scholarly journals Effect of Gas Bubbling Filtration Treatment Conditions on Melt Quality of AlSiMgCu Alloy

Metals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 841
Author(s):  
Ho-Sung Jang ◽  
Ho-Jung Kang ◽  
Gyu-Heun Lee ◽  
Pil-Hwan Yoon ◽  
Jin-Young Park ◽  
...  
Keyword(s):  
Defect Formation ◽  
Treatment Time ◽  
Quality Parameters ◽  
Holding Time ◽  
Stabilization Time ◽  
Cu Alloy ◽  
Treatment Conditions ◽  
Dissolved Hydrogen ◽  
Gas Bubbling

In this study, the optimal conditions of gas bubbling filtration (GBF) treatment for securing highly-clean molten Al-Si-Mg-Cu alloy were identified. The effects of GBF treatment time and stabilization time on the degree of molten metal cleanliness were examined by measuring melt quality parameters such as density index, bifilm index, porosity, and the amount of dissolved hydrogen [H]. A high melt quality was achieved when GBF treatment was performed on 10 kg melt for more than 10 min (i.e., 1 L gas/kg melt). However, as the stabilization holding time after GBF treatment increased to 10, 20, and 30 min, the melt quality degraded. GBF treatment for 30 min had a similar effect to treatment for 10 min, and the degree of deterioration of melt quality during the stabilization time was also similar. Considering the economics, 10 min GBF treatment and short holding time are required. Observations of the shape and volume of the largest pore suggested the cause of defect formation and confirmed that the volume of the largest pore can be used as an index of the melt quality.

Decontamination of Hard Cheeses by Pulsed UV Light

2014 ◽  
Vol 77 (10) ◽  
pp. 1723-1731 ◽  
Author(s):  
FIDAN O. CAN ◽  
ALI DEMIRCI ◽  
VIRENDRA M. PURI ◽  
HASSAN GOURAMA
Keyword(s):  
Treatment Time ◽  
Uv Light ◽  
Fungal Species ◽  
Food Preservation ◽  
Short Pulses ◽  
Temperature Changes ◽  
Treatment Conditions ◽  
Pulsed Uv Light ◽  
Uv Lamp

Cheese is a ready-to-eat food that may be contaminated on the surface by undesirable spoilage and pathogenic microorganisms during production, packaging, and postpackaging processes. Penicillium roqueforti is commonly found on cheese surfaces at refrigeration temperatures and is one of the most common spoilage fungal species. Consumption of cheese contaminated with Listeria monocytogenes can result in foodborne listeriosis. Therefore, cheese should be decontaminated at postprocessing stages. Pulsed UV light is a nonthermal method for food preservation that involves the use of intense short pulses to ensure microbial decontamination on the surface of foods or packaging materials. In this study, the efficacy of pulsed UV light for inactivation of P. roqueforti and L. monocytogenes inoculated onto packaged and unpackaged hard cheeses was investigated. Treatment times and the distance from the UV strobe were evaluated to determine optimum treatment conditions. Packaged and unpackaged cheeses were treated at distances of 5, 8, and 13 cm for up to 60 s. For P. roqueforti, maximum reduction after 40 s at 5 cm was 1.32 log CFU/cm2 on unpackaged cheese and 1.24 log CFU/cm2 on packaged cheese. Reductions of L. monocytogenes under the same treatment conditions were about 2.9 and 2.8 log CFU/cm2 on packaged and unpackaged cheeses, respectively. The temperature changes and total energy increases were directly proportional to treatment time and inversely proportional to distance between the UV lamp and the samples. The changes in color and lipid oxidation were determined at mild (5 s at 13 cm), moderate (30 s at 8 cm), and extreme (40 s at 5 cm) treatments. The color and chemical quality of cheeses were not significantly different after mild treatments (P > 0.05). The mechanical properties of the plastic packaging material (polypropylene) also were evaluated after mild, moderate, and extreme treatments. A decreasing trend was noted for elastic modulus; however, no significant differences were found between untreated samples and those given mild and moderate treatments (P > 0.05). Overall, these results indicate that pulsed UV light can inactivate P. roqueforti and L. monocytogenes on the surface of hard cheeses.

Total quality index of ultrasound-treated blueberry and cranberry juices and nectars

2018 ◽  
Vol 24 (5) ◽  
pp. 434-446 ◽  
Author(s):  
Anet Režek Jambrak ◽  
Marina Šimunek ◽  
Ilija Djekic
Keyword(s):  
Quality Index ◽  
Treatment Time ◽  
Quality Parameters ◽  
Sample Temperature ◽  
Total Quality ◽  
Power Ultrasound ◽  
Ultrasound Frequency ◽  
High Power Ultrasound ◽  
Ultrasound Technology

The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20 ℃, for thermosonication: 40 and 60 ℃ and amplitude: 60, 90 and 120 µm). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments ‘11’ (amplitude 120 µm) and ‘16’ (amplitude 60 µm) both for 9 min and the temperature of 20 ℃ were best scored for both models. Treatment ‘6’ (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃) for cranberry nectars was among the best for both models. Ultrasound treatments ‘6’ of amplitude 120 µm, 3 min and the temperature of 20 ℃ and ‘11’ same amplitude 120 µm and temperature, but 9 min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments ‘5’ (amplitude 120 µm, 6 min treatment time and the sample temperature of 40 ℃) and ‘6’ (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃).

Quality of ram spermatozoa separated with modified swim up method

2018 ◽  
Vol 33 (2) ◽  
pp. 62-70 ◽  
Author(s):  
A Hossain ◽  
MM Islam ◽  
F Naznin ◽  
RN Ferdousi ◽  
FY Bari ◽  
...  
Keyword(s):  
Semen Quality ◽  
Membrane Integrity ◽  
Quality Parameters ◽  
Fluid Medium ◽  
Normal Morphology ◽  
The Mean ◽  
Mass Activity ◽  
Fresh Semen ◽  
Artificial Vagina

Semen was collected from four rams, using artificial vagina and viability%, motility% and plasma membrane integrity% were measured. Fresh ejaculates (n = 32) were separated by modified swim-up separation using modified human tubal fluid medium. Four fractions of supernatant were collected at 15-minute intervals. The mean volume, mass activity, concentration, motility%, viability%, normal morphology and membrane integrity% (HOST +ve) of fresh semen were 1.0 ± 0.14, 4.1 ± 0.1 × 109 spermatozoa/ml, 85.0 ± 1.3, 89.4 ± 1.0, 85.5 ± 0.7, 84.7 ± 0.5 respectively. There was no significant (P>0.05) difference in fresh semen quality parameters between rams. The motility%, viability% and HOST +ve % of first, second, third and fourth fractions were 53.4 ± 0.5, 68.2 ± 0.3, 74.8 ± 0.3 and 65.5 ± 0.4; 55.5 ± 0.4, 66.2 ± 0.4, 74.5 ± 0.3 and 73.6 ± 0.3 and 66.7 ± 0.5, 66.8 ± 0.5, 65.2 ± 0.4 and 74.7 ± 0.5 respectively. The motility%, viability% and membrane integrity% of separated semen samples differed significantly (P<0.05) between four fractions. The mean motility% and viability% were significantly higher (P<0.05) in third fraction (74.8 ± 0.3%), whereas the mean HOST +ve% was significantly higher (P<0.05) in fourth fraction (74.7 ± 0.5). All quality parameters of separated spermatozoa were significantly (P<0.05) lower than that of fresh semen. The pregnancy rates were higher with fresh semen (71%) in comparison to that of separated sample (57%).Bangl. vet. 2016. Vol. 33, No. 2, 62-70

Yield and Seed quality of barley (Hordeum vulgare L.) as affected by variety, nitrogen level and harvesting time

2014 ◽  
Vol 2 (2) ◽  
pp. 93-100
Author(s):  
Shahnaj Yesmina ◽  
Moushumi Akhtarb ◽  
Belal Hossain
Keyword(s):  
Grain Yield ◽  
Seed Weight ◽  
Seed Quality ◽  
Quality Parameters ◽  
Nitrogen Level ◽  
Yield Attributes ◽  
Harvesting Time ◽  
Nitrogen Levels ◽  
Vigour Index

The experiment was conducted to find out the effect of variety, nitrogen level and harvesting time on yield and seed quality of barley. The treatments used in the experiment consisted of two varieties viz. BARI Barley 4 and BARI Barley 5, three harvesting time viz. 35, 40 and 45 Days after Anthesis (DAA) and nitrogen levels viz. 0, 70, 85 and 100 kg N ha-1 . The experiment was laid out in a spilt- spilt-plot design with three replications assigning the variety to the main plot, harvesting time to the sub-plots and nitrogen level to the sub-sub plots. Variety had significant effects on the all yield attributes except fertile seeds spike-1 . Seed quality parameters viz. normal seeds spike-1 , deformed seeds spike-1 , germination (%) and vigour index were statistically significant. The variety BARI Barley 5 produced higher grain yield and seed quality than BARI Barley 4. Grain yield from BARI Barley 5 and BARI Barley 4 were 4.59 t ha-1 and 4.24 t ha-1 , respectively. Significantly, the highest 1000-seed weight (46.90 g) was produced by BARI Barley 5 than (37.90 g) BARI Barley 4. The result revealed that harvesting time had significant effect on yield and yield attributes and seed quality parameters. Seed yield was highest (4.65 t ha-1 ) when the crop harvested at 40 DAA and it was increased linearly from 35 DAA. Maximum quality seed and 1000-seed weight (43.20 g) was obtained when the crop harvested at 40 DAA. All the yields, yield attributes and seed quality parameters were significantly influenced by nitrogen levels. The highest grain yield (5.14 t ha-1 ) was obtained when BARI Barley 5 variety was fertilized by 100 kg N ha-1 and the lowest (3.14 t ha-1 ) was obtained from control treatments. Normal seeds spike-1 , vigour index, germination (%) were better at 85 kg N ha-1 in variety of BARI Barley 5 than BARI Barley 4. So it can be concluded that BARI Barley 5 showed better result when fertilized with 100 kg N ha-1 and harvested at 40 DAA for getting maximum yield and 85 kg N ha-1 and harvested at 40 DAA for getting better quality seed.

The experience of using a diode laser in the herpes labial treatment

2020 ◽  
Vol 25 (1) ◽  
pp. 43-46
Author(s):  
S. L. Blashkova ◽  
E. V. Krikun ◽  
Yu. V. Fazylova ◽  
Yu. V. Blashkova
Keyword(s):  
Oral Cavity ◽  
Diode Laser ◽  
Comparison Group ◽  
Treatment Time ◽  
Local Treatment ◽  
Allergic Reactions ◽  
High Prevalence ◽  
Dental Diseases ◽  
Simplex Virus

Relevance. The relevance of the problem is in the high prevalence of the herpes simplex virus. According to WHO, nearly 90% of the population are carriers. Relapses can occur several times a year, which leads to disability and impairs the quality of life. Currently, there are a large number of drugs for general and local treatment. However, they are toxic and can cause allergic reactions. In recent years, a large number of studies have been devoted to the use of lasers in the treatment of dental diseases. Therefore, the question of the use of a laser in the treatment of herpetic lesions of the oral cavity remains relevant.Purpose. The research purpose was to determine the effectiveness of the use of a diode laser in the treatment of herpetic lesions of the lips.Materials and methods. We conducted a comparative assessment of the effectiveness of the use of a diode laser in monotherapy of herpetic lip lesions in 18 patients. The comparison group consisted of 18 patients, in the local treatment of which antiviral ointments were used.Results. The results of the study showed that the use of a diode laser can reduce treatment time, accelerate the epithelization of foci.Conclusion. The results of our study allow us to recommend the use of a diode laser in the complex treatment of herpetic lesions of the oral cavity.

Questionnaire validation for the evaluation of patients satisfaction with chronic generalized periodontitis physiotherapeutic treatment

2019 ◽  
pp. 32-37
Author(s):  
G.B. Lyubomirsky ◽  
T.L. Redinova
Keyword(s):  
Clinical Characteristics ◽  
Quality Parameters ◽  
Questionnaire Validation ◽  
Dental Procedure ◽  
Dental Services ◽  
Patients Satisfaction ◽  
Literary Sources

This article assesses the reliability, constructive validity and reproducibility of a special questionnaire for determining the quality parameters of rendering physiotherapeutic care to patients with chronic generalized periodontitis. The analysis of literary sources showed that there are studies of quality of dental services, however, we have not met with research into the quality and comfort of physiotherapy procedures for periodontal patients. At the same time, the importance of this issue is obvious and requires study and analysis. Without making judgments about the quality of the service, a full-fledged medical dental procedure can not take place. The assortment of physical devices and methods grows annually, their use in the periodontoloical treatment is not always sufficiently justified, the effectiveness is not always confimed therefore it is important to pay attention not only to the marketing efforts directed by the clinics for comfort, but also to analyze the ideas about the quality of the clinical characteristics of physiotherapeutic procedures.

Considerations of the technological quality assessment of sugarbeet

2011 ◽  
pp. 85-89 ◽  
Author(s):  
Giorgio Pezzi
Keyword(s):  
Quality Parameters ◽  
Northern Italy ◽  
Glucose Content ◽  
Long Term Storage ◽  
Interesting Correlation ◽  
Technological Quality ◽  
Thick Juice

No real improvement in the technological quality of beet has been recorded over the last 15 years in Northern Italy. Among the possible explanations for the quality stagnation is that the traditional formulae cannot correctly differentiate between sugarbeet varieties which produce thick juice of very high purity. This seems to be connected with the role of potassium. The use of a standard purification procedure gives reliable and accurate data which is immediately comparable with the factory data. Research projects on medium/long term storage are currently being performed by Co.Pro.B., Italy, in cooperation with Syngenta and Beta. Up to now the results have shown that storage of sugarbeet in autumn time in northern Italy is possible provided that suitable varieties and proper handling of the roots are employed. Results obtained in the storage trials are reported. Correlations have been found between quality parameters (purity, color and lime salts) of the purified juice with the glucose content of the raw juice. An interesting correlation is reported between purified juice purity and raw juice purity.

Environmental Impact Evaluation of Istanbul Wastewater Treatment and Marine Disposal Systems

1992 ◽  
Vol 25 (9) ◽  
pp. 85-92 ◽  
Author(s):  
I. Ozturk ◽  
T. Zambal ◽  
A. Samsunlu ◽  
E. Göknel
Keyword(s):  
Water Quality ◽  
Wastewater Treatment ◽  
Environmental Impact ◽  
Quality Parameters ◽  
Sea Of Marmara ◽  
General Evaluation ◽  
Marine Outfall ◽  
Secondary Stage ◽  
Pre Treatment

Metropolitan Istanbul Wastewater Treatment System contains 14 marine outfalls, seven of which include secondary stage biological treatment processes. The others have only mechanical treatment units including bar screens and grit chambers. Only one mechanical pre-treatment and marine disposal system, Yenikapi plant, has been operated since 1988 among these 14 plants and six of them are ready for construction. In this paper, the environmental impact of Yenikapi pretreatment and marine disposal system on the water quality of the Bosphorus and the Sea of Marmara has been investigated. Long term water quality measurements which were performed in pre-and post-dischange applications have been evaluated. Water quality parameters including pH, DO, BODs, TKN, P and total coliforms were measured at various sampling stations around the discharge points. A general evaluation of marine outfall systems to be constructed in the scope of Istanbul wastewater treatment project, on the water quality of the Sea of Marmara and the Bosphorus has been presented.

First flush effects in an urban catchment area in Aalborg

1998 ◽  
Vol 37 (1) ◽  
pp. 251-257 ◽  
Author(s):  
Torben Larsen ◽  
Kirsten Broch ◽  
Margit Riis Andersen
Keyword(s):  
Water Quality ◽  
Catchment Area ◽  
Quality Parameters ◽  
Average Concentration ◽  
First Flush ◽  
Storm Events ◽  
Urban Catchment ◽  
Discharge Measurements ◽  
Quality Measurements

The paper describes the results of measurements from a 2 year period on a 95 hectare urban catchment in Aalborg, Denmark. The results of the rain/discharge measurements include 160 storm events corresponding to an accumulated rain depth of totally 753 mm. The water quality measurements include 15 events with time series of concentration of SS, COD, BOD, total nitrogen and total phosphorus. The quality parameters showed significant first flush effects. The paper discusses whether either the event average concentration or the accumulated event mass is the most appropriate way to characterize the quality of the outflow.

Effect of Integrated Nutrient Management on Yield and Quality of Garlic cv. Yamuna Safed-3

2020 ◽  
Vol 7 (04) ◽  
Author(s):  
A B Priyanshu ◽  
M K Singh ◽  
Mukesh Kumar ◽  
Vipin Kumar ◽  
Sunil Malik ◽  
...  
Keyword(s):  
Nutrient Management ◽  
Block Design ◽  
Quality Parameters ◽  
Organic Fertilizers ◽  
Research Centre ◽  
Yield And Quality ◽  
Randomized Block Design ◽  
The Impact ◽  
Horticultural Research

An experiment was conducted at Horticultural Research Centre, SVP University of Agriculture and Technology, Meerut (UP) during Rabi season of 2018-19 to assess the impact of different INM doses on yield and quality parameters of garlic. A total of ten treatments consisting of combinations of inorganic fertilizers, organic fertilizers and bio-fertilizers like T1- (Control), T2RDF (100:50:50 kg NPK ha-1), T3-RDF + 20 kg sulphur + FYM 20 ton ha-1, T4- RDF + 20 kg sulphur + VC 4 ton ha-1, T5- 75% RDF + 40 kg sulphur + 5 ton FYM ha-1+ PSB 5 kg ha-1, T6-75% RDF + 40 kg sulphur + 2 ton VC + Azotobacter 5 kg ha-1, T7- 75% RDF + 40 kg sulphur + FYM 3 ton + VC 1 ton+ PSB 5 kg + Azotobacter 5kg ha-1, T8- 50% RDF + 40 kg sulphur + FYM 5 ton + VC2 ton + PSB 5 kg ha-1, T9- 50% RDF + 40 kg sulphur + FYM5 ton + VC 2 ton+ Azotobacter 5 kg ha-1and T10- 50% RDF + 40 kg sulphur + FYM 5 ton + VC2 ton + PSB 5 kg + Azotobacter 5 kg ha-1 were used in Randomized Block Design and replicated thrice. Out of these an application of T7 (75% RDF + 40 kg sulphur + FYM3 ton + VC 1 ton ha-1 + PSB 5 kg + Azotobacter 5 kg ha-1) was found to be significantly superior in term of yield and attributing parameters of garlic.

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