scholarly journals KARATERISTIK SIFAT FISIKA BAMBU TALI (GIGANTOLOCHLOA APUS KURZ ), SEBAGAI BAHAN BAKU BAMBU KERAJINAN

2020 ◽  
Vol 3 (1) ◽  
pp. 69
Author(s):  
Febriana Tri Wulandari
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Dimensional Stability ◽  
Raw Materials ◽  
Physical Property ◽  
Axial Direction ◽  
Volume Density ◽  
Poor Quality ◽  
Bamboo Species

The centre of bamboo crafts in Gunung Sari District is the largest bamboo centre in West Lombok Regency. One of the bamboo species which is usually used as raw materials is tali bamboo. Studies of physical properties of this bamboo have not been carried out resulting poor quality of bamboo crafts. The physical property was essensial information which would be used for enhancing the products because it correlated with dimensional stability of the bamboo. The objectives of this study were to identify the physical properties of the bamboo with reference to the axial direction. The experiment design was complete random design employing the axial directions (bottom, middle, and top portions) as treatments. The statistical analyses were Anova with range tests at α = 5%. The results showed that the physical properties were: fresh moisture content 51-119.82%; air-dried moisture content 13.03-15.04%; fresh volume density 0.51 – 0.72; air-dried volume density 0.62 – 0.75; oven volume density 0.63 – 0.78. Axial directions of the physical properties were not significantly different except for the fresh moisture content. Therefore all portions of tali bamboo (bottom, middle, and top portions) could be utilized as raw materials for bamboo crafts.

scholarly journals PENGARUH ARAH AKSIAL TERHADAP SIFAT FISIKA BAMBU TUTUL (Bambusa maculata) di KABUPATEN LOMBOK TIMUR

2020 ◽  
Vol 8 (1) ◽  
pp. 83
Author(s):  
Febriana Tri Wulandari
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Experimental Method ◽  
Axial Direction ◽  
Experiment Design ◽  
Volume Density ◽  
Statistical Analyses ◽  
Random Design ◽  
Significant Difference

Spotted bamboo was found in West Nusa Tenggara Province, especially in Eastern Lombok Regent. This bamboo has not been studied for its physical properties so that this study was aiming at identifying the physical properties of the bamboo. The information obtained from the study might be used by people for its appropriate utilization. The axial direction was investigated with the experimental method. This method investigated correlations among treated experiments [5]. The experiment design employed was complete random design (CRD) with the axial direction treatments: at the bottom, middle, and at the top portions with three replications. The statistical analyses were Anova with range tests at α = 5%, and Least Significant Difference (LSD) tests at α = 5%. The results showed that the treatments of physical properties (axial directions at the bottom, middle and top portions) were significantly different, except for the density of air-dried and oven-dried bamboo. The average of fresh moisture content was 73.73%, air-dried moisture content 12.56%; fresh volume density 0.68; air-dried volume density 0.80; oven-dried volume density 0.81.

scholarly journals Development and application of a spectrophotometric method in quality evaluation of benzimidazole anthelminthics in Nairobi city county

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Johnson K. Murage ◽  
Beatrice K. Amugune ◽  
Peter Njogu ◽  
Stanley Ndwigah
Keyword(s):  
Spectrophotometric Method ◽  
High Performance ◽  
Neglected Tropical Diseases ◽  
Developing Economies ◽  
Raw Materials ◽  
Poor Quality ◽  
Prolonged Treatment ◽  
Good Precision ◽  
Market Surveillance

Abstract Background Neglected tropical diseases (NTDs) are a group of communicable diseases which are prevalent in the tropics affecting more than one billion people. Treatment and prevention of these infections is very costly to developing economies. Helminthiases are classified among NTDs. The communities afflicted are poor and have limited access to essential resources for their livelihood. Poor-quality drugs for NTDs may lead to death or prolonged treatment without achieving the desired results. The limited resources used in purchasing poor-quality drugs will therefore be wasted instead of being put to good use. Most of the methods available for the analysis of benzimidazole anthelminthics utilize high-performance liquid chromatography. They are therefore time consuming, require sophisticated and expensive equipment, utilize rare and expensive reagents and solvents, and call for skilled personnel. A simple, rapid, and inexpensive ultraviolet spectrophotometric method of analysis would therefore come in handy especially in the analysis of many samples as occurs during post-authorization market surveillance for quality. Results The suitable solvent for the spectroscopic analysis was established as 0.1 M methanolic HCl. The wavelength of analysis was set at 294 nm. Upon validation, the method was found to have good linearity. The range over which linearity was established was way beyond the 80 to 120% of the working concentration specified by the ICH. The method exhibited good precision. Out of 32 commercial samples analyzed, five (15.6%) did not comply with compendial specifications. Intra-brand batch variation was also observed. Out of three batches of product A002T analyzed, one did not comply with compendial specifications. Conclusion A major limitation in the analysis of benzimidazole anthelminthics is the lack of reliable, simple, rapid, and low-cost methods of analysis with high throughput. The developed method serves to fill this gap. It can be used in the analysis of raw materials and finished products. It can also be used in the establishment of the quality of products prior to registration. The method will prove very useful in post-market surveillance of quality of benzimidazole anthelminthics.

scholarly journals Processing of Wild Sunflower with Different Moisture Contents into Solid Bio Fuel

2021 ◽  
pp. 1-9
Author(s):  
Fabie T. Dummapi ◽  
Jacqueline I. Liniasan ◽  
Marvin T. Valentin ◽  
Milagros B. Onalan ◽  
Leonardo D. Dumalhin ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Moisture Content ◽  
Physical Properties ◽  
Ignition Time ◽  
Volume Density ◽  
Ash Content ◽  
Burning Time ◽  
Wild Sunflower ◽  
Average Mass ◽  
Moisture Contents

Wild sunflower with moisture contents of 16%, 12% and 8% was densified without the addition of binding agent. The physical properties of the formed briquettes such as mass, dimensions, volume, density and shattering resistance were evaluated. Thermal properties like ignition time, burning time, ash content, and thermal fuel efficiency by means of boiling test were also evaluated. Wild Sunflower stems were gathered and shredded using locally fabricated biomass shredder available at the Research Office of Benguet State University, and were processed into the desired size and moisture contents. Right after the briquetting operation, the physical properties of the briquette were measured and then stored in a zip bag for 24 hours. After the storage, same measurement was conducted. Results show that the influence of moisture contents on the average mass, dimension, shattering resistance, volume and density was statistically insignificant. The wild sunflower with moisture content of 16% had the highest shattering resistance of 88.85%. Furthermore, the influence of moisture content on the thermal properties like ignition time, burning time and ash content are statistically insignificant. Among the moisture contents, the fastest ignition time of 43.75 sec with longest burning time was recorded under 12%. Ash content was also lowest at 12%.

OPTIMIZATION OF DOSAGES OF NON-TRADITIONAL RAW MATERIALS IN THE FORMULATION OF PREVENTIVE ORIENTATION BREAD

2021 ◽  
Author(s):  
Е.И. ПОНОМАРЕВА ◽  
С.И. ЛУКИНА ◽  
А.А. ЖУРАВЛЕВ ◽  
С.М. ПАВЛОВСКАЯ
Keyword(s):  
Dimensional Stability ◽  
Specific Volume ◽  
Raw Materials ◽  
Biologically Active ◽  
Regression Equations ◽  
Technical Specifications ◽  
Optimal Values ◽  
Method Of Production ◽  
Statistical Criteria

Исследовано влияние сочетания нетрадиционных видов сырья – жидкого виноградного сахара и куркумы на качество хлеба из пшеничной муки. Проведена оптимизация дозировок этих рецептурных компонентов по выходным параметрам – удельному объему и формоустойчивости готового изделия. Оптимизацию рецептурного состава хлеба проводили с использованием методов математической статистики и дифференциального исчисления. Построены математические модели в виде регрессионных уравнений. Обработку экспериментальных данных выполняли по статистическим критериям Стьюдента, Кохрена и Фишера при доверительной вероятности 0,95. Дана графическая интерпретация регрессионных уравнений. Оптимизацию рецептурного состава хлеба проводили методом свертывания частных критериев в обобщенный аддитивный критерий. Определены оптимальные значения факторов: дозировка, % к массе муки, жидкого виноградного сахара – 2,50, куркумы – 2,75, обеспечивающие получение изделий с наилучшим сочетанием значений удельного объема и формоустойчивости. На основе полученных данных разработана рецептура и способ производства хлеба «Мерита» профилактической направленности (ТУ 9110–515–02068108–2019), характеризующегося улучшенным качеством и повышенной пищевой ценностью за счет дополнительного внесения биологически активных нутриентов. The influence of a combination of non-traditional raw materials – liquid grape sugar and turmeric on the quality of wheat flour bread has been studied. Optimization of the dosages of these prescription components according to the output parameters – specific volume and dimensional stability of the finished product was carried out with using methods of mathematical statistics and differential calculus. Mathematical models in the form of regression equations are constructed. The experimental data were processed according to the statistical criteria of Student, Cochran, and Fisher with a confidence probability of 0,95. Optimization of the formulation composition of bread was carried out by the method of folding partial criteria into a generalized additive criterion. The optimal values of the factors are determined: dosage, % by weight of flour, liquid grape sugar –2,50, turmeric – 2,75, ensuring the production of products with the best combination of specific volume and dimensional stability. On the basis of the obtained data, the formulation and method of production of bread «Merita» of a preventive orientation (Technical specifications 9110–515–02068108–2019) were developed. The product has improved quality and increased nutritional value due to the additional introduction of biologically active nutrients.

Assessment of near-surface mapping capabilities by airborne transient electromagnetic data — An extensive comparison to conventional borehole data

Geophysics ◽  
2014 ◽  
Vol 79 (4) ◽  
pp. B187-B199 ◽  
Author(s):  
Cyril Schamper ◽  
Flemming Jørgensen ◽  
Esben Auken ◽  
Flemming Effersø
Keyword(s):  
Raw Materials ◽  
Sedimentary Environment ◽  
Poor Quality ◽  
Aquifer Vulnerability ◽  
Data Types ◽  
Borehole Data ◽  
Surface Mapping ◽  
Near Surface ◽  
Transient Electromagnetic

A newly developed helicopter transient electromagnetic (TEM) system has the ability to measure very early times within just a few μs after the turn off of the primary current. For such a system, careful calibration and accurate modeling of the electromagnetic (EM) response is critical to get true resistivities of the very shallow geologic layers. We discovered that this leads to resolution of the same level or in some cases even better than what can be obtained from airborne frequency EM systems. This allowed a range of important applications where high and accurate resolution is mandatory, e.g., geotechnical applications such as urban planning, railroad and road investigations, landslides or distribution of raw materials, and assessing aquifer vulnerability. We evaluated the results of a pilot survey covering the Norsminde catchment south of Aarhus, Denmark, where we found that near-surface layers (top 30 m) can be mapped with an accuracy of a few meters in a complicated glacial sedimentary environment. The mapping of the geologic layers was assessed by a detailed analysis in which we developed a general methodology for crosschecking the EM and borehole data. This methodology is general and can easily be adapted to other data types and surveys. After rating the quality of the boreholes based on a list of predefined criteria, we concluded that the EM data matched with about three-quarters of the boreholes located within less than 15 m from the closest EM soundings. The remaining quarter of the boreholes fell into two groups in which half of the boreholes were of very poor quality or had inaccurate coordinates. Only eight of all the boreholes could not be reproduced by the data, and we attributed this to be caused by very strong lateral or vertical geologic variations not resolvable by the TEM technique.

scholarly journals Thermophysical parameters of corn and wheat flour

2012 ◽  
Vol 49 (No. 4) ◽  
pp. 157-160 ◽  
Author(s):  
M. Božiková
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Moisture Transfer ◽  
Raw Materials ◽  
Wheat Grain ◽  
Corn Flour ◽  
Specific Kind ◽  
Physiological Processes ◽  
Macroscopic Structure

This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind. It is non uniform material in microscopic and macroscopic structure. There are enacted biophysical and physiological processes. Heat transfer can not be isolated by solid transfer and heat &ndash; moisture transfer. It means that specification of granary mass and granary fragments is difficult to determine. We researched thermal properties of fragments of corn and wheat grain, concretely corn and wheat flour. In the first series of measurements we measured relations of thermal conductivity&nbsp; to the moisture content&nbsp; in range (2&divide;18) % for two different samples &ndash; corn flour and wheat flour. Function f ( to bulk density <sub>S</sub>, samples had identical moisture content 6.5%. For size of corn and wheat grains in range (0.063&divide;0.5) mm this is polynomical function. Measured results are corresponding with results at present literature (Ginzburg et al. 1985).

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

scholarly journals Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

2021 ◽  
Vol 34 (4) ◽  
Author(s):  
ABU BAKAR ASYRUL-IZHAR ◽  
◽  
NORIZAH MHD SARBON ◽  
MOHAMMAD RASHEDI ISMAIL-FITRY
Keyword(s):  
Moisture Content ◽  
Linear Expansion ◽  
Raw Materials ◽  
Raw Material ◽  
Colour Properties ◽  
Mixing Times ◽  
Sensory Acceptability ◽  
Water Holding ◽  
Carbohydrate Contents

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.

scholarly journals Assessment of Clay Deposits Quality from East of Erbil, Kurdistan Region, Iraq for some Ceramic Industries

2021 ◽  
Vol 54 (2F) ◽  
pp. 145-161
Author(s):  
Aveen Ali Surdashy ◽  
Ahmed Mohammed Aqrawi
Keyword(s):  
Physical Properties ◽  
Raw Materials ◽  
Grain Size Analysis ◽  
Size Analysis ◽  
X Ray Diffraction ◽  
Clay Deposits ◽  
Geochemical Study ◽  
Ceramic Manufacturing ◽  
Calcium Iron

For the assessment of clay deposits for brick manufacturing, seven clay samples from different locations were collected by channel sampling method from Injana, Mukdadiyah, Bai Hassan formations and Quaternary deposits in Bestana village, the study area is located east of Erbil city (NE Iraq). For ceramic manufacturing, the quality of clay should be measured according to some physical properties. The mineralogical and geochemical study revealed by using X-ray diffraction and chemical characteristics, which represented that all clay samples containing; kaolinite, smectite, illite, and chlorite with some mixed clay and non-clay mineral quartz, calcite, dolomite, and feldspar. The physical properties of clay samples including grain size analysis and Atterberg limits showed that the raw materials contain clay in high proportion, silt in medium proportion, and sand in minor proportion. Plasticity index of the studied samples showed that they are moderately plastic to plastic range. The geochemical analysis of the studied samples showed that the clay raw materials are composed mainly of silica and alumina, which act as refractory material in the ceramic industry. In addition to that, there are different proportions of calcium, iron oxides, magnesium, potassium, and sodium, which are flux oxides.

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