Effect of temperature and state of hydration on rate of imbibition in soft seeds of yellow serradella

Seeds were removed by hand from pods of yellow serradella (Ornithopus compressus L.) cvv. Santorini and Charano and accession GRC5045-2-2 that were taken from the field on 26 March after burial treatment to initiate seed softening. Times taken for soft seeds to imbibe were determined at constant temperatures of 8�, 20�, and 30�C. Rates of moisture uptake and loss were measured in seeds held in a moist (76% RH) or dry (over sulfuric acid) atmosphere and the effects of hydration and dehydration on subsequent imbibition times determined at 20�C.Temperature had negligible effect on imbibition times in GRC5045-2-2, in which nearly all soft seeds imbibed within 24 h of wetting. Imbibition times in individual seeds of both Charano and Santorini varied from a few days to more than 200 days and were markedly reduced by increasing temperatures. Times taken to approach constant weight in the moist atmosphere were approximately 75, 165, and 430 days in GRC5045-2-2, Charano, and Santorini, respectively. By contrast the rate of moisture loss in the dry atmosphere was similar in all lines. Imbibition times in GRC5045-2-2 were little affected by state of hydration, but in both Santorini and Charano, imbibition was delayed by dehydration and accelerated by hydration.It is proposed that slow imbibition is attributable to the presence of a minute opening in the seed at an as yet unidentified site (possibly the micropyle or hilum) that restricts moisture uptake until a threshold is reached when seeds in contact with water imbibe rapidly. It is hypothesised that the moisture threshold coincides with the build up of sufficient moisture in tissues associated with the underside of the lens, to cause its rupture, thereby allowing rapid uptake of free water.

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DEVELOPEMENT OF A VEGETABLE DRYER

International Journal of Engineering Applied Sciences and Technology ◽

10.33564/ijeast.2021.v05i11.011 ◽

2021 ◽

Vol 5 (11) ◽

Author(s):

Iyidiobu Blessing Ngozi ◽

Awulu John Okanagba

Keyword(s):

Load Condition ◽

Heating Element ◽

Moisture Loss ◽

Effect Of Temperature ◽

Drying Time ◽

Constant Weight ◽

Final Weight ◽

Drying Efficiency ◽

Drying Chamber ◽

Equal Spacing

A Vegetable dryer of dimension 1.50 m (high) x 0.72 m (wide) x 0.59 m (breadth) was developed using mild steel iron and its performance evaluated. The device consists of a drying chamber with three drying trays; fans incorporated for heat circulation, a heating element of 2000 W, four swivel caster rollers for ease of mobility, a thermostat to regulate the heat generated in the drying chamber and a thermo-gauge inserted to monitor the temperature in the drying chamber. The vegetable dryer has a drying capacity of 34 kg and three compartments of 0.25 m equal spacing. The dryer is partitioned at 0.75 m, 0.1 m and 1.25 m from the heating element, with the first (bottom) tray, the second tray (middle) and the third (upper) respectively. The device performance was evaluated under no-load and load conditions at 50 °C, 60 °C, and 80 °C temperatures with three replications. Results obtained under no-load indicated that temperatures very close to the preset values (by the thermostat) were attained within 5 mins. Under load condition, the dryer was evaluated by drying 16.74 kg of tomatoe slices at 50 °C, 60 °C, and 80 °C. Weight reduction (degree of moisture loss) from the slices was recorded at intervals of 1hour until a nearly constant weight was obtained. The result revealed that the dryer has a mean drying efficiency of 80.6 % and drying rate of 0.02 kg/hr. At a drying time of 10 hours and temperatures of 50 °C and 60 °C, 16.74 kg of tomatoes were reduced to 1.23 kg and 1.13 kg representing 93 % (wb) of removed moisture, while a final weight of 1.08 kg dry matter was obtained from the same starting weight of wet tomatoes at 80 °C representing 94 % (wb) of moisture loss for the same drying time. ANOVA studies indicated that the effect of temperature and tray level on drying of vegetable (tomatoes) were highly significance at (P< 5 %). The dried vegetable (tomatoes) is free from dust and any form of contamination making it healthy for consumption.

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Effect of High Temperature on the Electrochemical and Optical Properties of Emeraldine Salt Doped with DBSA and Sulfuric Acid

Journal of Chemistry ◽

10.1155/2015/826358 ◽

2015 ◽

Vol 2015 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Salma Gul ◽

Anwar-ul-Haq Ali Shah ◽

Salma Bilal

Keyword(s):

Thermal Stability ◽

Cyclic Voltammetry ◽

Sulfuric Acid ◽

Effect Of Temperature ◽

Visible Spectroscopy ◽

Emeraldine Salt ◽

Higher Temperature ◽

Stability Effect ◽

Thermal Stability Of ◽

Comprehensive Study

A comprehensive study of thermally treated polyaniline in its emeraldine salt form is presented here. It offers an understanding of the thermal stability of the polymer. Emeraldine salt was prepared by a novel emulsion polymerization pathway using dodecylbenzene sulfonic acid and sulfuric acid together as dopants. The effect of temperature and heating rate on the degradation of this emeraldine salt was studied via thermogravimetric analysis. The thermally analyzed sample was collected at various temperatures, that is, 250, 490, 500, and 1000°C. The gradual changes in the structure of the emeraldine salt were followed through cyclic voltammetry, Fourier transform infrared spectroscopy, and ultraviolet-visible spectroscopy. Results demonstrate that emeraldine salt shows high thermal stability up to 500°C. This is much higher working temperature for the use of emeraldine salt in higher temperature applications. Further heat treatment seems to induce deprotonation in emeraldine salt. Cyclic voltammetry and ultraviolet-visible spectroscopy revealed that complete deprotonation takes place at 1000°C where it loses its electrical conductivity. It is interesting to note that after the elimination of the dopants, the basic backbone of emeraldine salt was not destroyed. The results reveal that the dopants employed have a stability effect on the skeleton of emeraldine salt.

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Technical Note Effect of Temperature on Anodic Polarization of Iron in Sulfuric Acid

CORROSION ◽

10.5006/0010-9312-26.12.544 ◽

1970 ◽

Vol 26 (12) ◽

pp. 544-546 ◽

Cited By ~ 5

Author(s):

T. C. FINLEY ◽

J. R. MYERS

Keyword(s):

Sulfuric Acid ◽

Anodic Polarization ◽

Technical Note ◽

Effect Of Temperature

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Effect of temperature upon the dissolution of molybdenum-coated steels in sulfuric acid

Soviet Powder Metallurgy and Metal Ceramics ◽

10.1007/bf00801728 ◽

1975 ◽

Vol 14 (3) ◽

pp. 223-225 ◽

Cited By ~ 1

Author(s):

V. M. Sharov ◽

E. I. Kozlov ◽

D. M. Karpinos ◽

V. G. Zil'berberg ◽

N. I. Biryukov

Keyword(s):

Sulfuric Acid ◽

Effect Of Temperature

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Within-ring movement of free water in dehydrating Norway spruce sapwood visualized by neutron radiography

Holzforschung ◽

10.1515/hf-2011-0234 ◽

2012 ◽

Vol 66 (6) ◽

pp. 751-756 ◽

Cited By ~ 8

Author(s):

Sabine Rosner ◽

Martin Riegler ◽

Peter Vontobel ◽

David Mannes ◽

Eberhard H. Lehmann ◽

...

Keyword(s):

Moisture Content ◽

Norway Spruce ◽

Neutron Radiography ◽

Free Water ◽

Neutron Imaging ◽

Moisture Distribution ◽

Moisture Loss ◽

Annual Rings ◽

Ambient Conditions ◽

Dimensional Changes

Abstract This study is a first approach to visualize moisture distribution and movement between annual rings during sapwood drying by neutron imaging (NI). While Norway spruce [Picea abies (L.) Karst.] sapwood beams were allowed to dehydrate on a balance at ambient conditions, NI was performed in 1–10 min time steps. From NI raw files, radial dimensional changes were calculated during dehydration and transmission profiles were drawn for different relative moisture content (MC) steps from full saturation until equilibrium moisture content. The NI technique proved to be a useful tool to visualize the movement of free water within, and between, annual rings. Removal of free water in the middle part of the wood beam did not proceed continuously from the surface to the central part, but was strongly influenced by wood anatomy. Water is removed from earlywood during early stages of dehydration and later, at higher moisture loss (<50% MC), from the main latewood parts. It is therefore concluded that the radial dimensional changes measured at moderate moisture loss are not only caused by cell wall shrinkage of the outer wood parts located beneath the wood surface, but a result of elastic deformation of earlywood tracheids under the influence of negative hydrostatic pressures.

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Effect of Temperature and the Organic Phase Content on the Stripping of Mn(II) from a D2EPHA-KEROSENE Pseudo-Emulsion Using a Sulfuric Acid Aqueous Solution

Engineering ◽

10.4236/eng.2012.411093 ◽

2012 ◽

Vol 04 (11) ◽

pp. 723-727

Author(s):

Jaime Cristobal Rojas-Montes ◽

Roberto Pérez-Garibay ◽

Alejandro Uribe-Salas ◽

Fabiola Nava-Alonso

Keyword(s):

Aqueous Solution ◽

Sulfuric Acid ◽

Organic Phase ◽

Effect Of Temperature ◽

Phase Content ◽

Acid Aqueous Solution

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Experimental analysis of moisture uptake and dry-out in CLT end-grain exposed to free water

Journal of Physics Conference Series ◽

10.1088/1742-6596/2069/1/012050 ◽

2021 ◽

Vol 2069 (1) ◽

pp. 012050

Author(s):

K Kalbe ◽

A Annuk ◽

A Ruus ◽

T Kalamees

Keyword(s):

Free Water ◽

Outdoor Environment ◽

Moisture Uptake ◽

Saturation Point ◽

Bottom Part ◽

Water Contact ◽

Water Absorption Coefficient ◽

Grain Moisture ◽

Dry Out ◽

Measured Water

Abstract This paper presents the results of a series of laboratory tests of CLT end-grain moisture uptake and dry-out. We put CLT test details (TDs) in direct water contact from the end-grain edge and then left the TDs to dry for two weeks in the laboratory and in an outside shelter. Half of the TDs had their wet sides attached to another CLT detail. Fibre saturation point was quickly reached in the bottom part of the TDs during the seven-day water contact. A tendency of increasing moisture content (MC) was up to 90 mm from the wet edges, but we did not record MC levels above the critical level at that height. However, MC exceeded critical levels at 60 mm from the water level. The measured water absorption coefficient Aw was 3.51×10−3 kg/m2-s0’5. Drying was negligible for the TDs which were in contact with another CLT detail. Thus, moisture dry-out is very complicated in joints where the CLT end-grain is covered, such as the exterior wall to foundation or intermediate ceiling connection. The dry-out of CLT is not expected in a cold and humid outdoor environment once the CLT end-grain has absorbed moisture even with wet edges exposed to air.

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Research on the Structure of Peanut Allergen Protein Ara h1 Based on Aquaphotomics

Frontiers in Nutrition ◽

10.3389/fnut.2021.696355 ◽

2021 ◽

Vol 8 ◽

Author(s):

Mengqi Zhang ◽

Liang Liu ◽

Cui Yang ◽

Zhongyu Sun ◽

Xiuhua Xu ◽

...

Keyword(s):

Hydrogen Bond ◽

Secondary Structure ◽

Near Infrared ◽

Free Water ◽

Effect Of Temperature ◽

Heating Process ◽

Hydrogen Bond Network ◽

Ara H1 ◽

Bonding System ◽

Bond Network

Peanut allergy is becoming a life-threatening disease that could induce severe allergic reactions in modern society, especially for children. The most promising method applied for deallergization is heating pretreatment. However, the mechanism from the view of spectroscopy has not been illustrated. In this study, near-infrared spectroscopy (NIRS) combined with aquaphotomics was introduced to help us understand the detailed structural changes information during the heating process. First, near-infrared (NIR) spectra of Ara h1 were acquired from 25 to 80°C. Then, aquaphotomics processing tools including principal component analysis (PCA), continuous wavelet transform (CWT), and two-dimensional correlation spectroscopy (2D-COS) were utilized for better understanding the thermodynamic changes, secondary structure, and the hydrogen bond network of Ara h1. The results indicated that about 55°C could be a key temperature, which was the structural change point. During the heating process, the hydrogen bond network was destroyed, free water was increased, and the content of protein secondary structure was changed. Moreover, it could reveal the interaction between the water structure and Ara h1 from the perspective of water molecules, and explain the effect of temperature on the Ara h1 structure and hydrogen-bonding system. Thus, this study described a new way to explore the thermodynamic properties of Ara h1 from the perspective of spectroscopy and laid a theoretical foundation for the application of temperature-desensitized protein products.

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Hydrolysis of S. platensis Using Sulfuric Acid for Ethanol Production

Materials Science Forum ◽

10.4028/www.scientific.net/msf.1048.451 ◽

2022 ◽

Vol 1048 ◽

pp. 451-458

Author(s):

Megawati ◽

Astrilia Damayanti ◽

Radenrara Dewi Artanti Putri ◽

Zuhriyan Ash Shiddieqy Bahlawan ◽

Astika Arum Dwi Mastuti ◽

...

Keyword(s):

Sulfuric Acid ◽

Ethanol Production ◽

Raw Material ◽

Effect Of Temperature ◽

Second Step ◽

Carbohydrate Composition ◽

Hydrolysis Time ◽

Glucose Yield ◽

Hydrolysis Temperature ◽

Hydrolysis Of

S. platensis is a microalga that contains carbohydrate composition of 30.21% which makes it potential to be used as raw material for ethanol production. Hydrolysis of S. platensis is the first step for converting its carbohydrates into monosaccharides. The second step is fermentation of monosaccharides into ethanol. This research aims to study the effect of temperature and microalgae concentration on the hydrolysis of S. platensis using sulfuric acid as catalyst. This research was conducted using 300 mL sulfuric acid of 2 mol/L, hydrolysis temperatures of 70, 80 and 90 °C, and microalgae concentrations of 20, 26.7, and 33.3 g/L. The effect of temperature is significant in the hydrolysis of S. platensis using sulfuric acid. At microalgae concentration of 20 g/L and hydrolysis time of 35 minutes, the higher the temperatures (70, 80, and 90 °C), the more the glucose yields would be (8.9, 13.5, and 22.9%). This temperature effect got stronger when the hydrolysis was running for 15 minutes. Every time the hydrolysis temperature increased by 10 °C, the glucose yield increased by 13.0% at microalgae concentration of 33.3 g/L. At temperature of 90 °C and time of 35 minutes, the higher the microalgae concentrations (20, 26.7, and 33.3 g/L), the higher the glucose yields would be (25.5, 27.7, and 28.2%). The highest glucose concentration obtained was 2.82 g/L at microalgae concentration of 33.3 g/L, temperature of 90 °C, and time of 35 minutes.

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