scholarly journals Tonalite-trondjemite-granodiorite formation of the Archaean. Special features of composition and conditions of formation, Ukrainian Shield as an example

2021 ◽  
Vol 43 (1) ◽  
pp. 38-68
Author(s):  
O.V. Usenko
Keyword(s):  
Thermal Model ◽  
Granite Gneiss ◽  
Ukrainian Shield ◽  
Partial Replacement ◽  
Convective Flows ◽  
Model Distribution ◽  
Crystallization Differentiation ◽  
Granite Formation ◽  
Mantle Fluids ◽  
Different Levels

Tonalite-trondjemite-granodiorite formation (TTG) produces the main volume of acidic rocks of the continental crust. Similar rocks are never met later. Therefore the problems of their production are directly connected with the problem of the crust and mantle formation. The structure of the Archean TTG formation of granite-gneiss area of the Bug megablock and granite-grrenstone area of the Middle Dnieper megablock (MDMB) has been considered. Similar and different features have been found. The analysis of these data resulted in a conclusion that within the MDMB, West Periazovian and Khashchevate-Zavalie block of the Middle Bug area the events of formation of the Archean granite-greenstone area were similar, however these three blocks of the Ukrainian Shield demonstrate different levels of erosion damage reflected in PT-conditions of metamorphic transformations. The rocks of TTG formation are a part of complex structured stratum appeared as a result of impregnation (migmatization) by quartz-albite melt of the primary crust and/or of more ancient strata of predominantly basic composition. In the middle-lower crust a partial replacement of the primary crust occurred and in the upper one — the deposition of new portions of the melt on the earlier ones, piercement of granite masses and migmatization of volcanogenic stratum.  During the Archean these events happened repeatedly, that resulted in partial replacement of the primary crust with plagiogranites. Modern notions have been considered on the processes of producing of TTG granite formation. It has been shown that according to thermal model distribution of temperatures in the crust does not cross the line of basalt water solidus. That is why the appearance of granite melts could not be the result of submergence to big depths (ultrametamorphism). Chronological and genetic relation with mantle melting, of which komatiites and spilites of green-stone structures were crystallized, assumed convective flows in the mantle. To explain the formation of tonalite and trondjemite melt a model of two-leveled crystallization differentiation of ultrabasic melt has been used. However appearance of primary basalt replacement in such a scale and assimilation of green-stone roots by granite melt are possible only in case of interaction of mantle fluids with the rocks of primary crust. An assumption has been made that the composition of some part of these fluids could be close to composition of granite (trondjemite). According to the author’s opinion such assumption confirms a hypothesis of V. Griffin and N. Pirson about formation of crystalline mantle on the border between the Archean and Proterozoic.

scholarly journals Growth Performance and Survival of Clarias gariepinus (Burchell, 1822) Fingerlings Fed Sweet Potato Leaf Meal (SPLM) as Partial Replacement for Soya Beam Meal (SBM)

2019 ◽  
Vol 1 ◽  
pp. 118-122
Author(s):  
A Ogaga ◽  
A Ebiobowei ◽  
I O Elijah
Keyword(s):  
Sweet Potato ◽  
Clarias Gariepinus ◽  
Partial Replacement ◽  
Fish Feed ◽  
Potato Leaf ◽  
Feed Formulation ◽  
Leaf Meal ◽  
Percentage Survival ◽  
Length Increase ◽  
Different Levels

This study was designed to assess the suitability of using sweet potato leaf meal (SPLM) as a substitute for the complete or partial replacement of soya beans as protein source in fish feed formulation. One hundred and sixty Clarias gariepinus fingerlings were fed different levels of experimental diets containing 40% crudeprotein. Sweet potato leaf mealwas used at different levels of10% (Diet/Treatment 2 i.e. T2), 20% (T3) and 30% (T4), while 0% served as control (T1). Fingerlings were fed diet at 5% of their body weight for 42days. This study determined the growth, survival and the best inclusion rate of SPLM in the diet which was conducted in a plastic tank. All experimental diet were accepted by the Clarias gariepinus fingerlings without impairing growth. The highest mean weight gain (2.5+ 0.09g) was obtained in fish fed with 10% SPLM inclusion (T2), while the least (1.8+ 0.09g) was recorded in T4 i.e. 30% inclusion. Similar trend was obtained for length increase, protein efficiency and percentage survival. All fish were good in condition except those offered diet T4. The best SPLM inclusion level of the study was obtained in T2.

scholarly journals PARTIAL REPLACEMENT OF CEMENT BY COFFEE HUSK ASH FOR C-25 CONCRETE PRODUCTION

2019 ◽  
Vol 10 (1) ◽  
pp. 12-21
Author(s):  
Abebe Demissew ◽  
Fekadu Fufa ◽  
Sintayehu Assefa
Keyword(s):  
Environmental Problem ◽  
Partial Replacement ◽  
Test Machine ◽  
Compressive Test ◽  
Conventional Concrete ◽  
Co2 Gas ◽  
Coffee Husk ◽  
Water To Cement Ratio ◽  
Concrete Production ◽  
Different Levels

Concrete is a mixture of aggregates and binders. From concrete ingredients, the binder and the costliest and environmental-unfriendly element is cement, which is an ecological unsociable process due to the discharge of CO2 gas into the atmosphere and ecological degradation. Coffee husk (CH) has been considered as a category of agriculture by-product; as its quantity rises, the disposal of it is becoming an environmental problem. Hence, this study investigated the suitability of coffee husk ash (CHA) as a partial replacement for ordinary Portland cement (OPC) in conventional concrete production. Initially, CH samples were collected from different coffee treatment centres. The CHA was then ground and its chemical and physical properties were investigated using Atomic Absorption Spectrophotometer method. After that, the pastes containing OPC and CHA at different levels of replacement were investigated. For this purpose, six different concrete mixes with CHA replacement 0, 2, 3, 5, 10, and 15% of the OPC were prepared for 25MPa conventional concrete with water to cement ratio of 0.5 and 360 kg/m3 cement content. The results of the study show that, up to 10% replacement of OPC by CHA achieved advanced compressive strength at all test ages, i.e. 7, 14, and 28 days of age using compressive test machine.

scholarly journals Acoustic Absorption of Mortar Composites with Waste Material

2013 ◽  
Vol 38 (3) ◽  
pp. 417-423 ◽  
Author(s):  
Marco Aurélio Stumpf González ◽  
Fernanda Flach ◽  
Josiane Reschke Pires ◽  
Marlova Piva Kulakowski
Keyword(s):  
Plane Wave ◽  
Rice Husk ◽  
Wave Impedance ◽  
Partial Replacement ◽  
Acoustic Absorption ◽  
Frequency Range ◽  
Reduction Coefficient ◽  
Acoustic Comfort ◽  
The Impact ◽  
Different Levels

Abstract This paper presents an investigation about acoustic absorption of mortars with partial replacement of sand by waste (plywood formwork, rice husk, and thermoplastic shoe counters), examining different levels of replacement (0%, 5%, 10%, 25%, and 50%). The measurement of acoustic absorption was performed using a plane wave impedance tube with 100 mm diameter, using mortar samples of 20 mm, in frequency range 200-2000 Hz. Results demonstrated that some composite with waste presented noise reduction coefficient (NRC) above the reference mortar (NRC = 0.0343), such as a composite with 50% rice husk (NRC = 0.2757) and other with 50% of plywood waste (NRC = 0.2052). Since there is virtually no cost or difficulty to use these residuals, it may be concluded that it is a sustainable alternative to improve the acoustic comfort and reduce the impact of the waste on the environment.

scholarly journals Effect of fortification of skim milk with coconut milk on the proximate composition and manufacture of dahi, a traditional sweet curd

2016 ◽  
Vol 2 (2) ◽  
pp. 247-252
Author(s):  
Md Rezaul Hai Rakib ◽  
Morsheda Yesmin ◽  
Md Abu Hemayet ◽  
Md Ahsanul Kabir ◽  
Md Nurul Islam
Keyword(s):  
Nutritional Value ◽  
Skim Milk ◽  
Bacterial Count ◽  
Coconut Milk ◽  
Partial Replacement ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Alternative Source ◽  
Organoleptic Score ◽  
Different Levels

The experiment was conducted to measure the feasibility of partial replacement of skim milk with different levels of coconut milk in the manufacture of dahi. Skimmed milk was replaced by 0, 5, 10, 15 and 20% of coconut milk to produce Dahi designated as A, B, C, D and E. All the samples were analyzed for organoleptic, chemical and microbiological qualities. Replacement of skim milk up to 10% with coconut milk increased total organoleptic score but score decreased when level of coconut milk was 15% and 20%. Dahi manufactured by incorporating 5% coconut milk gave superior results for body and consistency and also for colour and texture. In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while protein and pH content were significantly decreased in Dahi samples. Total bacterial count was higher in the dahi manufactured by replacement of coconut milk than control. It could be concluded that 5 and 10% replacement of skim milk with coconut milk for the manufacturing of Dahi was acceptable and reduced the production cost and they were better in compare to others, according to organoleptic, chemical and microbiological analysis. The work showed the potential of coconut as an alternative source of skim milk in dahi manufacturing with improved nutritional value and consumer acceptability.Asian J. Med. Biol. Res. June 2016, 2(2): 247-252

Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies

2017 ◽  
Vol 54 (1) ◽  
pp. 62
Author(s):  
R. S. Agrawal ◽  
H. M. Syed ◽  
P. N. Satwadhar
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Ash Content ◽  
Partial Replacement ◽  
Fenugreek Seed ◽  
Seed Flour ◽  
Physical Chemical ◽  
Protein Fiber ◽  
Textural Parameters ◽  
Different Levels

The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.

scholarly journals An Analysis of Transverse Momentum Spectra of Various Jets Produced in High Energy Collisions

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Yang-Ming Tai ◽  
Pei-Pin Yang ◽  
Fu-Hu Liu
Keyword(s):  
Transverse Momentum ◽  
Momentum Distribution ◽  
Thermal Model ◽  
High Energy ◽  
Transverse Momentum Distribution ◽  
High Energies ◽  
Model Distribution ◽  
Momentum Spectra ◽  
Transverse Momentum Spectra ◽  
High Energy Collisions

With the framework of the multisource thermal model, we analyze the experimental transverse momentum spectra of various jets produced in different collisions at high energies. Two energy sources, a projectile participant quark and a target participant quark, are considered. Each energy source (each participant quark) is assumed to contribute to the transverse momentum distribution to be the TP-like function, i.e., a revised Tsallis–Pareto-type function. The contribution of the two participant quarks to the transverse momentum distribution is then the convolution of two TP-like functions. The model distribution can be used to fit the experimental spectra measured by different collaborations. The related parameters such as the entropy index-related, effective temperature, and revised index are then obtained. The trends of these parameters are useful to understand the characteristic of high energy collisions.

scholarly journals Impact of Partial Replacement of Peanut Paste with Sesame Seed Paste on the Nutritional and Anti-nutritional Components of Butter Made from the Blends

2020 ◽  
pp. 53-66
Author(s):  
Onyale V. Oduma ◽  
Ufot E. Inyang ◽  
Okema N. Okongoh
Keyword(s):  
Amino Acids ◽  
G Protein ◽  
Peanut Butter ◽  
Sesame Seed ◽  
Essential Amino Acids ◽  
Partial Replacement ◽  
Crude Fibre ◽  
Nutritional Components ◽  
Amino Acids Composition ◽  
Different Levels

The present study was conducted to see the effect of replacement of peanut paste with different levels of sesame seed paste on the nutritional and anti-nutritional components of butter made from the blends. The peanut: Sesame seed pastes were used in the ratios of 100:00, 90:10, 80:20, 70:30, 60:40, 50:50 and 00:100 with 100% peanut and sesame seed pastes as control samples. The results showed that all the parameters determined varied with the proportion of sesame seed paste in the blends. The crude protein, ash, crude fibre and carbohydrate progressively decreased with increase in the level of sesame seed paste substitution. On the contrary, fat and caloric value increased progressively with increase in sesame seed paste in the blends. The total amino acids decreased from 88.24 g/100 g protein while the total essential amino acids increased from 35.30 g/100 g protein in 100% peanut butter to 87.36 g/100 g protein and 37.71 g/100 g protein respectively in 50% sesame seed paste substituted butter. Methionine and cystine increased while lysine decreased with increase in sesame paste substitution. Majority of essential amino acid chemical scores were above 100% except lysine (63.45 – 98 – 28% for samples that contained sesame seed paste) and sulphur containing amino acids (78.00% and 92.40% for 100% peanut butter and 10% sesame paste supplemented butter respectively). The contents of K, Na, saponin and tannin in the butter decreased while Ca, Mg, Fe, Zn, oxalate and phytate increased with increase in sesame seed paste substitution. The values for anti-nutrients were low and may not have serious effect on nutrients bioavailability. The result has shown that production of butter from blends of peanut and sesame seed paste would enhance the essential amino acids composition and other nutrients and could lead to increased utilization of sesame seed.

scholarly journals Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits

2018 ◽  
Vol 1 (2) ◽  
pp. 152-161
Author(s):  
Jariyah Jariyah ◽  
Endang Yektiningsih ◽  
Ulya Sarofa ◽  
Peter Adeye Sopadeo
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Breaking Strength ◽  
Milk Powder ◽  
Partial Substitution ◽  
Partial Replacement ◽  
Spread Ratio ◽  
Sonneratia Caseolaris ◽  
Sodium Stearoyl Lactylate ◽  
Different Levels

Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk powder uniformly. Dough sheets were formed and baked on a greased tray at 1500C for 10 to 15 min. The biscuits produced were analyzed for spread ratio, breaking strength, and color (L*, a*, and b*), ranging from 4.13–5.07; 54.07–89.77 N; and 34.70–50.90 L*, 15.17–18.80 a*, and 12.00–28.07 b*, respectively. The analysis of chemical composition showed that the carbohydrate ranged from 90.99–93.60%, protein 4.26–7.12%, fat 0.22–0.59%, ash 0.93–1.75%, and moisture 0.88–1.36%, and the energy value spanned over 391.10–395.33 cal/100 g. Sensory evaluation rating, substitution of 20% with MFF, and SSL addition had the highest acceptability compared to other formulations.

scholarly journals Domes of the Srednepridneprovsky tectonoconcentre of Ukrainian shield

2018 ◽  
pp. 41-53
Author(s):  
Stanislav Yesypovych
Keyword(s):  
Magnetic Fields ◽  
Granite Gneiss ◽  
Ukrainian Shield ◽  
Development History ◽  
Gneiss Domes ◽  
Geophysical Information

The granite-gneiss domes of the Middle Dnieper were discovered from the data of gravitational and magnetic fields, since Ukrainian shield was significantly denuded and covered by a layer of sedimentary formations of various thicknesses. As a result of the comparison of US geological and geophysical information with the data of the Canadian, Scandinavian and other shields of the planet, a stable assumption about the similarity of their development history arose. It was for understanding the structure of US that the key structural question was not solved - which complexes of natural associations, and why, lie on different denudation sections of it. In numerous described facies, and then in the formations, the questions of the geological development of the shield were not solved. In this work, an attempt is made to clarify some of these issues.

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