scholarly journals Effect of temperature, time and fascicle size on the caffeine contracture test

1980 ◽  
Vol 27 (1) ◽  
pp. 1-11 ◽  
Author(s):  
Beverley A. Britt ◽  
Laszlo Endrenyi ◽  
Elizabeth Scott ◽  
Wanda Frodis
Keyword(s):  
Effect Of Temperature ◽  
Caffeine Contracture ◽  
Temperature Time

scholarly journals PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

2021 ◽  
Vol 9 (2) ◽  
pp. 186
Author(s):  
Dimas Anggi Ananta ◽  
G.P. Ganda Putra ◽  
I Wayan Arnata
Keyword(s):  
Antioxidant Capacity ◽  
Block Design ◽  
Natural Antioxidants ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Randomized Block Design ◽  
Cocoa Pod Husk ◽  
Effect On Yield ◽  
Temperature Time

Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g. Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

THE EFFECT OF TEMPERATURE-TIME CYCLES IN THE POLYMERISATION OF CR-39 ON THE UNIFORMITY OF TRACK RESPONSE

1980 ◽  
pp. 437-441 ◽  
Author(s):  
P.H. Fowler ◽  
V.M. Clapham ◽  
D.L. Henshaw ◽  
D. O'Sullivan ◽  
A. Thompson
Keyword(s):  
Effect Of Temperature ◽  
Temperature Time

Effect of temperature, time and glycerol concentration on the dehydration and rehydration process of Steinernema carpocapsae and S. feltiae in alginate granule formulation

Nematology ◽  
2017 ◽  
Vol 19 (2) ◽  
pp. 225-235 ◽  
Author(s):  
Naser Eivazian Kary ◽  
Samira Chahardoli ◽  
Davoud Mohammadi ◽  
Aoife B. Dillon
Keyword(s):  
Survival Rates ◽  
Steinernema Carpocapsae ◽  
Effect Of Temperature ◽  
Glycerol Solution ◽  
Glycerol Concentration ◽  
Granule Formulation ◽  
Osmotic Solution ◽  
Temperature Time ◽  
Rehydration Process ◽  
Different Levels

The osmotic responses ofSteinernema carpocapsaeandS. feltiaein terms of dehydration and rehydration in the presence of calcium alginate and formaldehyde were studied. Infective juveniles (IJ) were exposed to different levels of osmotic concentrations, temperatures and dehydration periods and survival of immobilised IJ was quantified. Osmotic responses showed significant differences and the highest numbers of osmotically dehydratedS. feltiaeandS. carpocapsaeIJ were recorded at 14 and 12% glycerol solution, respectively. Mean percentage of rehydrated IJ was significantly higher when dehydration was processed in 22% glycerol solution. Alginate-formulated IJ showed significantly different survival rates depending on the IJ state (dehydrated or non-dehydrated) and the presence of antimicrobial agent. In addition to optimising alginate formulation, the results demonstrate that the concentration of osmotic solution not only determines the percentage of dehydrated IJ, but also their recovery rate during rehydration. By adding formaldehyde, considerable increases were observed in IJ survival.

Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai )

2018 ◽  
Vol 49 (5) ◽  
pp. 503-511 ◽  
Author(s):  
Xiuping Dong ◽  
Yawen Hou ◽  
Yang Wang ◽  
Xianbing Xu ◽  
Kexin Wang ◽  
...  
Keyword(s):  
Effect Of Temperature ◽  
Haliotis Discus ◽  
Temperature Time ◽  
Abalone Haliotis Discus

scholarly journals PENGARUH SUHU, WAKTU, DAN KADAR AIR BAHAN BAKU TERHADAP PIROLISIS SERBUK PELEPAH KELAPA SAWIT

2017 ◽  
Vol 6 (2) ◽  
pp. 35-40 ◽  
Author(s):  
Seri Maulina ◽  
Feni Sari Putri
Keyword(s):  
Particle Size ◽  
Water Content ◽  
Heating Rate ◽  
Pyrolysis Temperature ◽  
Raw Material ◽  
Effect Of Temperature ◽  
Liquid Smoke ◽  
Temperature Time ◽  
The Way

Palm plantation  produce waste in form of palm midribs in large number. One of the way to handle and increase the value of palm midrib waste is by pyrolysis. The particle size of raw material that used in this study was 23 – 50 mesh. The reduction of raw material size can increase the heating rate of pyrolysis. This study aimed to analyze the effect of temperature, time, and water content of raw material on the yield and pH of liquid smoke. Pyrolysis of palm midrib powder was processed at 150 oC, 200 oC, and 250 oC  with various time was 30 minutes, 60 minutes, and 90 minutes. The study found that the yield of liquid smoke tend to increase with rising pyrolysis temperature and time until the condition when un-condensable gas was produced more so that the increase of pyrolysis temperature and time will further decrease the yield. The highest yield of liquid smoke obtained at 250 oC for 30 minutes, is 20,69%. The best pH of liquid smoke obtained at pyrolysis temperature 250 oC for 90 minutes, is 2,6.

scholarly journals Maturity and Strength Development of Mortar with Antifreezing Admixture at Temperatures Lower than 0 °C

Materials ◽  
2019 ◽  
Vol 12 (19) ◽  
pp. 3172
Author(s):  
Hyeonggil Choi ◽  
Yukio Hama ◽  
Madoka Taniguchi
Keyword(s):  
Blast Furnace Slag ◽  
Reaction Rate ◽  
Chemical Potential ◽  
Time Function ◽  
Effect Of Temperature ◽  
Strength Development ◽  
Type B ◽  
Potential Reduction ◽  
Temperature Time ◽  
Furnace Slag

This study investigated the effect of temperature and time at temperatures lower than 0 °C on mortar mixed with antifreezing admixture to determine the temperature–time function with the aim of expressing the effect universally. As a result, the maturity equation for temperatures lower than 0 °C proposed in previous studies was verified to be applicable to type-B blast furnace slag cement. The applicability of this equation at temperatures lower than 0 °C had not been investigated hitherto. The strength development attributable to the effect of the antifreezing admixture can be expressed as the reference temperature, and the reduction in the chemical potential of water chemical potential reduction was found to depend on the reaction rate. A new maturity equation for temperatures lower than 0 °C was proposed considering the effect of the antifreezing admixture.

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