THE EFFECTS OF SULFUR CONTENT ON THE PROPERTIES OF WHEAT GLUTEN

1966 ◽  
Vol 44 (3) ◽  
pp. 339-346 ◽  
Author(s):  
D. Yoshino ◽  
A. G. McCalla
Keyword(s):  
Sodium Salicylate ◽  
Wheat Gluten ◽  
Relative Viscosity ◽  
The Other ◽  
Lower Content ◽  
Sedimentation Behavior ◽  
Disulfide Linkages ◽  
Two Samples ◽  
The Difference

Two wheat samples were obtained from fertilizer test plots located on sulfur-deficient soils; one from a plot on which sulfur had been consistently used as a fertilizer for about 25 years and the other from a non-fertilized plot. The levels of sulfur in the two samples were respectively 0.18 and 0.10%. The difference decreased in the flours and decreased further in the glutens, but was still highly significant. There was a much larger proportion of non-gluten nitrogen in the sulfur-deficient sample. The gluten from this sample contained smaller amounts of cystine and methionine, a lower content of sulfhydryl and disulfide groups, and dispersions of the gluten in 8% sodium salicylate yielded lower values for relative and intrinsic viscosity. There was no difference in the content of sulfhydryl groups of the flour, nor in sedimentation behavior of the dispersed gluten. The addition of bisulfite to the dispersions eliminated the differences in intrinsic and relative viscosity values. The results all support the conclusion that the differences in quality of the two samples were related to the difference in the number of potential disulfide linkages.

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

scholarly journals PERBANDINGAN KUALITAS PRODUK DAN MINAT MENABUNG PADA LPD DESA ADAT TAJUN DENGAN DESA ADAT TEGAL

2020 ◽  
Vol 4 (1) ◽  
pp. 59-67
Author(s):  
Eka Swarnadi Luh ◽  
Ketut Budi Susrusa ◽  
Ida Ayu Listia Dewi
Keyword(s):  
Product Quality ◽  
Financial Institutions ◽  
Rapid Development ◽  
Research Data ◽  
The Other ◽  
Physical Evidence ◽  
Significant Difference ◽  
The Difference ◽  
Better Than

LPDs are non-bank financial institutions that are regulated and approved by the Regional Regulations of the Province of Bali. The management of LPD is fully handed over to the relevant Pakraman village. In line with the rapid development of LPDs, it turns out that on the other hand it shows diverse performance, so that LPDs need to pay attention to the level of product quality and customer interest in the products offered.            The purpose of the study was to determine the comparison of product quality and interest in saving at the Tajun Traditional Village LPD with the Traditional Village of Tegal. The number of samples from Tajun Adat Village LPD was 98 people and the LPD of Tegal Traditional Village was 84 people. The research data were analyzed by the Mann-Whitney Test. The results showed that there was a significant difference between the quality of the products of the Adat Village of Tajun LPD and the Traditional Village of Tegal. This difference is indicated by indicators of physical evidence, reliability, responsiveness and empathy. The product quality of Tajun Adat Village's LPD is better than the traditional village of Tegal. There is a significant difference between the interest in saving the traditional village of Tajun LPD and the traditional village of Tegal. The difference is in the indicator of confidence. Interest in Saving Tajun Indigenous Village LPD is higher than the Traditional Village of Tegal.

Jio-Bharti Airtel Data War and Strategy

2018 ◽  
pp. 171-179
Author(s):  
Anil Kumar ◽  
Mohan Balaji ◽  
Ujjwal Krishna ◽  
Mohit Yadav
Keyword(s):  
Quality Of Service ◽  
Regulatory Authority ◽  
The Other ◽  
Complete Understanding ◽  
Secondary Sources ◽  
The Difference

The chapter examines various viewpoints in regards to Reliance Jio and Bharti Airtel. This includes the entry of Jio in the telecom space along with the difference in the market Jio bought right after its introduction of the services for public. The focus area for the research has been the secondary sources. A complete understanding of both these companies has been taken into account for this study to pick up the points that both Jio and Bharti have been lacking upon and areas in which one has surpassed the other by attracting a new set of consumers into their family. The chapter as recorded by the facts presented through the Telecom Regulatory Authority of India Analytics Portal witnessed that Jio proved to have an upper hand in terms of the quality of service, which included data speed and tariffs. The other side of the story shows Bharti Airtel's lack of dominance in 4G experience delivery after Jio's entrance.

In Search of a Target Language

Target ◽  
1989 ◽  
Vol 1 (1) ◽  
pp. 9-27 ◽  
Author(s):  
Annie Brisset ◽  
Lynda Davey
Keyword(s):  
The Other ◽  
Target Language ◽  
Working Classes ◽  
Exchange Value ◽  
Foreign Culture ◽  
The Social ◽  
Quebec French ◽  
Special Quality ◽  
The Difference

Abstract In nationalist Quebec, French is rejected as the bearer of a foreign culture in the same way that the Québécois' native land, despoiled by the English, has become the country of the Other. Theatre, more than anything else, lent itself to the task of differentiation allotted to language. As of 1968 the vernacular has become the language of the stage as well as of theatre translation such as the exchange value of both foreign works and French translations from France increasingly erodes. Translating "into Québécois" consists in marking out the difference which opposes French in Quebec and so-called French from France. Since, however, the special quality of Québécois French is truly noticeable only among the working classes, Québécois theatre translations are almost always marked by proletarization of language and lowering the social status of the protagonists, thereby increasing the translation possibilities first and foremost of American sociolects.

scholarly journals EXPERIMENTAL STUDY OF CONCRETE PERFORMANCE

2020 ◽  
Vol 2 (1) ◽  
pp. 48-61
Author(s):  
Sang Kee ◽  
Yuhee Park ◽  
Eun Choi
Keyword(s):  
Experimental Study ◽  
Compressive Strength ◽  
Rice Husk ◽  
Rice Husk Ash ◽  
Strength Test ◽  
The Other ◽  
Average Score ◽  
Two Samples ◽  
The Difference ◽  
B Test

This study was experimental in nature and conducted with the view to make comparison between two samples. The first sample consisted of concrete with rice husk ash mixed in it and the other sample was without such addition. The first test conducted to test the performance was simple measurements. The results show that for the sample without addition of rice husk ash, the density was 2355.97 and for included sample, the density was 2354.44 with insignificant differences (t-stat= 0.766, P>.05). For V-B test, the sample without addition of rice husk as was 8.34 and for include sample, it was 8.01. The differences for V-B for both samples were statistically insignificant (t-stat=1.431, P>.05). The slump test without for the sample without addition of rice husk was 12.75 and for included sample, it was 18.56. The difference was statistically significant (t-stat=2.455, P<.05). The compressive strength for excluded sample was 24.32 and for included sample was 20.01. The results were statistically insignificant (t-value= 1.13, P>.05). For flexural strength test, for excluded sample, the average score was 9.02 and for included sample, the average score was 9.19. The difference was statistically insignificant (t-stat=1.45, P>.05). Overall, the results lead to the conclusion that there are insignificant differences of addition of rice husk ash in concrete.

scholarly journals The evaluation of client service provided by the human resource division of a national service organisation

1999 ◽  
Vol 2 (2) ◽  
pp. 258-268
Author(s):  
H. E. Brand ◽  
N. Joubert
Keyword(s):  
Human Resource ◽  
Service Provision ◽  
The Other ◽  
National Service ◽  
Service Organisation ◽  
Two Samples ◽  
Resource Division ◽  
Human Resource Personnel ◽  
Divisional Structure

The aim of this study is to evaluate the quality of internal client service of the human resource division of a national service organisation. Two studies were in fact conducted, one involving 388 clients of the relevant division, and the other 99 human resource practitioners in the same division. Separate questionnaires were completed in the two samples. Results show that communication with clients, service provision and quality and competency of the human resource personnel are important problems to be addressed by management. The implementation of an achievement acknowledgement system, the re-evaluation of the divisional structure and functioning, and upgrading service provision skills could also assist the division in improving its client service competency.

Headlining in Translation

Target ◽  
1995 ◽  
Vol 7 (2) ◽  
pp. 285-304 ◽  
Author(s):  
Maria Sidiropoulou
Keyword(s):  
The Other ◽  
Social Constraints ◽  
Greek Version ◽  
Quality Of Information ◽  
Rule Application ◽  
The Difference ◽  
The One

Abstract A hundred translated article headlines appearing in the Greek press are contrasted to their originals in the English press. The cognitive, cultural and social constraints on headline formation observed relate to a higher degree of directness associated with the Greek version of the corpus, on the one hand, and differences with respect to 'thematic ' preferences, on the other. The quantity and quality of information to be included in the schematic category Headline, in Greek, differs: the quantity of information relates to the genre the article belongs to and the difference in quality is a result of a different 'macro-rule' application.

The nutritive value of artificially dried grass and its effect on the quality of milk produced by cows of the main dairy breeds

1936 ◽  
Vol 26 (2) ◽  
pp. 189-211 ◽  
Author(s):  
S. J. Watson ◽  
W. S. Ferguson
Keyword(s):  
Statistical Analysis ◽  
Nutritive Value ◽  
Experimental Period ◽  
The Other ◽  
Actual Effect ◽  
The Difference ◽  
Quality Of Milk

An experiment was carried out with two groups of ten cows each, made up of two Guernseys, two Ayrshires, two Friesians and four Shorthorns.The experiment was of the change-over type, the experimental period of 20 weeks being subdivided into four periods of 5 weeks, each cow alternating between the two treatments.In two of the periods a normal winter ration of roots, hay and concentrates was fed. In the other two periods artificially dried grass replaced a proportion of the concentrates, an average of 8 lb. being fed per head daily. The two types of ration provided equal amounts of starch equivalent and protein equivalent, but the carotene intake was greater in the “dried grass ration”.A statistical analysis of the difference in milk yields due to the contrast “Dried grass” v. “Control” revealed no signs of any effect, and if any actual effect does exist, it is quite negligible for the 5-week periods of this experiment.

The partial and total replacement of wheat and soybean meal by pollard in a wheat-soybean meal grower-pig ration

1969 ◽  
Vol 9 (41) ◽  
pp. 594 ◽  
Author(s):  
RM Beames ◽  
WJ Natoli
Keyword(s):  
Soybean Meal ◽  
Protein Quality ◽  
Growing Pigs ◽  
The Other ◽  
Net Energy ◽  
Eye Muscle ◽  
Digestible Energy ◽  
Significant Difference ◽  
The Difference

This experiment was designed to investigate the effect of high levels of pollard in the ration on the growth and carcase quality of growing pigs. Twenty-four gilts and twenty-four male castrate weaner pigs of mean liveweight 23.4 kg were each fed one of four rations in a wet form in individual stalls twice daily until they were slaughtered at a mean liveweight of 86.5 kg. The control ration was 81.9 per cent wheat and 15.0 per cent soybean meal, with added minerals and vitamins. In the other three rations, the wheat and soybean meal portion was replaced by 48.4, 67.8, and 96.9 per cent pollard. Feed allowance was adjusted to give a similar intake of digestible energy for all rations. There was no significant difference between treatments in rate of liveweight gain or in efficiency of utilization of digestible energy. Efficiency of utilization of air-dry feed decreased as level of pollard in the ration increased. These differences were significant except for the difference between the rations containing 48.4 and 67.8 per cent pollard. There was a significant decrease in dressing percentage with each increase in the level of pollard in the ration. Backfat thickness was significantly less in pigs fed rations containing 67.8 and 96.9 per cent pollard than in pigs fed the other two rations. Gilts grew more rapidly, utilized feed and digestible energy more efficiently and produced carcases with greater eye muscle indices and higher appraisal scores than the male castrates. There were no digestive disturbances on any of the rations and all were readily eaten. The results indicate that the relationship between protein quality k d net energy in pollard is of an order normally occurring in well-balanced rations.

The eating quality of pork from Meishan and Large White pigs and their reciprocal crosses

1995 ◽  
Vol 60 (1) ◽  
pp. 125-131 ◽  
Author(s):  
M. Ellis ◽  
C. Lympany ◽  
C. S. Haley ◽  
I. Brown ◽  
C. C. Warkup
Keyword(s):  
Shear Force ◽  
Live Weight ◽  
Taste Panel ◽  
The Other ◽  
Eating Quality ◽  
Large White ◽  
Reciprocal Crosses ◽  
Overall Acceptability ◽  
Two Samples

AbstractTwo studies, one using a trained taste panel and the other a consumer panel, were carried out to evaluate the eating quality of the Meishan breed. Entire male and female pigs of four genotypes: purebred Meishan (MS) and Large Wliite (LW) and the reciprocal crosses (MS♂ × LW ♀ and LW♂ × MS♀) were reared in single sex groups and given a commercial diet ad libitum from 35 kg live weight to slaughter at around 70 kg. For the taste panel, a loin joint was roasted under standard conditions and samples of fat and lean were presented to the panellists. There were no statistically significant differences between the genotypes for tenderness, juiciness, flavour, odour, incidence of boar taint or overall acceptability. Purebred Meishan samples had a higher incidence of abnormal odours but lower cooking losses and shear force values than the other three genotypes. Meat from gilts was judged to be significantly more tender and juicy, with a weaker pork flavour but a lower incidence of abnormal flavours and higher overall acceptability than that from boars. There were statistically significant interactions between genotype and sex for tenderness, abnormal odour and shear force which mainly involved the purebred Meishans and were of little practical significance. In the consumer study, loin chops and leg joints from purebred LW and the two crossbred genotypes were evaluated. Households received two samples of the same type of joint from the same sex in two separate distributions. Each household received an LW sample and a sample from one of the crossbred genotypes. In general, consumers found the appearance of the joints from the three genotypes to be equally acceptable. For eating quality, the within-household deviations of the crossbred compared with the LW suggested that MS♂ × LW♀ samples were considered to be of better eating quality, particularly for juiciness (deviation -0·71, s.e. 0·24, P < 0·01). In contrast, LW♂ × MS♀ samples were generally considered inferior, particularly in terms of juiciness (+ 0·59, s.e. 0·26, P < 0·05) and flavour (+0·63, s.e. 0·27, P < 0·05). However, the overall acceptability of both crossbreds was considered little different from the Large White. Overall, the results of this work suggest little benefit in eating quality for the Meishan under United Kingdom production conditions.

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