Analysis conception of secondary student’s using four tier test on heat and temperature

The main purpose in this research is to analyse student conception about heat and temperature used four tier test question, the test consists of three question including material about temperature, temperature and heat, as well specific heat. The research has been implemented by using purposive sampling technique. The participants consisted of 67 secondary students including (23 male students and 44 female students) of senior high school in Bungo city. After the analysis obtained the largest percentage of student conception id in the category of misconception such as: (1) Objects that feel colder to the touch must be lower in temperature than objects that feel warmer to the touch; (2) Objects that have a higher temperature must have more calorific content than objects with lower temperatures; (3) Objects that are easier to increase in temperature when heated, it will be more difficult to decrease the temperature when cooled. One way to reduce student misconceptions of concept in temperature and heat material is to facilitate student learning using conceptual change model, conceptual change text or Refutation text.

Development of nutritional meals and gruels from blends of pro-vitamin a cassava grits and African yam

The potentials of underutilized African yam bean (AYB) and pro-vitamin A cassava in the development of nutritious food products with acceptable sensory properties were studied. Grits were produced from freshly harvested yellow root pro-vitamin A cassava by peeling, washing, cutting, soaking, dewatering, roasting, sieving, and milling to obtain yellow root cassava grits while AYB flour was obtained by cleaning, roasting, dehulling, milling, and sieving (425 µm). A simple lattice design was used to obtain formulations of blends (100:0; 90:10; 80:20; 70:30; 60:40 and 0:100) of yellow root cassava grits and AYB flour. Gruels were prepared from these formulations using 4:5 w/v in boiling water while meals were prepared using 1:1 w/v of blend in boiling water for 5 min. Moisture, fat, ash, protein, crude fibre, carbohydrate, β-carotene and calorific content of the blends were in the ranges of 4.66 – 7.92%, 2.20 – 2.82%, 2.16 – 2.66%, 2.72 – 20.43%, 1.15 – 1.40%, 68.65 – 83.23%, 1.33 to 3.97 μg/g and 348.37 – 358.96 kcal/100 g, respectively. Saponin, tannin, trypsin inhibitor, hemagglutinin, starchyose, raffinose, phytate and Hydrogen Cyanide ranged from 0.039 – 0.087%, 0.11 – 0.15%, 1.24 – 3.15 mg/g, 1.47 – 3.49 mg/100 g, 1.51 – 1.81%, 0.38 – 0.45%, 0.82 – 2.69 mg/g, 0.07 – 4.47 mg/kg, respectively. The sensory evaluation revealed that the meal and the gruel samples had acceptable sensory attributes. The developed products have the potentials in alleviating the problem of protein malnutrition in developing countries.

Phumdis-A Promising Alternative Energy Resource

ABSTRACTThe inadequate sources of energy coupled with the increasing demands of power have necessitated the search for novel renewable energy resources. ‘Phumdis’ are one such promising alternative. Phumdis are floating mats of heterogeneous mass of vegetation, soil and organic matter found in Loktak Lake in Manipur, North Eastern India. This paper delineates the use of Phumdis as an alternative energy source. Phumdis from Loktak Lake, Manipur were processed and analyzed for their biofuel capabilities. The Results indicate that the phumdis have high calorific content, cloudpoint and flash point indicating that they are at par with other fuels.

Feeding the team: Analysis of a Spratt’s dog cake from Antarctica

The use of Spratt’s dog cakes is well documented in the diaries and reminiscences of many early Antarctic expedition members. Commercially produced dog food was promoted by the likes of Spratt’s as an advanced form of animal nutrition and would have been of interest to expedition planners who were already concerned with the nutritional requirements of expedition members. An approximately 100-year-old dog cake recovered from Antarctica was compared by chemical analysis and spectroscopic methods with a series of model dog cakes and a commercial dog biscuit to determine the composition and calorific content. The presence of bone fragments within the dog cake was confirmed, whereas starch in the bulk matrix of the sample was consistent with being a mixture of wheat and oat flour, while only minimal fat or oil was present. Calorific content, while insufficient compared to a modern feed for high-performance dogs, would nonetheless have been a valuable addition to the use of dried or frozen whole meat such as seal, fish, or pemmican and contributed additional energy compared to meat alone.

Calorie Estimation in a Real-World Recipe Service

Cooking recipes play an important role in promoting a healthy lifestyle, and a vast number of user-generated recipes are currently available on the Internet. Allied to this growth in the amount of information is an increase in the number of studies on the use of such data for recipe analysis, recipe generation, and recipe search. However, there have been few attempts to estimate the number of calories per serving in a recipe. This study considers this task and introduces two challenging subtasks: ingredient normalization and serving estimation. The ingredient normalization task aims to convert the ingredients written in a recipe (e.g.,), which says “sesame oil (for finishing)” in Japanese) into their canonical forms (e.g., , sesame oil) so that their calorific content can be looked up in an ingredient dictionary. The serving estimation task aims to convert the amount written in the recipe (e.g., N, N pieces) into the number of servings (e.g., M, M people), thus enabling the calories per serving to be calculated. We apply machine learning-based methods to these tasks and describe their practical deployment in Cookpad, the largest recipe service in the world. A series of experiments demonstrate that the performance of our methods is sufficient for use in real-world services.

THE GENERAL PRINCIPLES OF WASTE PROCESSING WITH RECOVERY OF THEIR ENERGY POTENTIAL ON THE BASIS OF PLASMA TECHNOLOGIES. PART III. COMPARATIVE ANALYSIS OF THE OXYGEN AND AIR BLOWING INFLUENCE AND THE ROLE OF CALORIFIC CONTENT OF SEWAGE SLUDGE

The issues of determination calorific value as well as the enthalpy of formation of sewage sludge are deeply analyzed further to previous publications. Taking into account this analysis, the indicators, the indicators of the efficiency of the sewage sludge gasification process have been clarified and a comparison of the plasma-steam-oxygen and plasmasteamair gasification technologies has been made. At the same time, on the basis of previous studies, the influence on the efficiency indices of not only ballast nitrogen, but also nitrogen oxides is analyzed. Their concentrations cannot be determined on the basis of simple thermodynamic ratios. Bibl 38, Fig. 6, Tab. 1.

Are Peat and Sawdust Truly Improve Quality of Briquettes as Fuel Alternative?

The availability of energy and fuel is always a critical issue, and currently the increasing scarcity and price of kerosene is causing problems for both households and businesses. For example, chicken farmers in Central Kalimantan need to maintain the room temperature when nursing chicks up to 12 days old, and currently have few alternatives to kerosene stoves. Non-carbonized briquettes made from a mix of peat and sawdust can provide an alternative fuel source. The sawdust is available from local sawmills, which is otherwise an unutilized waste product that is burnt off, so adding to local smoke pollution. This study was conducted to determine the optimal composition and manufacturing process to produce bricks that have a maximal calorific content whilst maintaining a long burning time and a reduced tendency to break. Analyses in the laboratory showed that the highest calorific content obtainable was 19 020.63 kJ/kg with a peat/sawdust ratio of 2:1 (20 kg of peat and 10 kg of sawdust). These briquettes had a production efficiency of 83.26%, and calculations showed the overall production cost of the finished product to be around 40% lower than that of kerosene. The results indicate that a peat soil and sawdust mix produce a briquette that is viable as a fuel alternative, and based on this the researcher recommends that it be further developed commercially to meet the additional energy demands at lower cost of people in rural areas and industrial sectors.