scholarly journals Autoxidation Products of Cetoleic Acid During Long Storage

1960 ◽  
Vol 81 (5) ◽  
pp. 825-827
Author(s):  
Tamon MATSUURA ◽  
Shigeiiro YASUDA ◽  
Akitoshi OTAWA
Keyword(s):  
Cetoleic Acid ◽  
Long Storage

The Sterility of Reusable Surgical Instruments with Pouches Packaging on One of the Private Hospital in Bandung

2017 ◽  
Vol 8 (2) ◽  
Author(s):  
Kurniawansyah I. S. ◽  
Mita S. R. ◽  
Najla E. ◽  
Nindayani E.
Keyword(s):  
Storage Time ◽  
Private Hospital ◽  
Surgical Instruments ◽  
Healthcare Associated Infection ◽  
Sterility Testing ◽  
Reusable Instruments ◽  
Healthcare Associated ◽  
The Relationship ◽  
Common Infection ◽  
Long Storage

Healthcare associated infection is one of the common infection that happens in Indonesia. One form control to prevent healthcare associated infection is the sterilization process of the materials and medical instruments that used for taking care of patients. At the private hospital whereas a place of research, there’s never been done the study of sterility test for reusable instrument with pouches, based on previous studies showed that 8 sets from 40 sets of reusable instrument with linen were not sterile moreover there were positively influence from the amount of time to the sterility of reusable instrument. The purpose of these studies was to determining the relationship between a long storage time and the sterility of reusable instruments with pouches. The method that used in this study was the sterility testing of reusable instrument with pouches which were stored in a central operations room storage with a long storage time of 1 and 2 months. From 30 reusable instruments with pouches which were stored for nine months there were 5 instruments were not sterile. The results of statistic analysis showed that the amount of storage time not significantly associated to the sterility of reusable instrument with pouches in the operating room central storage space.

scholarly journals Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 540
Author(s):  
Maddison T. Corlett ◽  
David W. Pethick ◽  
Khama R. Kelman ◽  
Robin H. Jacob ◽  
Graham E. Gardner
Keyword(s):  
Correlation Coefficient ◽  
Storage Period ◽  
Intramuscular Fat ◽  
Consumer Perceptions ◽  
Display Time ◽  
Eye Muscle ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Lamb Growth ◽  
Long Storage

Lamb (n = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on m. longissimus lumborum (loin) and m. semimembranosus (topside), stored for short (5–7 days), medium (33–35 days), and long periods (110–112 days) and a retail display time of up to 4 days. Consumers perceived topside to be less red initially and changed from red to brown more rapidly when stored for the long-storage period (p < 0.01). Whereas, the initial CCS of loin samples were similar across the storage periods (p > 0.05). CCS and the instrument measure oxy/met (reflectance of light at wavelengths 630 nm and 580 nm) had a low correlation coefficient of 0.33 (p < 0.01). The propensity for lamb growth and leanness indicated by sire breeding values for lamb weight, eye muscle depth, eye muscle fat depth, and loin intramuscular fat had varied and inconsistent effects on CCS. Therefore, even the selection on CCS.

Targeted secondary metabolic and physico-chemical traits analysis to assess genetic variability within a germplasm collection of “long storage” tomatoes

2018 ◽  
Vol 244 ◽  
pp. 275-283 ◽  
Author(s):  
Laura Siracusa ◽  
Cristina Patanè ◽  
Valeria Rizzo ◽  
Salvatore Luciano Cosentino ◽  
Giuseppe Ruberto
Keyword(s):  
Genetic Variability ◽  
Germplasm Collection ◽  
Physico Chemical ◽  
Chemical Traits ◽  
Long Storage

Oxygen: Aluminum Fuel Cells and Most Practical Fields of Their Applications

2003 ◽  
Author(s):  
A. A. Farmakovskaya ◽  
V. V. Popov ◽  
S. D. Sevruk ◽  
B. I. Tumanov ◽  
V. G. Udaltsov
Keyword(s):  
Fuel Cells ◽  
Power Supply ◽  
Power Plants ◽  
Current Source ◽  
Storage Period ◽  
Electrochemical System ◽  
Practical Application ◽  
Telecommunication Systems ◽  
Application Fields ◽  
Long Storage

On the total combination of their power, electric, economic, operating and ecological characteristics fuel cells (FC) on the base of oxygen (air) - aluminum (AA) electrochemical system are one of the most effective fuel cells. On their power/mass performances they are worse only the oxygen-hydrogen FC and some types of FC with the lithium anode. It is easy to recharge AA FC by means of the mechanical replacement of the working components after their expenditure. AA FC storage period is not less then ten years without degradation of their characteristics. Thus it is a prospective current source with a repeated operation. It is distinguished by the high power performances, long storage period and ecological cleanness as during their exploitation, as during their producing and utilization of the waste FC and the products of the reactions. The authors developed fundamental researches of the processes which take place at the systems and assemblies of power plants (PP) with AA FC. These researches allowed to eliminate the basic defects of AA FC which blocked their practical application. Autonomous current sources on the AA FC base can be effectively applied for the different users power supply in the main supply absence conditions. The basic application fields: telecommunication systems, transport, rescue-emergency parties and so forth. We created the aluminum-air fuel cells power plants (PP) with the alkaline and salt electrolytes with the different additions and special developed anode alloys. They have the wide ranged capacities from the unites of W up to hundreds of kW.

scholarly journals High gamma irradiation doses and long storage times reduce soybean seed quality

2016 ◽  
Vol 37 (3) ◽  
pp. 1219
Author(s):  
Danúbia Aparecida Costa Nobre ◽  
Carlos Sigueyuki Sediyama ◽  
Valter Arthur ◽  
Newton Deniz Piovesan ◽  
Alisson Santos Lopes da Silva
Keyword(s):  
Gamma Irradiation ◽  
Seed Quality ◽  
Germination Rate ◽  
Soybean Seed ◽  
Response Surfaces ◽  
Seed Vigor ◽  
Production Cycle ◽  
High Gamma ◽  
Storage Times ◽  
Long Storage

High quality seeds are required for soybean production. This study evaluated the effect of gamma irradiation and storage time on seed quality in soybean lines VX04-6828 and VX04-5692. Seeds were gamma irradiated (60Co) with 0, 50, 150, and 250 Gy. After the first seed production cycle (M1), the harvested seeds were stored in the laboratory for 0, 2, 4, and 6 months. Moisture content, seed quality (germination rate, dead seeds, and normal and abnormal seedlings), and seed vigor (first germination count, germination index, and seedling length) were determined. Data were submitted to analysis of variance for each soybean line using a 4 x 4 factorial design (four storage times x four gamma irradiation doses). Response surfaces were constructed based on the F test significance (p ? 0.05). VX04-5692 seeds were more sensitive to gamma radiation than were VX04-6828 seeds. Soybean seed quality was highest in M2 seeds derived from seeds irradiated with less than 100 Gy and stored for up to two months. High gamma irradiation doses and long storage times reduced soybean seed quality.

MILD VACUUM PACKAGING FOR LONG STORAGE OF CUT DANAE RACEMOSA (L.) MOENCH FOLIAGE

2015 ◽  
pp. 143-148
Author(s):  
S. Pacifici ◽  
G. Burchi ◽  
A. Del Carlo ◽  
A. Ferrante
Keyword(s):  
Vacuum Packaging ◽  
Long Storage

scholarly journals Application of Freeze-Dryers of Chamber Type in the Collections of Pathogenic Microorganisms

2014 ◽  
pp. 65-68 ◽  
Author(s):  
N. S. Chervyakova ◽  
T. V. Valova ◽  
A. V. Osin
Keyword(s):  
Shelf Life ◽  
Freeze Drying ◽  
Pathogenic Bacteria ◽  
Pathogenic Microorganisms ◽  
Biological Safety ◽  
Freeze Dried ◽  
Mass Reproduction ◽  
Long Storage

By the example of Martin Christ Epsilon 2-6D device carried out was assessment of the possibility to use freeze-dryers of the chamber type for conservation of pathogenic microorganisms collection strains. Elaborated was algorithm of lyophilisation of the III-IV pathogenicity groups bacteria, which incorporated conditions of freeze-drying and biological safety provision of this process. Indices of viability and survivability were defined for freeze-dried cells of pathogenic bacteria strains. Using thermostability test calculated were predicted timelines of storage of collection strains preparations freeze-dried in the flasks in Martin Christ Epsilon 2-6D. It was determined that in the collections of pathogenic microorganisms freeze-dryers of the chamber type could be used most prospectively for the III-IV pathogenicity groups bacteria conservation requiring mass reproduction and not intended for long storage. At the same time their application for freeze-drying of the strains of the I-II pathogenicity groups bacteria intended for a long storage, requires further adaptation of these devices as regards biological safety provision and prolongation of the shelf life.

scholarly journals Pengaruh Edible Coating dari Kitosan dengan Konsentrasi Berbeda Terhadap Keumamah selama Masa Penyimpanan

2019 ◽  
Vol 4 (1) ◽  
pp. 538-546
Author(s):  
Sifa' Fauziyani ◽  
Fahrizal Fahrizal ◽  
Anshar Patria
Keyword(s):  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Tuna Fish ◽  
Penicillium Sp ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Primary Substance ◽  
Long Storage

Abstrak. Keumamah (ikan kayu) merupakan makanan tradisional khas Aceh yang dibuat dari ikan tuna.Tetapi ikan kayu (keumamah) tersebut tidak dikemas, yang menyebabkan ikan kayu (keumamah) cepat terserangbakteri dan pertumbuhan jamur jenis Penicillium sp. Untuk itu diperlukan alternatif pengawet alami dalampenelitian ini yaitu kitosan yang berasal dari cangkang kulit udang sebagai bahan dasar pembuatan ediblecoating. Tujuan penelitian ini adalah untuk mengetahui konsentrasi kitosan terbaik sebagai edible coating untukmemperpanjang masa simpan keumamah pada suhu ruang. Penelitian ini menggunakan Rancangan AcakLengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah konsentrasi Kitosan (K) yaitu K0 = 0%kontrol, K2 = 1% Kitosan, K2 = 2% kitosan. Faktor kedua adalah lama penimpanan (P) yaitu P1 =4 minggu,P2= 6 minggu, dan P3=8 minggu. Nilai a w yang dihasilkan pada penelitian ini 0,65, kadar air 4,35%, totalmikroba 7,51 cfu ml/gram, TBA 0,25 manoldehida/gram, kadar protein 36,79%, dan organoleptik tekstur 2,48.Perbedaan konsentrasi kitosan pada keumamah berpengaruh sangat nyata terhadap a w , dan lama penyimpananberpengaruh nyata terhadap kadar air, total mikroba, Thiobarbituric Acid (TBA), analisis protein, danorganoleptik deskriptif aroma . Berpengaruh nyata terhadap nilai organoleptik warna. Dan tidak berpengaruhnyata terhadap uji organoletik tekstur serta tidak terdapatnya bakteri E.coli pada keumamah berkonsentrasikitosan. Pada keumamah konsentrasi terbaik di tunjukkan pada konsentrasi 1% dan 2%.Abstract. Keumamah (wooden fish) is Acehnese traditional food made from tuna fish. But, tradisionalkeumamah was unpackaged, this caused easily attacked by pest and growth penicillium sp. Natural preservativeneeded in this study is chitosan shrimps skin shells as primary substance to make edible coating. The objective ofthis study is to obtain the best chitosan concretations as edible coating to extend keumamah shelf life in roomtemperature. This study used completely randomized design consisting of 2 factors. First factor is chitosanconsentration (K) K0=0% control, K1=1% Chitosan, K2=2% Chitosan. Second factor is long storage (P) P1= 4weaks, P2= 6 weaks, P3= 8 weaks. A w produced in this study is 0,65, moisture 4,35, total plate count 7,51, TBA,0,25 manoldehida/gram, Protein 36,79%, and organoleptic test texture 2,48. The difference of chitosanconsentration in keumamah influenced significantly to a w , and long storage influenced to moisture, TotalPlate Count (TPC), and fragrance and texture organoleptic and not influenced to Thiobarbituric Acid (TBA) andE. coli bacteria not found in keumamah coated by edible coating.

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