Concentration Of Vinegar Research Articles

Fabrication and characterization of acidic high internal phase emulsion gels stabilized solely by wheat gluten for plant-based mayonnaise

Plant-based diets are currently gaining more popularity as a means of reducing the environmental footprint and promoting human health. Herein, plant protein-based acidic high internal phase emulsion gels (HIPE gels) were fabricated via a facile one-pot approach using wheat gluten (WG) solely. Pre-dissolving WG in edible vinegar-water solution was contributed to the fabrication of stable emulsion gels. Factors that affect the structure and performance of plant proteins as HIPE gels stabilizers were investigated. The results indicated that the stable HIPE gels could be formed with a vinegar concentration between 5 % and 20 % and a WG concentration of 1.0 %–7.5 % only. Microscopy images reveal that a collaboration of the soluble protein molecules adsorption and protein aggregate Pickering stabilization at oil-water interface, which was turned to form stable HIPE gels. In addition, the resulted HIPE gels exhibited shear thinning behavior, viscoelastic features, and good thixotropic recovery, which provide a similar perceived texture and sensory property for formulating egg-free mayonnaise. These findings provide a useful approach to construct HIPE-based softs from low-cost wheat gluten for preparing plant-based mayonnaise.

Ultra-sensitive optimized one-dimensional phononic crystal as a fluidic sensor to enhance the measurement of acetic acid concentration

The current investigation theoretically presents a one-dimensional phononic crystal (PnC) as a fluidic sensor. The sensor under consideration aims to distinguish the concentration of acetic acid. The primary configuration of the proposed sensor is constructed with lead, epoxy, and a defect layer in the middle of the structure, that is filled with acetic acid (vinegar). As a result of the rise in density and decline in the speed of sound at a 100% concentration of acetic acid in comparison to pure water, the peak frequency of the output has shifted towards lower frequencies. Given that the maximum permissible concentration of acetic acid in water for vinegar is above 30%, sensor simulations were conducted within the concentration range of 25–35% with a step size of 1%. Interestingly, the sensitivity of the sensor exhibits a polynomial change in response to the concentration of acetic acid. Consequently, the highest level of sensitivity, which corresponds to the lowest concentration of vinegar, is recorded as 48.44 × 106 (Hz). The proposed system exhibits a remarkable value of the quality factor of 2802.91. Furthermore, the optimal figure of merit (FOM) is achieved when the concentration is at its lowest, with a value of 94.00. Furthermore, the temperature effects are taken into account for a wide range between 10 and\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$\ ext{and}$$\\end{document} 60 °C. A pronouncing sensitivity is obtained for all temperatures changes and the highest one reached the value of 1.57 × 106 (Hz/°C) at a temperature of 25 °C. Considering the present circumstances, the suggested sensor configuration has the potential to cater to a diverse array of other fluids, specifically their concentration and temperature, thereby offering a broad scope of applications.

Allelopathic effects of Eucalyptus extract and wood vinegar on germination and sprouting of rapeseed (Brassica rapa L.).

Eucalyptus plantations are usually characterized by low biodiversity due to allelopathy effects. Wood vinegar is considered a complex growth regulator that can promote plant growth at low concentrations. However, there is information scarcity about the co-application of eucalypt leaf water extract and wood vinegar on plants. This study aimed at clarifying whether wood vinegar can protect seed germination against suppression by eucalypt-induced allelopathy. We examined germination behavior and seedling elongation characteristics in rapeseed (Brassica rapa L.) treated with different solutions of wood vinegar and eucalypt leaf water extract. The results showed that eucalypt leaf water extracts, wood vinegar solutions, and their mixture allelopathically suppressed seed germination rate. After rapeseed sprouting, eucalypt leaf water extracts promoted root elongation, stem elongation, and fresh weight elongation. Malondialdehyde content was also lower under the influence of eucalypt leaf water extract. Mixture of high concentration of eucalypt leaf water extract and lower concentration of wood vinegar significantly promoted root elongation. Therefore, both eucalypt leaf water extract and wood vinegar are complex plant growth regulators, which can be used to inhibit or stimulate plants at different ontogenic stages. During the seed germination period, both eucalypt leaf extracts and wood vinegar could be used as weed inhibitors. Conversely, during the period of sprouting (seedling establishment), low concentrations of eucalypt leaf extracts and wood vinegar can promote growth.

Management of sunflower charcoal-rot and maize late-wilt diseases using the aqueous extract of vermicompost (vermitea) and environmental-safe biochar derivative (wood vinegar)

In Egypt, sunflower charcoal-rot caused by Macrophomina phaseolina and maize late-wilt caused by Magnaporthiopsis maydis are the most prevalent, and can lead to huge yield losses of both crops under epidemic conditions. In this study, the potential use of vermitea and wood vinegar for management of both diseases was investigated. Data revealed that, among the 17 bacterial strains obtained from vermitea, three strains named VCB-2, VCB-7 and VCB-11 were chosen for having the greatest in vitro inhibitory effect against M. phaseolina and M. maydis, with fungal inhibition values of 54.2; 61.7, 65.2; 74.0 and 57.1; 87.0% against both pathogens, respectively. These strains were identified as Bacillus amyloliquefaciens, Serratia marcescens and Bacillus velezensis, respectively. Wood vinegar significantly reduced the colony diameter of M. phaseolina and M. maydis in in vitro trials conducted on potato dextrose agar medium amended with the desired concentrations of 0.5, 1.0, 1.5, 2.0, and 2.5%. The efficiency increased with increasing wood vinegar concentration, and 2.0% was the most effective (100% suppression). Data from greenhouse experiments showed that the application of vermitea or wood vinegar tended to decrease the incidence (% dead plants) of sunflower charcoal-rot (by 61.1 and 66.7%) and maize late-wilt (by 70.6%). These treatments had positive impacts on the plant growth parameters, photosynthetic pigments and antioxidative enzymes of sunflower and maize plants. Data from field experiments showed that the application of vermitea or wood vinegar decreased the incidence of charcoal-rot (by 72.8 and 72.0%) and late-wilt (by 88.7 and 87.0%) as well as increased the production sunflower and maize plants.

Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms.

Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) arms. The optimal sous vide heating temperature (70.0-100.0 °C), time (69.5-170.5 min), and vinegar concentration (0.2-0.8%) were established using response surface methodology (RSM). The pulpo prototype was produced using an octopus arm softened under optimal conditions and seasoned with a potato and olive oil sauce. The physicochemical and nutritional properties of the prototype were evaluated, followed by sensory evaluation and safety assessments. The hardness of softened octopuses obtained by 0.48% vinegar immersion and sous vide treatment (84.3 °C, 139.8 min), determined using RSM, was 394.5 × 1000 N/m2, showing a reduction of 83.0%; this was confirmed by electron microscopic observation. The texture of the pulpo prototype with softened octopus arms showed the highest preference (8.4 points) and high physicochemical and nutritional properties. Overall, the octopus pulpo a La Gallega prototype produced using texture-modified octopus arms was suitable for consumption by elderly people with chewing disorders and could help improve their quality of life.

Wood Vinegar as an Alternative Insecticide in Controlling Rice Weevil, Sitophylus oryzae (Coleoptera: Curculionidae)

Rice production faces many challenges including damages due to pest infestation in storage after harvest. Stored rice grains are often under threat and damage from pests such as rice weevil which resulted in reduction of the quality and quantity. Application of chemical insecticides helps to control this pest, however, it gives negative impacts to the environment and human health. Application of plant-based insecticides including the use of wood vinegar can become an alternative to the conventional method. This work describes the effectiveness of wood vinegar as bioinsecticide to inhibit the rice weevil’s activity by assessing the repellency, mortality and antifeedant activity at different concentration of 50, 100, 150 and 200 rpm. Wood vinegar showed high repellency of 98.3% towards rice weevils at 200 ppm after 5 hours of exposure times. Increased in concentration affects in increased mortality with highest number of 97% recorded at 200 ppm. The lethal concentration (LC) of wood vinegar was calculated to be 77.62 ppm. Antifeedant activity resulted in reduction of weight loss in stored rice with lowest reduction of 2% at 200 ppm. This promising result reflects the ability of wood vinegar as insecticidal agents in management and control of stored-grain pest.

Surface Disinfection and Sanitizing Action of the Alcohol-Free Essential Oil-based Green Formulation

The surface disinfectant property of a prepared formulation using potential and effective EO (Murraya koenigii), phytochemical (Geraniol), and an amino acid epsilon-L-Poly-Lysine (ɛ-PL) is examined in this present study. To investigate its potential as a surface disinfectant (SD) different tests using multiple bacterial strains were conducted. All tested bacterial strains were inhibited by the SD treatments, with a MIC range of (0.78-3.12%) v/v. Notably, Staphylococcus sp. was found to be more susceptible to the treatment than its gram-negative counterparts. In the test, sterile stainless-steel surfaces were used and externally contaminated with Escherichia sp. Cleaning the surface with the prepared formulation was more effective than the equal concentration of vinegar in terms of bacterial growth reduction. Vinegar was used as a mother solvent in the preparation of the SD due to its proven antibacterial effect. It is worth mentioning, this formulation is also proven to be effective on biofilm-embedded bacterial cells of Pseudomonas aeruginosa PAO1 as found in epifluorescence microscopy staining. Even though the impact of each constituent needs to be further explored, the effectiveness of this formulation may encourage large farms to seek out alternatives that are more environmentally friendly, safe, and effective than conventional products.

Drying and Pickling of Cucumber Slices

Drying and pickling are the most ancient and effective methods to preserve food which are used so far. In particular, drying cucumber slices using a dehydrator has been shown to significantly reduce their moisture content from 89% w.b. to 4.5% w.b. and lower their water activity from 0.98 to 0.17, making them safe from microbial activity. Moreover, storing these dried cucumber slices for up to 9 days did not result in any significant increase in water activity. The cucumber slices also pickled using different vinegar solutions. It has been observed that with increase in storage period pH of the solution as well as pickles decreases. Vinegar concentration of 480 and 600 ml have shown similar trend. This study showed that drying and pickling can be used to preserve cucumber slices for longer period

Antibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factors

AbstractIn the present study, antibiotic resistance profiles and biofilm forming abilities of 9 Listeria monocytogenes isolates obtained from out of 30 retail meat samples were determined, and the effect of commercial white vinegar on these virulence factors in isolates exposed to subMIC concentrations were investigated. All isolates were found to be resistant to cefotixin and oxacillin, 8 isolates (26.6%) to clindamycin, 1 isolate (3.3%) to rifampicin, and 1 (3.3%) isolate was found to show intermediate resistance against clindamycin. Biofilm formation was determined for all the isolates at 22 °C and 37 °C (24 h, 48 h and 72 h). MIC values of white vinegar samples were determined at 3.12% for all isolates. MIC/2 and MIC/4 concentrations of white vinegar increased the biofilm forming capacity of the isolates by 21.2% and 17.1%, respectively. After exposure to MIC/2 concentration of white vinegar for seven days, the antibiotic resistance status of the isolates to tetracycline, rifampicin, and clindamycin changed, and the biofilm forming abilities significantly decreased at 4 °C and 37 °C for 48 h and at 37 °C for 72 h (P < 0.05). The results showed that the use of subMIC concentrations of white vinegar should be avoided in routine sanitation applications.

Physicochemical characteristics of an alcohol hangover relief drink containing persimmon vinegar

<abstract> <p>The development of alcohol hangover relief drinks by adding persimmon vinegar was investigated in this study. This study aimed to develop and investigate the physicochemical characteristics of a hangover relief drink, derived from persimmon vinegar, that may have health benefits. Persimmon vinegar was added at concentrations of 0, 2.5, 5, 7.5, 10 and 12.5%. The higher the concentration of persimmon vinegar, the lower the pH, °Brix and reducing sugar content of the product. In contrast, higher titratable acidity, turbidity and tannin values were obtained with increasing concentrations of persimmon vinegar. The addition of 12.5% persimmon vinegar induced the highest alcohol dehydrogenase and acetaldehyde dehydrogenase activities at 160.91 and 117.14%, respectively. The L value also decreased as persimmon vinegar concentration increased. The addition of persimmon vinegar at high concentrations decreased fructose, glucose and maltose content but increased the sucrose content of the drink. Ca, K and Na were the most abundant minerals in the drink. Some organic acids, such as oxalic, malic, lactic, acetic, citric and succinic acids, were also detected in the developed alcohol hangover relief drink. This study suggests that adding 7.5% of persimmon vinegar improves the physicochemical characteristics, especially the Alcohol dehydrogenase and aldehyde dehydrogenase activities. This finding indicates that this formulated drink with 75% persimmon vinegar may be beneficial against oxidative stress.</p> </abstract>

Efek Penambahan Cuka Aren (Arenga pinnata) pada Ikan Tongkol (Euthynnus affinis) terhadap Jumlah Mikroba dan Waktu Awal Pembusukan

Tuna meat is a food ingredient with a high nutrient content, especially protein. This causes tuna meat cannot be stored for a long time, because it is easily damaged. To overcome this, you can add natural preservatives using palm vinegar (Arenga pinnata). This study aims to analyze the number of microbes and detect the initial time of decay in tuna (Euthynnus affinis) added with palm vinegar (Arenga pinnata). The research design used a completely randomized design (CRD), which consisted of 3 treatments and 3 repetitions. These 3 treatments were carried out by soaking 225 grams of tuna with palm vinegar at concentrations of 0%, 2.5% and 5% with 0 time. , 3, 6, and 9 hours. Determination of the number of microbes in this study was carried out using the Total Plate Count (TPC) method. The results showed that there was microbial contamination in tuna, and the higher the concentration of palm vinegar, the smaller the chance of microbial contamination. In the spoilage test with 6 hours of immersion of tuna meat with a concentration of 0% and 2.5%, the initial decay occurred, and at a concentration of 5%, the initial spoilage did not occur. It can be concluded that the use of palm vinegar with a concentration of 2.5% can reduce the amount of microbial contamination. Palm vinegar with a concentration of 5% can inhibit spoilage, and slow down the initial time of decay in tuna.

RESPON TANAMAN OKRA MERAH (Abelmoschus esculantus L.) TERHADAP PEMBERIAN CUKA KAYU

This study aims to determine the best concentration of wood vinegar on the growth and yield of okra plants ( Abelmoschus esculantus L). This research has been carried out in Kenten Laut, Sukamaju, Sako, Palembang Indonesia from October 2017 to January 2018. The design of the research was Randomized Block Design (RBD) with 5 (five) treatments and 5 (five) replications. The treatment studied was the concentration of wood vinegar, namely P0 = control, P1 = 10 ml of wood vinegar/liter of water, P2 = 20 ml of wood vinegar/liter of water, P3 = 30 ml of wood vinegar/liter of water, P4 = 40 ml of wood vinegar/ liter of water. The variables observed were plant height, number of leaves, number of branche, age of flowering, number of flowers per plant, number of fruit per plant, fruit production (yield) per plot. Based on the results of the study can be concluded that wood vinegar with concentration of 40 ml/liter water (P4) increased plant height, number of leaves, amount of fruit, fruit weight per plant, and the yield per plot. Keywords: ocra, wood vinegar

The Potential of Bamboo Vinegar from PT. Bukit Asam Tbk-Pelabuhan Tarahan to Reduce Leaf Eating - Caterpillars of Caisim (Brassica Juncea L)

The liquid smoke that potentially controls the attacks of leaf-eating caterpillars on caisim is bamboo liquid smoke. PT. Bukit Asam Tbk-Pelabuhan Tarahan, through their CSR program, produces liquid smoke from bamboo plant waste known as bamboo vinegar with the dominant compound component are 31.28% acetic acid; phenol 2-methoxy-guaiacol (12.95%); carbamic acid (11.23%); 2-heptanamine (6.75%) and phenol 4-methoxy-p-cresol (5.56%). This study aims to determine the effect of the application method and concentration of bamboo vinegar on the attack of leaf-eating caterpillars and plant yields of caisim (Brassica juncea L.). This study is a 2 x 4 factorial experiment using a randomized block design with three replications. The first factor is the method of application; pour and spray. The second factor was the concentration of bamboo vinegar; 0 (control); 5 ml/1; 10 ml/1 and 15 ml/1. Data analysis used the F test and LSD test at 5%. The results showed that applying bamboo vinegar by pouring it cannot reduce the level and intensity of attacks by leaf-eating caterpillars on caisim. While the application of bamboo vinegar by spraying can reduce the level and attack intensity of leaf-eating caterpillars on caisim. Bamboo vinegar which is sprayed in concentrations of 5, 10 and 15 ml/1, can reduce the attack rate of a leaf-eating caterpillars by 31.65%, 31.65% and 37.62%, respectively and reduce the intensity of leaf damage symptoms by 43.60%, 52.56% and 55.13% respectively. The application of bamboo vinegar with the concentration of 15 ml/1 either by pouring or spraying resulted in the highest wet weight and dry weight of the caisim crown, 114.67 g and 119.67 g, respectively. In comparison, the application of bamboo vinegar either by pouring or spraying with different concentrations did not affect the roots’ wet weight and the caisim roots’ dry weight.

Phase separation and spreading dynamics of French vinaigrette

Phase separation can be observed when vinaigrette is poured on a kitchen plate under certain conditions. The phase separation in vinaigrette, which comprises olive oil, vinegar, and mustard for stabilization and taste, is characterized by the outward spreading of olive oil from the main film. This phase separation and the phenomena that trigger it were investigated in this study. Moreover, the spreading dynamics of the vinaigrette were examined by analyzing the spreading factor and its rate. The spreading of different formulations of the vinaigrette was probed in this regard by varying the mass concentration of vinegar from 10% to 40% and the amount of mustard from 0.1 to 0.5 g. The emulsion films were placed on a white tile substrate with similar characteristics to those of a kitchen plate at 21 °C and a relative humidity of 50%. The spreading dynamics followed two distinct regimes; increasing the vinegar concentration of mustard-free formulations led to decreases in the spreading factor of the first regime and the spreading rate. The addition of mustard had a similar effect on the spreading factor of the first regime. The variations in these two parameters were related to changes in the system viscosity. The latter was found to be a function of the mustard and vinegar concentrations. Phase separation occurred at vinegar concentrations below 30% because of a competition between the spreading and the existing instabilities in the vinaigrette. This phenomenon did not affect spreading dynamics.

PENGARUH DOSIS PUPUK ORGANIK LIMBAH KULIT KOPI DAN KONSENTRASI CUKA KAYU (Wood Vinergar) KINA (Chinchona spp) TERHADAP PERTUMBUHAN BENIH KOPI DI PERSEMAIAN

This study aims to determine: The effect of the interaction of organic fertilizer dose of coffee husk waste and quinine wood vinegar concentration on the growth of coffee seeds in nurseries. The research was carried out on the land of the Faculty of Agribusiness and Agricultural Engineering, Subang University, West Java Province with an altitude of 118 meters above sea level with an average temperature of 28 – 30 C, the experiment was carried out from May to July 2019, the type of rainfall was very wet. The method used in this study is an experimental method with a Randomized Block Design with a factorial pattern consisting of 2 treatment factors. The first factor is the dose of coffee husk waste (P) consisting of 4 treatment levels, namely p0 = 0 t ha-1 organic fertilizer for coffee husk waste; p1 = 5 t ha-1 organic fertilizer from coffee husk waste; p2 = 10 t ha-1 organic fertilizer from coffee husk waste; p3 = 15 t ha-1 organic fertilizer from coffee husk waste. The second factor is the concentration of quinine vinegar (C) which consists of 4 levels of treatment, namely c0 = 0% quinine vinegar; c1 = 1% quinine vinegar; c2 = 2% quinine vinegar; and c3 = 3% quinine vinegar. The results showed that for the treatment of organic fertilizer coffee husk waste at 6 WAP and 8 WAP there was an increase in growth at a dose of 5 t ha. Wood vinegar concentration of 3% gave significant growth at 6 WAP observations and the best results. There was no interaction between the use of organic fertilizer dose of coffee husk waste and quinine wood vinegar concentration on the growth of coffee seeds in the nursery.

Antimicrobial potential of wood vinegar from cocoa pod shells (Theobroma cacao L.) against Candida albicans and Aspergillus niger

Abstract This research aims to determine the antimicrobial activity of wood vinegar from cocoa pod shells against Candida albicans and Aspergillus niger. The wood vinegar was prepared by pyrolyzing cocoa pod shells at temperatures ranging from 300 to 380 °C. After purifying by distillation, the wood vinegar at a concentration of 0.5% to 8% was then used for antibacterial testing. The Kirby–Bauer method was used to determine antibacterial activity. The efficacy of wood vinegar against microbe was observed by the inhibition zone diameter. The data analysis was carried out using SPSS statistical software ver. 22.0 for Windows (one-way ANOVA followed by Least Significant Difference test). The results showed that wood vinegar could inhibit the growth of two microbial pathogens, Candida albicans and Aspergillus niger . The higher concentration of wood vinegar, the higher the microbial growth inhibition zone diameter. The antimicrobial tests showed that wood vinegar had diameter inhibitory zones ranging from 6 to 6.12 mm for Candida albicans , and 6–6.14 mm for Aspergillus niger . These results indicate that wood vinegar produced from cocoa pod shells possesses antimicrobial properties.

PENGARUH CUKA (ASAP CAIR) TEMPURUNG KELAPA TERHADAP P. palmivora PENYEBAB PENYAKIT BUSUK BUAH PADA KAKAO

Cocoa pod rot disease is one of the important diseases on cocoa crop because they cause substantial losses in crop yields. One method to control spoilage of pod using vinegar (Liquid Smoke) coconut shell. This research aims to obtain a concentration of Vinegar (Liquid Smoke) to suppress the activity of P. pamivora. The study lasted for three months in the laboratory of plant disease Faculty of Agriculture University of Tanjungpura. The method used was Complete Random Design (CRD) with 6 treatment 0%, 5%, 10%, 20%, 40% and fungicides mancozeb 80% active material based on repeated 3 times. The observed parameters is the number of patches and spots, long observations began on the fifth day after incubation. The research results showed that rotten pod disease control using Wood Vinegar is effective at concentrations of 5% and 10% are able to inhibit the activity of P. palmivora.Keywords: Cocoa pod, Vinegar (Asap Cair) Coconut Shell, P. palmivora

Wood vinegar resulting from the pyrolysis of apple tree branches for annual bluegrass control

Wood vinegar, resulting from the pyrolysis of wood-waste materials, exhibits herbicidal activity against various broadleaf and grass weeds. The objectives of this research were to investigate the composition, property, and efficacy of wood vinegar resulting from the pyrolysis of pruned apple (Malus × domestica Borkh.) tree branches for control of annual bluegrass (Poa annua L.). The composition of wood vinegar was analyzed using gas chromatography-mass spectrometry. Water was the major component in wood vinegar and accounted for 85% by weight. Various organic compounds including acids, alcohols, aldehydes, ketones, phenols, esters, nitrides, and carbohydrate were identified but the major organic compound was acetic acid. Treatments were wood vinegar solutions diluted with distilled water at 0%, 6%, 12%, 25%, 50%, and 100% concentrations. By 20 days after treatment (DAT), when foliarly applied at 2800 L ha−1, the lowest concentration of wood vinegar (6%) only caused 23% annual bluegrass injury, while the highest concentration (100%) caused 95% injury; and the concentration of wood vinegar required to induce 50% visual injury (I50) measured 14%. By 20 DAT, when wood vinegar applied to soil at 110 L m−3, the lowest concentration of wood vinegar (6%) caused 26% visual injury, but the highest concentration of wood vinegar (100%) caused 86% visual injury, and I50 measured 21%. In field experiments, the time required to control 50% annual bluegrass measured 13.3 and 6.6 DAT when wood vinegar concentrations at 50% and 100% applied at 2800 L ha−1. Overall, these results indicate that wood vinegar derived from apple tree branches can be used for controlling annual bluegrass.

Four-channel ultrasonic demultiplexer based on two-dimensional phononic crystal towards high efficient liquid sensor

This paper reports numerically a high-performance phononic crystal sensor to sense the acidity of natural and industrial vinegar. The designed sensor is proposed based on a fluid-fluid phononic crystal structure in which the Mercury is selected as the host matrix and water-filled rods are the scatterers. The defect mode is introduced to the band gap by applying a cavity into the perfect phononic crystal, which, in turn, is created by eliminating one rod and modifying the radii of the two-sided rods. The resonant cavity has been constructed in the waveguide in order to introduce a super flat mode in the audible frequency range. It has been shown that by utilizing the finite element method, this sensor is capable of sensing the acidity of the natural and industrial vinegar with high accuracy. The sensitivity of the sensor is super remarkable and reached up to the value of 1275 Hz and consequently, the figure of merit could reach a value of 910. Finally, the sensor has been evolved to a tunable four-channel demultiplexer that could separate neighboring frequencies, each is relevant to a vinegar concentration. Based on the attained results, the proposed sensor can be used for evaluating the quality of many industrial foods and aqueous solutions.

Penggunaan Asap Cair dari Tandan Kosong Kelapa Sawit untuk Pengendalian Jamur Phytophthora citrophthora secara In Vitro

Efficacy of wood vinegar produced from empty fruit bunches (EFB) against Phytophthora citrophthora fungus was evaluated. The objective of the present work is to to evaluate antifungal properties of wood vinegar from EFB against P. citrophthora fungus . Three kinds of wood vinegar were used three temperatures i.e. 350, 400 and 450 °C. Efficacy of wood vinegar from EFB for antifungal is a factorial 3 by 4 in a completely randomized design; the first factor was pyrolysis temperature of wood vinegar from EFB (350, 400, and 450 °C) and the second factor was treatment of concentration of wood vinegar from EFB (0, 0.5, 1.0, and 1.5 %, v/v). The results showed that pyrolysis temperature effect of wood vinegar from EFB and concentration of wood vinegar were significantly different for inhibition of fungal growth. The highest inhibition was on wood vinegar for EFB with temperature pyrolysis of 450 ° C and concentration of wood vinegar of 1% with average value of 100%.