scholarly journals Scientific Analysis of Firing Characteristics for Walls and Rooftiles Excavated from Jeseoksa Dump-site, Iksan

2021 ◽  
Vol 37 (5) ◽  
pp. 567-578
Author(s):  
Kyoung Suk Ahn ◽  
Min Hye Lee ◽  
Min Su Han
Keyword(s):  
Physicochemical Properties ◽  
Cross Section ◽  
Firing Temperature ◽  
Heat Exposure ◽  
Particle Sizes ◽  
Uneven Surface ◽  
Dump Site ◽  
Analytical Results ◽  
Scientific Analysis ◽  
Firing Characteristics

In this study, the physicochemical properties of 21 wall fragments and rooftile pieces excavated from Jeseoksa Dump-site were analyzed, and the possibility of heat exposure, such as the fire reported in the literature, was investigated by estimating the firing temperature. From the results, it was estimated that the rooftiles were composed of refined materials, and the walls were composed of materials having different particle sizes depending on the layer. Unlike ordinary rooftiles and walls, they exhibited an uneven surface with traces of bloating phenomenon in the cross section. It was estimated from the blackening of some portions that firing was not performed in a controlled state in a constant firing environment. In addition, the estimated firing temperature showed that the non-overfired rooftiles had endured a firing temperature of 900°C or less, but the over-fired samples were subjected to a temperature of 1,000°C or higher and were fired at a temperature higher than the manufacturing temperature at that time. Additionally, the rooftiles probably became defective during firing or molding at the time of production, but the non-overfired rooftiles exhibited an intact shape and showed the possibility of heat exposure due to fire. Therefore, the analytical results of this study confirm that the defective architectural components damaged by the fire, as reported in the literature, were discarded in the Jeseoksa dump-site.

The physicochemical properties of white sorghum (Sorghum bicolor L.) flour in various particle sizes by soaking the seeds before and after dehulling

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
Author(s):  
S.S. Antarlina ◽  
T. Estiasih ◽  
E. Zubaidah ◽  
Harijono
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Particle Sizes ◽  
Sorghum Flour ◽  
Applied Technology ◽  
Before And After ◽  
Good Nutrition ◽  
Food Needs ◽  
Home Industries ◽  
Sorghum Bicolor L

Sorghum seeds have good nutrition for human health. Therefore, preparation for food needs to be done by various methods. This study aimed to investigate the physicochemical properties of sorghum flour at various particle sizes obtained from soaked seeds in water before and after dehulling. This study used white sorghum seeds (KD-4 variety), and the experiment involved three factors: seeds soaking in water before and after dehulling, the soaking duration of the seeds (0, 12, 24, 36, 48 hrs), and the particle size of the flour passed through 40, 60, 80, 100 mesh sieves. This result showed, was chosen method of making white sorghum flour that was to soak the seeds in water for 24 hrs after dehulling. Followed by drying, milling, and sieving on various particle fractions will be adjusted according to their use. The physicochemical properties of sorghum flour were whiteness: 66.85±0.85–73.44±0.99%; bulk density: 514.35±0.95–584.10±1.00 g/L; initial temperature of gelatinization: 87.80±1.20 – 92.25±1.45°C; gelatinization time: 16.00±0.01 –18.00±1.00 mins; viscosity at temperature 50°C: 1250.1±46.7–3568.3±230.9 Cp; setback viscosity: 1250.6±46.7–3568.3±230.9 Cp; moisture content: 8.26±0.14 - 9.56±0.30% wet basis; ash content: 0.14±0.01–0.35±0.02% dry basis; protein content: 5.30±0.05– 6.77±0.38% dry basis; fat content: 1.02±0.01–2.40±0.01% dry basis; carbohydrate content: 81.66±0.60–84.33±0.18% dry basis; and amylose content: 12.43±0.28– 24.35±0.06% dry basis. The method for making white sorghum flour can be used to produce applied technology in home industries and suitable for cake and extrusion products.

scholarly journals Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 159 ◽  
Author(s):  
Lalana Thiranusornkij ◽  
Parichart Thamnarathip ◽  
Achara Chandrachai ◽  
Daris Kuakpetoon ◽  
Sirichai Adisakwattana
Keyword(s):  
Oryza Sativa ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Average Particle ◽  
Particle Sizes ◽  
Gluten Free ◽  
Antioxidant Power

Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 μm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 μm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

scholarly journals Supplemental Material: Syn-collisional magmatic record of Indian steep subduction by 50 Ma

2020 ◽  
Author(s):  
Yue Qi ◽  
QIANG WANG ◽  
et al.
Keyword(s):  
Cross Section ◽  
Analytical Methods ◽  
Southern Tibet ◽  
Analytical Results ◽  
Geological Cross Section

Analytical methods, field geological cross-section, and analytical results for the Lopu Range batholith from southern Tibet.

scholarly journals Viticulture, opus doliare, and the patrimonium Caesaris at the Roman imperial estate at Vagnari (Puglia)

2022 ◽  
pp. 1-26
Author(s):  
Maureen Carroll
Keyword(s):  
West Coast ◽  
The Other ◽  
Wine Making ◽  
Italian Peninsula ◽  
Economic Significance ◽  
Analytical Results ◽  
Scientific Analysis ◽  
Property Transfer

Abstract This article focuses on the establishment of a winery on the Roman imperial estate at Vagnari in southeast Italy in the 2nd c. CE and the ceramic vats (dolia defossa) needed to mature and store the estate's vintages. A scientific analysis of the clay used to make the dolia has revealed their likely place of manufacture to have been in Latium or on the border between Latium and Campania on the Tyrrhenian (west) coast of Italy. With these analytical results in hand, it is now possible to inquire into the historical and economic significance for the imperial fiscus of importing dolia for wine making in the vicus at Vagnari, the route and mechanisms by which they might have traveled to the other side of the Italian peninsula, and the connectivity between this Apulian imperial estate and other potential imperial properties in western Italy. This places the present study at the intersection of agriculture, manufacturing, and property transfer within the patrimonium Caesaris.

scholarly journals Investigation of the physicochemical properties of magnetic nanoparticles: size, magnetic properties, concentration

2021 ◽  
Vol 931 (1) ◽  
pp. 012011
Author(s):  
VN Kuryakov ◽  
I V Sergeev ◽  
O O Efanova ◽  
O K Zheludkova
Keyword(s):  
Magnetic Field ◽  
Magnetic Properties ◽  
Magnetic Nanoparticles ◽  
Physicochemical Properties ◽  
Number Concentration ◽  
Scattering Method ◽  
Particle Sizes ◽  
Time Intervals ◽  
Aqueous Dispersions ◽  
Dynamic Scattering

Abstract This work presents the results of studies of a series of samples of aqueous dispersions of magnetic nanoparticles. The particle sizes were measured for these samples by the dynamic scattering method. Using the method of ultramicroscopy, the number concentration of particles in the samples and the concentration of particles remaining in the volume of the samples after exposure to a magnetic field at various time intervals were measured.

scholarly journals The Influence of Starch Modification with Amylosucrase Treatment on Morphological Features

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1409
Author(s):  
Hyeyoung Lee ◽  
Inmyoung Park
Keyword(s):  
Particle Size ◽  
Cross Section ◽  
Resistant Starch ◽  
Flat Surface ◽  
Particle Sizes ◽  
Particle Size Analyzer ◽  
The Mean ◽  
Waxy Corn ◽  
Slowly Digestible Starch ◽  
Scanning Electron

Amylosucrase (AS) is a starch-modifying enzyme from Neisseria polysaccharea used to produce low-glycemic starches such as slowly digestible starch (SDS) and resistant starch (RS). The morphology of native, control, and AS-modified waxy corn starches (230 and 460 U) was examined using a particle size analyzer and field-emission scanning electron microscopy (FE-SEM). AS modification of the starch elongated the glucose and resulted in higher SDS and RS contents. The mean particle sizes of the control, 230 U-AS-, and 460 U-AS-treated starches were 56.6 µm, 128.0 µm, and 176.5 μm, respectively. The surface of the 460 U-AS-treated starch was entirely porous and coral-like, while the 230 U-AS-treated starch had a partial dense and flat surface which did not react with AS. FE-SEM of the granule cross section confirmed that the center contained a dense and flat region without any evidence of AS reaction to either of the AS-treated starches. It was assumed that the particle size and porous and sponge-like particle features might be related to the SDS and RS fractions.

Effects of Some Aggregate and Filler Characteristics on Behavior and Durability of Asphalt Paving Mixtures

1996 ◽  
Vol 1530 (1) ◽  
pp. 75-85 ◽  
Author(s):  
Ilan Ishai ◽  
Joseph Craus
Keyword(s):  
Physicochemical Properties ◽  
Surface Texture ◽  
Research Work ◽  
Test Method ◽  
Particle Sizes ◽  
Research Projects ◽  
Bituminous Mixtures ◽  
Wide Range ◽  
Asphalt Paving

A summary of some of the findings obtained during a series of research projects aimed to select, define, and evaluate the significant aggregate and filler properties and relate them to the behavior of bituminous concrete is presented. A concept and test method suggested for an objective quantitative evaluation of the geometric irregularity of aggregate particles (shape, angularity, and surface texture combined) in a wide range of particle sizes are discussed. The aggregate parameters were found to be significantly correlated to the physical properties and mechanical behavior of the bituminous mixtures composed of the aggregates tested. Research work and findings related to a special evaluation of important physicochemical properties of the filler and their significant effect on the immediate properties and the long-term durability behavior of bituminous paving mixtures are summarized.

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