Effect of the Brazilian thermal modification process on the chemical composition of Eucalyptus grandis juvenile wood: Part 2: Solubility and ash content

The paper presents the results of ferriferous wastes modification process research carried on the basis of JCS “Leninobad rare metals Plant” located in the Republic of Tajikistan. The wastes for the study were taken from the western tailing. The article presents the justification of the chosen wastes as a filling material in the development of new radiation protective composite building materials. The data on the initial ferriferous chemical composition of the tailing wastes and the chemical composition of the material that passed the enrichment process is presented. The study contains microphotos of ferriferous haematite raw material particles surface before and after completing the modifying process. The paper presents and describes the study of X-ray phase analysis diffractograms of enriched iron-containing wastes before and after the modification process. The current research proves that the enrichment ferriferous wastes particles modification process is possible and as a result it can be used as a filling for the development of new kinds of radioprotective composite materials.

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Effects of Thermal Modification on the Properties of Two Vietnamese Bamboo Species. Part II: Effects on Chemical Composition

BioResources ◽

10.15376/biores.8.1.981-993 ◽

2013 ◽

Vol 8 (1) ◽

Cited By ~ 9

Author(s):

Martina Bremer ◽

S. Fischer ◽

T. C. Nguyen ◽

A. Wagenführ ◽

L. X. Phuong ◽

...

Keyword(s):

Chemical Composition ◽

Thermal Modification ◽

Bamboo Species

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Microstructure of thermally modified radiata pine wood

BioResources ◽

10.15376/biores.16.1.1523-1533 ◽

2020 ◽

Vol 16 (1) ◽

pp. 1523-1533

Author(s):

José Luis Cabezas-Romero ◽

Linette Salvo-Sepúlveda ◽

Helga Contreras-Moraga ◽

Natalia Pérez-Peña ◽

Víctor Sepúlveda-Villarroel ◽

...

Keyword(s):

Cell Wall ◽

Wood Cell Wall ◽

Morphological Changes ◽

Untreated Wood ◽

Radiata Pine ◽

Treatment Temperature ◽

Thermal Modification ◽

Modification Process ◽

Potential Alternative ◽

Two Temperatures

The thermal modification of wood is a potential alternative method for improving wood dimensional stability and increasing the resistance of wood to decay. However, during thermal modification, morphological changes occur within the microstructure of the cell, and these confer different properties to the wood. This study investigated the effects of the thermal modification process on the microstructure of radiata pine juvenile wood. Therefore, anatomical measurements were performed via optical microscopy in selected earlywood and latewood samples after each treatment, and the results were compared to untreated wood samples. In this study, two temperatures (190 °C and 210 °C) were considered for the thermal modification process. The results showed that the level of temperature of modification affected to microstructure of cell wall. The cell wall thickness decreased as treatment temperature increased, whereas the average lumen diameter increased slightly as temperature increased. Thermally modified radiata pine showed signs of damage (cracks, broken cells and deformations in the wood cell wall). The proportion of destroyed area increased as temperature increased, and significant differences were evident for the thermal treatment at 210 °C.

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Basic chemical composition of Pinus spp. sawdust from five regions of Mexico, for bioenergetic purposes

BioResources ◽

10.15376/biores.16.1.816-824 ◽

2020 ◽

Vol 16 (1) ◽

pp. 816-824

Author(s):

Jonathan Sergio Chávez-Rosales ◽

Luis Fernando Pintor-Ibarra ◽

Nicolás González-Ortega ◽

Rocio Orihuela-Equihua ◽

Faustino Ruiz-Aquino ◽

...

Keyword(s):

Chemical Composition ◽

Calorific Value ◽

Ash Content ◽

Nuevo Leon ◽

Pine Sawdust ◽

Solid Biofuels ◽

Nuevo León ◽

Forest Industries ◽

Total Extractives ◽

Pinus Spp

The basic chemical composition and calorific value of 19 samples of pine sawdust from different forest industries located in five states of the Mexican Republic (Chihuahua, Michoacán, Durango, Oaxaca, and Nuevo León) were determined. The results obtained ranged as follows: total extractives (6.1% to 23.4%), holocellulose (60.1% to 70.4%), lignin (20.5% to 25.8%), ash (0.27% to 0.95%), pH (4.1 to 5.3), and calorific value (20.1 MJ/kg to 21.0 MJ/kg). Except for the ash content, significant statistical differences were found according to the origin of the pine sawdust samples. Based on the results obtained, the sawdust biomass has the potential to obtain densified solid biofuels.

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽

10.29303/profood.v4i1.79 ◽

2018 ◽

Vol 4 (1) ◽

pp. 304-310

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah ◽

Dody Handito

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Potato Starch ◽

Ash Content ◽

Randomized Design ◽

Alternative Materials ◽

Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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CHEMICAL COMPOSITION OF HYPHAL AND SCLEROTIAL WALLS OF SCLEROTIUM ROLFSII SACC.

Canadian Journal of Microbiology ◽

10.1139/m67-019 ◽

1967 ◽

Vol 13 (2) ◽

pp. 137-141 ◽

Cited By ~ 67

Author(s):

I. Chet ◽

Y. Henis ◽

R. Mitchell

Keyword(s):

Amino Acids ◽

Chemical Composition ◽

Acid Hydrolysis ◽

Sclerotium Rolfsii ◽

Ash Content ◽

Chemical Degradation ◽

Chemical Components

The chemical components of the sclerotial and hyphal walls of the fungus Sclerotium rolfsii Sacc. are compared. Sclerotial walls contain a melanin-like pigment which is absent from hyphal walls. They are also higher in non-hydro-lyzable residue, in lipids, and in ash content. In both walls, glucose, mannose, and glucosamine are found after acid hydrolysis. Acid hydrolysates of sclerotial and hyphal walls contain 10 and 13 amino acids, respectively, L-arginine, L-serine, and L-proline being absent from sclerotial walls. The possible role of some of these components in the resistance of the sclerotia to biological and chemical degradation is discussed.

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PERBEDAAN KARAKTERISTIK KIMIA DAN DAYA CERNA PATI TEPUNG JAGUNG DAN TEPUNG KECAMBAH JAGUNG (Zea mays L.)

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i01.p05 ◽

2018 ◽

Vol 7 (1) ◽

pp. 43

Author(s):

Willem Kurniawan Lombu ◽

Ni Wayan Wisaniyasa ◽

AAI. Sri Wiadnyani

Keyword(s):

Zea Mays ◽

Chemical Composition ◽

Moisture Content ◽

Zea Mays L ◽

Starch Content ◽

Fat Content ◽

Ash Content ◽

Starch Digestibility ◽

Corn Flour ◽

The Difference

This study aims to determine the difference of characteristic and starch digestibility of germinated and ungerminated flour. This study used randomized complete design (RCD) three repeated. The corn germinated for 36 hours. Corn germinated flour and ungerminated flour were evaluated directly of the chemical composition of the flour content, moisture content, ash content, protein, fat, carbohydrates, fiber, starch content and starch digestibility. The results showed the corn germinated flour has increased of moisture content from 9.66% into 10.38%, increased of protein into 7.22% into 8.45%, increased of fiber content from 2.28% into 2.79% and increased of starch digestibility from 57.04% into 62.43%. While were the decreased fat content from 5.17% into 4.76%, decreased of carbohydrate from 75.41% into 73.89% and decreased of starch content from 76.10% into 69.40%. The treatmented has no effect for the flour content decreased from 41.40% into 40.36% and ash content decreased from 2.52% into 2.51%. Germinated increased starch digestibility and changed the character of corn flour.

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Effect of Replacing Soybean Meal with Lupin Seed-based Meal in Chicken Diet on Performance, Carcass Value and Meat Quality

Acta Veterinaria Brno ◽

10.2754/avb201079020195 ◽

2010 ◽

Vol 79 (2) ◽

pp. 195-202 ◽

Cited By ~ 7

Author(s):

Pavel Suchý ◽

Eva Straková ◽

Ivan Herzig ◽

Ladislav Steinhauser ◽

Josef Vopálenský ◽

...

Keyword(s):

Chemical Composition ◽

Soybean Meal ◽

Broiler Chickens ◽

Live Weight ◽

Ash Content ◽

Control Group ◽

Average Weight ◽

Lupin Seed ◽

Thigh Muscles ◽

Chicken Muscles

The main objective of this experimental study was to determine how diets containing lupin meal affect the performance indicators, carcass value, and chemical composition of breast and thigh muscles in broiler chickens. The diets tested in experimental groups E1 and E2 differed as follows: in group E1, one third of nitrogen-containing substances (NSs) from extracted soybean meal was replaced with NSs from lupin meal; in group E2, two thirds were replaced compared to the control group. The replacement of soybean meal with lupin meal in experimental diets failed to produce any significant effect on the average live weight of chickens on Day 42 of the fattening period compared to the control group. The replacement of soybean meal with lupin meal resulted in decreased average weight of carcass and breast muscles and in decreased yield of breast muscles. Differences between the control group (C) and group E2 were significant (P &#x2AAC 0.01). Chickens in group E2 also showed a significant increase (P &#x2AAC 0.01) in the yield of the heart and stomach compared to the control group. The differences in weight and yield of thigh muscles between the control group and the experimental groups (E1 and E2) were not significantly affected. As far as chemical composition is concerned, chickens receiving the lupin-containing feed showed a significant (P &#x2AAC 0.01) increase in the ash content in breast muscles. On the contrary, in thigh muscles in group E2, the ash content decreased significantly (P &#x2AAC 0.01). The content of calcium showed an increasing trend in both breast and thigh muscles in both experimental groups. In contrast, the content of magnesium in chicken muscles in both experimental groups decreased. These differences were significant (P &#x2AAC 0.01) only in thigh muscles. Our results show that lupin seed is a suitable substitute for NSs contained in soybean extracted meal. It is considered optimal to replace up to one third of NSs contained in soybean meal with lupin seed. Higher inclusion rate of lupin meal in diets may reduce the growth intensity of chickens, particularly the yield of breast muscles. Due to substantial inter-varietal differences, it is necessary to optimize individual nutrients, particularly amino acids when formulating lupin-containing diets.

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