scholarly journals New High-Altitude Study of Cosmic-Ray Bands and a New Determination of Their Total Energy Content

1933 ◽  
Vol 44 (4) ◽  
pp. 246-252 ◽  
Author(s):  
I. S. Bowen ◽  
R. A. Millikan ◽  
H. V. Neher
Keyword(s):  
Total Energy ◽  
High Altitude ◽  
Energy Content ◽  
Cosmic Ray ◽  
Total Energy Content

ESTIMATING BODY COMPOSITION OF LAMBS USING BOMB CALORIMETRY

1990 ◽  
Vol 70 (4) ◽  
pp. 1127-1129 ◽  
Author(s):  
A. A. DEGEN ◽  
M. KAM ◽  
R. W. BENJAMIN ◽  
R. KÖNIG ◽  
K. BECKER
Keyword(s):  
Body Composition ◽  
Chemical Composition ◽  
Total Energy ◽  
Key Words ◽  
Energy Content ◽  
Animal Production ◽  
Bomb Calorimetry ◽  
Total Energy Content ◽  
Body Energy

Chemical composition and body energy content of animals are important measurements in studies of animal production. However, determinations of fat and protein contents are laborious and time consuming. In this study, we describe a method in which fat and protein contents can be estimated in lambs by measuring ash contents and energy yields of samples. Errors in estimating total energy content of a sample were within 1.22%. With certain modifications, this method should be applicable to all animals. Key words: Body composition, bomb calorimetry, body energy content, fat, protein, ash

scholarly journals Sugar and total energy content of household food purchases in Brazil

2009 ◽  
Vol 12 (11) ◽  
pp. 2084-2091 ◽  
Author(s):  
Renata Bertazzi Levy ◽  
Rafael Moreira Claro ◽  
Carlos Augusto Monteiro
Keyword(s):  
Total Energy ◽  
Energy Content ◽  
Food Composition ◽  
Linear Regression Models ◽  
Household Energy ◽  
Food Purchases ◽  
Household Food ◽  
Food Composition Tables ◽  
Total Energy Content ◽  
Probabilistic Sample

AbstractObjectiveTo study the role of energy derived from sugar (both table sugar and sugar added to processed foods) in the total energy content of food purchases in Brazil.DesignFood purchase data were collected during a national household budget survey carried out between June 2002 and July 2003 on a probabilistic sample representative of all households in the country. The amount of food purchased in this 12-month period was transformed into energy and energy from sugar using food composition tables. Multiple linear regression models were used to study the association between amount of energy from sugar and total energy content of food purchases, controlling for sociodemographic variables and potential interactions between these variables and sugar purchases.ResultsThere was a positive and significant association between energy from sugar and total household energy purchases. A 1 kJ increase in sugar purchase corresponded to a 3·637 kJ increase in total energy. In the absence of expenditure on meals outside the home, i.e. when household food purchases tend to approximate actual food consumption by household members, sugar purchase of 1926·35 kJ/d (the 90th percentile of the distribution of sugar purchases in Brazil) was associated, depending on income strata, with total energy purchase over 40–60 % of the recommended daily value for energy intake in Brazil.ConclusionsThe present results corroborate the recommendations of the WHO and the Brazilian Ministry of Health regarding limiting the consumption of sugar.

scholarly journals Formulation of yellow pumpkin cookies with mocaf (modified cassava flour) flour addition as a snack for the obese community

Food Research ◽  
2020 ◽  
Vol 4 (S3) ◽  
pp. 109-113
Author(s):  
A.R. Mustika ◽  
W.D. Kartika
Keyword(s):  
Total Energy ◽  
Protein Content ◽  
G Protein ◽  
Wheat Flour ◽  
Energy Content ◽  
High Energy ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fibre Content ◽  
Total Energy Content

Cookies are generally made from wheat flour that provides high energy but low in fibre. Wheat flour can be substituted with yellow pumpkin flour to make cookies. Yellow pumpkin is an Indonesian local food which contains high beta carotene and fibre. The purpose of this research was to compare the yellow pumpkin and mocaf flour cookies with wheat flour cookies in terms of acceptability and nutrient content. For this experiment, two formulations were used: Formulation 1 (F1), 1: 2 ratio of yellow pumpkin flour to mocaf flour and Formulation 2 (F2), 1: 2 ratio of yellow pumpkin flour to wheat flour. Proximate analysis of the cookies was conducted. The results showed that the yellow pumpkin and mocaf flour cookies had a total energy content of 459.71 kcal/100 g, protein content of 1.12 g/100 g, fat content of 36.35 g/100 g, fibre content of 43.59 g/100 g and carbohydrate content of 31.94 g/100 g whereas the yellow pumpkin and wheat flour cookies had a total energy content of 587.72 kcal/100 g, protein content of 4.79 g/100 g, fat content of 40.87 g/100 g, fibre content of 21.42 g/100 g and carbohydrate content of 50.19 g/100. The data collected from the acceptance test conducted with 25 panellists showed that there was no difference in the colour, texture, taste and aroma for both formulated cookies.

Photolysis of thiophene vapor

1969 ◽  
Vol 47 (16) ◽  
pp. 2965-2979 ◽  
Author(s):  
H. A. Wiebe ◽  
Julian Heicklen
Keyword(s):  
Excited State ◽  
Total Energy ◽  
Rate Constant ◽  
Energy Content ◽  
Oxidation Products ◽  
Quantum Yields ◽  
Rate Dependent ◽  
Light Intensities ◽  
Total Energy Content

Thiophene vapor was photoexcited with 2139 and 2288 Å radiation as well as by mercury sensitization at 2537 Å. Experiments were done at 25, 200, and 305 °C at various pressures and light intensities as well as in the presence of CO2, C2H4, butenes, and O2. In all cases the products were C2H2, CH2CCH2, CH3CCH, CS2, CH2CHCCH, and polymer. When O2 was present CO2, COS, SO2, and CO were also produced. The product quantum yields dropped as the pressure was raised. A mechanism was deduced and is given by the lettered reactions in the text. The initially formed excited state, Th* (where Th stands for thiophene), as well as the excited intermediate leading to CH2CCH2 production, I*, decomposed at a rate dependent only on the total energy content, regardless of whether thermal or photolytic. The efficiencies for energy removal from both Th* and I* decrease along the series: thiophene, C2H4, CO2, O2. Appropriate rate constant ratios for all the gases were obtained and are listed in Table IX. Experiments in the presence of olefins showed that sulfur atoms were not intermediates. The experiments with O2 further eliminated a number of possibilities. The hydrocarbones are all produced in primary processes with additional CH2CHCCH and C2H2 coming respectively from the postulated intermediates •CHCHCHCHS• and C2H2S. Along with the C3 hydrocarbons, excited CS species are produced. They can either react with the above intermediates to produce CS2 or be deactivated to eventually form polymer (or oxidation products in the presence of O2).

DYNAMICS OF HYDROGEN INTERACTIONS WITH Si(100) AND Si(111) SURFACES

1995 ◽  
Vol 09 (21) ◽  
pp. 2753-2809 ◽  
Author(s):  
KURT W. KOŁASIŃSKI
Keyword(s):  
Total Energy ◽  
Energy Content ◽  
Activation Barrier ◽  
Essential Element ◽  
Theoretical Work ◽  
Dissociative Adsorption ◽  
Final State ◽  
Total Energy Content ◽  
Energy Hypersurface ◽  
Potential Energy Hypersurface

Experimental and theoretical work probing the dynamics of dissociative adsorption and recombinative desorption of hydrogen at Si(100) and Si (111) surfaces is reviewed. Whereas molecular beam experiments demonstrate that molecular excitations do aid in overcoming a substantial activation barrier toward adsorption, desorbed molecules are found to have a total energy content only slightly above the equilibrium expectation at the surface temperature. A consistent interpretation of the ad/desorption dynamics is arrived at which requires neither a violation of microscopic reversibility nor defect-mediated processes. An essential element of this model is that surface atom relaxations play an essential role in the dynamics such that different portions of the potential energy hypersurface govern the results of adsorption and desorption experiments. The ‘lost’ energy, i.e. that portion of the activation energy not evident in the total energy of the desorbed molecules, is deposited in the surface coordinates where it is inaccessible to experiments that probe the desorbates final state.

scholarly journals Penambahan Tepung Ikan Lele Dan Tepung Kedelai Pada Biskuit Modified Cassava Flour Untuk Lansia

2020 ◽  
Vol 6 (1) ◽  
pp. 077
Author(s):  
Rachmah Fathia Widyaniputria ◽  
Noli Novi Dahlia ◽  
Dwi Aryanti Nur'utami ◽  
CC Nurwitri
Keyword(s):  
Total Energy ◽  
Energy Content ◽  
Nutrient Content ◽  
The Elderly ◽  
Soy Flour ◽  
Food Sources ◽  
Crude Fiber ◽  
Adequate Intake ◽  
Crude Fiber Content ◽  
Total Energy Content

Elderly need adequate intake to prevent health problems. One of the intake can be obtained from snack such as biscuit. This study aims to improve nutritional quality in terms of fiber and protein by the addition of local food sources such as mocaf, catfish flour and soy flour as a source of protein. This research used catfish flour and soy flour with concentration about 11%: 6%, 14%: 3%, and 17%: 0%. Biscuit was hedonic testing by the elderly as untrained panelists, chemically consist proximate, crude fiber, total energy content and analyzed physically namely texture analysis (hardness). The results showed that the addition of 17% catfish flour and 0% soy flour was the most preferred biscuits from the parameters of color, aroma, texture, and taste. Nutrient content of were 3.69% water content, 3.12% ash content, 12.19% protein content, 29.23% fat content, 51.77% carbohydrate content, 1.37% crude fiber content, and a total energy 519 Kcal/100 grams with a hardness value of 987.00 gf (gramforce).Keywords : biscuit, mocaf, catfish flour, soybean flour

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