Mechanical Properties and Chemical Stability of Bathroom Wall Composites Manufactured from Recycled Polyethylene Terephthalate (PET) Mixed with Cocoa Hulls Powder

The need to protect our environment by eliminating plastic waste as much as possible and by recycling waste from agricultural residue, has led us to formulate composites based on polyethylene terephthalate (PET) loaded with powder from the cocoa shell. The cocoa hulls were prior treated with organosolv process to improve the fiber-matrix interaction. This research is aimed at manufacturing composite wall tiles from recycled PET reinforced with cocoa hull powder (CCP). The composites were manufactured by the melt-mixing method followed by compression molding. The mechanical, physico-chemical properties and the stability to environmental conditions were evaluated. The results showed that the incorporation of cocoa powder at a content of 20-30% in the matrix consisting of PET gave rise to a composite material with good physico-mechanical and chemical properties suitable for use in several sectors. In the construction industry, in particular as wall covering as a replacement for tiles, these x from an economic point of view cost less and compared to clays which consumes enormous amount of energy for the elaboration of ceramics. The study showed that the optimum powder weight proportion for the optimal properties of the composite were achieved at 30% powder weight proportion. The maximum tensile strength of 60.3 MPa, flexural strength of 19.5 MPa, impact strength of 10.3 MPa and water absorption 1.34% were obtained. Water absorption of the tiles increased with the cocoa powder weight. Compare to the ceramic tile this value of water absorption test is in range and show that this composite tile is suitable for use as bathroom tile.

DETERMINATION OF HEN EGGSHELL STRENGTH BY THE PUNCTURE METHOD

The aim of this study was to design and apply the measuring acquisition system, or a device for determining the limit values of eggshell strength using the puncture method. This study focused on class "M" eggs produced on a laying hen farm in the vicinity of Čаčak, and determined the external physical properties of egg quality: length, width, shape index and weight. In addition, the following eggshell properties were determined: weight, proportion, thickness, and puncture force. Average egg length was 58.05 mm, width 45.46 mm, and shape index 78.25. Average egg weight was 65.89 g, and the eggshell ratio 12.76% (8.44 g). Average eggshell thickness was 0.48 mm with a 4.69% coefficient of variation. Results showed that the tested eggs had uniform strength, with average value of the minimum shell puncture force 26.34 N, with a 0.95% coefficient of variation.

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (Wbran) had a significant effect on the dough rheological properties. When Wbran was 30%, the dough had the optimal mixing tolerance, and when Wbran exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of Wbran, the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (Wbran = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of Wbran would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing Wbran.

Testing and Evaluation of Peeling Tools

Background: In different regions of the country, they use the only knife for cutting, peeling and chopping the vegetables. The knife caused some design related problems when it is used for peeling. The present study was undertaken to identify those problems and suggest appropriate tool for same purposes.Methods: The performance of each tool (knife and peeler) was studied after a year of use by rural women for peeling purposes. Performance of peeling was analyzed on the basis of peeling efficient, peel thickness, peel weight proportion and capacity of each tool. A psychophysical study was done to compare the both tools based on women preferences. Conclusion: The capacity and peeling efficiency of the peeler (x=980.39±80.5 grams/min and respectively) were found to be higher than knife (x=440.26±38.9 grams/min. and). The wastage of fruits/vegetables in peel was also found less (9.0% with thickness of peel was (x=1.1±1.9mm) by using peeler. Peeler was found to be reducing the peeling time (35.29%) as well as making the peeling task easy (∑=3.54) for women. As well as use of peeler was significantly (p=0.05) reducing the problems of pain, stiffness, cuts in hands and was found highly accepted (∑=4.37) by women for peeling purposes.

Fractographic characterization of Al2O3p particulates reinforced Al2014 alloy composites subjected to tensile loading

In the current investigation, efforts are being made to produce an Al2014-Al2O3p composite with variable particle size of 88 mm by liquid stir casting route. 9, 12 and 15 weight proportions of Al2O3p were added to the Al2014 base alloy. By using SEM and EDS testing, microstructural studies have been conducted. Al2014-9, 12 and 15 weight proportion of Al2O3p composites mechanical behavior is determined in line with ASTM standards. Electron microscopic images showed that alumina (Al2O3p) particles are dispersed uniformly within the Al2014 composite matrix. EDS study confirmed the proximity of Al and O elements to composites reinforced by Al2O3p. It is also found that Al2014-Al2O3p composite hardness, UTS, and yield strength are improved by the addition of 9, 12 and 15 weight proportion of Al2O3p. Due to the addition of alumina particles in the Al2014 matrix alloy, the ductility of the produced composites decreases. Tensile fractography is performed using SEM to consider the mechanisms for failure.

Cement-Bonded Particleboards with Banana Pseudostem Waste: Physical Performance and Bio-Susceptibility

This article evaluates the relevant properties of cement-bonded particleboards (CBPB) made with a portion of maritime pine (Pinus pinaster) particles replaced with an agricultural waste, banana pseudostem (Musa sp.). The industrial production of CBPB was simulated in the laboratory based on a reference composition defined by a manufacturing company. Test specimens were produced assuming 0%, 25%, 50% and 75% partial replacement of wood particles with banana pseudostem fibres. Some physical properties (bulk density, thermal conductivity, and dimensional stability) and the mould susceptibility of the different variables were assessed. Results show that the thermal conductivity of the boards increased with the banana fibre proportion and ranged between 0.233 W/(m.K) and 0.279 W/(m.K). The bulk density values generally increased with the banana fibre proportion and ranged between 1754–1995 kg/m3, being the highest value obtained for B50 (equal weight proportion of wood particles and banana fibres). Specimens with a higher percentage of banana fibres have reduced thickness resulting from swelling, ranging between 0.38% and 0.11% (for 0% and 75% of banana fibres, respectively). CBPBs with unsanded surfaces seem to be unsusceptible to mould development, whereas those with sanded surfaces, simulating wearing, show some bio-susceptibility. Mould development increases with the proportion of banana fibre. The results highlight the need for regular maintenance of the particleboards, thus avoiding surface wear over time and resulting in the exposure of the wood particles and/or banana fibres to the outside environment.

Peranan Elemen Desain Interior Dalam Membentuk Atmosfer Ruang Tunggu CIP Lounge Bandara

The atmosphere of the space can be formed visually through its interior design elements. In this study shows how the role of interior design elements is applied to the public waiting room in CIP Mandiri Priority Lounge Kualanamu conducted to determine the atmosphere of the atmosphere that forms the image of corporate lounge image.The existence of a space formed through the physical elements of interior design consisting of horizontal and vertical elements. This basic element is present along with the color, light, texture and pattern of the field which will affect the perception of visual weight, proportion and dimensions. Other non-physical elements of a space are socio-cultural elements carried by other people and the environment can affect interactions in the form of non-physical elements of a space.The physical and non-physical elements work together to create the atmosphere of a space that has characteristics that are able to build a space image.This research uses a qualitative method with a descriptive analysis approach. Data collection techniques through survey studies. From the analysis of the data it was found that the role of the interior design elements forming the space greatly influences the atmosphere of the public lounge CIP lounge in accordance with the image of identity of a lounge. The character of the atmosphere formed is linked and assessed for its suitability to the style, function of the area in the Airport CIP Lounge

Comparison of analgesic efficacy of intramuscular tramadol and pethidine in labour

Background: Labour pain is among the most severe pain experienced by women. It is unpleasant and distressing to the parturient. The objective of the study was to evaluate and compare the analgesic efficacy and adverse effects of intramuscular tramadol and pethidine in labour. Methods: The prospective study conducted in SDM College of Medical Sciences and Hospital, Department of OBG, from December 2013 to November 2014. The study was a study of the parturients admitted in the labour theatre. Written and informed consent was taken from all the patients enrolled in the study. One hundred parturient at term in active labour were randomly assigned to one of the two groups to receive intramuscularly either tramadol 100 mg or pethidine 75 mg. Results: Results were comparable in terms of maternal age, maternal weight and neonatal weight. Proportion of cases with satisfactory to good pain relief was 74% in the tramadol group and 78% in the pethidine group. Nausea and/or vomiting (12% versus 8%), fatigue (6% versus 4%) and drowsiness (8% versus 4%) were significantly high in the pethidine group than the tramadol group(p<0.05). The drugs used did not appear to influence the mode of delivery. Proportion of cases with non-reassuring foetal heart rate was high in the pethidine group. Meconium stained liquor was equally seen in both the groups and there were no incidence of neonatal respiratory depression in any of the groups.Conclusion: Tramadol is an equally effective labour analgesic as pethidine with less maternal and perinatal side effects.