Design and fabrication of a portable instrument based on elastic fiber/nano‐polypyrrole for evaluating of tensile properties of food samples

2021 ◽  
Author(s):  
Omid Mahmoodpour ◽  
Mohsen Esmaiili ◽  
Sajad Pirsa
Keyword(s):  
Tensile Properties ◽  
Elastic Fiber ◽  
Food Samples ◽  
Portable Instrument

A New Approach to the Demonstration of Oxidase-Localization Using Tannic Acid Or Catechin

1973 ◽  
Vol 31 ◽  
pp. 698-699
Author(s):  
V. Mizuhira ◽  
Y. Futaesaku
Keyword(s):  
Cross Section ◽  
Tannic Acid ◽  
Elastic Fiber ◽  
The Other ◽  
New Approach ◽  
Tissue Block ◽  
Active Reaction ◽  
The Cross

Previously we reported that tannic acid is a very effective fixative for proteins including polypeptides. Especially, in the cross section of microtubules, thirteen submits in A-tubule and eleven in B-tubule could be observed very clearly. An elastic fiber could be demonstrated very clearly, as an electron opaque, homogeneous fiber. However, tannic acid did not penetrate into the deep portion of the tissue-block. So we tried Catechin. This shows almost the same chemical natures as that of proteins, as tannic acid. Moreover, we thought that catechin should have two active-reaction sites, one is phenol,and the other is catechole. Catechole site should react with osmium, to make Os- black. Phenol-site should react with peroxidase existing perhydroxide.

Effects of Cr, Mo, Al, Zr, Y2O3 on the Microstructures and Tensile Properties of ODS Ferritic/Martensitic Alloys

2014 ◽  
Vol 52 (9) ◽  
pp. 705-711 ◽  
Author(s):  
Sanghoon Noh ◽  
Ji-Eun Choi ◽  
Byoung-Kwon Choi ◽  
Suk Hoon Kang ◽  
Tae Kyu Kim
Keyword(s):  
Tensile Properties

Effect of the Heat Input on the Tensile Properties in Arc Brazing of Ferritic Stainless Steel using Cu-Si Insert Alloy

2010 ◽  
Vol 48 (04) ◽  
pp. 289-296 ◽  
Author(s):  
Myung-Bok Kim ◽  
Sang-Ju Kim ◽  
Bong-Keun Lee ◽  
Xinjian Yuan ◽  
Byoung-Hyun Yoon ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Tensile Properties ◽  
Ferritic Stainless Steel ◽  
Heat Input

KEJADIAN LUAR BIASA KERACUNAN “CUMI-CUMIAN” DI SEKOLAH DASAR NEGERI 1 TRASAN BANDONGAN KABUPATEN MAGELANG

2018 ◽  
Vol 7 (2) ◽  
pp. 131-136
Author(s):  
Nasir Ahmad
Keyword(s):  
Abdominal Pain ◽  
Bacillus Cereus ◽  
Rhodamine B ◽  
Attack Rate ◽  
Food Poisoning ◽  
Health Department ◽  
Analysis Data ◽  
Food Samples ◽  
Bivariate Analysis ◽  
School Committee

Background: On May 4th, 2016, at 12:30 district surveillance officer of Magelang Health Department received reports from Public Health Center of Bandongan about 21 students of SDN 1 Trasan who suffered from the same food-poisoning symptoms. Objective: Investigation was carried out to identify the source, how it spread and how to control it. Methods: This study used descriptive analytic and mapping the cases distribution location. The case was people experiencing symptoms of dizziness or abdominal pain or nausea or vomiting. Data analysis was done by using bivariate analysis. Data collection were done through interviews, observations and laboratory tests on the food samples. Results: The case was 50 students (from 1-6 grade students). The perceived symptoms were dizziness (77%), nausea (42%), abdominal pain (40%) and vomiting (8%). Attack rate found ranged from 14.3% to 60% with the highest Attack rate found on class three (60%). The incubation period of 15-240 minutes (mean 72.3 minutes). Calamari like positive Bacillus cereus and Rhodamine-B 10 mg/kg. Conclusion: The outbreak of food poisoning because calamari like contaminated Bacillus cereus. We suggested the school committee to provide the socialization of harmful food for the students. The teachers should restrict the permission for the food vendor to sell at school.   Keywords: Bacillus cereus, , Food Poisoning, Outbreak, Rhodamine B, School Food

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