Piwo i surowce browarnicze w kosmetologii oraz kąpiele piwne jako forma zabiegowa

2019 ◽  
Vol 20 (2) ◽  
Author(s):  
Julia Pal ◽  
Anna Piotrowska ◽  
Justyna Adamiak ◽  
Olga Czerwińska-Ledwig
Keyword(s):  
Raw Materials ◽  
General Information ◽  
Potential Impact ◽  
Estrogenic Properties ◽  
Low Alcohol

Beer is a popular low-alcohol liquor, consumed from antiquity. In addition to the taste values, it can also be considered a natural cosmetic and medicine. The purpose of the work was to describe the use and impact on the skin of beer and brewing raw materials. Beer baths as a therapeutic form were also characterized. Based on the analysis of scientific and industry literature, the types of beer baths and their procedure as well as the potential impact on the organism were described, the knowledge of hops and its antioxidant, bacteriostatic, sedative and estrogenic properties was deepened. The topic of yeast has also been developed as a source of ingredients useful in cosmetology. General information on malt and its potentially anaphylactic activity were presented. Brewery raw materials can be an interesting local specialty of Polish SPAs, but this requires conducting directional analyzes of their cosmetic properties.

scholarly journals Floristerias processing of mineral raw materials and waste Yaroslavsky mining and beneficiation plant

2017 ◽  
Author(s):  
Софья Ярусова ◽  
Sof'ya Yarusova ◽  
Павел Гордиенко ◽  
Pavel Gordienko ◽  
Иван Жевтун ◽  
...  
Keyword(s):  
Graduate Students ◽  
Alkali Metals ◽  
Raw Materials ◽  
General Information ◽  
Mineral Raw Materials ◽  
Beneficiation Plant ◽  
Fluoroammonium Salts ◽  
Beryllium Compounds ◽  
Main Components ◽  
Ore Dressing

The monograph presents general information on the main components of fluorite-containing ores and wastes and the results of studies on the possibility of complex processing of fluorite-containing mineral raw materials and wastes of the Yaroslavskiy ore-dressing combine with the extraction of beryllium compounds, alkali metals, fluoroammonium salts, as well as associated products in the form of gypsum, amorphous silica. Also, earlier studies related to this problem are summarized. The monograph is intended for specialists in the field of chemistry, chemical technology, ecology, scientists, graduate students, undergraduates involved in the complex processing of mineral raw materials and man-made wastes.

Effect of Different Ending Fermentation Technologies on Microbial-Stability of Italian Riesling Low Alcohol Sweet White Wine

2011 ◽  
Vol 393-395 ◽  
pp. 1165-1168 ◽  
Author(s):  
Yan Cui ◽  
Wen Lv ◽  
Jin Fu Liu ◽  
Bu Jiang Wang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Electrostatic Field ◽  
Raw Materials ◽  
White Wine ◽  
Grape Variety ◽  
Lethal Rate ◽  
Microbial Stability ◽  
Fermentation Technology ◽  
Low Alcohol

In order to investigate effects of different ending fermentation technologies on microbial-stability and quality of low alcohol sweet white wine, with Italy Reasling grapes as raw materials, four ending fermentation technologies: single SO2 treatment, combined high voltage electrostatic field (HVEF)/SO2 treatment, combined ultrasound/SO2 treatment, and combined pasteurization/SO2 treatment were compared in yeasts lethality, enological parameters and sensory evaluation of the low-alcohol sweet white wines.The results showed that: the best ending fermentation technology was combined ultrasound (40Hz/20min)/SO2(40mg/L) treatment, which had higher total lethal rate of Saccharomyces cerevisiae, and the wines treated in this way were rich in typical Italy Reasling grape variety flavor and attractive aromas, with a pleasant fruity taste and microbial stability.

scholarly journals Flavonoid’s Content Determination in Irradiated Samples via Spectrophotometric Analysis

2019 ◽  
Vol 5 (10) ◽  
pp. 32-39 ◽  
Author(s):  
A. Sarukhanov ◽  
A. Morozova ◽  
N. Vasilyeva ◽  
D. Krylenkin
Keyword(s):  
Quantitative Determination ◽  
Raw Materials ◽  
General Information ◽  
Spectrophotometric Analysis ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Qualitative And Quantitative ◽  
Content Determination ◽  
Active Substances

General information about biologically active substances flavonoids is concisely presented. The need for the quantitative determination of its content in products and the influence of product processing on flavonoid’s content is justified. Methods of qualitative and quantitative determination of flavonoids content in various products, medications and raw materials were studied. Based on this study the method of quantitative determination of flavonoid’s in samples of irradiated coriander is compiled and tested. Further ways to improve and adjust the compiled method for flavonoid’s content determination in irradiated samples via spectrophotometric analysis is considered.

scholarly journals PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
M. Karputina ◽  
D. Khargeliia ◽  
I. Melnik
Keyword(s):  
Raw Materials ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Agricultural Crop ◽  
Perception Threshold ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Low Alcohol ◽  
By Products

The current market of low-alcohol beverages has been evaluated. The production of alcohol-free beverages is characterized by an extremely wide variety of raw materials. It is allowed to use juices, concentrates, infusions, and extracts of vegetable raw materials, flavours, emulsions, aromatic bases, food acids, vitamins, colourants, stabilizers, preservatives, clarifiers, opacifiers, sweeteners, and other raw materials that meet the requirements of regulations in effect and are authorized by the Ministry of Health. It has been established that the use of natural vegetable raw materials, which are a source of biologically active substances, will help increase the demand for these beverages. As such raw material, it has been suggested to use sugar sorghum, which is a promising agricultural crop and is characterized by a rich component composition. It has been suggested to obtain low-alcohol beverages by wort fermentationon on the basis of sugar sorghum juice, with the addition of apple and apple-cherry concentrates. The physicochemical parameters of the wort have been determined, and suggested the modes of its fermentation with dry yeast from the manufacturers Biowin (Brewgo-01) and Fermivin (Gervin GV1), related to brewing and wine yeast races, respectively. The influence of these yeasts on the accumulation of fermentation by-products and on the formation of organoleptic characteristics of beverages has been investigated. It has been found that in the samples studied, most of the fermentation by-products are in quantities close to the perception threshold, and, certainly, they affect the taste and aroma profile of the finished beverages. The profile charts of taste and aroma have been constructed, and the conclusion has been drawn about the prospects of using sugar sorghum juice in the low-alcohol beverages technology based on natural raw materials.

scholarly journals Maize and Sorghum as Raw Materials for Brewing, a Review

2021 ◽  
Vol 11 (7) ◽  
pp. 3139
Author(s):  
Adriana Dabija ◽  
Marius Eduard Ciocan ◽  
Ancuta Chetrariu ◽  
Georgiana Gabriela Codină
Keyword(s):  
Raw Materials ◽  
Gluten Free ◽  
Barley Malt ◽  
Safety Regulations ◽  
Technological Practice ◽  
Long Time ◽  
Sorghum Malt ◽  
Biotechnological Processes ◽  
Beer Production ◽  
Low Alcohol

Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.

Environmental Aspects on the Use of Bayer's Process Bauxite Residue in the Production of Ceramics

2006 ◽  
Vol 45 ◽  
pp. 2176-2181 ◽  
Author(s):  
Y. Pontikes ◽  
I. Vangelatos ◽  
Dimitri Boufounos ◽  
Dimitris Fafoutis ◽  
G.N. Angelopoulus
Keyword(s):  
Gamma Ray ◽  
Soluble Fraction ◽  
Raw Materials ◽  
Bauxite Residue ◽  
Environmental Aspects ◽  
Soaking Time ◽  
Maximum Quantity ◽  
Leaching Behaviour ◽  
Potential Impact ◽  
Traditional Ceramics

Bauxite Residue (BR) is the main waste generated during the alumina-producing Bayer process. With the aim to utilize BR in the production of traditional ceramics, the potential impact such a use might have on the leaching behaviour and radioactivity levels of the final products was investigated. Leaching behaviour of Cr, Ni and V on calcined BR was studied according to the maximal availability test, NEN 7341. Firing atmosphere, firing temperature and soaking time were the investigated parameters. Results demonstrate that the soluble fraction of Cr is higher for oxidizing atmosphere whereas the soluble fraction of V and Ni increases for inert and reducing atmosphere, respectively. For assessing radioactivity, the activity concentrations of 226Ra, 40K, and 232Th were determined by means of gamma ray spectroscopy. For an excess gamma dose less than 1mSv/a, the maximum quantity of BR that can be introduced replacing the raw materials ranges from 14wt.% up to 100wt.%, depending on the type of product and the extent of use in the dwelling.

scholarly journals Evaluation of Fish Raw Materials as a Way to Increase the Information Content of its Characteristics

2019 ◽  
pp. 660-670
Author(s):  
Tamara Safronova ◽  
Ekaterina Panchishina ◽  
Victoria Kraschenko ◽  
Yuliya Karpenko
Keyword(s):  
Information Content ◽  
Sensory Evaluation ◽  
Muscle Tissue ◽  
Raw Materials ◽  
General Information ◽  
Sensory Properties ◽  
Raw Material ◽  
Verbal Description ◽  
Oncorhynchus Keta ◽  
Experimental Conditions

Introduction. The research features a detailed sensory evaluation of mass fishing objects belonging to different families, namely: the Macrouridae represented by the giant grenadier (Albatrossia pectoralis), the Herrings represented by the Pacific herring (Clupea pallasii), and the Salmons represented by the Keta salmon (Oncorhynchus keta). The research objective was to study the possibility of increasing the information content of the verbal description of fish raw materials in combination with a quantitative assessment of individual sensory indicators. Research objects and methods. The paper introduces the concept of detailed verbal description of group parameters of raw and heattreated muscle tissue. The description can increase the information capacity of sensory studies. The concept of extended description of fish raw material was added to the main sensory properties that describe color, smell, taste, and consistency. They include data on the properties of local areas with subcutaneous layer, dark muscles, fat layers, etc. Such a detailed verbal description gives an in-depth view of the sensory properties, which is part of general information on the functional and technological properties of the fish and a key factor in designing new developed products. To improve the objectivity of sensory research, the authors employed the method of quantitative evaluation. Results and discussion. The results were summed up as data on the significance coefficients established by experts, ranked, and expressed as a percentage. The significance coefficient is a method of quantitative regulation of the share of each sensory indicator in the general sensory evaluation. The research showed that the greater the number of group sensory indicators that characterize the object, the smaller and more similar their coefficients of significance, which dramatically reduces application opportunities. Therefore, significance coefficient proved a convenient means of measurement and visual presentation. However, the research was limited by the experimental conditions. Conclusion. The study of the fish raw materials established, identified, and described individual sensory indicators that involved about twenty lexical units for raw material and thirty units for heat-treated muscle tissue. The individual sensory indicators characterized color, smell, and taste. They differed in the presence of several degrees of gradation and fit into a vertical three-level (sometimes two-level) classification. Group touch indicator of the consistency describes mostly single-level unit indicators with 4–6 lexical units. As a result, the detailed description of sensory properties of fish raw materials included 2–3 times more lexical units compared to the traditional description of fish raw materials in the special reference literature.

scholarly journals Perancangan Aplikasi Menentukan Harga Jual Tanaman Berbasis Web Mobile Menggunakan Metode Full Costing

2019 ◽  
Vol 3 (2) ◽  
pp. 372
Author(s):  
Rusdiyanto Rusdiyanto
Keyword(s):  
Private Sector ◽  
Raw Materials ◽  
General Information ◽  
Government Agencies ◽  
Selling Price ◽  
Working Capital ◽  
Web Based ◽  
Mobile Web ◽  
The Cost ◽  
Specific Working

Technology greatly affects the progress of the business, either individually, government agencies, or private sector. The development of information has a very important role in an effort to create progress in all areas intended for human benefit in general. Information systems are also an important part of the company in improving productivity. Rader Flower is a shop that is engaged in the sale of crops. In producing all of its products Rader Flower provides local raw materials and manufacturing is self-made. The problems faced by Rader Flower are determining the underlying price of the production, because currently the calculation of the cost of the product produced by the store is a calculation based solely on store policy and adjust and follow the price Market alone without calculating correctly and the specific working capital for a product, so it is very difficult for the shop Rader Flower to set the selling price of the production and of course this can affect in obtaining profits Or profit on the store. In this research, the design was built to determine the selling price of mobile web based plants using the full costing method. Can be concluded that this application can determine the price of plant sales at the shop Rader Flower.

scholarly journals Legacy in the Making – A Knowledge Infrastructural Perspective on Systems for Archeological Information Sharing

2021 ◽  
Vol 7 (1) ◽  
pp. 1636-1647
Author(s):  
Lisa Börjesson
Keyword(s):  
Information Systems ◽  
Information Sharing ◽  
Qualitative Interviews ◽  
The United States ◽  
General Information ◽  
Research Information ◽  
Knowledge Infrastructure ◽  
Potential Impact ◽  
Legacy Data ◽  
And Training

Abstract Archeological research depends on a complex infrastructure of information systems and services built on different funding models. The information systems enable innovative approaches and progress in information making, but each system also organizes information by means of the system design, the structures, and relations established and the terminologies promoted. This article adopts a knowledge infrastructural perspective on systems used for information sharing in archeology. The purpose is first to expand the perspective on the systems for research information sharing in archeology and second to discuss the potential impact of the knowledge infrastructure on disciplinary knowledge-making, the shaping of archeological information, and legacy data. Based on an analysis of qualitative interviews (N = 31) with archeologists from Europe and the United States, the results show that the interviewees use sharing solutions developed within the archeology discipline as well as general information sharing systems. One important task for further research is to better understand how archeologists choose information sharing systems and how their choices impact what information they share. Also, information sharing for specific topics or with specific coverage appears to be developed with project funding outside of the more established sharing institutions. A key question for the infrastructural sustainability is how to support the inclusion of innovative sharing solutions in institutionalized sharing environments. The results emphasize the need for further studies of how information systems shape archeological legacy in the making, which in turn will support data literacy awareness and training.

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