scholarly journals Effect of Heat Treatment on Rumen Degradability of Gliricia sepium leaves

2021 ◽  
Vol 888 (1) ◽  
pp. 012060
Author(s):  
I Benu ◽  
G E M Malelak ◽  
I G N Jelantik
Keyword(s):  
Heat Treatment ◽  
Protein Degradation ◽  
Dry Matter ◽  
Heating Temperature ◽  
Effective Means ◽  
Protein Solubility ◽  
B Value ◽  
Standard Diet ◽  
Sun Drying ◽  
Temperature Regimes

Abstract An experiment with the objective to investigate the effect of different temperature regimes during heat treatment of Gliricidia sepium leaves was conducted following a completely randomized design with 4 treatments and 3 replications. Gliricidia leaves were exposed to three temperature regimes namely oven heating at 60oC (T60), 90oC (T90), and 120oC (T120) respectively and followed by sun-drying compared to sun drying as control (Con). The dry matter and protein degradation were measured using In Sacco method in three fistulated Bali cows fed a standard diet. Protein solubility (a) and the insoluble but potentially degradable fraction (b) were linearly reduced (P<0,001) by the increased temperature in the oven as compared to sun drying. The degradation rate (c) of protein in the rumen was increased at all heating treatments. The effective dry matter and protein degradation of gliricidia leaf was significantly (P<0,01) reduced by heat treatment in T90 and no further reduction in T120. The solubility fraction of DM was significantly reduced (P<0.05) when heated in the oven at 120oC, meanwhile the b value for DM linearly decline with the increasing heating temperature. Heating also increased the lag time required for the degradation to commence. It, therefore, can be concluded that oven drying at 90oC is a simple effective means to reduce ruminal protein degradation of gliricidia leaves.

Heat Treatment Influence on the Corrosion Resistance of a Cu-Al-Fe-Mn Bronze

2018 ◽  
Vol 69 (5) ◽  
pp. 1055-1059 ◽  
Author(s):  
Mariana Ciurdas ◽  
Ioana Arina Gherghescu ◽  
Sorin Ciuca ◽  
Alina Daniela Necsulescu ◽  
Cosmin Cotrut ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Corrosion Resistance ◽  
Structural Changes ◽  
Heating Temperature ◽  
Galvanic Corrosion ◽  
Cooling Water ◽  
Open Circuit ◽  
Water Quenching ◽  
Heat Treated ◽  
Different Temperatures

Aluminium bronzes are exhibiting good corrosion resistance in saline environments combined with high mechanical properties. Their corrosion resistance is obviously confered by the alloy chemical composition, but it can also be improved by heat treatment structural changes. In the present paper, five Cu-Al-Fe-Mn bronze samples were subjected to annealing heat treatments with furnace cooling, water quenching and water quenching followed by tempering at three different temperatures: 200, 400 and 550�C. The heating temperature on annealing and quenching was 900�C. The structure of the heat treated samples was studied by optical and scanning electron microscopy. Subsequently, the five samples were submitted to corrosion tests. The best resistance to galvanic corrosion was showed by the quenched sample, but it can be said that all samples are characterized by close values of open-circuit potentials and corrosion potentials. Concerning the susceptibility to other types of corrosion (selective leaching, pitting, crevice corrosion), the best corrosion resistant structure consists of a solid solution, g2 and k compounds, corresponding to the quenched and 550�C tempered sample.

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

Effects of Heat Treatment on Microstructure Parameters, Mechanical Properties and Cold Resistance of Sparingly Alloyed High-Strength Steel

2021 ◽  
Vol 410 ◽  
pp. 197-202
Author(s):  
Pavel P. Poleckov ◽  
Olga A. Nikitenko ◽  
Alla S. Kuznetsova
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Cold Resistance ◽  
Heating Temperature ◽  
High Strength ◽  
Steel Microstructure ◽  
Treatment Conditions ◽  
Microstructure Parameters ◽  
Temperature Impact ◽  
Low Temperature Impact Toughness

This study considers the influence of various heat treatment conditions on the change of steel microstructure parameters, mechanical properties and cold resistance at a temperature of-60 °C. The common behavior of these properties is considered depending on the heating temperature used for quenching and subsequent tempering. Based on the obtained results, heat treatment conditions are proposed that provide a combination of a guaranteed yield point σ0.2 ≥600 N/mm2 with a low-temperature impact toughness KCV-60 ≥50 J/cm2 and plasticity δ5 ≥17%. The obtained research results are intended for industrial use at the mill "5000" site of MMK PJSC.

scholarly journals The effect of enriched cyclopoid copepods on the coloration and feeding rate of Betta splendens

2021 ◽  
Vol 869 (1) ◽  
pp. 012007
Author(s):  
A Yuslan ◽  
N Nasir ◽  
H Suhaimi ◽  
A Arshad ◽  
N W Rasdi
Keyword(s):  
Rice Bran ◽  
Feeding Rate ◽  
Effective Means ◽  
B Value ◽  
Proximate Analysis ◽  
Betta Splendens ◽  
A Value ◽  
Wide Range ◽  
Significant Difference ◽  
L Value

Abstract Copepods with a wide range of sizes, species, and nutritional compositions are preferred as live food for rearing of Betta splendens larvae. This research focuses on evaluating the efficiency of copepod enrichment diets in improving the coloration and feeding rate of B. splendens. Copepod were enriched with Chlorella sp. (T1), capsicum (T2), mixed vegetable (carrot + spinach), (T3), yeast (T4) and rice bran (T5) in 24 hours prior the feeding tests. As a result, proximate analysis of enriched-copepods showed that T1 (70.88±0.41) has highest protein content and T5 (22.01±0.59) has the highest lipid content. The specific growth rate and survival rate of B. splendens was highest in the treatment T1 (2.56±0.07%; 91.11±1.92%) and followed closely by T3 (2.49±0.51%; 85.55±8.39%). Feeding rate, T3 (70.08±3.88%) presented highest rate compared to other treatments. The different enrichment diets used were significantly impact the coloration test on body of L* value (P=0.001, P<0.05), T3 (66.11±3.60) appeared darker in color in contrast to others. As for a* value, the coloration was not impacted with the use of different enrichment on copepods (P=0.158, P>0.05) was detected for T1 (2.84±0.73) that gave a redder shade than other treatments did. T3 (2.40±0.30) exerted a more yellowish shade than the rest for b* value with a significant difference (P=0.015, P<0.05). The current study demonstrates that, rice bran, capsicum and mixed vegetable enrichment (carrot and spinach) have the potential to be an effective means of increasing B. splendens coloring and feeding rate. This potential diet can be further used as a substitution to artificial foods in producing sustainable culture of ornamental fish in the aquaculture industry.

scholarly journals Nutritive value of sugarcane silages with different bacterial additives and fermentation periods

2020 ◽  
Vol 21 ◽  
Author(s):  
Ivone Rodrigues da Silva ◽  
Francirose Shigaki ◽  
Rosane Cláudia Rodrigues ◽  
Ana Paula Ribeiro Jesus ◽  
Clésio dos Santos Costa ◽  
...  
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Soluble Fraction ◽  
B Value ◽  
Neutral Detergent Fiber ◽  
Acid Detergent Fiber ◽  
Fermentation Period

ABSTRACT The objective of this study was to evaluate the nutritive value of sugarcane silage with or without inoculation with P. acidipropionici or L. buchneri, over three fermentation periods. The experimental design was completely randomized in a 3 x 3 inoculant by fermentation period factorial arrangement (without inoculant, inoculant 1, inoculant 2; x three fermentation periods, 10, 60, 90 days). Values of pH, dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose (HEM) and lignin were determined and in situ DM degradability profiles were modelled for parameters a, b and c, potential degradation (A) and effective degradability (ED). The 90 day fermentation yielded a lower pH for both inoculants. There was an interaction between inoculant and fermentation period (P < 0.05) for DM content, with a reduction in silage DM without the additive at 90 days. The CP, HEM, ADF and lignin contents of sugarcane were not influenced by the treatments. The addition of P. acidipropionici provided the lowest NDF content at 10 days and presented a higher fraction a, potential degradation and ED. At 60 days, there was no variation in soluble fraction, the control silage showed a higher fraction b, higher potential degradation and ED. At 90 days of fermentation, L. buchneri silages presented a higher fraction a, degradation rate and DE and a higher b value was obtained in the silage without inoculant. Inoculants are effective in maintaining the silage DM content and nutritional value during prolonged fermentation periods.

RESPONSE OF PEAS TO ENVIRONMENT: II. EFFECTS OF TEMPERATURE IN CONTROLLED-ENVIRONMENT CABINETS

1966 ◽  
Vol 46 (2) ◽  
pp. 195-203 ◽  
Author(s):  
B. Stanfield ◽  
D. P. Ormrod ◽  
H. F. Fletcher
Keyword(s):  
Plant Development ◽  
Dry Matter ◽  
Accumulation Rate ◽  
Stem Elongation ◽  
Controlled Environment ◽  
Dry Matter Accumulation ◽  
Average Temperature ◽  
Pisum Sativum L ◽  
Temperature Regimes ◽  
Effects Of Temperature

Effects of day/night temperature regimes from 7/4 to 32/24 °C on growth and development of Pisum sativum L. var. Dark Skin Perfection were studied in controlled-environment cabinets. Light intensity was about 1500 foot-candles and the photoperiod was 16 hours. Rate of plant development, in terms of nodes produced per day, increased steadily as the average temperature increased. Rate of stem elongation, however, was most rapid at 21/13 °C; and plant height was greatest at 16/10 °C. On a dry matter accumulation rate basis, vine growth decreased above and below a temperature optimum which shifted from 21/16 to 16/10 °C in the course of plant development. The combination of high day and high night temperatures caused an increase in the number of nodes to the first flower. Tillering was most prolific at the lower temperatures and was absent at 32 °C day temperatures. Pea yield decreased as temperature increased above 16/10 °C, due mainly to a reduction in the number of pods per plant.

COMPARISON OF BARLEY CULTIVARS IN DIETS FOR GROWING-FINISHING PIGS

1980 ◽  
Vol 60 (1) ◽  
pp. 159-167 ◽  
Author(s):  
A. G. CASTELL ◽  
K. E. BOWREN
Keyword(s):  
Growth Rates ◽  
Dry Matter ◽  
Standard Diet ◽  
Finishing Pigs ◽  
Feed Conversion ◽  
Barley Cultivars ◽  
Feeding Trials ◽  
Ad Libitum ◽  
Seed Yields

One-hectare plots of two-row (Fairfield, Fergus and Klages) and six-row (Bonanza, Klondike and Peguis) barley cultivars were seeded on fallow. Seed yields, kg dry matter/ha, ranged from 4374 (Peguis) to 6425 (Fairfield) in 1977 and from 3028 (Klages) to 4871 (Fergus) in 1978. Protein (N × 6.25) contents were lower in 1977, 11.3 to 13.1 vs. 13.1 to 14.3% of dry matter. During the following winters, each cultivar was used as 87.5% of a standard diet fed ad libitum to eight pigs from approximately 25 to 93 kg liveweight. Within feeding trials I and II, growth rates (averaging 798 ± 19 and 786 ± 24 g/day, respectively), efficiencies of feed conversion (EFC) and carcass measurements were not significantly (P > 0.05) affected by cultivar. However, the trend for diets based on two-row cultivars to be superior in EFC was supported by their higher apparent digestibilities of energy (80.8 vs. 71.8%) and of nitrogen (73.5 vs. 65.7%) in the 1978 diets. A palatability study using these diets indicated the pigs’ preference for two-row over six-row barleys.

TEMPERATURE AND DROUGHT STRESS EFFECTS ON GROWTH AND DEVELOPMENT OF BAMBARA GROUNDNUT (VIGNA SUBTERRANEA L.)

2013 ◽  
Vol 50 (1) ◽  
pp. 72-89 ◽  
Author(s):  
IBRAHEEM AL SHAREEF ◽  
DEBBIE SPARKES ◽  
SAYED AZAM-ALI
Keyword(s):  
Low Temperature ◽  
Growth And Development ◽  
Dry Matter ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Pod Yield ◽  
Growing Seasons ◽  
Temperature Regimes ◽  
Moderate Drought ◽  
Final Yield

SUMMARYThe effect of drought and temperature on the growth and development of bambara groundnut (Vigna subterranea (L.) Verdc.) was studied in controlled environment glasshouses in the United Kingdom. There were two landraces, S19-3 (from a hot, dry environment; Namibia) and Uniswa Red (from a cool, wet environment; Swaziland), two temperature regimes (23 °C and 33 °C) and three watering regimes (2006; fully irrigated), 2007 (drought imposed at 77 days after sowing (DAS)) and 2008 (drought imposed at 30 DAS)). Bambara groundnut responded to drought by slowing the rate of leaf area expansion and reducing final canopy size and total dry matter (TDM). Drought also caused significant reductions in pod dry matter, pod numbers and harvest index (HI), leading to a decrease in final yield that was different between landraces. Throughout the three growing seasons, landraces grown at 33 °C produced more TDM than the landraces grown at 23 °C. The two landraces differed in their phenology; S19-3 exhibited a reduced phenology where leaf numbers started to decrease before Uniswa Red at both temperatures, while Uniswa Red maintained the longest life cycle. The lowest pod yield was produced by Uniswa Red in 2008 at 33 °C (maximum of 35.5 gm−2), while S19-3 produced a minimum pod yield of 56.6 gm−2 at 33 °C, also in 2008. However, both landraces produced considerably more pod yield at 23 °C throughout the three growing seasons (minimum of 151 gm−2 and 162 gm−2 for Uniswa Red and S19-3, respectively). Under moderate drought, S19-3 at 33 °C gave the highest pod yield (365 gm−2) among the treatments throughout the three growing seasons and maintained HI better under drought. Despite being from a hot, dry environment, S19-3 also performed well at low temperature, which indicates the adaptation of S19-3 to low temperature that it also experiences in the country of origin.

The effect of increased rectal temperature on nitrogen metabolism in Brahman cross and Shorthorn X Hereford steers fed on lucerne chaff

1969 ◽  
Vol 20 (3) ◽  
pp. 607 ◽  
Author(s):  
JE Vercoe
Keyword(s):  
Heat Treatment ◽  
Ambient Temperature ◽  
Nitrogen Metabolism ◽  
Rectal Temperature ◽  
Feed Intake ◽  
Dry Matter ◽  
Water Losses ◽  
Breed Difference ◽  
Nitrogen Intake ◽  
Urinary Nitrogen

A study was made of the effect on nitrogen metabolism of increasing the rectal temperature of Brahman cross and British steers on controlled feed intake. When the rectal temperature of the British steers was 1.3 °C higher than that of the Brahman cross steers, they excreted 13.5 g urinary nitrogen per day more than the Brahman cross. When the Brahman cross steers had a rectal temperature 1.3 °C higher than the British, they excreted 8.7 g urinary nitrogen per day more than the British steers. At the same nitrogen intake there was no significant breed difference in the increase in urinary nitrogen per degree rise in rectal temperature. Increasing the rectal temperature had a small effect on appetite but did not affect the apparent nitrogen digestibility; the concentration of nitrogen in the faecal dry matter was higher under the heat treatment. The ambient temperature at which rectal temperatures were increased by 1.3 °C was about 31°C for the British steers and 45° for the Brahman cross steers. At the increased rectal temperature the Brahman cross steers drank significantly more water than the British steers although faecal and urinary water losses were similar.

scholarly journals Study on the effect of heat treatment on amethyst color and the cause of coloration

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Renping Cheng ◽  
Ying Guo
Keyword(s):  
Heat Treatment ◽  
Significant Relationship ◽  
Color Change ◽  
Heating Temperature ◽  
Visible Spectrum ◽  
Crystallinity Index ◽  
Color Difference ◽  
Cell Parameters ◽  
Initial Color ◽  
A Charge

Abstract The effect of heat treatment on amethyst color was studied from a new perspective of chromaticity of gemstones and the cause of amethyst coloration was discussed based on the results of X-ray diffraction, ultraviolet–visible spectroscopy. The results show that the amethyst color has no significant relationship with cell parameters but the crystallinity index decreases as temperature rises. The absorption band at 545 nm in the UV–visible spectrum can be related to a charge-transfer transition of Fe3+ and O2−, which has a significant relationship with amethyst lightness and chroma. The color at different temperatures can be divided into three stages: The amethyst stage with temperature below 420 °C, the prasiolite stage with temperature between 420 and 440 °C where the color center is the most unstable, the citrine stage with temperature above 440 °C. The color change degree of heated amethyst is related to its initial color. When the initial color is darker, the color difference of heated amethyst is larger, and the easier it is to change the color after heat treatment. A more appropriate heating temperature to obtain citrine by heating amethyst is about 560 °C.

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