Effect of adding different levels of caffeine in the extender on some biochemical constituents, enzymatic activities and physical characteristics of chilled and frozen ram semen

ABSTRACTEnzymes are proteins that catalyze chemical reactions, participating in almost all processes in the cell to achieve significant reaction rates and serving a wide variety of functions inside living organisms. Here, we intended to control enzymatic activities by applying external radio frequency magnetic field (RFMF) through nanosized antenna. Ribonuclease A (RNase A), which is a relative small protein that cleave single-stranded RNA, was conjugated to magnetite nanoparticles (NP) by non-covalent interaction. The diameters of Fe3O4 nanoparticles are less than 10nm. External RFMF was applied, and the enzymatic activities of RNase A were tuned at different levels by varying the frequencies and incubation times. Comparison results by using water bath were also presented.

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EFFECT OF RECOMBINANT BOVINE SOMATOROPIN (rbST) ON SEMEN PHYSICAL CHARACTERISTICS AND SOME BIOCHEMICAL CONSTITUENTS IN SEMINAL PLASMA OF FRIESIAN BULLS

Egyptian Journal of Animal Production ◽

10.21608/ejap.2005.93013 ◽

2005 ◽

Vol 42 (2) ◽

pp. 87-94 ◽

Cited By ~ 1

Keyword(s):

Seminal Plasma ◽

Physical Characteristics ◽

Biochemical Constituents

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Evaluation of the Physical Characteristics of Complete Feed Blocks Containing Different Binders

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1720 ◽

2021 ◽

Author(s):

B. Vidya ◽

M. Venkateshwarlu ◽

D. Nagalakshmi ◽

A. Sarat Chandra ◽

V. Chinni Preetham ◽

...

Keyword(s):

Bulk Density ◽

Dwell Time ◽

Physical Characteristics ◽

The Other ◽

Drying Characteristics ◽

M 10 ◽

Guar Meal ◽

Different Levels ◽

Comprehensive Study

Background: Binders play on important role in providing compactness and hardness to the complete feed block (CFB). Hardness of the block is also important to increase the durability of the block. In this view, the present comprehensive study is being taken up to evaluate the effect of different binders on the physical characteristics of the complete feed blocks. Methods: The complete feed is formulated to contain 10.5% CP and 55% TDN based on ICAR-2013 requirements. Feed blocks were prepared with sorghum stover (Roughage to concentrate ratio 50:50) using different binders such as molasses (M), guar meal (GM) and condensed distillery soluble (CDS) at different levels @ 6%, 8% and 10%. The complete feed mixtures were densified into blocks in horizontal feed block-making machine at 1500 psi for a dwell time of one minute. The feed blocks were stored for 48 hr to dry and evaluated for the physical and drying characteristics. Result: The bulk density and durability was higher (P less than 0.001) in M-8, M-10 and GM-10 feed blocks. The GM-8 blocks had higher bulk density (P less than 0.001) but less durable (P less than 0.001) than the other feed blocks. Durability and bulk density of GM-10 and M-10 blocks were comparable with M-8 feed blocks but the PCE of GM-10 and M-10 blocks was 11.61 and 10.75% higher than the M-8 blocks, respectively. CDS when included at 6, 8 or 10% as a binder, the blocks could not be prepared. Based on these results it was concluded that molasses at 8% is best for preparation of the CFBs.

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Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

Ciência Rural ◽

10.1590/0103-8478cr20130017 ◽

2014 ◽

Vol 44 (12) ◽

pp. 2252-2257

Author(s):

Tharcilla Isabella Rodrigues Costa Alvarenga ◽

Hirasilva Borba ◽

Greicy Mitzi Bezerra Moreno ◽

Gherman Garcia Leal de Araújo ◽

Juliana Lolli Malagoli de Mello ◽

...

Keyword(s):

Shear Force ◽

Ageing Time ◽

Physical Characteristics ◽

Cooking Loss ◽

Water Holding Capacity ◽

Lamb Meat ◽

Atriplex Nummularia ◽

Water Holding ◽

Different Levels

This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)

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Effect of Container Shape on Hazard Perceptions

Proceedings of the Human Factors and Ergonomics Society Annual Meeting ◽

10.1177/107118139704100186 ◽

1997 ◽

Vol 41 (1) ◽

pp. 390-394 ◽

Cited By ~ 6

Author(s):

Michael S. Wogalter ◽

Kenneth R. Laughery ◽

David A. Barfield

Keyword(s):

Physical Characteristic ◽

Physical Characteristics ◽

Hazardous Substance ◽

Hazard Perception ◽

Line Drawings ◽

Hazard Control ◽

Container Shape ◽

Hazard Levels ◽

Different Levels

People may make assumptions about the hazard levels of products based on the physical characteristics of the container. One primary physical characteristic of a container is its shape (configuration). For example a container appearing similar to a carton of milk might be assumed to hold a less hazardous substance than would a paint can. The present study examined 17 container shapes, presented to participants as line drawings, on various dimensions including perceptions of hazard, likelihood of reading the label, ease of dispensing, and familiarity. The results showed that different container shapes evoke different levels of hazard perception. Container shapes connoting higher hazard were also those that people reported greater willingness to read the label and represented containers that were more difficult to dispense. Hazard perception and container familiarity significantly contributed to the prediction of likelihood of reading the label. Implications for further research and hazard control are discussed.

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