scholarly journals Volumetric shrinkage and shape of Conilon coffee fruit (Coffea Canephora)

2014 ◽  
Vol 2 (1) ◽  
pp. 73
Author(s):  
Pedro Casanova ◽  
Paulo C Corrêa ◽  
Kattia Solís
Keyword(s):  
Water Content ◽  
Fruit Size ◽  
Nonlinear Behavior ◽  
Coffea Canephora ◽  
Volumetric Shrinkage ◽  
Drying Process ◽  
Volume Increase ◽  
Two Stages ◽  
Different Levels ◽  
Area And Volume

The effect of varying the water content was evaluated in shrinkage, dimensional characteristics and shape of the fruits of coffee during drying. Fruits were used Conilon coffee (Coffea canephora), clone 83 of clonal variety EMCAPA 8141. The fruit was hand-picked and selected only the two stages, cherry and unripe. Different batches of coffee were dried in an oven with forced ventilation with air temperature of approximately 60 ± 3 °C until different levels of water content. Fruit size was determined by varying the volume and shape was examined by sphericity and roundness. The shrinkage of the fruits was determined by the ratio between the volume at each water content and initial volume. It was determined that the projected area, surface area and volume increase with increasing water content for conilon coffee fruit. The shape of the conilon coffee fruits was influenced during the drying process, promoting the decrease of sphericity and roundness values from the reduction of water content. The shrinkage showed a nonlinear behavior with decreasing reducing the water content of the mass of Conilon coffee fruit. The polynomial model represented satisfactorily phenomenon of unit volumetric shrinkage and mass of coffee fruits depending on the water content.

scholarly journals Duplication in the formation of median nerve - a case report

2015 ◽  
Vol 04 (01) ◽  
pp. 043-045
Author(s):  
Gyata Mehta ◽  
Varsha Mokhasi
Keyword(s):  
Case Report ◽  
Median Nerve ◽  
Lateral Root ◽  
Axillary Artery ◽  
Anatomical Variations ◽  
Upper Arm ◽  
Present Case Report ◽  
Lateral Cord ◽  
Two Stages ◽  
Different Levels

AbstractThe median nerve is formed in the axilla by fusion of the two roots from the lateral and medial cords. The present case report describes an anomalous presentation of double formation of median nerve and its relation with axillary and brachial arteries. The median nerve was formed in two stages at different levels, first in the axilla and then in the upper arm by receiving double contribution from the lateral root of the lateral cord, which fuse with the medial root of the medial cord to form the median nerve. The formation took place medial to the axillary artery in the axilla and antero-medial to the brachial artery in the arm. Such anatomical variations and their relation with the arteries are important for the surgeons and anesthesiologists and of great academic interest to the anatomists.

scholarly journals Effects of different drying rates on the physiological quality of Coffea canephora Pierre seeds

2005 ◽  
Vol 17 (2) ◽  
pp. 199-205 ◽  
Author(s):  
Sttela Dellyzete Veiga Franco da Rosa ◽  
Delacyr da Silva Brandão Júnior ◽  
Édila Vilela de Resende Von Pinho ◽  
André Delly Veiga ◽  
Luiz Hildebrando de Castro e Silva
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Removal Rate ◽  
Coffea Canephora ◽  
Development Stage ◽  
Seed Vigor ◽  
Drying Rate ◽  
Physiological Quality ◽  
Drying Rates

Desiccation tolerance in seeds depends on the species, development stage and drying conditions, especially the water removal rate. Coffea seeds are considered of intermediate performance, because they tolerate relative dehydration compared to orthodox seeds and are sensitive to low temperatures. The objective of this study was to verify the effect of different drying rates on the viability and storability of Coffea canephora seeds. A complete randomized experimental design was used, in a factorial 3 x 5 x 2 design, with three drying rates (fast, intermediate and slow), five final mean water contents after drying (51, 42, 33, 22 and 15 %) and two storage temperatures (10 and 20°C). The germination and seed vigor assessments, using radicle protrusion, cotyledon leaf opening, seedling emergence and emergence speed index, were performed shortly after drying and after two and four months storage. It was observed that with reduction in the water content there was reduction in the germination values and seed vigor, for all the drying rates. The greatest reductions in physiological quality occurred when the seeds were dried quickly and the best results were obtained at the intermediate drying rate. There was an effect of drying rate and storage temperature on the physiological quality of the seeds, and lower germination and vigor values were observed in seeds with lower water content stored at 20°C. C. canephora seeds were tolerant to desiccation down to 15 % water content and can be stored for four months at 10°C. A temperature of 20ºC can be used to store C. canephora seeds, as long as the water content is not reduced to values below 22 % water content.

Study on Drying Characteristics of Microalgae under Different Conditions

2013 ◽  
Vol 724-725 ◽  
pp. 296-299
Author(s):  
Chun Xiang Chen ◽  
Xiao Qian Ma ◽  
Xiao Cong Li ◽  
Wei Ping Qin
Keyword(s):  
Moisture Content ◽  
Mass Loss ◽  
Fresh Water ◽  
Chlorella Vulgaris ◽  
Drying Process ◽  
Drying Time ◽  
Drying Characteristics ◽  
Second Stage ◽  
Drying System ◽  
Two Stages

To find out an alternative of coal saving, a kind of microalgae, Chlorella vulgaris (C. vulgaris) which is widespread in fresh water was studied by digital blast drying system. The effect of the moisture content, drying thickness and temperature on the drying process of C. vulgaris were investigated. The results indicated that when the drying temperature is high, the moisture content is low and the material thickness is small, the drying time is short. The drying process of C.vulgaris can be divided into two stages, and the mass loss is mainly occurred in the second stage . The results will provide guidance for design of drying process and dryer of microalgae.

scholarly journals Potential of bio-drying applied to exhausted grape marc

Wine Studies ◽  
2012 ◽  
Vol 2 (1) ◽  
pp. 2 ◽  
Author(s):  
Elena Cristina Rada ◽  
Marco Ragazzi
Keyword(s):  
Water Content ◽  
Energy Content ◽  
Moisture Level ◽  
Drying Process ◽  
Self Heating ◽  
Grape Marc ◽  
Thermal Drying ◽  
Energy Options ◽  
Potential Rate

In the present work, experimentation was carried out to study the behavior of exhausted grape marc during the bio-drying process. This process was chosen as an alternative to the typical grape marc thermal drying approach. The aim was to reduce the moisture level thanks to the biological exothermal reactions, and to increase the energy content in the biodried grape marc. The target was the generation of a product interesting for energy options. For the development of the research, a biological pilot reactor and a respirometric apparatus were used. Results demonstrated that bio-drying can decrease the water content saving the original energy content. The final material could be assumed like a solid recovered fuel, class 5:1:1 with a very low potential rate of microbial self-heating.

scholarly journals APLIKASI ASAP CAIR DARI TEMPURUNG KELAPA TERHADAP UMUR SIMPAN SOSIS SAPI

2018 ◽  
Vol 5 (1) ◽  
pp. 48
Author(s):  
Asep Dedy Sutrisno
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Second Grade ◽  
Microbial Count ◽  
Measured Variable ◽  
Liquid Smoke ◽  
Grade Ii ◽  
Two Stages ◽  
Intensive Search ◽  
Temperature Water

The purpose of this study was to get a result from the use of liquid smoke coconut shell as a preservative in a product of beef sausage that will increase shelf life, as well as to define the type of grade liquid smoke (grade I or grade II) most optimally utilized as a preservative in a product of beef sausage , The research consisted of two stages: a preliminary study to determine the shelf life of beef sausage standards based organoleptic control is 2 days at room temperature, water content of 71.03% and a total amount of microba is 2,04 x 103 microbial colonies / gram. The main intensive search conducted for estimating the shelf life of sausage with the addition of liquid smoke at a temperature of 200C, 250C, 300C, and 350C with the measured variable are the water content and total microbial count (TPC) were processed using the Arrhenius method. The results showed that the shelf life is based on water content of beef sausage with the liquid smoke longest grade 1 is at a temperature of 200C for 2.7 days while the second grade is 3.08 days, the shelf life based on the total number of microbes on beef sausages with liquid smoke grade 1 at a temperature of 200C for 3.09 days and 3.12 days for grade 2. Liquid smoke  better use grade 2 to the shelf life of sausage.

scholarly journals Depression and anxiety in individuals with amyotrophic lateral sclerosis: a systematic review

2016 ◽  
Vol 38 (1) ◽  
pp. 1-5 ◽  
Author(s):  
Tatiana Lins Carvalho ◽  
Lilian Maria Sanguinett de Almeida ◽  
Camila Maria Araújo Lorega ◽  
Mirella Francyne Oliveira Barata ◽  
Maria Lúcia Brito Ferreira ◽  
...  
Keyword(s):  
Systematic Review ◽  
Amyotrophic Lateral Sclerosis ◽  
Depressive Disorders ◽  
Depression And Anxiety ◽  
Inclusion Criteria ◽  
Eligibility Criteria ◽  
Symptoms Of Depression ◽  
Two Stages ◽  
Different Levels ◽  
Lateral Sclerosis

Introduction Studies assessing symptoms of depression and anxiety in individuals with amyotrophic lateral sclerosis (ALS) have reported contradictory results. The objective of this systematic review is to identify the prevalence of these mood disorders in the literature. Methods We searched the PubMed, HighWire, MEDLINE, SciELO, LILACS and ScienceDirect databases. Literature was selected for review in two stages, according to eligibility criteria. The first stage involved searching databases and checking titles and abstracts. The second step consisted of reading complete articles and excluding those that did not meet the inclusion criteria. The inclusion criteria were articles written in Portuguese, English or Spanish, published in the last five years and involving people with ALS diagnosed according to the El Escorial criteria. Results The database searches returned a total of 1,135 titles and abstracts and then 1,117 of these were excluded. Eighteen articles were selected for review. The 12-item Amyotrophic Lateral Sclerosis Depression Inventory (ADI-12) was the only instrument designed specifically to assess depression in ALS, but it was only used in three studies. No instruments specifically designed for anxiety in ALS were used. A large number of studies found presence and slight increase of anxiety disorders. There was considerable large variation in the results related to depressive disorders, ranging from moderate depression to an absence of symptoms. Conclusions Patients with ALS may exhibit symptoms of depression and anxiety at different levels, but there is a need for studies using specific instruments with larger samples in order to ascertain the prevalence of symptoms in ALS and the factors associated with it.

scholarly journals Cryopreservation in Coffea canephora Pierre seeds: Slow and fast cooling

2018 ◽  
Vol 42 (6) ◽  
pp. 588-597
Author(s):  
Stefânia Vilas Boas Coelho ◽  
Sttela Dellyzete Veiga Franco da Rosa ◽  
Tatiana Botelho Fantazzini ◽  
Júlia Lima Baute ◽  
Luciano Coutinho Silva
Keyword(s):  
Water Content ◽  
Liquid Nitrogen ◽  
Coffea Canephora ◽  
Slow Cooling ◽  
Rapid Cooling ◽  
Promising Alternative ◽  
Biochemical Alterations ◽  
Physiological Quality ◽  
Fast Cooling

ABSTRACT Coffee is one of the main agricultural commodities in the country, and it is important to conservation of plant material for breeding programs. Cryopreservation is a promising alternative for preserving in the long-term the germplasm of species considered recalcitrant. However, studies should be performed to achieve maximum survival of seedlings after immersion in liquid nitrogen. The objective of this work was to find a cryopreservation protocol for storing seeds of Coffea canephora, studying two methods of cryopreservation, slow and fast cooling. Seeds were subjected to drying in silica gel up to the water content of 0.25 g g-1. In the first experiment, dried seeds were subjected to treatments of slow cooling at speeds of -1 ºC min-1,-3 ºC min-1 and -5 ºC min-1 until the end temperatures of -40 ºC, -50 ºC and -60 ºC, by means of a bio freezer and subsequently immersed in liquid nitrogen. In the second experiment, the best result was selected of the first experiment and compared with the rapid cooling, in which dried seeds, with 0.25 g g-1 of water content, were immersed directly into liquid nitrogen. Physiological and biochemical alterations occurring in the seeds after cryopreservation were evaluated. Coffea canephora seeds respond better to cryopreservation by rapid cooling, when compared to slow cooling. Drying, one of the cryopreservation steps does not affect the viability of Coffea canephora Pierre seeds, when these seeds are dried to 0.25 g g-1 of water content. Catalase and esterase enzymes are good biochemical markers for cryopreserved coffee seeds and their activity is greater in larger seed physiological quality.

scholarly journals Pressure- and Temperature-Induced Insertion of N2, O2 and CH4 to Ag-Natrolite

Materials ◽  
2020 ◽  
Vol 13 (18) ◽  
pp. 4096
Author(s):  
Donghoon Seoung ◽  
Hyeonsu Kim ◽  
Pyosang Kim ◽  
Yongmoon Lee
Keyword(s):  
Unit Cell Volume ◽  
Molecular Size ◽  
Unit Cell ◽  
Volume Changes ◽  
Volume Increase ◽  
X Ray ◽  
Onset Pressure ◽  
Two Stages ◽  
Cell Volumes

This paper aimed to investigate the structural and chemical changes of Ag-natrolite (Ag16Al16Si24O80·16H2O, Ag-NAT) in the presence of different pressure transmitting mediums (PTMs), such as N2, O2 and CH4, up to ~8 GPa and 250 °C using in situ synchrotron X-ray powder diffraction and Rietveld refinement. Pressure-induced insertion occurs in two stages in the case of N2 and O2 runs, as opposed to the CH4 run. First changes of the unit cell volume in N2, O2 and CH4 runs are observed at 0.88(5) GPa, 1.05(5) GPa and 1.84(5) GPa with increase of 5.7(1)%, 5.5(1)% and 5.7(1)%, respectively. Subsequent volume changes of Ag-natrolite in the presence of N2 and O2 appear at 2.15(5) GPa and 5.24(5) GPa with a volume increase of 0.8(1)% and a decrease of 3.0(1)%, respectively. The bulk moduli of the Ag-NAT change from 42(1) to 49(7), from 38(1) to 227(1) and from 49(3) to 79(2) in the case of N2, O2 and CH4 runs, respectively, revealing that the Ag-NAT becomes more incompressible after each insertion of PTM molecules. The shape of the channel window of the Ag-NAT changes from elliptical to more circular after the uptake of N2, O2 and CH4. Overall, the experimental results of Ag-NAT from our previous data and this work establish that the onset pressure exponentially increases with the molecular size. The unit cell volumes of the expanded (or contracted) phases of the Ag-NAT have a linear relationship and limit to maximally expand and contract upon pressure-induced insertion.

Study on the Vacuum Drying Model of Perilla Leaf by Microwave Method

2014 ◽  
Vol 664 ◽  
pp. 433-436
Author(s):  
Jiang Chang ◽  
Feng Xu ◽  
Guang Hua Wu ◽  
Xiao Feng Fu ◽  
Guang Li ◽  
...  
Keyword(s):  
Water Content ◽  
Kinetics Model ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Microwave Method ◽  
Drying Process ◽  
Leaf Production ◽  
Microwave Vacuum Drying ◽  
Drying Model

The drying rate is difficult to control for perilla leaf during the microwave vacuum drying process. Through scientific approaches, this paper made a research on the relationships between drying factors and drying rate, and established a kinetics model on microwave vacuum drying of perilla leaf. The model can predict the water content variations of perilla leaf during microwave vacuum drying, and provides a theory basis for packaging, storage and transportation for perilla leaf production.

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