scholarly journals Mapping the Supply of Colour Tones of Wood and Furniture Products in Slovakian Small and Medium-Sized Enterprises

Forests ◽  
2021 ◽  
Vol 12 (12) ◽  
pp. 1775
Author(s):  
Mariana Sedliačiková ◽  
Mária Moresová ◽  
Anna Kocianová
Keyword(s):  
Surface Treatment ◽  
Solid Wood ◽  
Wood Products ◽  
The Other ◽  
Raw Material ◽  
Current Crisis ◽  
Empirical Survey ◽  
Current Trends ◽  
Investment Capital

The purpose of the surface treatment of wood products is not only to protect them, but also to make them attractive in relation to the visual aspect through their colour modification. It is therefore important that manufacturers of wood and furniture products pay particular attention to the supply of colour tones of wood. According to colours, wood is divided into groups: red woods (oak, cherry, pine, alder, etc.), brown woods (elm, ash, walnut, etc.), pale woods (hornbeam, spruce, fir, etc.) and green woods (acacia, etc.). The main objective of this paper is to identify the supply of colour tones of wood and furniture products of Slovak micro, small and medium-sized enterprises. An empirical survey was used to map the researched issue in the form of a questionnaire. The results show that Slovak micro, small and medium-sized woodworking and furniture enterprises prefer the quality of wood raw material to its price. At the same time, they mostly manufacture products made of solid wood. Where it is necessary to modify the colour of the wood, enterprises use a process of staining, which enhances the natural colour and grain of the wood. On the other hand, due to the lack of investment capital, they cannot use hydrothermal treatment of wood steaming, which is considered a modern way of modifying the colour tone of the wood. It is essential that Slovak micro, small and medium-sized woodworking and furniture enterprises constantly adapt their production supply in the changing market environment, where they must respond immediately to current trends. In this way, they can sustain and increase their turnover, which will help them overcome the current crisis.

scholarly journals Influence of Origin of Laying Hens on the Quality of Their Carcasses and Meat After the First Laying Period

2014 ◽  
Vol 14 (3) ◽  
pp. 685-696 ◽  
Author(s):  
Michał Puchała ◽  
Józefa Krawczyk ◽  
Jolanta Calik
Keyword(s):  
Genetic Resources ◽  
Rhode Island ◽  
New Hampshire ◽  
Broiler Chickens ◽  
Laying Hens ◽  
The Other ◽  
Raw Material ◽  
Breeding Lines ◽  
Dressing Percentage

AbstractThe aim of the study was to assess the quality of carcasses and meat from selected native breeds and breeding lines of hens after using them for laying eggs in terms of their usefulness as raw material in traditional old polish cuisine. hens included in the programme for the protection of genetic resources were the object of this study. they belonged to the following breeds/breeding lines: greenleg partridge (Z-11), rhode Island red (r-11), new hampshire (n-11) and Barred rock (WJ-44) – 30 hens from each line. the hens were kept in a closed hen house under standard raising conditions. eight hens were selected from 56-week-old hens of each line which were subjected to analysis after being slaughtered. as a result of the research conducted, it was found that:– Among the hens under study, heavier layers, i.e. Barred rock (WJ-44), new hampshire (n-11) and rhode Island red (r-11), which are characterized by good muscling and dressing percentage similar to that of broiler chickens, proved to be most suitable for use as meat.– The meat from WJ-44 hens contained most cholesterol and least protein, and the meat from Z-11 birds had the least fat compared to the other lines.– At the end of the laying period, meat and broth from WJ-44, n-11 and r-11 hens obtained better sensory scores than those from the carcasses of Z-11 hens, which makes them an attractive raw material for traditional polish cuisine.

scholarly journals technical level of small-town shoemaking in Gdańsk Pomerania in the 14th century

2021 ◽  
Vol 28 ◽  
Author(s):  
Karolina Blusiewicz
Keyword(s):  
Mechanical Treatment ◽  
Professional Knowledge ◽  
The Other ◽  
Raw Material ◽  
Animal Origin ◽  
Late Medieval ◽  
14Th Century ◽  
Purposeful Selection ◽  
Selection Of

Based on the late medieval leather artefacts from Puck, Gniew, Lębork and Chojnice, an attempt was made to assess the level of shoemaking production at that time. Microscopic analyses of leather goods and production waste proved that in the field of tanning the activities related to the mechanical treatment of leather were carefully performed, although with insufficient professional knowledge concerning the process. The results of the identification of the animal origin of the leather confirmed the purposeful selection of raw material with different properties for individual footwear elements and the ability to properly cut it. The quality of the shoemaking products was highly rated in terms of technology and style. However, in the analysed collections a clearly perceptible difference in craftsmanship and assortment of products from Gniew and the other three towns was noticed.

A Facile and Reliable Preparing Route of Brown Fused Alumina from Aluminum Dross

2016 ◽  
Vol 680 ◽  
pp. 335-338 ◽  
Author(s):  
Jun Zhang ◽  
Hua Bo Li ◽  
Yong Hua Duan
Keyword(s):  
Environmental Pollution ◽  
Full Advantage ◽  
Solid Waste ◽  
Aluminum Industry ◽  
National Standards ◽  
The Other ◽  
Raw Material ◽  
Aluminum Dross

Aluminum dross is the staple solid waste in electrolytic aluminum industry. Taking full advantage of the aluminum dross is of great significance for controlling environmental pollution and saving resource. In this work, brown fused alumina is successfully prepared using aluminum dross as raw material through different pretreatments for aluminum dross. The results show that the brown fused alumina product is comprised of α-Al2O3 (ca.95%), NaCl (ca.1~3%) and CaF2 (ca.1~3%), and contents of the other components are as follows: MgO 0.33%, SiO2 1.12%, Fe2O3 0.41%, CaO 0.58%, TiO2 0.13%, K2O 0.05%, Na2O 0.87% and V2O5 0.92%. This quality of the resulting brown fused alumina can fully meet the national standards of China (GB/T 2478-2008).

The Study of Selected Fire-Technical Characteristics of Special Wood Products Surface Treatment by Environmentally Problematic Coatings

2014 ◽  
Vol 1001 ◽  
pp. 373-378
Author(s):  
Eva Ružinská ◽  
Iveta Mitterová ◽  
Martin Zachar
Keyword(s):  
Thermal Degradation ◽  
Surface Treatment ◽  
Treated Wood ◽  
Wood Products ◽  
The Other ◽  
Polyurethane Coatings ◽  
Ecological Characteristics

The paper deals with the issues relating to the assessment of the possible behaviour of the surface treated wood prepared by application solvent based polyurethane coatings in realistic conditions of use it is important to assess the characteristics of thermal degradation of these materials in simulations of reaction (ignition test) to fire and add the other necessary criteria, allowing an overall assessment of fire-technical (due to valid standards from the point of the reaction to fire) and ecological characteristics.

Raw material factors affecting the quota of structural wood in sawmill production

2019 ◽  
Vol 107 ◽  
pp. 124-130
Author(s):  
MAREK WIERUSZEWSKI ◽  
RADOSŁAW MIRSKI ◽  
ADRIAN TROCIŃSKI
Keyword(s):  
Raw Materials ◽  
Wood Quality ◽  
Strength Properties ◽  
Solid Wood ◽  
Wood Products ◽  
Raw Material ◽  
Factors Affecting ◽  
Research Technology ◽  
Main Indicator ◽  
Round Wood

Construction wood has to meet high requirements for loads capacity. Thanks to the selection and adequate classification of raw materials it is possible to decide how specific wood products can and should be used. The usage of solid wood for structural elements purposes has been precisely classified and specified in standardized requirements. Twelve classes of structural timber, ranging from C14 to C50, have been identified for softwood. Only part of Polish raw wood meets the standards of strength classes required in the building industry, as its strength corresponds to classes C24 and C30. A conclusion from research on the assortment structure of the raw materials in Poland was formed that it is particularly important to sort wood effectively according to its quality and intended use during processing. The material and strength efficiency is the main indicator of rational use of wood. The research resulted in setting the initial classification limits of selected round wood groups according to its strength. Properties determining the possibilities of obtaining a high quality product from the available raw wood material were taken into account in the research. Crucial factor was to select the proper research technology of determining dependencies between the applied research methodology and the defined wood quality, sorting class and strength class. The lower limit of availability of raw material with appropriate technical characteristics is determined during the selection of the research formula.

scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

Microstructures and Corrosion Mechanisms in MgO-C Bricks in Contact with High-Basicity and FeO-Rich Slags

2014 ◽  
Vol 92 ◽  
pp. 282-287
Author(s):  
Edgardo Benavidez ◽  
Elena Brandaleze ◽  
Leonardo Musante ◽  
Pablo Galliano
Keyword(s):  
The Other ◽  
Raw Material ◽  
Refractory Materials ◽  
Process Stage ◽  
High Basicity ◽  
Wear And Corrosion ◽  
The Matrix ◽  
Corrosion Mechanisms ◽  
Refractory Bricks

The MgO-C bricks are extensively used as lining work on different steel containers. Due to the high temperatures of the process, these refractories are subjected to severe wear and corrosion processes, principally in the area of contact with the slag. These slags have variable contents of CaO, SiO2, Al2O3, MgO and FeO, varying in composition according to the process stage. In this paper, cup tests were performed at 1650 °C during 2 hours in air, using two commercial MgO-C bricks. They were put in contact with two different grades of slags, one with high basicity (HB) and the other rich in FeO (RF). The corrosion degree suffered by the refractory materials were analyzed and compared. Microstructural observations were performed in order to postulate the probable corrosion mechanisms acting on each material. The results establish that, in the case of HB slag, the attack is carried mainly through the filler region (matrix). In the case of RF slag attack, it is observed that Fe is the main specie that diffuses through the matrix area of the bricks, and to a lesser extent through MgO grains. In both cases, the quality of the raw material used in manufacturing each refractory bricks, be playing an important role in the corrosion degree.

scholarly journals Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province

2015 ◽  
Vol 17 (3) ◽  
pp. 224
Author(s):  
Wila Rumina Nento ◽  
Tati - Nurhayati ◽  
Ruddy - Suwandi
Keyword(s):  
Abdominal Wall ◽  
Poor Quality ◽  
Yellowfin Tuna ◽  
The Other ◽  
Raw Material ◽  
Caudal Fin ◽  
Fresh Fish ◽  
Dorsal Fin ◽  
Safe Limits

Tuna is one of the mainstay fisheries commodities that involve many of the ordinary fishermen. The handling usually still not follows the principles of good handling that causing the poor quality as the result.The aims of this research were to analyze and to determine the quality of tuna meat (the abdominal wall, dorsal fin, and caudal fin). Raw material yellowfin tuna meat prepared for the light, the meat section of the abdominal wall, dorsal fin, and caudal fin. The result of organoleptic analysis showed that the tuna meat was above the minimum value for the criteria of fresh fish. The result of TVB analysis showed that the meat on the caudal fin had the highest value and significantly different with the other, but still exist on the safe limits and on the fresh category. For the result of analysis in histamine, it shown that at the fourth hour the meat at the dorsal fin had the histamine content which were above the minimum that have been recommended. For the result of analysis in peroxide number, it shown that the tuna meat did not sustain the fat damage until the fourth hour after the catching process. And for the result of analysis in TPC, it showed that at the fourth hour the tuna meat on the pectoral fin had the highest number of total colony and significantly different with the other.<br />Keywords: handling, histamine, light flesh, microbiology, yellowfin

scholarly journals The Removal of Cured Urea-Formaldehyde Adhesive towards Sustainable Medium Density Fiberboard Production: A Review

2021 ◽  
Vol 9 (1) ◽  
pp. 23
Author(s):  
Muhammad Adly Rahandi Lubis ◽  
Sumit Yaday Manohar ◽  
Raden Permana Budi Laksana ◽  
Widya Fatriasari ◽  
Maya Ismayati ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Urea Formaldehyde ◽  
Medium Density Fiberboard ◽  
Hydrolytic Stability ◽  
Solid Wood ◽  
Wood Products ◽  
Raw Material ◽  
Medium Density ◽  
Engineered Wood ◽  
Recycled Fibers

Medium density fiberboard (MDF) is an engineered wood product that has density and specific gravity similar to solid wood, ranging from 600 to 800 kg/m3 of density and 0.6 to 0.8 of specific gravity. This makes MDF suitable to partially replace solid wood, particularly for interior application. Approximately over than 100 million m3 of MDF are produced in 2020, resulting in a large amount of waste MDF will be generated in the next 20 years. MDF is produced using urea-formaldehyde (UF) resins adhesive. UF resins adhesive is a poly-condensation product of urea and formaldehyde via an alkaline acid two-step reaction. Sustainable MDF production is required as the world is facing climate change and deforestation. Recycling is a way to support sustainable production in the engineered wood products manufacturing. Many attempts have been done to find ways to recycle waste MDF. The main problem is UF resins, which bond the MDF panel fibers. In order to re-manufacture the waste MDF into new recycled MDF, UF resins should be eliminated from the waste MDF before being used. The presence of UF resins in MDF can interfere with the utilization of the recycled fibers, whether it will be used as a raw material for new MDF or other composite products. This paper reviews the process of removal of cured UF resins from waste MDF panel by considering the hydrolytic stability of cured UF resins for MDF recycling, providing a comprehensive review of how cured UF resins can be removed from waste MDF and characterization of recycled fibers obtained from recycling prior to re-manufacturing of recycled MDF panel.Keywords: hydrolysis, medium density fiberboard, resin, recycling, resin removal, urea-formaldehyde

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