scholarly journals Biotechnology of families’ strength influence on the processes of sucrose inversion, dehydration and accumulation of monosaccharides

2021 ◽  
Vol 4 (2) ◽  
pp. 13-17
Author(s):  
I. F. Bezpalyi
Keyword(s):  
Water Content ◽  
Dry Weight ◽  
Dynamic Changes ◽  
Cell Stage ◽  
Biotechnological Processes ◽  
Series Of Experiments ◽  
Hydrolysis Of ◽  
Better Than ◽  
Experimental Substantiation

The purpose of the work is an experimental substantiation of biotechnological processes that ensure the maturation of honey during the processing of nectar by bees. During the whole period (7–9 days) of nectar treatment by bees there is a simultaneous partial dehydration of the liquid and biochemical transformations, among which the hydrolysis of sucrose and the accumulation of monosaccharides have the most significant effect on the quality of the mature product. In all series of experiments, the maturity of processed honey in the beehive at the water limit of less than 20 % occurs after 5–6 days of treatment by bees. The mature product in terms of water content remains open in almost completely filled cells for another 3–5 days, slightly reducing the water content from 19.78–20.07 % up to 16.40–18.38 %. Dynamic changes in the ratio of monosaccharides and sucrose in the process of nectar processing by bees, starting from the honey stomach during gathering from flowers to sealing in honeycomb cells have been detected. At the honey stomach-cell stage, a small amount of sucrose is hydrolyzed during the incomplete first day of processing and, as a rule, 0.48–4.11 % of monosaccharides calculated relative to the dry weight of the product are added. Sucrose inversion is more intense during the next 5–6 days, when a total of 12.94–31.42 % of splitted sugars are added, depending on their initial number and strength of families. The main processes of conversion of nectar into honey by bees are characterized by the advance of the reduction of water content in comparison with the splitting of sucrose and the accumulation of monosaccharides. According to the water content (less than 20 %), honey becomes suitable for pumping 3–5 days before it is sealed in the cells. The influence of the mass of bees of different families on the intensity of sucrose inversion in the cells and the accumulation of monosaccharides in the product has been experimentally proved. The maturity of honey in the ratio of sugars in the beehives of strong families is better than in weak ones.

Nano-Precision Finishing Technology Based on Magnetorheological Finishing

2009 ◽  
Vol 416 ◽  
pp. 118-122 ◽  
Author(s):  
Yao Ming Li ◽  
Xing Quan Shen ◽  
Ai Ling Wang
Keyword(s):  
Surface Roughness ◽  
Advanced Technology ◽  
Technological Parameters ◽  
Magnetorheological Finishing ◽  
Shape Precision ◽  
Surface Destruction ◽  
Series Of Experiments ◽  
Precision Finishing ◽  
Better Than

Surface roughness is normally regarded as an important criterion for assessing the quality of optic elements; surface roughness of a high-quality optic element is required to be less than RMS1nm. In this paper, a series of experiments has been conducted on the sample magnetorheological finishing machine by using self-prepared magnetorheological liquid as finishing liquid, to assess the removing efficiency of magnetorheological finishing. Optimization of technological parameters enables the authors to obtain a glass-ware with an ideal surface roughness of RMS0.56nm. Magnetorheological finishing (MRF) is an advanced technology for processing optic elements that has been developed in recent years. The technology polishes optic elements by using viscoplastic soft media produced by the MRF liquid under the variation of gradient magnetic field. Better than traditional polishing method in shape precision, surface roughness and inner surface destruction, MRF is an ideal technology for obtaining super-precision optic surface.

scholarly journals Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

2020 ◽  
pp. 10-25 ◽  
Author(s):  
Erina Septianti ◽  
Salengke ◽  
Jumriah Langkong ◽  
Nandi K. Sukendar ◽  
Arini Putri Hanifa
Keyword(s):  
Water Content ◽  
Quality Characteristics ◽  
Fat Content ◽  
Optimum Temperature ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
South Sulawesi ◽  
Better Than

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.  

scholarly journals PENGARUH KOMPOSISI SEKAM PADI TERHADAP PARAMETER FISIS BRIKET TEMPURUNG KELAPA

2018 ◽  
Vol 3 (1) ◽  
pp. 37-42
Author(s):  
Maria Lurumutin Umrisu ◽  
Redi K. Pingak ◽  
Albert Zicko Johannes
Keyword(s):  
Water Content ◽  
Rice Husk ◽  
Ash Content ◽  
The Other ◽  
Coconut Shell ◽  
Thickness Variation ◽  
Physical Parameters ◽  
Better Than

ABSTRAK Briket bioarang merupakan salah satu bahan bakar yang berasal dari biomassa. Biomassa yang digunakan dalam penelitian ini adalah tempurung kelapa dan sekam padi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi komposisi sekam padi dan variasi perekat terhadap parameter fisis briket tempurung kelapa. Hasil penelitian ini menunjukkan nilai densitas, nilai kadar air, nilai porositas dan nilai kadar abu, secara berturut-turut berkisar antara (0.69  - 1.12 ), (3,33% - 7,57%.), (16,66% - 31,88%.), (38,46% - 66,66%.). Analisis menunjukkan bahwa secara umum, komposisi sekam padi berbanding terbalik dengan nilai densitas, nilai kadar air dan nilai kadar abu briket dan berbanding lurus dengan nilai porositas briket. Berdasarkan nilai densitas, nilai kadar air, dan nilai kadar abu briket, dapat disimpulkan bahwa dalam penelitian ini briket dengan komposisi 40% tempurung kelapa dan 60% sekam padi memiliki kualitas yang lebih baik dibandingkan dengan komposisi lainnya. Kata Kunci : Briket, Tempurung kelapa, Sekam padi, Densitas, Kadar air, Porositas dan Kadar abu. ABSTRACT Bio-briquette is one of the fuels that comes from biomass. The biomass used in this research is coconut shell and rice husk. The aims of this research are to know the influence of variation of rice husk composition and thickness variation on physical parameters of shell briquettes. The results of this study indicate that the density, moisture value, porosity and ash values, respectively ranged between (0.69  - 1.12 ), (3,33% - 7,57%.), (16,66% - 31,88%.), (38,46% - 66,66%.). The analysis showed that in general, the composittion of rice husk is inversely proportional to density, moisture value and briquette ash value, otherwise the composition of rice husk is directly proportional briquette porosity value. Based on density value, mositure value and ash value it can be concluded that in this research the quality  of briquettes with composition 40% coconut shell and 60% rice husk is better than the other compositions. Keywords: Briquette, Coconut shell, Rice husk, Density, Water content, Porosity and Ash content.

scholarly journals Impact of the Incorporation of Nano-Sized Cellulose Formate on the End Quality of Polylactic Acid Composite Film

Nanomaterials ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Yidong Zhang ◽  
Chao Liu ◽  
Meiyan Wu ◽  
Zhenqiu Li ◽  
Bin Li
Keyword(s):  
Composite Film ◽  
Polylactic Acid ◽  
Composite Films ◽  
Crystallinity Index ◽  
Regenerated Cellulose ◽  
Fundamental Study ◽  
One Step ◽  
Hydrolysis Of ◽  
Better Than

Polylactic acid (PLA) films with good sustainable and biodegradable properties have been increasingly explored recently, while the poor mechanical property of PLA limits its further application. Herein, three kinds of nano-sized cellulose formate (NCF: cellulose nanofibril (CNF), cellulose nanocrystal (CNC), and regenerated cellulose formate (CF)) with different properties were fabricated via a one-step formic acid (FA) hydrolysis of tobacco stalk, and the influence of the properties of NCF with different morphologies, crystallinity index (CrI), and degree of substitution (DS) on the end quality of PLA composite film was systematically compared. Results showed that the PLA/CNC film showed the highest increase (106%) of tensile strength compared to the CNF- and CF-based films, which was induced by the rod-like CNC with higher CrI. PLA/CF film showed the largest increase (50%) of elongation at the break and more even surface, which was due to the stronger interfacial interaction between PLA and the CF with higher DS. Moreover, the degradation property of PLA/CNF film was better than that of other composite films. This fundamental study was very beneficial for the development of high-quality, sustainable packaging as an alternative to petroleum-based products.

Micro- and nano-capsulated fungal pectinase with outstanding capabilities of eliminating turbidity in freshly produced juice

2018 ◽  
Vol 24 (4) ◽  
pp. 330-340 ◽  
Author(s):  
Khaled F Mahmoud ◽  
Heba I Abo-Elmagd ◽  
Manal M Housseiny
Keyword(s):  
Sodium Alginate ◽  
Orange Juice ◽  
Trichoderma Viride ◽  
Transmission Electron ◽  
Low Degrees ◽  
The Cost ◽  
Hydrolysis Of ◽  
Better Than ◽  
Alginate Matrix

The present study aimed to compare the pectinase forms produced from Trichoderma viride—free, micro-capsule, and nano-capsule—in sodium alginate to analyze the pectin that causes the turbidity of orange juice. This was performed along with an estimation of viscosity, residual of pectin, and turbidity. The extracted and purified enzyme was 24.35-fold better than that of the crude enzyme. After application of free one, it loses most of the activity on low degrees of acidity and remains constant on the temperatures of pasteurization. Therefore, the tested enzyme was encapsulated by two different ways using the same polymer. The morphology of the three pectinase forms was obtained by transmission electron microscopy, and the micrographs clearly showed the pores on the surface of sodium alginate matrix after encapsulation. The size of the wall (sodium alginate) ranged from 3.24 to 3.76 µm diameter but was 3.15 µm for core of enzyme. Micro-capsuled and nano-capsuled pectinase can be used in the hydrolysis of pectic substances in orange juice with natural ways and maintaining the quality of final product. Consequently, the cost of juice clarifying can be reduced due to reusing the enzyme several times.

Changes in Dry-Weight and Water Content in the Hibernating Larva of Pseudohermenias clausthaliana (Sax.) in Denmark (Lep. Tortricidae)

1973 ◽  
Vol 4 (1) ◽  
pp. 73-77
Author(s):  
Mikael Münster-Swendsen
Keyword(s):  
Water Content ◽  
Larval Instar ◽  
Free Water ◽  
Dry Weight ◽  
High Water ◽  
Total Weight ◽  
High Water Content ◽  
Free Water Content ◽  
Hydrolysis Of ◽  
Original Water

AbstractPseudohermenias clausthaliana overwinters in the 3rd or 4th larval instar in a hollowed needle of Norway Spruce, roughly from October ist till April Ist. Within the geographical distribution of the species the larva is exposed to temperatures as low as - 30° C during this period. After emptying of the gut in September, the length of the larva is 5.3 mm ± 0.2, but hereafter it starts diminishing until the length is just 3.2 mm ± 0.2. During the first part of hibernation total weight decreases from 0.89 mg ± 0.06 to 0.68 mg ± 0.08; this drop is due to a loss of 29.5 % of the original water content. Dry-weight increases by as much as about 27.7 %, probably due to binding of about 7 % of the original "free" water content. Dry-weight, expressed as a percentage of the total weight, is I9.6 % ± 2.8 in the autumn and 33.3 % ± 2.5 in the winter. It has been suggested that the increase in dry-weight is caused by hydrolysis of certain organic compounds. Larvae exposed to I00 % R.H. and I8° C for 8 days without food at the beginning of March did not regain the original water content, while active larvae, feeding in the field in April, had regained the original high water content. Larvae at 85 % R.H. and I8° C for 8 days in March lost a little water but survived well, and they probably achieved an equilibrium with the surrounding air. Thus the critical equilibrium humidity seems to be less than 85 % R.H.

scholarly journals Pengaruh Cara Penyembelihan dan Lama Penyimpanan Terhadap Kualitas Daging Ayam Broiler

2020 ◽  
Vol 12 (1) ◽  
pp. 36-39
Author(s):  
Anis Dliyaul Haq ◽  
Irfan Irfan ◽  
Yanti Meldasari Lubis
Keyword(s):  
Water Content ◽  
Skin Color ◽  
Storage Time ◽  
Block Design ◽  
Chicken Meat ◽  
Physical Chemical ◽  
Randomized Block Design ◽  
Duration Of Storage ◽  
Better Than

Slaughtering is a method used to obtain food from farmed animals. Chicken slaughter is one of important factors affevting the halal and nutritional quality of meat. Chicken meat slaughtered is done according to islamic sharia and not according to Islamic sharia. Slaughtering is carried out according to islamic or halal sharia according LPPOM-MUI (2008). The storage time for food is a period of time that is safe and suitable for consumption in food and can be used by consumers according to their needs and can maintain the state of the food that is packed. Determine the quality of chicken meat whether or not accepted by consumers affect the physical, chemical and biological quality. The study aims to determine the effect of slaughtering methoda (according to Islamic sharia and not according to Islamic sharia) and duration of storage on the quality of chicken meat. This research uses factorial randomized block design (RBD) consisting of 2 factors. The first factor is the method of slaughtering, namely slaughtering by Islamic sharia and slaughtering not by Islamic sharia (neck slaughter broken). Slaughtering by Islamic sharia is chicken slaughtering in RPA that is halal certified, while slaughtering is not by Islamic sharia is chicken slaughtered in RPA that is certified not halal. The second factor is storage time, which is 0 hours (control), 3 hours, 6 hours and 9 hours. The result of this study showed that slaughter had a very significantly affected (P 0,01) on skin color. The treatmment duration significantly affected (P 0,05) on water content and suppleness. Research shows that the quality of chicken meat slaughtered according to Islamic sharia (P1) is better than meat slaughtered not according to Islamic sharia, especially in terms of; as higher skin color. As storage time increases, the water content

scholarly journals KUALITAS DAGING BEKU, DINGIN DAN SEGAR: PH DAN ZAT GIZI MAKRO

2019 ◽  
Vol 41 (1) ◽  
pp. 21-30
Author(s):  
Fitrah Ernawati ◽  
Nelis Imanningsih ◽  
Nunung Nurjanah ◽  
Ema Sahara ◽  
Dian Sundari ◽  
...  
Keyword(s):  
Water Content ◽  
Dry Weight ◽  
Nutrient Content ◽  
Cross Sectional Study ◽  
Ash Content ◽  
T Test ◽  
Cross Sectional ◽  
Traditional Markets ◽  
Weight Protein

ABSTRACT Beef is one of the animal livestock that contain nutrient with a good bioavalibility. The objective of the study was to evaluate the nutrient content of frozen, cold, and fresh beef. The material of the study was cube roll, chuck dan blade. The location of beef sampling was done in three traditional markets and three supermarkets by 2016. The design of the study was cross-sectional study. The observed variables were  market type, beef condition and beef section, while the dependent variable includes pH, proximat (water content, ash content, fat, and protein). The data were  analyzed by t-test and ANOVA. The results showed that nutrient content did not differ between frozen, cold and fresh beef in both traditional markets and supermarkets, except the protein. Protein content in cold beef was higher than frozen beef (p <0.05). Beef had a water content of 63,39-74,66 %; ash content 2,91-4,19 % dry weight; protein 54,42-79,18 % dry weight; fat 9,57-37,32 % dry weight and had a pH of 5,23-5,64. Fresh, cold and frozen beef that came from traditional markets and supermarkets still had a good quality. Freezing beef that does not exceed a month could  maintain the nutritional quality of beef.   Keywords: freezing beef, fresh beef, frozen beef, nutrient content   ABSTRAK Daging merupakan salah satu bahan pangan asal ternak yang mengandung zat-zat gizi  dengan mutu yang sangat baik. Tujuan dari penelitian adalah untuk mengevaluasi kandungan zat gizi daging beku, dingin, dan segar. Desain penelitian adalah potong lintang. Lokasi sampling daging dilakukan di tiga pasar tradisional dan tiga pasar swalayan, pada tahun 2016. Variabel bebas terdiri dari jenis  pasar, kondisi daging, bagian daging, sedangkan variabel terikat meliputi  pH, proksimat (kadar air, kadar abu, lemak dan protein). Analisis data menggunakan uji T (t-test) dan analisis varians (ANOVA). Hasil penelitian menunjukkan bahwa kandungan gizi tidak berbeda antara daging segar, dingin, dan beku baik di pasar tradisional maupun swalayan, kecuali kadar protein. Kandungan protein pada daging dingin lebih tinggi dibandingkan daging beku (p<0,05). Daging memiliki kandungan air 63,39-74,66 %; abu 2,91-4,19 % berat kering; protein 54,42-79,18 % berat kering; lemak 9,57-37,32 % berat kering dan memiliki kadar pH 5,23-5,64. Daging segar, dingin dan beku yang berasal dari pasar tradisional dan pasar swalayan masih memiliki kualitas yang baik. Pembekuan daging yang tidak melebihi satu bulan dapat mempertahankan kualitas gizi daging.   Kata kunci:  daging beku, daging dingin, daging segar, pembekuan daging, kadar protein

scholarly journals SKARIFIKASI dan KNO3 MEMATAHKAN DORMANSI SERTA MENINGKATKAN VIABILITAS dan VIGOR BENIH AREN (Arenga pinnata Merr.)

2016 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Rudi Hartawan
Keyword(s):  
Electrical Conductivity ◽  
Seed Germination ◽  
Water Content ◽  
Dry Weight ◽  
Germination Capacity ◽  
Seed Scarification ◽  
Germination Speed ◽  
Single Effect ◽  
Parameters Measurement ◽  
Better Than

AbtractSugar palm seed naturally have quite a long dormancy, vary from 6-12 months. It couse by strong seed cover and impermeable so that inhibits water imbibitions. The experiment aim to determine the combine of position of scarification and the best KNO3 concentration to support the germination capacity and its speed of sugar palm seed germination. The parameters measurement were take place in Basic laboratory, Batanghari University began on 25 August 2013 up to April 10, 2014. Experiment used factorial complete randomize design. The first factor is the scarification position ie; without scarification (S0), scarification on plumule (S1) and scarification on the back (S2). The second factor is soaking in KNO3 ie; control (K0), 0.5% (K1), 1% (K2) and 1.5% (K3). The parameters observed were the electric conductivity, seed imbibitions, water content, germination capacity, lengh of sprout and dry weight. The experiment result shwed that the significantly interaction among electrical conductivity, imbibitions, water conten and dry weight. Its showed that S1K2 was the best combination. On the others parameters, giving a single effect, which showed plumul scarification was better than both on the back scarification and without scarification. KNO3 was good in 1.5% without scarification. KNO3 requirement would go down to 1% if the seed scarification was applied on plumule or seed back. Germination speed of sugar palm seed had directly proportioned with imbibitions, water content and root length, but its showed inversely proportional to the electrical conductivity. Keywords: Germination, Palma, CPMG AbstrakSecara alami benih aren memiliki masa dormansi yang cukup lama, bervariasi dari 6-12 bulan. Penyebabnya adalah kulit biji yang keras dan impermeabel sehingga menghambat terjadinya imbibisi air. Percobaan yang bertujuan untuk menentukan kombinasi posisi skarifikasi dan konsentrasi KNO3 terbaik untuk mendukung daya dan kecepatan berkecambah benih aren. Kegiatan perkecambahan benih serta pengukuran Parameter dilakukan di Laboratorium Dasar Universitas Batanghari mulai tanggal 25 Agustus 2013 sampai dengan 10 April 2014. Percobaan menggunakan rancangan acak lengkap dengan pola faktorial, faktor pertama adalah perlakuan posisi skarifikasi yaitu; tanpa skarifikasi (S0), skarifikasi pada plumula (S1) dan skarifikasi pada punggung (S2). Faktor kedua adalah perendaman dalam KNO3 yaitu, kontrol (K0), konsentrasi 0,5% (K1), konsentrasi 1% (K2), konsentrasi 1,5% (K3). Parameter yang diamati adalah daya hantar listrik, imbibisi benih, kadar air, daya kecambah, kecepatan berkecambah, panjang akar dan bobot kering kecambah. Hasil percobaan menunjukkan skarifikasi dan KNO3 memberikan interaksi yang nyata pada parameter daya hantar listrik, imbibisi, kadar air, daya kecambah dan bobot kering kecambah, dimana kombinasi S1K2 memberikan nilai terbaik. Pada parameter kecepatan berkecambah dan panjang akar, perlakuan memberikan pengaruh secara tunggal, dimana skarifikasi pada plumul relatif lebih baik daripada skarifikasi pada punggung dan tanpa skarifikasi, dan konsentrasi KNO3 yang baik adalah 1%. Dalam percobaan ini, daya kecambah tertinggi, didapat pada  KNO3 dengan konsentrasi 1,5% bila benih tanpa skarifikasi. Kebutuhan KNO3 akan menurun menjadi 1% bila benih diskarifikasi pada plumul atau punggung benih. Kecepatan berkecambah benih aren berbanding lurus dengan parameter imbibisi, kadar air benih dan panjang akar serta berbanding terbalik dengan daya hantar listrik. Kata kunci: Palma, perkecambahan, dan CPMG

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