scholarly journals Rumen pH, NH3-N concentration and forage degradation kinetics of cows grazing temperate pastures and supplemented with different sources of grain

2006 ◽  
Vol 55 (6) ◽  
pp. 511-520 ◽  
Author(s):  
Cecilia Cajarville ◽  
Martín Aguerre ◽  
José Luis Repetto
Keyword(s):  
Degradation Kinetics ◽  
Rumen Ph ◽  
N Concentration ◽  
Temperate Pastures ◽  
Kinetics Of ◽  
Different Sources

Rumen pH and NH3-N concentration of sheep fed temperate pastures supplemented with sorghum grain

2010 ◽  
Vol 39 (1) ◽  
Author(s):  
M Aguerre ◽  
J.L Repetto ◽  
A Pérez-Ruchel ◽  
A Mendoza ◽  
G Pinacchio ◽  
...  
Keyword(s):  
Rumen Ph ◽  
N Concentration ◽  
Temperate Pastures ◽  
Sorghum Grain

In situ dry matter and crude protein degradation kinetics of sunflower meal

2007 ◽  
Vol 2007 ◽  
pp. 169-169
Author(s):  
Tahereh Mohammadabadi ◽  
Mohsen Danesh Mesgaran ◽  
Morteza Chaji
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Degradation Kinetics ◽  
Nutrient Content ◽  
Sunflower Meal ◽  
Livestock Feeding ◽  
Supplemental Protein ◽  
Kinetics Of ◽  
Different Sources

The use of by-product in animal nutrition is necessary since it may increase the availability of feed for animal and avoid accumulation that contributes to environmental problems. Sunflower meal is a source of supplemental protein for livestock feeding. The amount of hull or fibre in sunflower meal is the major source of variation in nutrient content of this feed. Methionin concentration in sunflower meal is high compared with other protein sources such as cottonseed meal. Sunflower meal without hulls has high degradability than sunflower meal with hull. This study was conducted to evaluate the chemical composition and in situ dry matter (DM)and crude protein (CP) degradability of three different sources of sunflower meal (high, medium and low fat).

scholarly journals Studi Kinetika Degradasi Warna Biodegradable Film - Antosianin Untuk Indikator Proses Termal

2018 ◽  
Vol 6 (2) ◽  
pp. 137-144
Author(s):  
Rozi Satria Utama ◽  
Nugraha Edhi Suyatma ◽  
Nancy Dewi Yulliana
Keyword(s):  
Thermal Process ◽  
Color Change ◽  
Degradation Kinetics ◽  
Thermal Degradation Kinetics ◽  
Biodegradable Film ◽  
Process Indicator ◽  
Higher Temperature ◽  
Lower Temperature ◽  
Kinetics Of ◽  
Different Sources

AbstractAnthocyanins from different sources have been reported for its potential as thermal process indicator. This research aimed in particular to study the color degradation kinetics of anthoyanin from Roselle and in general to provide alternative natural indicator for thermal process. Roselle’s anthocyanin extract was incorporated into 3 biodegradable films (i.e agar, pectin, PVA). Thermal degradation kinetics of anthocyanin’s color (ΔE and Chroma) in biodegradable film was studied at selected temperatures (80oC, 90oC, and 100oC). The color change was observed at minute 0, 30, 60 and 120 by computer vision method. The results showed that anthocyanin incorporated into PVA film had the highest value of activation energy (Ea), while anthocyanin incorporated into pectin film had the smallest value of Ea. Lower value of Ea indicating that the anthocyanin chroma is easily degraded at low temperature. Higher value of Ea indicating that it needshigher energy or higher temperature to degrade the color. The results of this study showed that anthocyanin in PVA film can be selected as indicator for high temperature thermal process (e.g. sterilization), while anthocyanin in pectin film can be used in lower temperature thermal process (e.g. pasteurization). AbstrakPotensi antosianin dari berbagai sumber sebagai indikator proses termal alami telah banyak dilaporkan. Penelitian ini bertujuan mempelajari kinetika degradasi warna film-antosianin serta menentukan kombinasibiodegradable film-antosianin terbaik sebagai alternatif indikator proses termal. Pengamatan kinetik ini dilakukan pada suhu 80oC, 90oC, dan 100oC dan parameter degradasi warna yang diukur adalah ΔE danChroma. Hasil penelitian menunjukkan bahwa antosianin pada film PVA mempunyai nilai energi aktivasi (Ea) paling besar, sedangkan antosianin pada film pektin mempunyai nilai Ea paling kecil. Nilai Ea degradasiwarna antosianin yang kecil pada film pektin menunjukkan bahwa degradasi warna sudah dapat berjalan pada suhu yang rendah. Sedangkan nilai Ea degradasi warna antosianin yang lebih besar pada film PVA menunjukkan bahwa antosianin pada film tersebut merupakan yang paling sensitif terhadap perubahan suhu dan paling signifikan perubahan warnanya. Namun perubahan warna yang signifikan pada antosianinpada film PVA membutuhkan suhu yang lebih tinggi sehingga lebih tepat untuk digunakan sebagai indikator pada proses termal dengan suhu yang tinggi (misalnya sterilisasi), sedangkan antosianin pada film pektin dapat digunakan pada proses termal dengan suhu yang lebih rendah (misalnya pasteurisasi).

Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT)

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111037
Author(s):  
Leonardo do Prado-Silva ◽  
Verônica O. Alvarenga ◽  
Gilberto Ú.L. Braga ◽  
Anderson S. Sant’Ana
Keyword(s):  
Bacillus Cereus ◽  
Inactivation Kinetics ◽  
Photodynamic Treatment ◽  
Vegetative Cells ◽  
Kinetics Of ◽  
Different Sources

scholarly journals Degradation Kinetics of Humic acid in Aqueous Solution by Ozonation Treatment under Different Parameter Conditions

2020 ◽  
Vol 596 ◽  
pp. 012010
Author(s):  
Zafirah Mahyun ◽  
Noor Fazliani Shoparwe ◽  
Ahmad Zuhairi Abdullah ◽  
Abdul Latif Ahmad ◽  
Mardawani Mohamad ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Humic Acid ◽  
Degradation Kinetics ◽  
Kinetics Of

scholarly journals Thermal Degradation Kinetics and Modeling Study of Ultra High Molecular Weight Polyethylene (UHMWP)/Graphene Nanocomposite

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1597
Author(s):  
Iman Jafari ◽  
Mohamadreza Shakiba ◽  
Fatemeh Khosravi ◽  
Seeram Ramakrishna ◽  
Ehsan Abasi ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Molecular Weight ◽  
Thermal Degradation ◽  
High Molecular Weight ◽  
Degradation Kinetics ◽  
Graphene Nanosheets ◽  
Thermal Degradation Kinetics ◽  
Graphene Nanocomposites ◽  
Kinetics Of ◽  
Ultra High Molecular Weight

The incorporation of nanofillers such as graphene into polymers has shown significant improvements in mechanical characteristics, thermal stability, and conductivity of resulting polymeric nanocomposites. To this aim, the influence of incorporation of graphene nanosheets into ultra-high molecular weight polyethylene (UHMWPE) on the thermal behavior and degradation kinetics of UHMWPE/graphene nanocomposites was investigated. Scanning electron microscopy (SEM) analysis revealed that graphene nanosheets were uniformly spread throughout the UHMWPE’s molecular chains. X-Ray Diffraction (XRD) data posited that the morphology of dispersed graphene sheets in UHMWPE was exfoliated. Non-isothermal differential scanning calorimetry (DSC) studies identified a more pronounced increase in melting temperatures and latent heat of fusions in nanocomposites compared to UHMWPE at lower concentrations of graphene. Thermogravimetric analysis (TGA) and derivative thermogravimetric (DTG) revealed that UHMWPE’s thermal stability has been improved via incorporating graphene nanosheets. Further, degradation kinetics of neat polymer and nanocomposites have been modeled using equations such as Friedman, Ozawa–Flynn–Wall (OFW), Kissinger, and Augis and Bennett’s. The "Model-Fitting Method” showed that the auto-catalytic nth-order mechanism provided a highly consistent and appropriate fit to describe the degradation mechanism of UHMWPE and its graphene nanocomposites. In addition, the calculated activation energy (Ea) of thermal degradation was enhanced by an increase in graphene concentration up to 2.1 wt.%, followed by a decrease in higher graphene content.

Drying characteristics and lycopene degradation kinetics of tomato soup

2021 ◽  
pp. 100757
Author(s):  
Akshay Sonawane ◽  
O.P. Chauhan ◽  
Shubhankar D. Semwal ◽  
A.D. Semwal
Keyword(s):  
Degradation Kinetics ◽  
Drying Characteristics ◽  
Kinetics Of ◽  
Tomato Soup

scholarly journals Isothermal Vulcanization and Non-Isothermal Degradation Kinetics of XNBR/Epoxy/XNBR-g-Halloysite Nanotubes (HNT) Nanocomposites

Materials ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 2872
Author(s):  
Seyed Mohamad Reza Paran ◽  
Ghasem Naderi ◽  
Elnaz Movahedifar ◽  
Maryam Jouyandeh ◽  
Krzysztof Formela ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Degradation Kinetics ◽  
Halloysite Nanotubes ◽  
Butadiene Rubber ◽  
Order Model ◽  
Scanning Calorimetry ◽  
Theoretical Methods ◽  
Vulcanization Kinetics ◽  
Kinetics Of ◽  
Thermal Stability Of

The effect of several concentrations of carboxylated nitrile butadiene rubber (XNBR) functionalized halloysite nanotubes (XHNTs) on the vulcanization and degradation kinetics of XNBR/epoxy compounds were evaluated using experimental and theoretical methods. The isothermal vulcanization kinetics were studied at various temperatures by rheometry and differential scanning calorimetry (DSC). The results obtained indicated that the nth order model could not accurately predict the curing performance. However, the autocatalytic approach can be used to estimate the vulcanization reaction mechanism of XNBR/epoxy/XHNTs nanocomposites. The kinetic parameters related to the degradation of XNBR/epoxy/XHNTs nanocomposites were also assessed using thermogravimetric analysis (TGA). TGA measurements suggested that the grafted nanotubes strongly enhanced the thermal stability of the nanocomposite.

Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree

2006 ◽  
Vol 76 (4) ◽  
pp. 538-546 ◽  
Author(s):  
Debjani Dutta ◽  
Abhishek Dutta ◽  
Utpal Raychaudhuri ◽  
Runu Chakraborty
Keyword(s):  
Thermal Degradation ◽  
Degradation Kinetics ◽  
Beta Carotene ◽  
Thermal Degradation Kinetics ◽  
Rheological Characteristics ◽  
Kinetics Of

scholarly journals Thermal Degradation Kinetics of Sugarcane Bagasse and Soft Wood Cellulose

Materials ◽  
2017 ◽  
Vol 10 (11) ◽  
pp. 1246 ◽  
Author(s):  
Samson M. Mohomane ◽  
Tshwafo E. Motaung ◽  
Neerish Revaprasadu
Keyword(s):  
Thermal Degradation ◽  
Sugarcane Bagasse ◽  
Degradation Kinetics ◽  
Thermal Degradation Kinetics ◽  
Wood Cellulose ◽  
Kinetics Of
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