Impact of composts produced from waste of animal origin on the biological activity of soils

Due to changes in the Hungarian legislation, the ATEVSZOLG Corporation, which treats waste of animal origin, has started to search for a new way to dispose and reuse this waste by recycling it without the loss of materials produced at high cost from the natural cycle. Since this waste contains a high concentration of fat, one major objective of the composting experiment was to investigate the effect of composts with high fat contents on the biological activity of the soil. The other aim was to investigate the impact of sterilising heat treatment and of high temperature conditions during the composting process on the number of pathogenic microbes, which are common in waste of animal origin. The quality and quantity of the fat in the soil samples were measured using a gas chromatograph. The effect of the high fat content on the biological activity of the soil was measured as the difference between the control and the treated soil samples for CFU number of fat-degrading microbes and the difference in the biological activity of the samples in an Oxi-Top soil respirator system. The effect of heat treatment on pathogenic microbes was investigated on the basis of the number of Clostridium, faecal coliforms and Pseudomonas aeruginosa microbes. The results showed that the high fat content deposited with the composts was well utilised, and that its degradation did not cause a problem for the microbes living in the soil. This was proved both by the results of the CFU experiments and by the parameters in the Oxi-Top soil respirator system. The heat treatment successfully decreased the number of pathogenic microbes to a low risk level. The results indicated that the mixing of the heat-treated, sterilised basic materials of the composts with untreated, non-sterilised materials such as sewage sludge should be avoided, due to the risk of re-infecting the compost with pathogens. The composts produced from animal waste using the heat treatment developed by the ATEVSZOLG Corp. have the same infection risk as the composts produced from animal manure or sewage sludge.

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Changes in composition of rat's milk in the stomach of the suckling

British Journal Of Nutrition ◽

10.1079/bjn19690076 ◽

1969 ◽

Vol 23 (3) ◽

pp. 683-693 ◽

Cited By ~ 13

Author(s):

D. J. Naismith ◽

Adele Mittwoch ◽

B. S. Platt

Keyword(s):

Proteolytic Enzymes ◽

Stomach Contents ◽

Fat Content ◽

Small Extent ◽

High Fat ◽

Total Carbohydrate ◽

Protein Ratio ◽

The Core ◽

A Value ◽

The Difference

1. A study was made of the partition of the major constituents of rat's milk during the formation of the clot in the infant rat's stomach.2. Milk was obtained from the dams by manual expression after separation from their litters for periods ranging from 12 to 23 h.3. The ratio of fat to protein in the clots removed from the stomachs of the 11-day-old pups was more than double that found in the milk. The difference was due to the high fat content of the clot.4. The stomach contents of DUDS which were allowed to suckle for I h following a 12 h separation from their dams had fat to protein ratio similar to that of the expressed milk, When suckling was prolonged, the ratio reverted to that of the established clot.5. Milk secreted under conditions of uninterrupted lactation and promptly recovered from the stomachs of pups previously fasted had a value for fat to protein comparable to that for the clot from a normally fed pup. An interruption in suckling therefore reduced the fat content of the milk.6. Part of the carbohydrate in rat's milk is secreted in a bound form. Lactose accounts for approximately one half of the total carbohydrate. Evidence is presented which suggests that the remainder may be an isomer of lactose.7. Fat and lactose undergo hydrolysis to a small extent only in the pup's stomach. The breakdown of protein is insignificant. Rat's milk contains no proteolytic enzymes.8. No significant differences in composition were found in the outer shell, the core and pyloric regions of the clot. Thus fat and casein leave the stomach in constant proportion.

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Studies on the effect of heat treatment during processing on the viscosity and stability of high-fat market cream

Journal of Dairy Research ◽

10.1017/s0022029900011924 ◽

1966 ◽

Vol 33 (3) ◽

pp. 245-254 ◽

Cited By ~ 15

Author(s):

J. Rothwell

Keyword(s):

Heat Treatment ◽

Low Temperature ◽

Storage Conditions ◽

Fat Content ◽

Fat Crystallization ◽

High Fat ◽

Dilatometric Study ◽

Temperature Separation ◽

And Storage ◽

Increased Pressure

SummaryThe viscosity of cream increased with increasing fat content, and higher values were obtained if the cream was separated at 38–43 °C rather than above 55 °C, and if the cream was cooled to below 15 °C before storage at 20 °C. The ‘type’ of viscosity varied with cooling and storage conditions; for example, cream cooled below 20 °C and stored at 20 °C gave increased viscosity readings with increased rates of shear due to churning of the cream, while the behaviour of cream cooled only to 20 °C was Newtonian.Cream stability as measured by free fat content decreased with increasing fat content above about 42%, with low temperature separation (38–45 °C), with cooling to below 15 °C before storage at 20 °C, and with increased pressure at temperatures below 15 °C.Dilatometric study of the amount of fat crystallization indicated that larger amounts of crystallization resulted in higher final viscosity and free fat content.

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Non-Fasting Factor VII Coagulant Activity (FVII:C) Increased by High-Fat Diet

Thrombosis and Haemostasis ◽

10.1055/s-0038-1642518 ◽

1994 ◽

Vol 71 (06) ◽

pp. 755-758 ◽

Cited By ~ 46

Author(s):

E M Bladbjerg ◽

P Marckmann ◽

B Sandström ◽

J Jespersen

Keyword(s):

High Fat Diet ◽

Fat Content ◽

Factor Vii ◽

Amidolytic Activity ◽

High Fat ◽

Low Fat Diet ◽

Increased Risk ◽

Coagulant Activity ◽

High Fat Diets ◽

Fat Diets

SummaryPreliminary observations have suggested that non-fasting factor VII coagulant activity (FVII:C) may be related to the dietary fat content. To confirm this, we performed a randomised cross-over study. Seventeen young volunteers were served 2 controlled isoenergetic diets differing in fat content (20% or 50% of energy). The 2 diets were served on 2 consecutive days. Blood samples were collected at 8.00 h, 16.30 h and 19.30 h, and analysed for triglycerides, FVII coagulant activity using human (FVII:C) or bovine thromboplastin (FVII:Bt), and FVII amidolytic activity (FVIPAm). The ratio FVII:Bt/FVII:Am (a measure of FVII activation) increased from fasting levels on both diets, but most markedly on the high-fat diet. In contrast, FVII: Am (a measure of FVII protein) tended to decrease from fasting levels on both diets. FVII:C rose from fasting levels on the high-fat diet, but not on the low-fat diet. The findings suggest that high-fat diets increase non-fasting FVII:C, and consequently may be associated with increased risk of thrombosis.

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Strategies for Oral Delivery of Metal-Saturated Lactoferrin

Current Protein and Peptide Science ◽

10.2174/1389203720666190513085839 ◽

2019 ◽

Vol 20 (11) ◽

pp. 1046-1051 ◽

Cited By ~ 1

Author(s):

Przemysław Gajda-Morszewski ◽

Klaudyna Śpiewak-Wojtyła ◽

Maria Oszajca ◽

Małgorzata Brindell

Keyword(s):

Biological Activity ◽

Oral Delivery ◽

Therapeutic Potential ◽

Structure And Function ◽

The Difference ◽

And Function ◽

First Time

Lactoferrin was isolated and purified for the first time over 50-years ago. Since then, extensive studies on the structure and function of this protein have been performed and the research is still being continued. In this mini-review we focus on presenting recent scientific efforts towards the elucidation of the role and therapeutic potential of lactoferrin saturated with iron(III) or manganese(III) ions. The difference in biological activity of metal-saturated lactoferrin vs. the unmetalated one is emphasized. The strategies for oral delivery of lactoferrin, are also reviewed, with particular attention to the metalated protein.

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Comparison of Osmotic Resistance, Shape and Transmembrane Potential of Erythrocytes Collected from Healthy and Fed with High Fat-Carbohydrates Diet (HF-CD) Pigs—Protective Effect of Cistus incanus L. Extracts

Materials ◽

10.3390/ma14041050 ◽

2021 ◽

Vol 14 (4) ◽

pp. 1050

Author(s):

Sylwia Cyboran-Mikołajczyk ◽

Robert Pasławski ◽

Urszula Pasławska ◽

Kacper Nowak ◽

Michał Płóciennik ◽

...

Keyword(s):

Biological Activity ◽

Physical Properties ◽

Plasma Lipid ◽

Membrane Lipid ◽

Osmotic Resistance ◽

High Fat ◽

Atherosclerotic Lesions ◽

Cistus Incanus ◽

Osmotic Resistance Of Erythrocytes ◽

The Impact

Long-term high fat-carbohydrates diet (HF-CD) contributes to the formation of irreversible changes in the organism that lead to the emergence of civilization diseases. In this study, the impact of three-month high-fat diet on the physical properties of erythrocytes (RBCs) was studied. Furthermore, the biological activity of Cistus incanus L. extracts, plant known with high pro-health potential, in relation to normal and HF-CD RBCs, was determined. Obtained results have shown that, applied HF-CD modified shape, membrane potential and osmotic resistance of erythrocytes causing changes in membrane lipid composition and the distribution of lipids. The impact of HF-CD on physical properties of RBCs along with atherosclerotic lesions of the artery was visible, despite the lack of statistically significant changes in blood morphology and plasma lipid profile. This suggests that erythrocytes may be good markers of obesity-related diseases. The studies of biological activity of Cistus incanus L. extracts have demonstrated that they may ameliorate the effect of HF-CD on erythrocytes through the membrane-modifying and antioxidant activity.

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The Effect of Co-Deposition of SiC Sub-Micron Particles and Heat Treatment on Wear Behaviour of Ni–P Coatings

Coatings ◽

10.3390/coatings11020180 ◽

2021 ◽

Vol 11 (2) ◽

pp. 180

Author(s):

Donya Ahmadkhaniha ◽

Lucia Lattanzi ◽

Fabio Bonora ◽

Annalisa Fortini ◽

Mattia Merlin ◽

...

Keyword(s):

Heat Treatment ◽

Friction Coefficient ◽

Wear Mechanisms ◽

Composite Coatings ◽

Wear Behaviour ◽

Maximum Hardness ◽

Sic Particles ◽

Heat Treated ◽

The Coefficient Of Friction ◽

The Difference

The purpose of the study is to assess the influence of SiC particles and heat treatment on the wear behaviour of Ni–P coatings when in contact with a 100Cr6 steel. Addition of reinforcing particles and heat treatment are two common methods to increase Ni–P hardness. Ball-on-disc wear tests coupled with SEM investigations were used to compare as-plated and heat-treated coatings, both pure and composite ones, and to evaluate the wear mechanisms. In the as-plated coatings, the presence of SiC particles determined higher friction coefficient and wear rate than the pure Ni–P coatings, despite the limited increase in hardness, of about 15%. The effect of SiC particles was shown in combination with heat treatment. The maximum hardness in pure Ni–P coating was achieved by heating at 400 °C for 1 h while for composite coatings heating for 2 h at 360 °C was sufficient to obtain the maximum hardness. The difference between the friction coefficient of composite and pure coatings was disclosed by heating at 300 °C for 2 h. In other cases, the coefficient of friction (COF) stabilised at similar values. The wear mechanisms involved were mainly abrasion and tribo-oxidation, with the formation of lubricant Fe oxides produced at the counterpart.

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Heat Treatment Effects on Distortion, Residual Stress, and Retained Austenite in Carburized 4320 Steel

Materials Science Forum ◽

10.4028/www.scientific.net/msf.783-786.692 ◽

2014 ◽

Vol 783-786 ◽

pp. 692-697 ◽

Cited By ~ 2

Author(s):

Andrew Clark ◽

Randy J. Bowers ◽

Derek O. Northwood

Keyword(s):

Heat Treatment ◽

Residual Stress ◽

Retained Austenite ◽

Compressive Residual Stress ◽

Surface Residual Stress ◽

Depth Profiles ◽

Size And Shape ◽

Austenite Content ◽

Treatment Conditions ◽

The Difference

The effects of heat treatment on distortion, residual stress, and retained austenite were compared for case-carburized 4320 steel, in both the austempered and quench-and-tempered condition. Navy C-ring samples were used to quantify both size and shape distortions, as well as residual stress. The austempering heat treatment produced less distortion and a higher surface residual stress. Both hoop and axial stresses were measured; the difference between them was less than seven percent in all cases. Depth profiles were obtained for residual stress and retained austenite from representative C-ring samples for the austempered and quench-and-tempered heat treatment conditions. Austempering maintained a compressive residual stress to greater depths than quench-and-tempering. Quench-and-tempering also resulted in lower retained austenite amounts immediately beneath the surface. However, for both heat treatments, the retained austenite content was approximately one percent at depths greater than 0.5 mm.

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Regulation of plasma leptin in mice: influence of age, high-fat diet, and fasting

AJP Regulatory Integrative and Comparative Physiology ◽

10.1152/ajpregu.1997.273.1.r113 ◽

1997 ◽

Vol 273 (1) ◽

pp. R113-R120 ◽

Cited By ~ 43

Author(s):

B. Ahren ◽

S. Mansson ◽

R. L. Gingerich ◽

P. J. Havel

Keyword(s):

Body Weight ◽

Dietary Fat ◽

High Fat Diet ◽

Plasma Insulin ◽

Plasma Concentrations ◽

Age Groups ◽

Fat Content ◽

High Fat ◽

Background Strain ◽

Plasma Leptin

Mechanisms regulating circulating leptin are incompletely understood. We developed a radioimmunoassay for mouse leptin to examine the influence of age, dietary fat content, and fasting on plasma concentrations of leptin in the background strain for the ob/ob mouse, the C57BL/6J mouse. Plasma leptin increased with age [5.3 +/- 0.6 ng/ml at 2 mo (n = 23) vs. 14.2 +/- 1.6 ng/ml at 11 mo (n = 15), P < 0.001]. Across all age groups (2-11 mo, n = 160), log plasma leptin correlated with body weight (r = 0.68, P < 0.0001), plasma insulin (r = 0.38, P < 0.001), and amount of intra-abdominal fat (r = 0.90, P < 0.001), as revealed by magnetic resonance imaging. Plasma leptin was increased by a high-fat diet (58% fat for 10 mo) and reduced by fasting for 48 h. The reduction of plasma leptin was correlated with the reduction of plasma insulin (r = 0.43, P = 0.012) but not with the initial body weight or the change in body weight. Moreover, the reduction in plasma leptin by fasting was impaired by high-fat diet. Thus plasma leptin in C57BL/6J mice 1) increases with age or a high-fat diet; 2) correlates with body weight, fat content, and plasma insulin; and 3) is reduced during fasting by an action inhibited by high-fat diet and related to changes of plasma insulin.

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