vulnerable to psychological stress and morbidity. Use of well-established tools help in assessing their mental status and timely psychiatric referral can be initiated.

Impact of Heat on the Different Stages of the Production of Local Beer “Tchoukoutou” Made from Sorghum

Tchoukoutou is a local alcoholic drink made from sorghum. The optimization and good quality of this drink depend on certain factors such as temperature that were the subject of our work. To carry out this study, we have set ourselves the general objective of structuring the production of Tchoukoutou. Specifically, the study aims to systematize the cooking of the wort, to verify the properties of the beer through tests and to produce a quality drink. An investigation was made on the influence of temperature on sorghum germination and wort cooking. The study of the effect of temperature on the germination of sorghum was carried out. It concerned four different temperature levels which are: 23 ° C, 26 ° C, 30 ° C and 35 ° C. A study of the influence of temperature on brewing was done with different varieties of sorghum and also at different temperature ranges: 78 ° C, 83 ° C, 89 ° C, and 92 ° C. The results showed that the ideal germination temperature is 30 ° C and for brewing it is 78 ° C. The soaking time during germination, for a good germination rate, is between 16h and 26h. In conclusion, the temperature factor is a parameter that should not be overlooked when making Tchoukoutou. Our study thus made will serve as a basis for subsequent studies in the same direction to achieve a standardized industrial production of Tchoukoutou.

Biosynthesis of Xanthan Gum by Xanthomonas campestris Using Cane Molasses as a Carbon Source

The objective of the present study was to study the optimization conditions for the production of xanthan by Xanthomonas campestris from pre-treated sugarcane molasses. In the study, the optimization was carried out for different parameters including pH, temperature, and incubation time for the pre-treated sugarcane molasses. The age of inoculums and time of culture growth (6, 12, 18 and 24 hrs), size of inoculums (2%, 5%, 7.5% and 10%), pH (6.6, 6.8, 7.0 and 7.2) and temperature (25°C, 28°C, 30°C, 32°C and 37°C) were studied. It was observed that the xanthan production was maximal with 7.5% (v/v) inoculums, pH. 7 at 30°C for 48 hrs. The study suggested that cane molasses is an appropriate agro-industrial substrate for xanthan gum fermentations, and further scale-up study is needed for gum production in the stirred fermenter.

THE ILLUSTRATION GROW OF CONTAMINANT FUNGI AT WHITE BREAD BASED ON TEMPERATURE AND HUMIDITY

Introduction: Food is a basic need for every living creature. Bread is one of the processed foods that is consumed by many people as a staple food substitute for rice. The shelf life of white bread is usually not more than a week or even just three days. The appearance of bread that is not suitable for consumption is indicated by the appearance of discoloration on the bread due to being overgrown with fungus. The fungus that grows on white bread can produce mycotoxins during the storage process. Food poisoning can cause symptoms such as nausea, vomiting, and diarrhea. Method: The purpose of this study was to determine the average percentage of white bread covered with contaminant fungi based on temperature and humidity. The method used is descriptive. Results: The results showed that white bread overgrown with contaminant fungi by steaming and not steaming which was placed at room temperature grew faster than white bread placed at refrigerator temperature. At room temperature (27°C - 30°C), contaminant fungi began to grow on the seventh day on white bread 1 and on the fourth day on white bread 2 with the steamed treatment, while for the non-steamed treatment the contaminant fungi began to grow on the fifth day. At refrigerator temperature (13°C - 16°C), white bread with steamed and unsteamed treatment was not covered with contaminant fungi. Conclusion: The conclusion of this study is that white bread overgrown with contaminant fungi at room temperature with steam treatment was 3.33% on the fourth to fifth day, and 66.6% on the seventh day. Bread covered with contaminant fungi at room temperature with treatment not steamed as much as 3.33% on the fifth to the seventh day. Researchers hope that future researchers can conduct this research by adding a microscopic examination method.

Oil Recovery from Dry Grind Ethanol Plant Coproducts Using Ethanol

Corn ethanol bio-refineries are seeking economic processing strategies for recovering oil from their coproducts. The addition of ethanol can be an efficient method to recover the oil from the coproducts as the industry has available ethanol. This study considered the effects of ethanol on oil recovery from distillers’ dried grains with solubles (DDGS) and oil partitioning from whole stillage (WS) on a laboratory scale. Ethanol was added with original and heavier fraction DDGS in different temperatures (room temperature ~20 °C, 30 °C, 40 °C, and 50 °C) and solids loadings (20%, 30%, and 40%), and their effects on oil recovery were evaluated. The whole stillage was incubated with ethanol at room temperature (~20 °C) and 50 °C separately to analyze WS’s oil distribution in the liquid and solid phases. The amount of recovered oil from the original and heavier fractions of DDGS varies from 25–45% and 45–70%, respectively, with an increment of temperature. Increasing solids loadings up to 30% had no effect on oil recovery from either DDGS sample. Ethanol treatment in WS resulted in 8–10% higher wet yield of liquid fraction and 17–20% of oil increase in liquid fraction than the control treatment. It is also notable that temperature positively impacted oil partitioning from WS. The results showed that ethanol could improve oil recovery from DDGS and oil partition in WS by varying different process conditions. This outcome is beneficial to ethanol plants to increase corn oil yield using their existing setup and in-situ product.

Mechanical Properties and Thermal Conductivity of Thermal Insulation Board Containing Recycled Thermosetting Polyurethane and Thermoplastic

This study used a mechanochemical method to analyze the recycling mechanism of polyurethane foam and optimize the recycling process. The use of mechanochemical methods to regenerate the polyurethane foam powder breaks the C–O bond of the polyurethane foam and greatly enhances the activity of the powder. Based on orthogonal test design, the mesh, proportion, temperature, and time were selected to produce nine recycled boards by heat pressing. Then, the influence of four factors on the thermal conductivity and tensile strength of the recycled board was analyzed. The results show that 120 mesh polyurethane foam powder has strong activity, and the tensile strength can reach 9.913 Mpa when it is formed at 205 °C and 40 min with 50% PP powder. With the help of the low thermal conductivity of the polyurethane foam, the thermal conductivity of the recycled board can reach 0.037 W/m·K at the parameter of 40 mesh, 80%, 185 °C, 30 min. This research provides an effective method for the recycling of polyurethane foam.