scholarly journals Changes in the chemical composition of Musculus quadriceps femoris of beef kept at different temperatures

2011 ◽  
Vol 27 (3) ◽  
pp. 1083-1090
Author(s):  
A. Kuzelov ◽  
N. Taskov ◽  
T. Angelkova ◽  
E. Atanasova ◽  
M. Mladenov
Keyword(s):  
Chemical Composition ◽  
Primary Treatment ◽  
Outward Appearance ◽  
Musculus Quadriceps Femoris ◽  
Microbiological Test ◽  
Musculus Quadriceps ◽  
Different Temperatures ◽  
Mineral Substance ◽  
Sensor Analysis ◽  
Number Of Bacteria

The study contains the result from the test f the vacuum - packed meat sliices ( M.quadriceps femoris) obtained from ox Simmental breed. After the primary treatment, the refrigeration an the sorting out , the meat slices were vacuum -packed and kept and a temperature of 4?C and 6?C. At the 2nd, the 3rd and the 5th day, a chemical analysis of the meat slices was made. At the 2nd and the 5th day it was made a microbiological test of the meat slices in relation to the overall number of bacteria, as well as a sensor analysis in terms of outward appearance, consistence, color, odor and taste. It was noted that, during the storage the water content in the meat slices significantly reduced, and the fat, protein and mineral substance content was increased. The overall number of bacteria was increased in the meat slices kept at a temperature of 6?C. The best sensor marks were given to the meat slices kept at a temperature of 4?C.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

scholarly journals Effects of natamycin and Lactobacillus plantarum on the chemical composition, microbial community, and aerobic stability of Hybrid pennisetum at different temperatures

RSC Advances ◽  
2020 ◽  
Vol 10 (15) ◽  
pp. 8692-8702 ◽  
Author(s):  
Assar Ali Shah ◽  
Chen Qian ◽  
Juanzi Wu ◽  
Zhiwei Liu ◽  
Salman Khan ◽  
...  
Keyword(s):  
Microbial Community ◽  
Chemical Composition ◽  
Lactobacillus Plantarum ◽  
Aerobic Stability ◽  
Different Temperatures ◽  
Fermentation Quality ◽  
Hybrid Pennisetum

The inoculation of L. plantarum and natamycin influenced the fermentation quality. Natamycin and L. plantarum reduced the undesirable microbial community. During ensiling process, the LA and LABs was significantly enhanced.

Thermal Stability of Mechanical Properties of Copper after Equal-Channel Angular Pressing

2008 ◽  
Vol 584-586 ◽  
pp. 960-965 ◽  
Author(s):  
Tamara Kravchenko ◽  
Alexander Korshunov ◽  
Natalia Zhdanova ◽  
Lev Polyakov ◽  
Irina Kaganova
Keyword(s):  
Mechanical Properties ◽  
Thermal Stability ◽  
Tensile Strength ◽  
Chemical Composition ◽  
Yield Strength ◽  
Equal Channel Angular Pressing ◽  
Angular Pressing ◽  
Different Temperatures ◽  
Thermal Stability Of

Annealed oxygen-free and tough-pitch copper samples have been processed by equalchannel angular pressing (ECAP) by route BC. The samples included 8 x 8 mm section pieces and a 40 mm diameter bar. Thermal stability was assessed based on the changes in the standard mechanical properties (conventional yield strength, tensile strength, elongation, proportional elongation and contraction) after annealing at different temperatures for 1 hour. Thermal stability of the same grade of material has been found to be different for different batches and to depend on the structural conditions of deformed material. The zone of thermal stability for copper of the two grades of interest does not depend on the material’s chemical composition.

scholarly journals Blood flow-restricted strength training displays high functional and biological efficacy in women: a within-subject comparison with high-load strength training

2015 ◽  
Vol 309 (7) ◽  
pp. R767-R779 ◽  
Author(s):  
Stian Ellefsen ◽  
Daniel Hammarström ◽  
Tor A. Strand ◽  
Erika Zacharoff ◽  
Jon E. Whist ◽  
...  
Keyword(s):  
Blood Flow ◽  
Strength Training ◽  
Vastus Lateralis ◽  
Quadriceps Femoris ◽  
Knee Extensors ◽  
Skeletal Muscle Function ◽  
Heavy Load ◽  
Cross Sectional ◽  
Musculus Quadriceps Femoris ◽  
Musculus Quadriceps

Limited data exist on the efficacy of low-load blood flow-restricted strength training (BFR), as compared directly to heavy-load strength training (HST). Here, we show that 12 wk of twice-a-week unilateral BFR [30% of one repetition maximum (1RM) to exhaustion] and HST (6-10RM) of knee extensors provide similar increases in 1RM knee extension and cross-sectional area of distal parts of musculus quadriceps femoris in nine untrained women (age 22 ± 1 yr). The two protocols resulted in similar acute increases in serum levels of human growth hormone. On the cellular level, 12 wk of BFR and HST resulted in similar shifts in muscle fiber composition in musculus vastus lateralis, evident as increased MyHC2A proportions and decreased MyHC2X proportions. They also resulted in similar changes of the expression of 29 genes involved in skeletal muscle function, measured both in a rested state following 12 wk of training and subsequent to singular training sessions. Training had no effect on myonuclei proportions. Of particular interest, 1) gross adaptations to BFR and HST were greater in individuals with higher proportions of type 2 fibers, 2) both BFR and HST resulted in approximately four-fold increases in the expression of the novel exercise-responsive gene Syndecan-4, and 3) BFR provided lesser hypertrophy than HST in the proximal half of musculus quadriceps femoris and also in CSApeak, potentially being a consequence of pressure from the tourniquet utilized to achieve blood flow restriction. In conclusion, BFR and HST of knee extensors resulted in similar adaptations in functional, physiological, and cell biological parameters in untrained women.

scholarly journals Effects of Chemical Composition and Austenite Deformation on the Onset of Ferrite Formation for Arbitrary Cooling Paths

Metals ◽  
2018 ◽  
Vol 8 (7) ◽  
pp. 540 ◽  
Author(s):  
Aarne Pohjonen ◽  
Mahesh Somani ◽  
David Porter
Keyword(s):  
Phase Transformation ◽  
Chemical Composition ◽  
Hardened Steel ◽  
Computational Method ◽  
Alloying Elements ◽  
Continuous Cooling Transformation ◽  
Ferrite Formation ◽  
Continuous Cooling ◽  
Different Temperatures ◽  
Range Of Values

We present a computational method for calculating the phase transformation start for arbitrary cooling paths and for different steel compositions after thermomechanical treatments. We apply the method to quantitatively estimate how much austenite deformation and how many different alloying elements affect the transformation start at different temperatures. The calculations are done for recrystallized steel as well as strain hardened steel, and the results are compared. The method is parameterized using continuous cooling transformation (CCT) data as an input, and it can be easily adapted for different thermomechanical treatments when corresponding CCT data is available. The analysis can also be used to obtain estimates for the range of values for parameters in more detailed microstructure models.

Influence of chemical composition of nanocrystalline iron’s surface on the rates of two parallel reactions: nitriding and catalytic decomposition of ammonia

2012 ◽  
Vol 66 (1) ◽  
Author(s):  
Rafał Pelka ◽  
Walerian Arabczyk
Keyword(s):  
Chemical Composition ◽  
Gas Phase ◽  
Iron Catalyst ◽  
Catalytic Decomposition ◽  
Ammonia Decomposition ◽  
Nitriding Process ◽  
Potassium Oxide ◽  
Different Temperatures ◽  
Parallel Reactions ◽  
Different Content

AbstractInfluence of chemical composition of nanocrystalline iron’s surface on its activity in the nitriding process of iron and catalytic decomposition of ammonia was studied. The rate of the nitriding reaction was measured by the thermogravimetric method using a tubular differential reactor. Hydrogen concentration in the reactor was also measured. The rate of the catalytic decomposition of ammonia was determined using the reactor’s mass balance. Experiments were conducted at different temperatures within the range from 300°C to 525°C. Iron catalyst for ammonia synthesis was studied. Two sorts of samples with a different content of potassium oxide (0.16 mass % and 0.64 mass % of K2O) were used. The composition of samples from the second group was modified by an addition of different amounts of sulfur. At temperatures above 400°C, when the effect of ammonia decomposition on the gas phase composition was experimentally measured, the presence of potassium and sulfur on the iron surface influenced the rate of the iron nitriding process. The ammonia decomposition rate was higher for samples with a greater amount of potassium. The rate of reactions depended also on the sulfur concentration and dropped when the sulfur content increased. The value of apparent activation energy of ammonia decomposition was in the range of 150 kJ mol−1 to 180 kJ mol−1 while the content of sulfur in the samples increased.

scholarly journals Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

OENO One ◽  
2022 ◽  
Vol 56 (1) ◽  
pp. 17-28
Author(s):  
Mathilde Gadrat ◽  
Joël Lavergne ◽  
Catherine Emo ◽  
Pierre Louis Teissedre ◽  
Kleopatra Chira
Keyword(s):  
Chemical Composition ◽  
Sensory Analysis ◽  
The Other ◽  
Sensory Profile ◽  
Organoleptic Properties ◽  
Oak Wood ◽  
Different Temperatures ◽  
Sorting Test ◽  
The Impact

Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on distilled spirit quality has not yet been extensively studied. The objective of this study was therefore to study the impact of toasting on cognac eaux-de-vie by characterising the eaux-de-vie sensorially after 12 months of ageing. Eight eaux-de-vie aged in barrels with 8 different toasts were studied. The 8 toasts represented 4 different temperatures (low, medium, medium plus and high) and two toasting lengths for each temperature (one so-called “normal” and the other “slow”). Sensory analysis was carried out on these eaux-de-vie through several tests. First, a sorting test showed the differences between the samples and then training was carried out on previously chosen descriptors in order to build a sensory profile and perform a ranking test. The study was realised for two alcohol levels: 60 % (v/v), which is the alcohol level of eaux-de-vie in barrels, and 40 % (v/v), which is the alcohol level of a commercial cognac. This approach demonstrated that barrel toasting generally leads to significant sensorial differences in eaux-de-vie during ageing. These differences are greater between a lightly and a highly toasted barrel. This study is a first step in the characterisation of cognac eaux-de-vie aged in barrels made with different toasts.

scholarly journals emperature and storage periods on the maintenance of chemical composition of medicinal plants

2019 ◽  
Vol 5 (1) ◽  
pp. 40
Author(s):  
Priscila Leão ◽  
Leandro Neves ◽  
Ronan Colombo ◽  
Muhammad Shahab ◽  
Jane Oliveira ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Eucalyptus Grandis ◽  
Storage Period ◽  
Chlorophyll Contents ◽  
Lippia Alba ◽  
Randomized Design ◽  
Different Temperatures ◽  
Total Anthocyanins ◽  
And Storage

Determining the chemical composition of medicinal plants used for therapeutic purposes is of fundamental importance. These plants must meet quality standards for commercialization by ensuring pharmacological properties and efficacy. However, for the maintenance of their active compounds, it is very important to store them at a suitable temperature and ensure the safety of these compounds. The objective of this work was to evaluate the effect of different temperatures and storage periods in the maintenance of chemical composition of bushy lippia (Lippia alba), crajiru (Arrabidaea chica), eucalyptus (Eucalyptus grandis), lemon grass (Cymbopogon citratus), citronella (Cymbopogon nardus) and sage (Lippia microphylla) leaves. Leaves of these medicinal plants were stored for different periods (30, 60 and 90 days) at different temperatures (0, 17 and 24 °C). A complete randomized design was used with five replications, each one with 150g of leaves. For each combination of temperature and storage period, different variables were evaluated such as phenolic compounds, total anthocyanins, antioxidant activity (ORAC and DPPH), carotenoids and chlorophyll contents. Leaves stored at 0°C resulted in the most efficient preservation of chemical compounds at 30, 60 and 90 days. However, this temperature causes physiological damage to the leaves. Therefore, for commercial use, dried or crushed leaves in the form of powder is recommended. Storage at 17 °C keeps the chemical composition of the leaves at satisfactory levels, while at 24 °C there is a significant decrease over the periods of cold storage.

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