Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aroma

2022 ◽  
Vol 372 ◽  
pp. 131202
Author(s):  
Yunle HUANG ◽  
Rui Min Vivian GOH ◽  
Aileen PUA ◽  
Shao Quan LIU ◽  
Shunichi SAKUMOTO ◽  
...  
Keyword(s):  
Physical Properties

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

Morphological traits of the development of the skin and wool cover in sheep of Prikatunsky meat and wool type

2021 ◽  
pp. 60-68
Author(s):  
I. I. Dmitrik ◽  
G. V. Zavgorodnyaya ◽  
M. I. Pavlova ◽  
N. A. Podkorytov
Keyword(s):  
Physical Properties ◽  
Morphological Traits ◽  
Age Groups ◽  
Body Side ◽  
Low Level ◽  
Research Material ◽  
High Level ◽  
Significant Factors

A large number of works are devoted to the development of the skin and hair cover of sheep, depending on their breed affiliation, age, feeding conditions and housing. The authors point out that along with other conditions the quality of wool and wool clip is greatly influenced by the conditions of the feeding of animals. A high level of feeding increases the wool clip and improves the quality of the wool and vice versa a low level reduces, causes thinning and worsens other physical properties of the wool. As is known, one of the significant factors that determine the increase in wool clip is the size of the animal and, consequently, the total area of the skin. The purpose of the research was to investigate the morphological traits of the development of the skin and wool cover in sheep of Prikatunsky meat and wool type. The research material was wool samples from four topographic areas of the animal’s body (side/thigh/back/belly) and skin (side) of different sex and age groups, selected from the animals of the studied groups. In the course of research, the quality of wool and indicators of the histostructure of the skin of Prikatunsky meat and wool type of sheep have been investigated. In terms of thick-haired of wool, replacement rams and gimbers of Prikatunsky meat and wool type of sheep were superior by 4,82 pcs. per mm² or 19,0 % and 4,41 pcs. per mm² or 15,8 % of adult animals, respectively. Balance secondary follicles/primary follicles in young animals were higher by 10,3 and 17,3 % compared to breeding rams and ewes. The wool of the replacement young animals was thinner by 7,28 and 4,78 microns and they were more thick-haired. The obtained data will be used in the mating campaign when mating program rams in order to improve the sheep of Prikatunsky meat and wool type.

High Tc Oxide Superconductors

MRS Bulletin ◽  
1990 ◽  
Vol 15 (6) ◽  
pp. 31-33
Author(s):  
M. Brian Maple
Keyword(s):  
Physical Properties ◽  
Energy Gap ◽  
Vortex State ◽  
Oxide Superconductors ◽  
High Tc ◽  
Superconducting Energy Gap ◽  
Consistent Picture ◽  
Novel Processing ◽  
Processing Techniques

This issue of the MRS BULLETIN is devoted to high Tc superconductivity. It is the sequel to a previous series of articles on the same subject which appeared in the MRS BULLETIN in January 1989. While the articles in the January 1989 issue emphasized the families of high Tc superconducting oxides known at that rime, as well as novel processing techniques and thin films, the papers in this issue focus on the physical properties of high Tc oxide superconductors.The quality of polycrystalline and single-crystal bulk and thin-film materials has improved to the point where researchers can now make reliable measurements of many physical properties representative of the intrinsic behavior of these materials. As a result, a broad spectrum of important issues such as the nature of the electronic structure, the type of superconducting electron pairing, the magnitude and temperature dependence of the superconducting energy gap, the behavior of fluxoids in the vortex state, etc., can be addressed meaningfully. Presently emerging is a consistent picture of the physical properties of the high Tc oxides, which will form the foundation to eventually developing an appropriate theory for the normal and superconducting states of these remarkable materials.

scholarly journals Hybridization as a method of improving quality of pork

2020 ◽  
pp. 31-35
Author(s):  
B. P. Kovalenko ◽  
◽  
O. B. Shevchenko ◽  
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Ph Value ◽  
Longissimus Dorsi ◽  
Large White ◽  
Group Iii ◽  
Large White Breed ◽  
White Breed ◽  
A Share

Studies were carried out on the main indicators of the chemical composition and physical properties of muskulus longissimus dorsi of pigs of different genotypes during hybridization. The indicators of the chemical composition and physical properties of muskulus longissimus dorsi were determined by conventional methods. The materials of experimental studies were processed using methods of variation statistics. According to the amount of moisture, no significant difference between the control and experimental groups was established. According to the amount of protein in meat, a tendency to a slight decrease, compared with the control group by 1.4 (group III) … 1.9 % (group II) was established. The use of boars of Poltava meat breed led to a decrease in intramuscular fat in descendants by 0.25 % compared with peers of a large white breed (P <0.95), and precocious meat - to a real increase of this indicator by 0.43 % at P> 0 , 95. A tendency towards an increase in the amount of tryptophan (by 0.04 ... 0.05) and oxyproline (by 0.004 ... 0.005) in the muscles of hybrid animals was revealed in comparison with peers of pure breed of large white breed. In terms of the biological usefulness of meat proteins, animals of group III were the best - in terms of the quality of the protein of the longest muscle of the back, their advantage over peers of group II was 0.07, and compared with purebred peers. Group I - 0.12 (p <0.95). It was found that with the same area of the meat spot both in purebred large white breeds of animals and hydrides of different genotypes, there is a tendency to increase the latter compared to the control in a humid place: with a «share» of «blood» ½ pm by 2.2 %, and with a «share» of blood ½ cm - 1.4 %. A tendency has been established to increase the pH value of the longest back muscle in animals with a «share» of blood of specialized meat breeds compared with a large white breed. In hybrid animals with a «share» of blood of Poltava meat and precocious meat breeds, there is a tendency to increase the pH value in comparison with the large white breed by 0.15 (2.8 %) and by 0.17 (3.1 %), i.e. the meat of hybrid pigs, the pH of which has a shift towards alkalinity due to less accumulation of lactic acid, has a worse preservation.

scholarly journals PENENTUAN SIFAT MEKANIS DAN FISIS BATU BATA DENGAN PENAMBAHAN ARANG TEMPURUNG KELAPA ASAL ALOR

2018 ◽  
Vol 3 (1) ◽  
pp. 80-85
Author(s):  
Ernawati Kawa ◽  
Minsyahril Bukit ◽  
Albert Zicko Johannes
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Compression Strength ◽  
Physical And Mechanical Properties ◽  
Strength Test ◽  
Coconut Shell ◽  
Mechanical And Physical Properties ◽  
Maximum Limit

Abstrak Telah dilakukan penelitian tentang penentuan sifat mekanis dan fisis batu bata dengan penambahan tempurung kelapa asal alor. Penenlitian ini bertujuan mengetahui kualitas batu bata yang memenuhi standar kelayakan sebagai bahan konstruksi dengan penambahan arang tempurung kelapa aal alor dengan presentasi 0%, 5%, 10%, 15% terhadap tanah liat (lempung). Batu bata dicetak dengan prosedur pemadatan, pengringn dan pembakaran. Setelah prosedur pencetakkan selesai kemudian di lanjutkan dengan pengujian sefat mekanis dan sifat fisis, yaitu uji kuat tekan (compression strength), densitas (density), porositas (porosity) hasil  kuat tekan batu bata didapatkan berdasarkan pengujian: a) uji kuat tekan, batu bata tanpa penambahan (0%) : 4,94 meemenuhi standar kuat tekan kelas 50 (SNI 15-2094-2000), b) uji porositas, batu bata 0% dan 5% : 3,82% dan 17,93% memenuhi standar porositas dengan batas maksimum 20% (SNI 15-2094-2000) dan uji densitas, batu bata tidak ada yang memenuhi standar (SII 0021-1978) Kata kunci: sifat mekanis, sifat fisis, tempurung kelapa, densitas, porositas, kuat tekan Abstract A research had been conducted to determine physical and mechanical properties of the bricks with the addition coconut shell charcoal from alor. This research aims at the quality of the bricks to meet the standars of eligibility as a contruction material. The addition of coconut shell charcoal is variate with the presentage 0%, 5%, 10%, 15% to the clay mass. The brick being printed with procedure compaction, drying, and baking. After the printing procedure is done then next is testing the mechanical and physical properties, that is compression strength test, density test, and porosity test. The brick quality result is obtained based on the test: a) compression strength test, the brick without addition (0%) : 4,94  (SNI 15-2094-2000) is comply with the standard compression strength the class 50 , b) porosity test, the brick 0% and 5% (3,82% and 17,93%) meet the standard with the maximum limit 20% ( SNI 15-2094-2000)  , and c) density test, every bricks does not meet the standard (SII 0021- 1978). Keywords: mechanical properties, physical properties, coconut shell, density, porosity, compression strength

READY-MADE: THE PRESENTATION OF ART IN THE CONTEXTS OF METAPHORS AND PSYCHOLOGY IN ARTWORKS

2019 ◽  
Vol 7 (2) ◽  
pp. 113-121
Author(s):  
SUHAIDI RAZI ◽  
AZHARUDIN MAPPON ◽  
MOHD IQBAL BADARUDDIN ◽  
LUQMANUL HAKIM ZULKORNAIN ◽  
NIK ASHRI NIK HARUN
Keyword(s):  
Physical Properties ◽  
Visual Art ◽  
New Paradigm ◽  
Marcel Duchamp ◽  
Found Objects ◽  
Artistic Creation ◽  
Semiotic Approach ◽  
Representational Practice

Penyelidikan ini merangkumi pemahaman metafora melalui perkaitan objek perwakilan dengan seni untuk meningkatkan nilai dan estetika dalam memahami karya seni. Karya seni dapat didefinisikan dalam dua bentuk format iaitu representasi dan bukan representasi. Kedua-dua bentuk format ini menekankan modenisme. Penyelidikan ini membincangkan objek yang dijumpai mewakili kiasan 'kepercayaan' serta memiliki ciptaan seni sambil mencerminkan sejarah, fungsi dan dikontekstualisasikan dalam Karya Seni 2D. Konsep siap pakai diperkenalkan pada tahun 1917 ketika Marcel Duchamp memperkenalkan idea untuk menjelaskan kemampuan sifat fizikal, refleksi psikologi, dan adanya ideologi untuk meniru simbol, dan metafora sebagai akar dalam paradigma baru dalam praktik konseptual. Bahanbahan 'berbicara' dengan sendirinya dalam mewakili 'realisme' sebagai keputusan untuk memperkuat persepsi objektiviti dan mempersoalkan tradisi praktik perwakilan di era modernisme. Kualiti idea ini membawa kepada pengabstrakan dan pemahaman yang kompleks tentang bahasa dan komunikasi seni. Penyelidikan ini menerangkan dua metodologi dalam merujuk objek dan subjek dalam seni visual. Metodologi ini metafora dalam pendekatan semiotik dan psikoanalitik dalam perspektif. Dalam semiologi, metafora melibatkan dan memerlukan satu cara penting iaitu 'penanda' di mana ia merujuk kepada subjek utama (literal) dan juga dinyatakan dalam subjek sekunder (kiasan).   This research covers the understanding of metaphor through the association of representational objects to art to enhance the value and aesthetic in understanding artworks. Artwork can be defined in two forms of format which are representational and non-representational. These two forms of format emphasise modernism. This research discusses the found objects which represent the metaphor of ‘belief’ as well as possess artistic creation while reflecting history, functionality and being contextualised in 2D Artworks. The concept of ready-made was introduced in 1917 when Marcel Duchamp introduced the idea of explaining the capability of physical properties, psychological reflection, and the existence of ideology to imitate symbol, and metaphor as a root in the new paradigm in conceptual practises. The materials ‘speak’ by itself in representing ‘realism’ as a decision to reinforce perception of objectivity and questioning the tradition of representational practice in the era of modernism. This quality of ideas leads to abstraction and complex understanding of the language and the communication of art. This research explains two methodologies in referring to objects and subjects in visual art. These methodologies are metaphor in semiotic approach and psychoanalytic in perspective. In semiology, metaphor involves and needs one mode of significance which is the ‘signifier’ in which it refers to the primary subject (literal) and also expressed in the secondary subject (figurative).

scholarly journals The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Noha M. Almoraie
Keyword(s):  
Linoleic Acid ◽  
Physical Properties ◽  
Linolenic Acid ◽  
Proximate Composition ◽  
Specific Volume ◽  
Sensory Quality ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Standard Procedures

The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nutritional, and sensory quality of bread. Walnut flour was prepared by soaking, deshelling, oven drying, and sieving whole walnuts. The wheat flour was supplemented with walnut flour by 0, 20, 30, 40, and 50% of the total amount. Standard procedures were taken to estimate the proximate composition of wheat and walnut flour and bread samples. A comparison between the control and supplemented bread was made, where the physical characteristics (weight, volume, and specific volume) and sensory quality were checked. The enhanced bread, where the percentage was between 20 and 50%, appeared to have a significant increase in protein, fat, linoleic acid, and α-linolenic acid and a decrease in carbohydrate and fibre values. Increased walnut flour replacement showed that physical properties, loaf volume and specific loaf volume, have declined. The sensory attributes between the unsupplemented and supplemented bread showed major differences. As an outcome, substituting 30% walnut flour gave the best overall quality of bread acceptability.

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