scholarly journals Quality Identification of Sauce-Flavor Liquor Based on the Tyndall Phenomenon

2021 ◽  
Vol 12 (1) ◽  
pp. 53
Author(s):  
Huizi Liu ◽  
Xuezhou Yang ◽  
Xiaofeng Su ◽  
Shuzhi Li ◽  
Qiyuan Du ◽  
...  
Keyword(s):  
Particle Size ◽  
Light Scattering ◽  
Storage Time ◽  
Time Cost ◽  
Brewing Process ◽  
Size Uniformity ◽  
Important Quality ◽  
The Relationship ◽  
Long Storage

There is an obvious colloid state in sauce-flavor liquor due to its unique brewing process and long storage time, which is an important quality feature of sauce-flavor. Aiming at the problems of time, cost, and the strong professionalism of the traditional quality identification method, we proposed a method to identify the quality of sauce-flavored liquor based on the Tyndall phenomenon. The influence of different wavelengths of light on the light scattering in liquor was explored, and it was concluded that the ultraviolet and blue light bands have a certain efficiency in the identification of liquor. Additionally, we analyzed the relationship between the particle size uniformity of liquor colloids and liquor quality according to the Tyndall phenomenon. We found that higher quality liquor has a brighter and lighter Tyndall path and a smaller light flooding angle due to the uniformity of the particles in it. This method can be used to achieve qualitative identification and is suitable for the identification of sauce-flavored liquor.

The Sterility of Reusable Surgical Instruments with Pouches Packaging on One of the Private Hospital in Bandung

2017 ◽  
Vol 8 (2) ◽  
Author(s):  
Kurniawansyah I. S. ◽  
Mita S. R. ◽  
Najla E. ◽  
Nindayani E.
Keyword(s):  
Storage Time ◽  
Private Hospital ◽  
Surgical Instruments ◽  
Healthcare Associated Infection ◽  
Sterility Testing ◽  
Reusable Instruments ◽  
Healthcare Associated ◽  
The Relationship ◽  
Common Infection ◽  
Long Storage

Healthcare associated infection is one of the common infection that happens in Indonesia. One form control to prevent healthcare associated infection is the sterilization process of the materials and medical instruments that used for taking care of patients. At the private hospital whereas a place of research, there’s never been done the study of sterility test for reusable instrument with pouches, based on previous studies showed that 8 sets from 40 sets of reusable instrument with linen were not sterile moreover there were positively influence from the amount of time to the sterility of reusable instrument. The purpose of these studies was to determining the relationship between a long storage time and the sterility of reusable instruments with pouches. The method that used in this study was the sterility testing of reusable instrument with pouches which were stored in a central operations room storage with a long storage time of 1 and 2 months. From 30 reusable instruments with pouches which were stored for nine months there were 5 instruments were not sterile. The results of statistic analysis showed that the amount of storage time not significantly associated to the sterility of reusable instrument with pouches in the operating room central storage space.

scholarly journals The Influence of Process Quality on Product Usability: A Systematic Review

2013 ◽  
Vol 16 (2) ◽  
Author(s):  
Gabriel Alberto García-Mireles ◽  
Ma Ángeles Moraga ◽  
Félix García ◽  
Mario Piattini
Keyword(s):  
Software Process Improvement ◽  
Software Products ◽  
Software Product ◽  
Important Quality ◽  
Increase Productivity ◽  
Improvement Programs ◽  
Software Processes ◽  
The Relationship ◽  
Process Product

When organizations implement software process improvement programs they are seeking to increase productivity, reduce costs and enhance the quality of the resulting software. In fact, the quality of software products depends, to a great extent, on the processes used for their development and/or maintenance. However, despite this belief concerning the influence of the process on product quality, the specific process-product relationship has been poorly addressed in literature. This paper therefore analyzes the influence that software processes can have on software product usability, which is one of the most important quality characteristics since it influences how the user perceives the product. To this end, we present a systematic literature review examining the relationship between usability and software processes, which has allowed us to identify the processes that relevant studies consider to be important in enhancing product usability.

scholarly journals Effect Of Curing On The Quality Of Beef And Buffen

1970 ◽  
Vol 38 (1-2) ◽  
pp. 92-101
Author(s):  
R Islam ◽  
MM Hossain ◽  
S Akhter ◽  
MA Malek
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Storage Time ◽  
Quality Parameters ◽  
Ether Extract ◽  
Extract Content ◽  
Cured Meat ◽  
Meat Samples ◽  
The Relationship

123456The study was conducted to investigate the effect of curing on the quality of beef and buffen and also to find out the relationship between the quality of beef and buffen with their storage time. Six treatments of which three from beef were taken as dry salt cured beef (A), dry sugar cured beef (A), brine cured beef (A) and three from buffen as dry salt cured buffen (A), dry sugar cured buffen (A) and brine cured buffen (A). These samples were cured at room temperature for 10 days and then dried. The dried sample was stored for 120 days and analyzed on first day, 30th day, 60th day and 120th day. The quality of cured meat samples were studied by chemical analysis. All the samples were acceptable up to the end of the storage time. Dry matter, ash, crude protein and ether extract of all the samples decreased gradually with elapse of storage time. The initial (0 day) dry matter, ash, crude protein and ether extract content of the samples were ranged from 98.00-99.10%, 13.07-15.33%, 75.01-81.07% and 3.70-5.50%, respectively and at the end of 120 days of storage the dry matter, ash, crude protein and ether extract content of the samples ranged from 89.50-90.50%, 12.80-14.802%, 73.68-74.97% and 3.35-4.25%, respectively. Statistical analysis indicated that with the elapse of storage time quality parameters of meat samples decreased significantly (P<0.01). Quality parameters also varied among the samples. A significant difference exists in species when considering the value of fat. The relationship between the quality of beef and buffen shows that dry matter and crude protein are highly significant (P<0.01), ether extract is significant (P<0.05) and ash was statistically not significant with their storage times. Although the values are non significant, the loss of protein was lower in brine cured meat than other sample. It may be concluded that, brine curing could be a useful technique for beef and buffen preservation. DOI: http://dx.doi.org/10.3329/bjas.v38i1-2.9917 BJAS 2009; 38(1-2): 92-101

Lime Brust of Sintering Bricks of Purple Sandy Shale: the Effect of Limestone Particle Size

2011 ◽  
Vol 250-253 ◽  
pp. 46-49
Author(s):  
Zhi Gang Feng ◽  
Zhen Ping Tang ◽  
Hui Juan Li
Keyword(s):  
Particle Size ◽  
Hunan Province ◽  
Particle Sizes ◽  
Sintering Process ◽  
Critical Content ◽  
Production Practice ◽  
Sandy Shale ◽  
Free Cao ◽  
The Relationship

Simulating current sintering process in local brickkilns, Hengyang region, Hunan Province, China, at 800°C, througt indoor sintering experiment on a series of brick samples of purple sandy shale, in which particle sizes of limestone are >-1Φ, >0Φ, >1Φ, >2Φ, >3Φ and >4Φ, respectively, it is concluded that the following: (1) Limestone granularity is a crucial factor affecting the quality of sintering bricks of purple sandy shale. Under different particle sizes, the critical content of limestone causing lime brust of sintering bricks is distinct, and lowers with the increasing in limestone granularity. (2) When limestone granularity is different, its impact way on the quality of sintering bricks is also distinct. The more coarse limestone granularity is, the more concentrative the swelling stress produced by the hydration of free CaO is, the more easily lime brust occurs. On the contrary, the more fine limestone granularity is, the more dispersive the swelling stress is, there is the more help to reduce or eliminate the occurrence of lime brust. (3) In view of the relationship between limestone granularity and the critical content of limestone giving rise to lime brust of sintering bricks, the production practice can be effectively guided.

Sugarcane trash for energy purposes: Storage time and particle size can improve the quality of biomass for fuel?

2017 ◽  
Vol 108 ◽  
pp. 641-648 ◽  
Author(s):  
Gabriela Tami Nakashima ◽  
Mariana Provedel Martins ◽  
Ana Larissa Santiago Hansted ◽  
Hiroyuki Yamamoto ◽  
Fabio Minoru Yamaji
Keyword(s):  
Particle Size ◽  
Storage Time

Angle-dependent effects in Dynamic Light Scattering measurements of polydisperse particles

2021 ◽  
Author(s):  
Lin Jin ◽  
Curtis W Jarand ◽  
Mark L Brader ◽  
Wayne F Reed
Keyword(s):  
Particle Size ◽  
Light Scattering ◽  
Dynamic Light Scattering ◽  
Laser Wavelength ◽  
Recent Emergence ◽  
Large Particles ◽  
Average Diffusion ◽  
Biological Polymers ◽  
Average Size ◽  
The Relationship

Abstract Dynamic light scattering (DLS) is widely used for analyzing biological polymers and colloids. Its application to nanoparticles in medicine is becoming increasingly important with the recent emergence of prominent lipid nanoparticle-(LNP)based products, such as the SARS-CoV-2 vaccines from Pfizer, Inc.-BioNTech (BNT162b2) and Moderna, Inc. (mRNA-1273). DLS plays an important role in the characterization and quality control of nanoparticle-based therapeutics and vaccines. However, most DLS instruments have a single detection angle ,and the amplitude of the scattering vector, q, varies among them according to the relationship q=(n/sin(/2) where 0 is the laser wavelength. Results for identical, polydisperse samples among instruments of varying q yield different hydrodynamic diameters, because, as particles become larger they scatter less light at higher angles, so that higher-q instruments will under-sample large particles in polydisperse populations, and report higher z-average diffusion coefficients, and hence smaller effective hydrodynamic diameters than lower-q instruments. As particle size reaches the Mie regime the scattering envelope manifests angular maxima and minima, and the monotonic decrease of average size versus q is lost. This work examines results for different q-value instruments, using mixtures of monodisperse latex sphere standards, for which experimental measurements agree well with computations, and also polydisperse solutions of LNP, for which results follow expected trends. Mie effects on broad unimodal populations are also considered. There is no way to predict results between two instruments with different q for samples of unknown particle size distributions.

Effects of calcination variables on quicklime yield of Nkalagu limestone

2021 ◽  
Vol 1 (2) ◽  
pp. 012-023
Author(s):  
Benson Chinweuba Udeh ◽  
Chidinma Lovelyn Ani ◽  
Monday Omotioma
Keyword(s):  
Particle Size ◽  
Mineralogical Composition ◽  
Operating Conditions ◽  
Quadratic Model ◽  
Calcination Process ◽  
Plant Equipment ◽  
The Relationship ◽  
Central Composite

Calcination of Nkalagu limestone for the production of agricultural quicklime is presented. It entails improving the quality of limestone through calcination process. Appropriate scientific instruments/techniques (x-ray diffractometer and scanning electron microscopy) were used for the characterization of the uncalcined and calcined limestone samples. Effects of calcination variables on the quicklime yield were examined. Central composite design of design expert software was used to optimize the calcination process. Analyses of the results revealed that calcite was the major limestone’s mineralogical composition. Quadratic model adequately described the relationship between quicklime yield and calcination factors of temperature, particle size and time. Quadratic model adequately described the relationship between quicklime yield and calcination factors of temperature, particle size and time. The optimum yield of 74.00% was obtained at optima operating conditions; temperature of 937.41 0C, particle size of 85.99µm and time of 3.7 hrs. Characteristics of the quicklime showed that the calcination improved the quality of the sample in terms of mineralogical properties. It is recommended that the generated model should be used to develop chemical plant/equipment for limestone calcination process.

scholarly journals Quality of Laying Hen Eggs During Storage Depending on Egg Weight and Type of Cage System (Conventional vs. Furnished Cages)

2014 ◽  
Vol 14 (3) ◽  
pp. 707-719 ◽  
Author(s):  
Justyna Batkowska ◽  
Antoni Brodacki ◽  
Sebastian Knaga
Keyword(s):  
Storage Time ◽  
Egg Quality ◽  
Housing System ◽  
Weight Class ◽  
Quality Traits ◽  
Egg Weight ◽  
Cage System ◽  
Relationship Of ◽  
The Relationship

AbstractThe aim of the study was to demonstrate the relationship of egg weight and egg quality traits with storage time and type of cages in which the laying hens were kept. The material consisted of 960 eggs from same age Hy-Line Brown hens kept in conventional and furnished cages at the same time in one building. The eggs were randomly collected, sorted by weight (S, M, L and XL), and stored under controlled temperature and humidity conditions. All eggs were weighed on days 1 (day of laying) and 28 of the experiment. During the same time they were candled to determine depth of the air cell, and 60 eggs from each subgroup were chosen to evaluate quality traits (egg weight and egg specific gravity), shell characteristics (shell strength, weight, thickness and density), and interior quality of eggs (albumen height and pH, yolk colour, weight and pH). The eggs (especially those from the heavier weight classes, XL and L) from hens reared in furnished cages were characterized by significantly smaller quality changes (egg weight loss, yolk proportion, albumen height, Haugh units) due to storage time in relation to those from hens kept in conventional cages. This fact could point to their better suitability for consumption. In addition to the housing system, changes occurring in eggs during storage should also be considered in terms of their weight class. Economically important egg traits (e.g. egg weight, shell strength) were better in eggs from furnished compared to conventional cages.

scholarly journals Quality Blues: An Assessment of Cultural and Chemical Factors Used to Define Indigo Quality in China

2020 ◽  
Author(s):  
Yuru Shi ◽  
Libin Zhang ◽  
Lu Wang ◽  
Shan Li ◽  
Zuchuan Qiu ◽  
...  
Keyword(s):  
Particle Size ◽  
High Performance ◽  
Southern China ◽  
The People ◽  
Modern Development ◽  
Effective Components ◽  
Particle Size Analyzer ◽  
Chemical Factors ◽  
Important Quality

Abstract Background: The appearance of synthetic indigo has caused most people to forget the past brilliance of natural indigo. However, in parts of southern China, the folk still use and trade in natural indigo paste. The aims of this study were to i) document the traditional knowledge and experience of how people identify the quality of indigo paste and ii) explore the rationality of the quality judgment index used by local people.Method: We interviewed 283 traditional indigo paste artisans in 3 markets and 15 villages in Guizhou, Yunnan, and Fujian Provinces. Frequency of citation (FC), Mention index (QI), and Fidelity level (FL) of each indigo paste quality judgment index were calculated to determine the most commonly used, most recognized, and most important quality judgment index. A quantitative study was conducted on 21 indigo paste samples of different quality grades using high-performance liquid chromatography with diode-array detection (HPLC-DAD), an acidity meter, and particle size analyzer. The relationship between the content of the effective components, pH, and particle size of the indigo paste and quality was explored. Results: The people divided indigo paste into five quality grades i.e., best, good, general, poor, and worst. Four main quality judgment indices were color, taste, touch, and dyeing ability. Among all study areas, color was the most commonly used, most important, and most recognized index. Effective ingredient content and pH differed significantly with different quality graded indigo pastes, but there was no significance difference between particle size and quality. In addition to indigo, indirubin played an important role in identifying the quality of indigo paste.Conclusion: Our study confirmed that the quality of indigo paste could be evaluated using the four indices (color, taste, touch, and dyeing ability). The people used indigo and indirubin content together to determine the quality of the indigo paste, while synthetic indigo is determined by indigo content only. The simple knowledge and experience of traditional folk has guiding significance for the modern development of indigo paste production.

Latex Maturation Studies by Low Angle Light Scattering Photometry

1973 ◽  
Vol 46 (2) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. Myers ◽  
A. M. Wims ◽  
W. R. Lee
Keyword(s):  
Particle Size ◽  
Light Scattering ◽  
Optimum Process ◽  
Basic Information ◽  
Size Change ◽  
Physical Chemical ◽  
Processing Variables ◽  
Volume Swelling ◽  
The Individual ◽  
The Relationship

Abstract Basic information on the relationship between processing variables and the physical chemical changes occurring during the “precure” of latex blends is required for optimum process control. To obtain this type of information, the particle size and particle size distribution of a latex blend undergoing a maturation or precure treatment were monitored by low angle light scattering techniques. The absence of any measurable particle size change during precure indicates that the process is simply an initiation of crosslinking within the individual latex particles which is caused by penetration of molecular sulfur and other activators and accelerators. Volume swelling measurements were performed at intervals to determine the degree of precure attained by the blend.

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