Fresh-Keeping Effect of Kojic Acid on Rape

2013 ◽  
Vol 774-776 ◽  
pp. 695-698
Author(s):  
Xi Zhang ◽  
Yu Ting Dong ◽  
Jiang Sen Pei ◽  
Tao Han ◽  
Bei Guo
Keyword(s):  
Dry Matter ◽  
Room Temperature ◽  
Fruits And Vegetables ◽  
Loss Rate ◽  
Kojic Acid ◽  
Water Evaporation ◽  
Weight Loss Rate ◽  
Natural Preservative ◽  
Phenotypic Changes ◽  
Slowing Down

Kojic acid is a metabolite from some common microbe, it is a natural preservative. The kojic acid has broad prospects in the storage and preservation of fruits and vegetables. In this study, using different concentrations of kojic acid sprayed the surface of rape and stored at room temperature, observed phenotypic changes. Then the CAT and POD activity, chlorophyll content and weight loss rate were determined in rape treated by kojic acid. From the overall trend, compared with the water, spraying 0.5% and 1% kojic acid to a certain extent reduce chlorophyll loss of rape, water evaporation and dry matter decrease was slowing down, and maintains the appropriate activity of CAT and POD. It means that the kojic acid has obviously effect on rape preservation.

scholarly journals Biocontrol of Pear Postharvest Decay by Kombucha

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Junping TAN ◽  
Xian ZHOU ◽  
Shuiyuan CHENG ◽  
Zexiong CHEN ◽  
Yuanyuan GOU ◽  
...  
Keyword(s):  
Weight Loss ◽  
Electric Conductivity ◽  
Room Temperature ◽  
Loss Rate ◽  
Economic Benefits ◽  
Control Group ◽  
Pear Fruit ◽  
Weight Loss Rate ◽  
Post Harvest ◽  
Mda Content

Kombucha is sweetened, slightly alcoholic, and lightly effervescent tea drink. Its acidity inhibits the growth of harmful bacteria. Here, we studied effect of kombucha on post-harvest preservation of pear. The Hosui pears were soaked with the kombucha for 15 minutes, and in distilled water as the control, respectively. Superoxide dismutase (SOD), peroxidase (POD), malondialdehyde (MDA), hydrogen peroxide (H2O2), proline content, electric conductivity, weight loss rate and good fruit rate in pear were measured during storage at room temperature. The results showed that the kombucha could effectively prolong the storage time of pear fruit. The fruit quality of the treated group was 1.5 times higher than that of the control pear fruit when stored at room temperature for 18 days. The weight loss rate, MDA content and electric conductivity of the treatment group were lower than those of the control group during the whole storage period, indicating that kombucha can inhibit the transformation of polysaccharides such as starch and pectin, and delay the degradation of nutrients in the fruit, resulting in a decrease in weight loss rate, inhibition of membrane lipid peroxidation, reducing MDA content, electric conductivity, maintaining cell membrane stability, delaying pear fruit senescence. Kombucha can inhibit the content of H2O2 and proline, increase the activity of POD and SOD increase the storage stability of fruits. The purpose of this study was to elucidate the physiological mechanism of post-harvest preservation of pear by kombucha. The use of kombucha can prolong the supply period of pear, increase economic benefits and expand the market of pear.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

scholarly journals Co-Occurrence of Regulated and Emerging Mycotoxins in Corn Silage: Relationships with Fermentation Quality and Bacterial Communities

Toxins ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 232
Author(s):  
Antonio Gallo ◽  
Francesca Ghilardelli ◽  
Alberto Stanislao Atzori ◽  
Severino Zara ◽  
Barbara Novak ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Bacterial Communities ◽  
Dry Matter ◽  
Kojic Acid ◽  
Corn Silage ◽  
Fungal Metabolites ◽  
Fusarium Mycotoxins ◽  
Low Concentrations ◽  
Fermentation Quality ◽  
Low Levels

Sixty-four corn silages were characterized for chemicals, bacterial community, and concentrations of several fungal metabolites. Silages were grouped in five clusters, based on detected mycotoxins, and they were characterized for being contaminated by (1) low levels of Aspergillus- and Penicillium-mycotoxins; (2) low levels of fumonisins and other Fusarium-mycotoxins; (3) high levels of Aspergillus-mycotoxins; (4) high levels of non-regulated Fusarium-mycotoxins; (5) high levels of fumonisins and their metabolites. Altersetin was detected in clusters 1, 3, and 5. Rugulusovin or brevianamide F were detected in several samples, with the highest concentration in cluster 3. Emodin was detected in more than 50.0% of samples of clusters 1, 3 and 5, respectively. Kojic acid occurred mainly in clusters 1 and 2 at very low concentrations. Regarding Fusarium mycotoxins, high occurrences were observed for FB3, FB4, FA1, whereas the average concentrations of FB6 and FA2 were lower than 12.4 µg/kg dry matter. Emerging Fusarium-produced mycotoxins, such as siccanol, moniliformin, equisetin, epiequisetin and bikaverin were detected in the majority of analyzed corn silages. Pestalotin, oxaline, phenopirrozin and questiomycin A were detected at high incidences. Concluding, this work highlighted that corn silages could be contaminated by a high number of regulated and emerging mycotoxins.

Synthesis and properties of a benzoxazine monomer containing maleimide and biphenyl groups

2021 ◽  
pp. 095400832199674
Author(s):  
Tao Guo ◽  
Yang Fan ◽  
Chang Bo ◽  
Zhang Qi ◽  
Han Tao ◽  
...  
Keyword(s):  
Weight Loss ◽  
Loss Rate ◽  
Proton Nuclear Magnetic Resonance ◽  
Significant Weight Loss ◽  
Scanning Calorimetry ◽  
Weight Loss Rate ◽  
Reaction Heat ◽  
H Nmr ◽  
Curing Reaction ◽  
Dsc Curves

Benzoxazine resin exhibits excellent properties and is widely used in many fields. Herein, the synthesis of a novel compound, the bis(2,4-dihydro-2 H-3-(4- N-maleimido)phenyl-1,3-benzoxazinyl)biphenyl (BMIPBB), has been reported, which was synthesized by reacting N-(4-aminophenyl)maleimide (APMI), formaldehyde, and 4,4’-dihydroxybiphenyl. 1,3,5-three(4-(maleimido)phenyl)-1,3,5-triazine (TMIPT) was formed as an intermediate during the reaction. The proton nuclear magnetic resonance (1H-NMR) and Fourier transform-infrared (FTIR) spectroscopy experiments were conducted to determine the structure of BMIPBB. BMIPBB was obtained as a reddish-brown solid in 40.1% yield. The thermal properties of BMIPBB were investigated using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) techniques. Analysis of the DSC curves revealed that the broad peak representing the release of curing reaction heat appeared in the temperature range of 140–330°C. The peak temperature was 242.59°C and the heat of the reaction was 393.82 J/g, indicating that the rate of the curing reaction was low and the heat of the reaction was high. Analysis of the TGA results revealed that the weight loss rate was 5% at 110°C. The monomer exhibited a significant weight loss in the range of 320–500°C. The compound lost 50% of its weight at a temperature of 427°C.

Trowelable Rubber Rocket Insulation for Use at 2800°C

1984 ◽  
Vol 57 (4) ◽  
pp. 843-854 ◽  
Author(s):  
J. G. Sommer
Keyword(s):  
Room Temperature ◽  
Loss Rate ◽  
Service Temperature ◽  
Material Loss ◽  
Blowing Agent ◽  
Unusual Combination ◽  
Novel Approaches ◽  
Glass Microballoons ◽  
Burning Propellant ◽  
Intense Heat

Abstract Ablative, trowelable rocket insulation was prepared; it crosslinks at room temperature and self-bonds to prevulcanized NBR insulation. The material loss rate (MLR) of this insulation is low when it is tested by an oxyacetylene torch at temperatures of about 2800°C. Boric acid in the insulation causes an effective char to form at service temperature. This char slows the loss rate of nondegraded insulation beneath it. Density of this nondegraded insulation is 1.3 g/cm3. Density is reduced sharply to 0.8 g/cm3 by incorporating glass microballoons. They cause only a slight increase in MLR of the insulation at service temperatures. MLR can be significantly reduced by incorporating a blowing agent which decomposes only after the insulation is exposed to service temperature. Hence, an unusual combination of requirements is met by several novel approaches. This insulation has protected rockets as large as 6.6 meters in diameter from the intense heat of burning propellant in service.

scholarly journals Thermogravimetric analysis of empty fruit bunch

2018 ◽  
Vol 225 ◽  
pp. 02002 ◽  
Author(s):  
Girma T. Chala ◽  
Ying P. Lim ◽  
Shaharin A. Sulaiman ◽  
Chin L. Liew
Keyword(s):  
Thermogravimetric Analysis ◽  
Heat Flow ◽  
Loss Rate ◽  
Renewable Energy Sources ◽  
Thermal Reaction ◽  
Maximum Temperature ◽  
Empty Fruit Bunch ◽  
Weight Loss Rate ◽  
Minimum Heat ◽  
Maximum Weight Loss

This paper presents the characteristics of empty fruit bunch (EFB) using thermogravimetric analysis (TGA) and shows its potential as a renewable energy sources. A set of data were collected from the thermal reaction and plotted in mass or percentage of the initial mass against either temperature or time, respectively. In the thermogravimetric analysis, mass, temperature and time were considered as base measurements and important data for derivative thermogravimetric (DTG) curve were analysed while many additional measures could be derived from these three base measurements. It was observed that heating rate of 8.5°C/min and air flow rate of 85mL/min provided a maximum weight loss rate of 0.209%/°C at the temperature of 313.5°C and the derivative weight peak of -0.1895mg/°C at 292°C. The time taken to reach the maximum temperature of 899.9°C was 46.74 minutes, and ΔT endo-up reflected minimum point of -0.2°C at 15.82 minutes and maximum ΔT endo-up of 888°C at 42 minutes. Heat flow endo-up also showed that the minimum heat flow was 15.39mW at 15.85 minutes and reaching the peak heat flow endo-up of 47.73mW at 43.27 minutes.

scholarly journals Cortex Effect on Vacuum Drying Process of Porous Medium

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Zhijun Zhang ◽  
Shiwei Zhang ◽  
Tianyi Su ◽  
Shuangshuang Zhao
Keyword(s):  
Mass Transfer ◽  
Porous Medium ◽  
Fruits And Vegetables ◽  
Water Saturation ◽  
Coupled Model ◽  
Water Evaporation ◽  
Vacuum Drying ◽  
Vapor Pressures ◽  
Drying Process ◽  
Medium Vacuum

Corns, fruits, and vegetables are usually used as porous medium in drying process. But in fact, it must be considered as the cortex effect on mass transfer because the mass transfer of cortex is very difficult than inner medium. Based on the theory of heat and mass transfer, a coupled model for the porous medium vacuum drying process with cortex effect is constructed. The model is implemented and solved using COMSOL software. The water evaporation rate is determined using a nonequilibrium method with the rate constant parameterKrthat has been studied. The effects of different vapor pressures (1000, 5000, and 9000 Pa), initial moisture contents (0.3, 0.4, and 0.5 water saturation), drying temperatures (323, 333, and 343 K), and intrinsic permeability for cortex part (10−13, 10−14, 10−15 m2) on vacuum drying process were studied. The results facilitate a better understanding of the porous medium vacuum drying process that nearer to the reality.

scholarly journals Factors Affecting Post-surgical Body Weight Loss Rate of Patients with Colorectal Cancer

2018 ◽  
Vol 33 (4) ◽  
pp. 605-609
Author(s):  
Hiroki YABE ◽  
Mizuki TSUKAMOTO ◽  
Shihomi TAKEUCHI ◽  
Sayaka ITO ◽  
Kan OMI ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Weight Loss ◽  
Body Weight ◽  
Loss Rate ◽  
Body Weight Loss ◽  
Weight Loss Rate ◽  
Factors Affecting

Hydrochloric Acid Corrosion Behavior of Nb2O5-Al2O3 Ceramics Prepared by Microwave Sintering

2011 ◽  
Vol 418-420 ◽  
pp. 55-58 ◽  
Author(s):  
Yun Long Ai ◽  
Fei He ◽  
Bing Liang Liang ◽  
Wen He ◽  
Li Liu
Keyword(s):  
Hydrochloric Acid ◽  
Loss Rate ◽  
Sintering Temperature ◽  
Acid Corrosion ◽  
Microwave Sintering ◽  
Kelvin Probe ◽  
Weight Loss Rate ◽  
Sintering Time ◽  
Ceramic Samples ◽  
Corrosion Behaviors

The influences of Nb2O5on the phase, microstructure and hydrochloric acid corrosion behaviors of Nb2O5-Al2O3ceramics sintered with 2.45 GHz microwave energy were investigated. The results showed that Nb2O5 reacted completely with Al2O3to form AlNbO4and densified the pure Al2O3at a lower sintering temperature and in a short sintering time. Nb2O5-Al2O3ceramic samples were corroded in diverse concentration hydrochloric acid for different time. Weight loss rate of Nb2O5-Al2O3ceramic rose dramatically when the corrosion time was not longer than 4 h, and it increased slowly beyond 24 h. After Nb2O5-Al2O3ceramic samples were corroded for 1 h, pitting corrosion was observed by scanning electric microscope, which was consistent with the analysis results of the scanning Kelvin Probe.

scholarly journals Influence of Magnetic Field on Evaporation Rate and Surface Tension of Water

2018 ◽  
Vol 2 (4) ◽  
pp. 68 ◽  
Author(s):  
Emil Chibowski ◽  
Aleksandra Szcześ ◽  
Lucyna Hołysz
Keyword(s):  
Magnetic Field ◽  
Surface Tension ◽  
Hydrogen Bonds ◽  
Room Temperature ◽  
Evaporation Rate ◽  
Water Evaporation ◽  
Water Molecules ◽  
Surface Tension Data ◽  
Ring Magnet ◽  
The Magnetic Field

Using neodymium ring magnets (0.5–0.65 T), the experiments on the magnetic field (MF) effects on water evaporation rate and surface tension were performed at room temperature (22–24 °C). In accordance with the literature data, the enhanced evaporation rates were observed in the experiments conducted in a period of several days or weeks. However, the evaporated amounts of water (up to 440 mg over 150 min) in particular experiments differed. The evaporated amounts depended partially on which pole of the ring magnet was directed up. The relatively strong MF (0.65 T) caused a slight decrease in surface tension (−2.11 mN/m) which lasted longer than 60 min and the memory effect vanished slowly. The surface tension data reduced by the MF action are reported in the literature, although contrary results can be also found. The observed effects can be explained based on literature data of molecular simulations and the suggestion that MF affects the hydrogen bonds of intra- and inter-clusters of water molecules, possibly even causing breakage some of them. The Lorentz force influence is also considered. These mechanisms are discussed in the paper.

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