scholarly journals Physical characterization of biopolymers with starch from potato and cassava organic wastes polymerized in water

2021 ◽  
Vol 2139 (1) ◽  
pp. 012015
Author(s):  
D N Quintana ◽  
D P Sanabria ◽  
H F Castro ◽  
K L Roa ◽  
R A Paredes ◽  
...  
Keyword(s):  
Experimental Design ◽  
Physical Properties ◽  
Daily Life ◽  
Linear Shrinkage ◽  
Organic Wastes ◽  
The Other ◽  
Physical Characterization ◽  
Other Hand ◽  
Substitute Materials

Abstract During the last decades, the use of plastic has become indispensable for the daily life of people; the global production of these materials reaches approximately more than 200 million tons per year. For this reason, research has been carried out to manufacture substitute materials that have similar physical properties, such as starch-based biopolymers; in this research we initially characterized the physical properties of a biopolymer based on starch polymerized in water, without plasticizers, and also to find an optimal proportion between starch and water; in this way an experimental design is generated where the proportion of these two varies, in which starch extracted from potato and cassava wastes was used. These biopolymers were characterized for linear shrinkage, density, and hardness properties. The results of the characterizations showed that the proportions lower than 1:5 starch-water present difficulty to process and deficiency in the homogeneity of the mixture, while the proportions higher than 1:5 presented a linear shrinkage higher than 82. 69% and a loss in weight higher than 74.45%; on the other hand, the hardness analysis showed an average of 79 points on the shore A scale and density with an average of 1.055 g/cm3, the results determined that the most adequate proportion is 1:6.5 starch-water.

Preparation and Characterization of Alveolar Bone and Periodontal Ligament Interface Scaffolds

2013 ◽  
Vol 647 ◽  
pp. 133-138
Author(s):  
Di Wu ◽  
Jian Hua Wen ◽  
Li Hua Li ◽  
Yao Wu Zhao ◽  
Bo Li ◽  
...  
Keyword(s):  
Compressive Strength ◽  
Physical Properties ◽  
Sodium Alginate ◽  
Periodontal Ligament ◽  
Alveolar Bone ◽  
The Other ◽  
Scaffold Material ◽  
Other Hand ◽  
Physical Crosslinking

To mimic the alveolar bone and periodontal ligament interface, a chitosan(CS for short) composite polysaccharide scaffold was fabricated which was cross-linked with sodium alginate(SA for short). The conditions of physical crosslinking in the scaffolds were discussed. By characterization after biomineralization, it turns out that pH=5.0 and 40min crosslinking time can make for crosslinking. Better crosslinking makes the material more antiswelling and give more compressive strength. In the other hand, the biomineralization can improve the physical properties of the material. We hope that after further research it can come to a scaffold material with good properties.

State of Fashion: Searching for the New Luxury

APRIA Journal ◽  
2020 ◽  
Vol 1 (1) ◽  
pp. 11-16
Author(s):  
José Teunissen
Keyword(s):  
Twentieth Century ◽  
Daily Life ◽  
Life Cycles ◽  
The Other ◽  
Century Model ◽  
Cocktail Party ◽  
The Public ◽  
Other Hand ◽  
The One

In the last few years, it has often been said that the current fashion system is outdated, still operating by a twentieth-century model that celebrates the individualism of the 'star designer'. In I- D, Sarah Mower recently stated that for the last twenty years, fashion has been at a cocktail party and has completely lost any connection with the public and daily life. On the one hand, designers and big brands experience the enormous pressure to produce new collections at an ever higher pace, leaving less room for reflection, contemplation, and innovation. On the other hand, there is the continuous race to produce at even lower costs and implement more rapid life cycles, resulting in disastrous consequences for society and the environment.

scholarly journals Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021 ◽  
Vol 11 (14) ◽  
pp. 6617
Author(s):  
Maëlys Brochard ◽  
Paula Correia ◽  
Maria João Barroca ◽  
Raquel P. F. Guiné
Keyword(s):  
Wheat Flour ◽  
Nutritional Composition ◽  
Cooking Time ◽  
The Other ◽  
Physical Characterization ◽  
Chemical Analyses ◽  
High Fiber ◽  
Chestnut Flour ◽  
Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

The Sucrose-Natural Gypsum Makes the Compound Retarder to the Cement and the Concretes Performance Influence Experimental Study

2011 ◽  
Vol 335-336 ◽  
pp. 1219-1222
Author(s):  
Ru Qin Wang
Keyword(s):  
Experimental Study ◽  
Physical Properties ◽  
Experimental Research ◽  
Mixing Time ◽  
The Other ◽  
Positive Correlation ◽  
Other Hand ◽  
Cement And Concrete

By the experimental research to the effect sucrose-natural gypsum as composite retarder on the performance of cement and concrete. This paper analyzes and summarizes the fact that the influence of this kind of composite retarder is more obvious than the slow setting effect of a single sugar or plaster. And the retardation of cement and concrete the mixing time is basically the amount of sugar a positive correlation. And on the other hand, it will not influence other physical properties.

The Tale of Fabled Creatures

2021 ◽  
pp. 215-233
Author(s):  
M. Nur Erdem
Keyword(s):  
Digital Media ◽  
Daily Life ◽  
Space Time ◽  
Point Of View ◽  
The Other ◽  
Other Hand ◽  
The Media ◽  
The Subject ◽  
Physical Beauty

Violence has been a part of daily life in both traditional and digital media. Consequently, neither the existence of violence in the media nor the debates on this subject are new. On the other hand, the presentation of violence in fictional content should be viewed from a different point of view, especially in the context of aesthetization. Within this context, in this chapter, the serial of Penny Dreadful is analyzed. As analyzing method, Tahsin Yücel's model of the “space/time coordinates of narrative” is used. And the subject of “aestheticization of violence” is analyzed through a serial with the elements of person, space, and time. Thus, the role of not only physical beauty but also different components in the aestheticization of violence is examined.

Individual Cloud

2021 ◽  
pp. 177-189
Author(s):  
Shigeki Sugiyama
Keyword(s):  
Daily Life ◽  
Computer Systems ◽  
The Other ◽  
Related Space ◽  
Use Of Data ◽  
Other Hand ◽  
The World ◽  
Intelligent Computer

It will be thought for sure that any kinds of knowledge will be accumulated and enhanced as Unique Cloud and Smart Cloud. And as a result of this phenomenon, the related space for the world will be able to be indulged in the world of getting processed information as a final use of data for a daily life. This is a very comfortable world to live, but, on the other hand, there might be a possibility which there will be many or some who live only under the offered information and knowledge from intelligent computer systems (Mini Cloud, Unique Cloud, Smart Cloud). So, it is very important to have knowledge of us in investigating whether or not Unique Cloud and Individual Cloud are useful enough to use by inspecting from the outside world even though we are to live in the hypothetical world. And here the authors propose a method to resolve some of the problems under these situations by an idea of “Individual Cloud.”

A Characterization of the Topological Dimension

1982 ◽  
Vol 25 (4) ◽  
pp. 487-490
Author(s):  
Gerd Rodé
Keyword(s):  
Hausdorff Space ◽  
The Other ◽  
Natural Numbers ◽  
Topological Dimension ◽  
Other Hand ◽  
The One

AbstractThis paper gives a new characterization of the dimension of a normal Hausdorff space, which joins together the Eilenberg-Otto characterization and the characterization by finite coverings. The link is furnished by the notion of a system of faces of a certain type (N1,..., NK), where N1,..., NK, K are natural numbers. It is shown that a space X contains a system of faces of type (N1,..., NK) if and only if dim(X) ≥ N1 + … + NK. The two limit cases of the theorem, namely Nk = 1 for 1 ≤ k ≤ K on the one hand, and K = 1 on the other hand, give the two known results mentioned above.

scholarly journals Maqui berry vs Sloe berry – Liquor-based Beverage for New Development

2015 ◽  
Vol 10 (1) ◽  
pp. 1934578X1501000
Author(s):  
Amadeo Gironés-Vilaplana ◽  
Diego A. Moreno ◽  
Cristina García-Viguera
Keyword(s):  
The Other ◽  
Northern Spain ◽  
Organoleptic Properties ◽  
Beneficial Effects ◽  
Other Hand ◽  
New Development ◽  
Aristotelia Chilensis ◽  
Maqui Berry ◽  
Over Time

“Pacharán” is an aniseed liquor-based beverage made with sloe berry ( Prunus spinosa L.) that has been produced in northern Spain. On the other hand, maqui berry ( Aristotelia chilensis) is a common edible berry from Chile, and currently under study because of its multiple beneficial effects on health. The aim of this work was to design a new aniseed liquor-based beverage with maqui berry, as an industrial alternative to a traditional alcoholic product with bioactive berries. The characterization of its composition, compared with the traditional “Pacharán”, and its evolution during maceration (6 and 12 months) showed that the new maqui liquor had significantly-higher anthocyanin retention over time. More studies on the organoleptic properties and bioactivity are underway.

scholarly journals Preparation and Thermal and Anti-UV Properties of Chitosan/Mica Copolymer

2010 ◽  
Vol 2010 ◽  
pp. 1-6 ◽  
Author(s):  
Yih-Sheng Huang ◽  
Sheng-Haur Yu ◽  
Yea-Ru Sheu ◽  
Kuo-Shien Huang
Keyword(s):  
Experimental Data ◽  
Thermal Stability ◽  
Free Radical ◽  
Physical Properties ◽  
Ammonium Persulfate ◽  
Sodium Bisulfite ◽  
The Other ◽  
Other Hand

This experiment aims to produce a free radical while annoying the oxidizing-reducing reagent of the ammonium persulfate and the sodium bisulfite under nitrogen, then trigger copolymerization between modified-mica and chitosan to prepare a variety of copolymers. This experiment also aims to study the related properties of these copolymer materials. The experimental data shows that the copolymer has more thermal stability and better absorption of UV than chitosan. But the above physical properties will be less if the mica ratio in copolymer is more than 8%. On the other hand, the SEM photo of the microstructure also shows that the modified mica distributes homogeneously on the surface of the film of the copolymer.

scholarly journals Ontology, Ontologies and the “I” of FAIR

2020 ◽  
Vol 2 (1-2) ◽  
pp. 181-191 ◽  
Author(s):  
Giancarlo Guizzardi
Keyword(s):  
Value Of Information ◽  
Direct Consequence ◽  
Semantic Interoperability ◽  
The Other ◽  
Added Value ◽  
Computational Tools ◽  
Other Hand ◽  
Guiding Principles

According to the FAIR guiding principles, one of the central attributes for maximizing the added value of information artifacts is interoperability. In this paper, I discuss the importance, and propose a characterization of the notion of Semantic Interoperability. Moreover, I show that a direct consequence of this view is that Semantic Interoperability cannot be achieved without the support of, on one hand, (i) ontologies, as meaning contracts capturing the conceptualizations represented in information artifacts and, on the other hand, of (ii) Ontology, as a discipline proposing formal meth- ods and theories for clarifying these conceptualizations and articulating their representations. In particular, I discuss the fundamental role of formal ontological theories (in the latter sense) to properly ground the construction of representation languages, as well as methodological and computational tools for supporting the engineering of ontologies (in the former sense) in the context of FAIR.

Sign in / Sign up

Export Citation Format

Share Document