The Relation between Burning Time and Burning Energy of HTPB - Based Composite Propellant

This paper represented a result of several visions of chemical phenomenon and several extractions and extrapolations of experimental works which included a relationship between energy related to a chemical process and the relevant time which is required to achieve this process, but it must be taken into account that those mentioned experimental works hadn’t aimed substantially to study and state this relationship neither implicitly nor explicitly, but the results of those works have been exploited for another field after being compared with the relevant thermodynamic calculations. The selected case study for this paper was the relation between the burning time of Hydroxyl terminated poly butadiene propellant ( HTPB) and the caloric value of this material. The results reflected some relationship between the burning time and the change of the system energy during the burning process.

The Nutritional Content of Five Southwestern US Indigenous Maize (Zea Mays L.) Landraces of Varying Endosperm Type

Any relative nutritional differences among the diverse maize (Zea mays L.) landraces traditionally maintained in the Greater Southwest are little understood. In this article, we investigate a range of nutritional traits of five indigenous maize landraces in the US Southwest based on different kernel endosperm types: pop, flour, flint, dent, and sweet. We present macronutrient and micronutrient values for accessions of each landrace grown in the same environmental grow-out experiment. Macronutrient values vary considerably across these endosperm accessions. Sweet and flour maize had higher values of fat and protein, whereas dent had the highest carbohydrate content. Sweet and flour maize were comparatively the best sources of micronutrients. Sweet maize yielded the highest values of potassium, thiamin, and magnesium, and flour kernels had the highest riboflavin and niacin content. These results indicate that the maintenance of diverse maize landraces had nutritional as well as ecological, symbolic, and culinary value in both the past and today. Compared to modern commercial maize standards, traditional southwestern maize landraces had a somewhat higher caloric value, many had higher vitamin and mineral content, and all accessions but dent displayed higher protein values. This suggests that southwestern maize-focused diets that included diverse landraces may have been more nutritious than previously understood.

Urban Bees Benefit from a Native Forest Species Grown in a City Environment–A Case Study of Geranium Phaeum L.

This two-year study tested whether urban bees benefit from the forest perennial Geranium phaeum L. replanted from natural stands to an urban environment. The flowering abundance and phenology, spectrum of insect visitors, nectar and pollen production, and the energetic value of nectar were investigated in Lublin, SE Poland. The apiarian value of G. phaeum was studied for the first time. The species bloomed abundantly from late April to early June and can be regarded as a valuable spring food resource for urban bees, mainly bumblebees, which accounted for >50% of all visits in both years of study. Bees collected mainly nectar. The highest daily pollen and nectar sugar amount offered by a plant reached 73.7 mg and 36.5 mg, respectively, with the caloric value of nectar of 146 cal. The estimated mean sugar yield, caloric value of nectar and pollen yield · m−2 were 1.7 mg, 6.9 kcal, and 3.4 mg, respectively. The current study confirms the advantage of using native plants in urban landscaping and proves their positive role in strengthening both wild and managed bee populations in cities. The finding that wild plants translocated from the natural habitat can develop a self-sustaining population in the urban environment and establish beneficial relationships with urban bees is of interest in terms of the conservation of both native plants and pollinators.

Emotional Responses to Food Pictures according to Caloric Value in Women with an Eating Disorder

Objective: The aim of the current study was to improve the understanding of emotions evoked by food pictures in women with an eating disorder (ED), by distinguishing anorexia nervosa (AN) and bulimia nervosa (BN) diagnoses, while taking into account the caloric content of food and the influence of participants’ nutritional knowledge. Methods: Thirteen AN, 9 BN and 22 healthy controls (HC) women participated in the study. In a laboratory setting, participants first completed self-report questionnaires regarding their affective state. Then, an emotional rating task of food and non-food pictures was performed in order to examine participants’ emotional reactions to these pictures, depending on the caloric value of the food depicted and controlling for internal state. Finally, an energy density ranking task of food pictures was completed to investigate participants’ nutritional knowledge and its influence on their reactions to food. Results: Compared to HC, ED participants experienced more fear towards food, which was neither due to their internal state nor to their nutritional knowledge. In AN, fear occurred towards all food, whereas in BN, fear was observed for high-calorie products only. Conclusion: The key role of food-induced fear in ED was highlighted, particularly in AN.

The effect of raw material composition of mixed carbonized canary shell and coal bio briquettes on caloric value

The fuel consumption rate rises and is expected to increase continuously, causing fuel supplies to be depleted and this condition forces the community to find alternative sources of fuel such as bio-briquettes. The waste of canary shells is widespread in Indonesia and can be used as an alternative energy source of bio-briquette making. There is a need for study on the influence of raw materials bio-briquette mixture of coal and canary shells against the value of calories produced. Bio-briquette making in this study have been done using canary shell and coal with a composition: (250 gr coal/canary shell: 12.5 tapioca starch: 50 ml water). Before briquette making, the canary shell samples are pirolysed and a grain-size reduction is performed on both of coal and canary shells. Canary shell and coal bio-briquettes are made with four variations (types). The types of bio briquette are: type I of bio-briquette with a composition of 250 gr (coal) + 12.5 gr (tapioca starch) + 50 ml (water). Type II of bio-briquette with a composition of 250 gr (canary shell) + 12.5 gr (tapioca starch) + 50 ml (water). Type III of bio-briquette with a composition of 62.5 gr canary shell + 62.5 gr coal + 12.5 gr (tapioca starch) + 50 ml (water). Bio-briquette type IV consist of 93.75 gr (canary shell) + 31.25 (coal) + 12.5 gr (tapioca starch) + 50 ml (water). After preparation, all bio briquettes are analyzed to determine the caloric value. The results of the study shows bio-briquette type I has a caloric value of 5,539 kcal/g, bio-briquette type II produces the highest calorie value of 6,354 kcal/g, and bio-briquette type III is 6,020 kcal/g. Further more bio-briquette Type IV indicate caloric value of 6,096 kcal/g. Bio-briquette type IV is the most recommended in the utilization because of the goal of this study is to use canary shell as an alternative fuel.

Evaluating Marine Debris Trends and the Potential of Incineration in the Context of the COVID-19 Pandemic in Southern Bali, Indonesia

Highlight Research:The potential calorific value of marine debris obtained from calculating the total waste is 12.05 MJ/kg, which still falls within the incinerator application's standard criteria. AbstractMarine debris, a global environmental issue today, is a major threat to Bali’s seas which are famous for its natural beauty and aggravated by the spread of COVID-19 pandemic. This study aimed to determine the characteristics of marine debris in Bali Island, especially in the southern region and to analyze the feasibility of incineration as one of the waste treatment processes. This research was conducted by utilizing secondary data and literature reviews from related previous studies. Water content and caloric value were measured directly using the ASTM E 790-15 and ASTM D 5865-11a standards. Marine debris generation from 2013 to 2019 tends to decrease from 1.22 kg/km.day to 0.46 kg/km.day. Organic waste (59.4%) comprised the largest marine debris followed by plastic waste (13.4%) and diapers (11.9%). Thermal technology such as incineration can be introduced to treat marine debris. The standard application of incinerator technology is moisture content and caloric value. The water content of marine debris is reportedly 54.56%, therefore, further preliminary processing is needed, especially for waste with high moisture content, such as diapers and organic waste. The potential calorific value of marine debris during the COVID-19 pandemic obtained from calculating the total waste was 12.05 MJ/kg which still did not meet the incinerator application's standard criteria.

Study on the potential of chia gel usage as a natural fat substitute in cake formulation

In the current study, cakes were prepared with the addition of different levels of chia gel obtained by soaking 1 part of chia seeds in 9 parts of water by weight. Mix was allowed to stand for 30 min for gel formation and seeds were left in the gel and later incorporated into the batter. The addition of chia gel to cake batter to partially substitute the fat from the basic recipe (control) resulted both in improved quality characteristics at all levels of substitution and reduction of caloric value, at the expense of energy from fat, especially at higher reduction levels (40 and 60%). The fat replacement at 40 and 60% had a caloric value decrease by 48 kcal per 100 g compared to the control and respectively the energy at the expense of the fat was 37.9 and 25.7% (reduction by 71.3 and 48.3%). Sensory evaluation demonstrated good acceptability for all the products with slight prevail for the samples with 40% followed closer by those with 20% fat replacement. Hence, chia gel proved to be a good alternative for fat substitution in baking goods recipes while preserving the quality and sensory parameters aiming to produce healthier foods.

Development of healthier gluten-free chicken products coated with different cereal sources

PurposeAccording to the dietary needs of celiac people and very limited variety of commercially available foodstuff, the demand for gluten-free products is increasing every day. Keeping this in view, the present study aims to develop healthier gluten-free chicken products by using different cereal sources and to determine the effect of substitution of wheat flour with gluten-free flours on quality of chicken products.Design/methodology/approachBuckwheat, chickpea and rice flours were used as gluten-free flours for the production of chicken products. The physical (yield parameters, crust colour), chemical (proximate composition, caloric value, pH) and sensorial properties of coated chicken products were measured. Duncan's multiple range test and principles component analysis were performed.FindingsGluten-free flours were significantly effective on yield parameters, colour, moisture, protein, lipid and caloric value of the samples (p < 0.05). The results showed that gluten-free chicken products had better pickup, lighter appearance, higher cooking yield and moisture, lower cooking loss, oil absorption, lipid and caloric values compared to commercial wheat flour coated control. Regarding the overall impression rank sums, the panellists were more preferred gluten-free products than control group. The samples coated with chickpea flour were best rated by the panellists. The results of the study suggested that the use of chickpea coating flour could be best nutritionally and sensorially suitable option for producing gluten-free chicken product.Originality/valueThis study offers potential healthy alternatives to increase the variety of gluten-free products that celiac people desperately need today.