Effects of hot water treatment on the radicals scavenging, lipid peroxidation, and α-amylase and α-glucosidase inhibitory abilities of Crassocephalum crepidioides leaves

Nutrafoods ◽  
2015 ◽  
Vol 14 (4) ◽  
pp. 217-225 ◽  
Author(s):  
Bukola C. Adedayo ◽  
Sunday I. Oyeleye ◽  
Isaac I. Ejakpovi ◽  
Ganiyu Oboh
Keyword(s):  
Lipid Peroxidation ◽  
Water Treatment ◽  
Hot Water ◽  
Hot Water Treatment

Silver nanoparticles eliminate Xanthomonas campestris pv. campestris in cabbage seeds more efficiently than hot water treatment

2021 ◽  
Vol 27 ◽  
pp. 102284
Author(s):  
Jakub Pečenka ◽  
Zuzana Bytešníková ◽  
Tomáš Kiss ◽  
Eliška Peňázová ◽  
Miroslav Baránek ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Water Treatment ◽  
Xanthomonas Campestris ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Xanthomonas Campestris Pv Campestris

Nanostructured antibacterial aluminum foil produced by hot water treatment against E. coli in meat

MRS Advances ◽  
2021 ◽  
Author(s):  
Quinshell Smith ◽  
Kenneth Burnett ◽  
Nawzat Saadi ◽  
Khulud Alotaibi ◽  
Atikur Rahman ◽  
...  
Keyword(s):  
Water Treatment ◽  
Aluminum Foil ◽  
Hot Water ◽  
Hot Water Treatment ◽  
E Coli

scholarly journals Morphological Study of Zinc-Oxide Nanorods Grown by Hot Water Treatment Suitable for Solar Cells Conversion Efficiency Enhancement

2020 ◽  
Author(s):  
Mohammad Khairul Basher ◽  
S. M. Shah Riyadh ◽  
Md. Khalid Hossain ◽  
Mahmudul Hassan ◽  
Md. Abdur Rafiq Akand ◽  
...  
Keyword(s):  
Zinc Oxide ◽  
Solar Cells ◽  
Water Treatment ◽  
Conversion Efficiency ◽  
Zno Nanorods ◽  
Hot Water ◽  
Zinc Oxide Nanorods ◽  
Hot Water Treatment ◽  
Time Duration ◽  
Zinc Surface

Zinc-oxide (ZnO) nanostructures including nanorods are currently considered as a pioneer research of interest world-wide due to their excellent application potentials in various applied fields especially for the improvement of energy harvesting photovoltaic solar cells (PSC). We report on the growth and morphological properties of zinc-oxide (ZnO) nanorods grown on the surface of plain zinc (non-etched and chemically etched) plates by using a simple, economical, and environment-friendly technique. We apply hot water treatment (HWT) technique to grow the ZnO nanorods and varies the process parameters, such as temperature and the process time duration. The morphological, and elemental analysis confirm the agglomeration of multiple ZnO nanorods with its proper stoichiometry. The obtained nanostructures for different temperatures with different time duration showed the variation in uniformity, density, thickness and nanonorods size. The ZnO nanorods produced on the etched zinc surface were found thicker and uniform as compared to those grown on the non-etched zinc surface. This chemically etched Zinc plates preparation can be an easy solution to grow ZnO nanorods with high density and uniformity suitable for PSC applications such as to enhance the energy conversion efficiency of the photovoltaic (PV) solar cells towards the future sustainable green earth.

scholarly journals Susceptibility of Some Sugarcane Varieties to the Heat Treatment Used in the Control of Chlorotic Streak

1969 ◽  
Vol 40 (1) ◽  
pp. 67-69
Author(s):  
José Adsuar
Keyword(s):  
Heat Treatment ◽  
Puerto Rico ◽  
Water Treatment ◽  
Virus Disease ◽  
Germination Percentage ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Agricultural Experiment Station ◽  
Sugarcane Varieties ◽  
Agricultural Experiment

Chlorotic streak, a virus disease of sugarcane, is known to occur in Puerto Rico and to cause a reduction in germination, tillering, and yield of sugarcane per acre. Immersion of the infected cane in hot water at 52° C. for 20 minutes inactivated the virus and increased the yield of cane and sugar. It is also known that the hot-water treatment may adversely affect the germination of the different varieties. Thirteen of the best sugarcane varieties as recommended by this Agricultural Experiment Station were tested for susceptibility to the hot-water treatment. The treatment adversely affected the germination percentage of M. 336, B. 41227, and Co. 281. It stimulated the germination of varieties H. 328560, P.R. 1000, B. 37161, B. 40105, B. 37172, B. 371933, P.R. 907, and P.R. 902. It had no significant effect on the germination of P.R. 905 and P.R. 980.

scholarly journals Hot-Water Treatment of Mango Fruits to Reduce Anthracnose Decay

1969 ◽  
Vol 46 (4) ◽  
pp. 272-283
Author(s):  
William Pennock ◽  
Gilberto Maldonado
Keyword(s):  
Water Treatment ◽  
Water Temperature ◽  
Safety Margin ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Mango Fruit ◽  
Commercial Practice ◽  
Before And After

1. Anthracnose damage was greatly reduced in mango fruit picked at shipping maturity and immersed in hot water before storage and subsequent ripening. 2. The equipment and method of treating the fruits are described and discussed. 3. A precise technique which was devised for measuring anthracnose damage before and after storage is also described. 4. Immersion of the fruit for 15 minutes in water held at temperatures between 51° C. and 51.5° C., with a safety margin of 0.5° C., is recommended for commercial practice before packing and shipment. Water temperature must be kept below 52° C. to prevent possible scalding of the fruit.

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