Multi-technique characterization of shale reservoir quality parameters

In this work, the quality parameters of commercial agave syrups produced in five different Mexican states and with different production process were evaluated. Regulated parameters (pH, Moisture, Ashes, and 5-(hydroxymethyl) furfural), as well as color and aw, were measured on 25 agave syrups, including traditional samples as controls. Traditional and semi-industrial syrups were samples obtained by thermal hydrolysis. Additionally, the semi-industrial process included control of process variables such as pH, °Bx, and temperature. The industrial process is technified. The agave syrups ranged from 70-76 °Bx, pH ranged from 3.2-6.7, and moisture from 20.2-28.6%. The aw values shown a wide variation as well as L* a* and b* color parameters. Some of those parameters shown significant differences in ANOVA analysis; however, most of the samples complied with the norm. General Discriminant Analysis (GDA) made it possible to discriminate between production process by using pH, % Ash, b*, 5-(hydroxymethyl)furfural and a* parameters. Further analysis of a wide range of syrups and the inclusion of non-regulated compounds such as volatile compounds and carbohydrates are needed to get more information for a deeper characterization of agave syrups.

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Characterization of the unconventional Tuscaloosa marine shale reservoir in southwestern Mississippi, USA: Insights from optical and SEM petrography

Marine and Petroleum Geology ◽

10.1016/j.marpetgeo.2020.104580 ◽

2020 ◽

Vol 121 ◽

pp. 104580

Author(s):

Celeste D. Lohr ◽

Brett J. Valentine ◽

Paul C. Hackley ◽

Frank T. Dulong

Keyword(s):

Marine Shale ◽

Shale Reservoir

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Description and Characterization of Hellenic Wheat Germplasm for Agronomical and Seed Quality Parameters Using Phenotypical, Biochemical and Molecular Approaches

Cytology and Genetics ◽

10.3103/s0095452719040108 ◽

2019 ◽

Vol 53 (4) ◽

pp. 337-347

Author(s):

I. N. Xynias ◽

A. G. Mavromatis ◽

E. G. Korpetis ◽

C. I. Pankou ◽

N. O. Kozub

Keyword(s):

Seed Quality ◽

Quality Parameters ◽

Wheat Germplasm ◽

Molecular Approaches

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Wheat and flour quality relations in a commercial mill

Czech Journal of Food Sciences ◽

10.17221/6606-cjfs ◽

2013 ◽

Vol 19 (No. 5) ◽

pp. 189-195 ◽

Cited By ~ 3

Author(s):

M. Hrušková ◽

K. Hanzlíková ◽

P. Varáček

Keyword(s):

Protein Content ◽

Quality Parameters ◽

Ash Content ◽

Activity Measurement ◽

Western Region ◽

Falling Number ◽

Bread Making ◽

Gluten Index

The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological investigation (alveograph, gluten index), sedimentation test and laboratory baking test were used for characterization of wheats and flours. In addition NIR method was used to calculate ash, wet gluten, sedimentation value and protein content. Statistically significant correlations were found practically between all tested quality parameters of wheat and corresponding flour samples. However, the strongest correlation (r = 0.69–0.70) significant at 0.01 level exists between specific bread volume and protein and wet gluten content, determined both by standard or by NIR methods. 

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