scholarly journals Effect of gellan and calcium chloride on properties of surimi gel with low and high setting phenomena

RSC Advances ◽  
2017 ◽  
Vol 7 (83) ◽  
pp. 52423-52434 ◽  
Author(s):  
Tanyamon Petcharat ◽  
Soottawat Benjakul
Keyword(s):  
Calcium Chloride ◽  
Solid Content ◽  
Surimi Gel ◽  
Presence And Absence ◽  
Different Levels ◽  
Bigeye Snapper

The properties of bigeye snapper surimi gel as affected by gellan at different levels (2–6% based on solid content of surimi) in combination with CaCl2at various concentrations (25–75 mmol kg−1) in the presence and absence of transglutaminase were examined.

scholarly journals Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Fitri Suciati ◽  
Nurliyani Nurliyani ◽  
Indratiningsih Indratiningsih
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Acetic Acid Bacteria ◽  
Solid Content ◽  
Sensory Properties ◽  
Whey Protein Concentrate ◽  
Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Different Levels

This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.

scholarly journals Plasticity and Swell-Shrink Behaviour of Electrokinetically Stabilized Virgin Expansive Soil using Calcium Hydroxide and Calcium Chloride Solutions as Cationic Fluids

2019 ◽  
Vol 29 (1) ◽  
pp. 128-146
Author(s):  
Jijo James ◽  
Archana James ◽  
Arun Kumar ◽  
Elumalai Gomthi ◽  
Karunakaran Kamal Prasath
Keyword(s):  
Soil Sample ◽  
Calcium Hydroxide ◽  
Calcium Chloride ◽  
Applied Voltage ◽  
Expansive Soil ◽  
Graphite Electrodes ◽  
Stabilization Process ◽  
Stabilized Soil ◽  
Free Swell ◽  
Different Levels

Abstract This investigation focussed on the plasticity and swell-shrink behaviour of an expansive soil that was stabilized using electro kinetic stabilization (EKS) techniques with cationic fluids for enhancement of stabilization. 0.25 M solutions of calcium hydroxide and calcium chloride were used as cationic fluids. An electro kinetic (EK) cell of dimensions 500 mm x 150 mm x 160 mm with inert graphite electrodes of size 140 mm x 160 mm x 5 mm was adopted for the stabilization process, carried out at an applied voltage of 40 V over a period of 6 hours. After the duration of the test, stabilized soil sample was subjected to Atterberg limits and free swell tests to determine its plasticity and swell-shrink characteristics. The results of the investigation found that both fluids were capable of reducing the plasticity and swell-shrink behaviour of the soil with different levels of effectiveness.

scholarly journals The Role of Some Transcription Factors in Expression of GyrA and GyrB Following Exposure to Ciprofloxacin

2020 ◽  
Vol 13 (6) ◽  
Author(s):  
Razieh Pourahmad Jaktaji ◽  
Seyed Mohammad Lesani ◽  
Hoda Akhavan ◽  
Maryam Tanhaei
Keyword(s):  
Transcription Factors ◽  
Dna Supercoiling ◽  
Transcription Activator ◽  
Expression Of Genes ◽  
Polymerase Chain ◽  
Presence And Absence ◽  
Theoretical Results ◽  
Different Levels ◽  
Soxs Gene

Background: GyrA and gyrB genes encode DNA gyrase subunits. This enzyme regulates DNA supercoiling. Inhibitors of this enzyme, such as ciprofloxacin, may change the level of supercoiling and the expression level of genes, including gyrA and gyrB. Objectives: The aims of this research were first to select some transcription factors, which regulate the expression of gyrA and gyrB. Secondly, the effect of these transcription factors was investigated on the expression of these genes in Escherichia coli mutants with different levels of resistance to ciprofloxacin in the presence and absence of these transcription factors. Methods: For this purpose, the online software called Promoter Analyzer in Virtual Footprint version 3 was used to find and select some transcription factors. The relative expression of genes was determined by quantitative real-time polymerase chain reaction (qRT-PCR). Results: Theoretical results showed that CspA, FhlA, and SoxS transcription factors (with a score of match higher than 6), could be selected for further analysis. The expression of gyrA and gyrB genes remained unchanged in the presence and absence of CspA and FhlA transcription factors following exposure to the low amount of ciprofloxacin. However, SoxS transcription activator might have indirect effects on the expression of these genes, as soxS gene was overexpressed following treatment with a higher amount of ciprofloxacin. Conclusions: It is concluded that overexpression of gyrA and gyrB genes is not dependent on CspA and FhlA transcription factors, but may be dependent indirectly on regulatory proteins involved in oxidative stress following exposure to ciprofloxacin.

scholarly journals Metacognitive asymmetries in visual perception

2021 ◽  
Vol 2021 (1) ◽  
Author(s):  
Matan Mazor ◽  
Rani Moran ◽  
Stephen M Fleming
Keyword(s):  
Visual Search ◽  
Visual Perception ◽  
Default Reasoning ◽  
Visual Features ◽  
Default State ◽  
Presence And Absence ◽  
Object Feature ◽  
Different Levels

Abstract People have better metacognitive sensitivity for decisions about the presence compared to the absence of objects. However, it is not only objects themselves that can be present or absent, but also parts of objects and other visual features. Asymmetries in visual search indicate that a disadvantage for representing absence may operate at these levels as well. Furthermore, a processing advantage for surprising signals suggests that a presence/absence asymmetry may be explained by absence being passively represented as a default state, and presence as a default-violating surprise. It is unknown whether the metacognitive asymmetry for judgments about presence and absence extends to these different levels of representation (object, feature, and default violation). To address this question and test for a link between the representation of absence and default reasoning more generally, here we measure metacognitive sensitivity for discrimination judgments between stimuli that are identical except for the presence or absence of a distinguishing feature, and for stimuli that differ in their compliance with an expected default state.

scholarly journals Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 976
Author(s):  
Ima Wijayanti ◽  
Avtar Singh ◽  
Soottawat Benjakul ◽  
Pornsatit Sookchoo
Keyword(s):  
Profile Analysis ◽  
Sea Bass ◽  
Chemical Characteristic ◽  
Breaking Force ◽  
Lates Calcarifer ◽  
Texture Profile ◽  
Surimi Gel ◽  
Asian Sea Bass ◽  
Texture Characteristics ◽  
Different Levels

The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. L* (lightness), a* (redness), and b* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (p < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (w/w) ASBB (p < 0.05). Surimi gel added with 8% (w/w) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (w/w) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (w/w) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.

COMBINATION EFFECTS OF WHEY PROTEIN CONCENTRATE AND CALCIUM CHLORIDE ON THE PROPERTIES OF GOATFISH SURIMI GEL

2010 ◽  
Vol 41 (3) ◽  
pp. 341-357 ◽  
Author(s):  
SOOTTAWAT BENJAKUL ◽  
SUTHASINEE YARNPAKDEE ◽  
WONNOP VISESSANGUAN ◽  
SUTTIRUG PHATCHARAT
Keyword(s):  
Whey Protein ◽  
Calcium Chloride ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Combination Effects ◽  
Surimi Gel

scholarly journals Stage 1 Registered Report: Metacognitive asymmetries in visual perception

2021 ◽  
Author(s):  
Matan Mazor ◽  
Rani Moran ◽  
Stephen M Fleming
Keyword(s):  
Visual Search ◽  
Visual Perception ◽  
Default Reasoning ◽  
Visual Features ◽  
Default State ◽  
Presence And Absence ◽  
Object Feature ◽  
Stage 1 ◽  
Different Levels

People have better metacognitive sensitivity for decisions about the presence compared to the absence of objects. However, it is not only objects themselves that can be present or absent, but also parts of objects and other visual features. Asymmetries in visual search indicate that a disadvantage for representing absence may operate at these levels as well. Furthermore, a processing advantage for surprising signals suggests that a presence/absence asymmetry may be explained by absence being passively represented as a default state, and presence as a default-violating surprise. It is unknown whether metacognitive asymmetry for judgements about presence and absence extend to these different levels of representation (object, feature, and default-violation). To address this question and test for a link between the representation of absence and default reasoning more generally, here we measure metacognitive sensitivity for discrimination judgments between stimuli that are identical except for the presence or absence of a distinguishing feature, and for stimuli that differ in their compliance with an expected default state.

Effect of different levels of saturated solution of calcium chloride in the preparation of calcium salt of fatty acid and its effect on rumen protozoa, pH and ammonia nitrogen

2013 ◽  
Vol 42 (2) ◽  
pp. 109-113 ◽  
Author(s):  
MMR Meraj ◽  
MAS Khan ◽  
TA Rakhi ◽  
NR Sarker
Keyword(s):  
Fatty Acid ◽  
Calcium Chloride ◽  
Dry Matter ◽  
Calcium Salt ◽  
Ammonia Nitrogen ◽  
Matter Content ◽  
Saturated Solution ◽  
Dry Matter Content ◽  
Rumen Protozoa ◽  
Different Levels

Calcium salt of fatty acid was prepared by adding 3 different levels of saturated solution of calcium chloride (CaCl2) to soybean oil. It was found that fat content was not significantly affected by calcium chloride. However, calcium chloride had significant effect on other parameters like dry matter, fat, ash and sodium. The highest calcium and fat was obtained when 3.5 parts CaCl2 were added (p<0.01). It was also observed that “sun drying” and “drying at room temperature” had no significant effect on any parameter except dry matter content. Calcium salt of fatty acid had significant anti-protozoal effect (p<0.01) in sheep. Treated group showed reduced protozoal number without affecting the rumen pH and rumen ammonia nitrogen. It was also found that the number of rumen protozoa in rumen liquor was less at 12:00 p.m. than that at 3:30 p.m. when sheep were fed 3% calcium salt. DOI: http://dx.doi.org/10.3329/bjas.v42i2.18489Bang. J. Anim. Sci. 2013. 42 (2): 109-113  

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