scholarly journals Investigation of the influence of electrode manufacturers ‘recipes on the production and chemical composition of welding fume particles

2021 ◽  
Vol 1208 (1) ◽  
pp. 012012
Author(s):  
Razija Begić
Keyword(s):  
Chemical Composition ◽  
Experimental Research ◽  
Joint Production ◽  
Welding Parameters ◽  
Welding Fume ◽  
Electrode Coating ◽  
Production Program ◽  
Welding Consumables ◽  
Standard Production

Abstract The quality of the welded joint, production and chemical composition of welding fume particles in the MMAW process, in addition to the welding parameters, mostly depend on the quality of the coated electrode. As part of the preliminary experimental research of the optimal technological composition of the electrode coating, from the aspect of minimizing welding fume, an experimental research of one class of electrodes, E 42 4 B 32 H5, EN 499/94, standard production program of three manufacturers of welding consumables. The test was performed to examine the influence of the manufacturer’s recipe on the production and chemical composition of welding fume particles.

Behavior of Some Varieties in the Kernel Group to the Attack of the Main Pathogens

2018 ◽  
Vol 12 (2) ◽  
pp. 1-7
Author(s):  
Sînziana Venera Morărița
Keyword(s):  
Chemical Composition ◽  
Climatic Conditions ◽  
Complex Chemical ◽  
Complex Chemical Composition ◽  
Large Production ◽  
Special Quality

Abstract Although relatively recent, peach culture has grown great in our country due to the special quality of the fruit, its very complex chemical composition and the large production that can be obtained without much effort. Peach is a species slightly adapted to our climatic conditions, suffers from winter frost, but can provide productive and long productions of 10-15 years.

Диагностика минерального питания моркови на пойменных почвах Нечерноземной зоны

2018 ◽  
Author(s):  
V.A. Borisov ◽  
I.Yu. Vasjuchkov ◽  
A.A. Kolomiets ◽  
O.N. Uspenskaya ◽  
A.V. Kornev
Keyword(s):  
Mineral Nutrition ◽  
Mineral Fertilizers ◽  
Root Crops ◽  
Floodplain Soils ◽  
Standard Production ◽  
A Share

Установлено, что на пойменных почвах использование методов диагностики минерального питания растений моркови «по почве» и «по черешку» в фазу начала образования корнеплодов позволяет значительно (на 36–42%) снизить расход минеральных удобрений, обеспечивая урожайность моркови на уровне 70 т/га с долей стандартной продукции 78–81% без существенного изменения качества корнеплодов.It was found that in floodplain soils, the use of methods of diagnosis of mineral nutrition of carrot plants «on the soil» and «on the petiole» in the phase of the beginning of the formation of root crops can significantly (by 36–42%) reduce the consumption of mineral fertilizers, ensuring the yield of carrots at the level of 70 t/ha with a share of standard production of 78–81% without significantly changing the quality of root crops.

Орошение томата F1 Донской в открытом грунте Московской области

2019 ◽  
Author(s):  
D.I. Engalychev ◽  
N.A. Engalycheva ◽  
A.M. Menshikh
Keyword(s):  
Experimental Data ◽  
Agricultural Technology ◽  
Tomato Fruits ◽  
River Floodplain ◽  
Yield And Quality ◽  
Open Ground ◽  
Alluvial Meadow ◽  
Standard Production ◽  
Moscow River

Представлены экспериментальные данные о влиянии капельного орошения на урожайность и качество плодов томата при выращивании культуры в открытом грунте Московской области. На плодородных аллювиальных луговых почвах Москворецкой поймы при соблюдении агротехники без орошения в среднем за три года исследований в полевых условиях получена урожайность томата F1 Донской 31,9 т/га, с орошением 48,5 т/га, в т.ч. стандартной продукции 42,6 т/га.The article presents experimental data on the effect of drip irrigation on the yield and quality of tomato fruits when growing crops in open ground of the Moscow Region. On fertile alluvial meadow soils of the Moscow river floodplain, with the observance of agricultural technology without irrigation, the field yield of tomato hybrid F1 Donskoi on average for three years of research was 31.9 t/ha, with irrigation 48.5 t/ha, incl. standard production 42.6 t/ha.

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

scholarly journals Rejoinders to the comments on my paper “Performance measurement and joint production of intended and unintended outputs”

2021 ◽  
Author(s):  
Finn R. Førsund
Keyword(s):  
Performance Measurement ◽  
Joint Production ◽  
Final Version

AbstractI will comment on the comments by the groups of three reviewers separately. First of all, I will thank all three groups providing a first round of reports in order for me to get rid of obvious mistakes. In the second round the reviewers were free to comment on the qualities of my revised version. I am not to change my revised paper when giving my comments on what would be honest reports on the quality of my final version. However, the reviewers will not have a go at my rejoinders to comments according to the symposium rules. I keep the section numbering of the authors in order to make it easier to identify the arguments.

scholarly journals Research Regarding the Quality of Lambs Carcass Resulted from Tsigaia Purebred Compared with Hybrids of Tsigaia Ewes Crossed with Blanc du Massif Central Rams

2017 ◽  
Vol 74 (1) ◽  
pp. 7
Author(s):  
Mihai Marian BORZAN ◽  
Dana PUSTA ◽  
Liviu BOGDAN ◽  
Alexandra TABARAN ◽  
Attila MATE ◽  
...  
Keyword(s):  
Body Weight ◽  
Chemical Composition ◽  
Massif Central ◽  
Live Body Weight ◽  
Almost All ◽  
Qualitative Characteristics

Abstract: The research aims to compare some qualitative characteristics of purebred Tsigaia lambs and Tsigaia crossed with Blanc du Massif Central lambs. The criteria assessed were: chemical composition of purebred and Tsigaia crossed meat, the live body weight, the slaughtering performance, the weight of different carcass cut. For almost all criteria chosen the crossed individuals registered better results.

Determination of Relationship between Chemical Composition of Electrolyte and Surface Sample Quality

2015 ◽  
Vol 669 ◽  
pp. 150-157
Author(s):  
Peter Michal ◽  
Alena Vagaská ◽  
Miroslav Gombár
Keyword(s):  
Sodium Chloride ◽  
Chemical Composition ◽  
Oxalic Acid ◽  
Boric Acid ◽  
Oxide Layer ◽  
Surface Finish ◽  
Chemical Factors ◽  
Substrate Sample

Paper tracks experimentally confirmed relationship between chemical composition of electrolyte and resulting surface finish quality of created oxide layer during the process of anodic oxidation of aluminium. Examined chemical factors were: concentrations of sulphuric acid, oxalic acid, boric acid and sodium chloride. Aggressive effects of electrolyte were chosen as indicator of resulting layer quality – presence and extent of etching of used substrate sample.

Effects of roasting on chemical composition and quality of different chestnut (Castanea sativaMill) varieties

2001 ◽  
Vol 81 (11) ◽  
pp. 1106-1112 ◽  
Author(s):  
Ulrich Künsch ◽  
Hans Schärer ◽  
Bruno Patrian ◽  
Ernst Höhn ◽  
Marco Conedera ◽  
...  
Keyword(s):  
Chemical Composition
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