Clarification of Sugar Cane Juice (Saccharum Officinarum) Through the Use of National Cocoa Muclago (Theobroma Cacao L)

The investigation was carried out at 980 m.s.n. in the San Ramón compound of the El Corazón Parish, Pangua canton, Cotopaxi province, Ecuador. The variables to be evaluated in the sugar cane juice clarification process were the viscosity (20, 25 and 30 cp) and the concentration of Ragnar variety cocoa shell mucilage (0.75, 1.5, and 2.25%), to determine the spectral color and saturation in the sugarcane juice. 10 liters of juice were used in each experimental unit, taking the clarified syrup samples in amber bottles and refrigerating them until further analysis on the colorimeter was conducted. For the statistical evaluation of the results of the saturation percentage, normality tests were performed according to the Shapiro-Wilk statistic; applying the Friedman and Holm test of multiple comparisons, allowed to identify the combination of a1b2 (25 cp * 2.25%) as the best juice clarification treatment, and, managing to establish the descriptive data, thus: spectral color at 576 nm, saturation 46.91%; standard deviation 2.75; median 46.36%; variance 7.6 and a range of 5.43. Keywords: syrup, spectral, flocculant, cachaza. Resumen La investigación se realizó a 980 msnm en el recinto San Ramón de la Parroquia El Corazón, cantón Pangua, provincia Cotopaxi, Ecuador. Las variables a evaluar en el proceso de clarificación de jugo de caña de azúcar fueron la viscosidad (20, 25 y 30 cp) y la concentración de mucílago de cáscara de cacao variedad Ragnar (0,75%, 1,5% y 2,25%), para determinar el color espectral y de saturación en el jugo de caña de azúcar. En cada unidad experimental se usó 10 litros de jugo, tomando las muestras de jarabe clarificado en botellas tipo ámbar y refrigerándolas hasta posterior análisis en el colorímetro. Para la evaluación estadística de los resultados del porcentaje de saturación, se realizaron pruebas de normalidad según el estadístico de Shapiro-Wilk; aplicando el test de Friedman y Holm de comparaciones múltiples, permitieron identificar como mejor tratamiento de clarificación de jugo a la combinación a1b2 (25 cp * 2,25%), y, logrando establecer los datos descriptivos, así: color espectral en 576 nm, saturación 46,91%; desviación estándar 2,75; mediana 46,36%; varianza 7,6 y un rango de 5,43. Palabras clave: jarabe, espectral, floculante, cachaza.

Triphala: An Indian Ayurvedic herbal formulation for coronavirus (SARS-CoV-2) disease (Covid-19)

This review paper updated the significance and pharmaceutical effects of Triphala as an alternative traditional herbal Indian folk medicine used as a immunity booster during the recent outbreak of coronavirus-2 (SARS-CoV-2) mutants, Delta (B.1.617.2) and Delta Plus (AY.1). The current outbreak of coronavirus-2 mutants, Delta (B.1.617.2) and Delta Plus (AY.1) is wreaking havoc in India. The new epicentre of the highest number of corona viral mutant infection cases and death rate has been recorded in Indonesia. The hallmark of the coronavirus disease is the cytokine storm, a massive cytokine and chemokine release due to an uncontrolled dysregulation of the host immune defence that causes loss of function of multiple organs and leading to death. One of the evidence to support Triphala alone inhibited the RNA viruses including human coronavirus. Triphala herbal formulation can reduce the production of progeny of human coronavirus, HCoV-NL63 particles and have an antiviral effect under in vitro conditions. In India, Triphala herbal formulation with an additional supplementation of pumpkin seeds, coconut water, sugar cane juice, Aloe vera juice, neem (Azardirachta indica) leaf juice, and melatonin rich diet has played an important role in controlling coronavirus disease than Triphala alone. However, clinical trials of Triphala with new additional supplementations is lacking for the scientific validation. On the basis literature survey, there is a ray of hope for the Triphala with additional supplementation as a new therapeutic drug for combating Covid-19 viral infections.

Tensile Properties of Bagasse Fiber Composites

Bagasse is a waste generated in abundance from the sugarcane industry. This investigation was planned to convert bagasse waste into a useful composite. For this purpose the bagasse waste was obtained from sugar cane juice producer. In this study, the extraction of bagasse fibers was done manually and they were treated with sodium hydroxide. The treated bagasse fibers had higher tensile properties as compared to untreated ones, so the alkali treated fibers were used as reinforcement for making composites. Hand lay-up technique was used to manufacture bagasse composite samples. The fiber length (1 inch and 2 inch) and fiber weight percentage (10 wt% and 20 wt%) were considered as variables. It was found that better tensile properties were obtained with higher fiber length (2 inch) and weight percentage (20 wt%). Bagasse-cotton fabric composites were also produced using cotton fabric as a base material and the bagasse fibers were sandwiched between a printed and plain cotton fabric. The idea was to consider these composites useful for sun-shades or for decorative purposes. It was also found that bagasse-cotton fabric reinforced composites had higher tensile strength and strain; however the modulus had reduced due to higher elongation of cotton fabrics. With the increase in the weight percentage the tensile properties had reduced this might be because during the composite manufacturing the epoxy resin had to pass through the fabric to wet the bagasse fiber out and they were not wetted out properly. This phenomenon needs further investigation.

Novel Effective Yeast Strains and Their Performance in High Gravity and Very High Gravity Ethanol Fermentations from Sweet Sorghum Juice

Yeasts were isolated from four potential sources, sweet sorghum juice, sugar cane juice, grapes and rambutan. The 27 yeast isolates were tested for their ethanol tolerance (15% v/v of ethanol) and ethanol fermentation performance in a synthetic ethanol production medium (200 g/L of total sugar). Only five isolates, SCJ04KKU, SCJ07KKU, SCJ09KKU, SCJ14KKU and SSJ01KKU could tolerate 15% ethanol and produce ethanol at levels higher than 55 g/L. The ethanol production efficiency from sweet sorghum juice under high gravity (HG, 200 and 240 g/L of total sugar) and very high gravity (VHG, 280 g/L of total sugar) conditions of the five isolates was tested. Saccharomyces cerevisiae NP01 and S. cerevisiae ATCC4132 were used as reference strains. The results showed that the SSJ01KKU isolate gave the highest ethanol production efficiency under all conditions. Ethanol concentration (PE), yield (YP/S) and productivity (QP) values were 98.89 g/L, 0.50 and 1.18 g/L·h, respectively, with sugar consumption (SC) of 98.96% under the HG condition at 200 g/L of total sugar. Under the HG condition at 240 g/L of total sugar, the PE, YP/S and QP values were 118.12 g/L, 0.51 and 1.41 g/L·h, respectively, with the SC of 95.79%. These values were 82.29 g/L, 0.34 and 0.98 g/L·h, respectively, with the SC of 85.59% under the VHG condition. Addition of urea into the sweet sorghum juice under all conditions significantly shortened the fermentation time, resulting in increased QP values. Based on molecular taxonomic analysis of the five isolates using sequence analysis of the D1/D2 domain and the ITS1 and ITS2 regions, SSJ01KKU is S. cerevisiae, whereas SCJ04KKU, SCJ07KKU, SCJ09KKU and SCJ14KKU are Pichia caribbica.

Eco-epidemiologic profile of an area of a Chagas disease outbreak: the risk of oral transmissions in the Brazilian northeast

Chagas disease is a neglected tropical disease strongly associated with low socioeconomic status, affecting nearly 8 million people – mainly Latin Americans. The current infection risk is based on acute case reports, most of which are typically associated with oral transmissions. In the semi-arid region of Northeastern Brazil, serious outbreaks of this transmission type have surged in the last years. One of those occurred in the city of Marcelino Vieira (2016), in the state of Rio Grande do Norte. Rural residents of four municipalities surrounding Marcelino Vieira ingested sugar cane juice – which was probably ground with Trypanosoma cruzi infected insects. The structure of domiciliary unities (DUs) in the rural area of Marcelino Vieira was investigated to better understand the factors related to the outbreaks in this region – which was combined with entomological indicators. We found triatomines (mainly Triatoma brasiliensis) in 54% (36/67) of DUs and all rocky outcrops inspected (n = 7). Overall, 26% (119/458) of examined T. brasiliensis were infected by T. cruzi in artificial ecotopes, with almost the same prevalence in the sylvatic environment (23%; 35/154). The local variation in T. cruzi prevalence (variating from 0%-100%) was highly correlated with the presence of some ecotopes where the insects were found; and we identified those linked to high natural triatomine infection prevalence by T. cruzi (mainly wood/tile/brick piles). Ninety-five percent of people interviewed recognized the triatomines and knew the classic route (vector-borne) of transmission of disease. However, only 7.5% admitted knowledge that Chagas disease can also be acquired orally – which poses a risk this transmission route currently recognized. Here, we highlight the physical proximity between humans and infected vector populations as an additional risk factor to oral/vector contaminations, providing recommendations to avoid further outbreaks.

BRANDING KULINER DI KOTA WISATA BERASTAGI KABUPATEN KARO ( STUDI KASUS DI WARUNG WAJIK PECEREN DAN WARUNG SARI TEBU BERASTAGI )

This research was conducted to find out how big the interest of tourists who come to visit wajik stalls and sugar cane juice sweet so that in know whether the two places are worthy made in culinary branding in the city of Berastagi tourism. The method used in this research is qualitative method with descriptive research type which explain the actual condition that happened in the field with data collection technique through observation, interview and documentation. Based on the results of the research can be in the know that in general the interest of visitors to enjoy the menu at the stall wajik peceren better in comparison the interest of visitors in sweet sugar cane stalls. The price offered in these two stalls is very relative and classified as not so expensive and visitors who come to stalls wajik peceren usually buy diamonds that are characteristic of the shop to be brought as by the family at home while the visitors who enjoy the menu at the sweet sugar cane where in general, visitors who come only enjoy the menu on offer, especially Berastagi sugar cane and not brought home as souvenir for the family.

Analisis Warung Wajik Peceren Dan Warung Sari Tebu Manis Sebagai Branding Kuliner Di Kota Wisata Berastagi Kabupaten Karo

This research was conducted to find out how big the interest of tourists who come to visit wajik stalls and sugar cane juice sweet so that in know whether the two places are worthy made in culinary branding in the city of Berastagi tourism. The method used in this research is qualitative method with descriptive research type which explain the actual condition that happened in the field with data collection technique through observation, interview and documentation. Based on the results of the research can be in the know that in general the interest of visitors to enjoy the menu at the stall wajik peceren better in comparison the interest of visitors in sweet sugar cane stalls. The price offered in these two stalls is very relative and classified as not so expensive and visitors who come to stalls wajik peceren usually buy diamonds that are characteristic of the shop to be brought as by the family at home while the visitors who enjoy the menu at the sweet sugar cane where in general, visitors who come only enjoy the menu on offer, especially Berastagi sugar cane and not brought home as souvenir for the family.