Cup Test Research Articles

Volatiles and sensory mapping of SIAF fermentations with selected coffee yeasts from different Brazilian regions

The planted coffee areas in Brazil offer distinct environments and coffee varieties, which help in flavor formation. Another factor contributing to its flavor is the implementation of yeast starters isolated from their environment. The aim was to evaluate the volatile profiles, sensory scores, and attributes of un/blended coffees from 7 regions and a mixture of many areas fermented using the self-induced anaerobiosis fermentation (SIAF) method and inoculated with CCMA0543 Saccharomyces cerevisiae, CCMA0535 Saccharomyces cerevisiae, and CCMA0684 Torulaspora delbrueckii. The SIAF fermentations were performed in 50 L bioreactors. A gas chromatographer-mass spectrometer (GC-MS) was used to evaluate the volatile profiles. The sensory scores and attributes were obtained through the cup test. The yeast CCMA0535 coffees generated more distinctive attributes (coriander, Jasmine flower, mint, red fruit jelly, candy corn, and crystallized orange). The sensory score varied from 86 - to 90.25, resulting in high-quality specialty beverages. The O (90.25) and H (90) coffees presented the highest scores. The SIAF fermentations produced high-quality specialty coffees, and the yeasts improved their sweetness, uniformity, clean cup, acidity, and body.

The reinforcing effect of carbon fibers on the mechanical properties of aluminum‐carbon fibers composite sheet prepared by the accumulative roll bonding method

AbstractThe 3 K and 6 K (meaning that 3000 or 6000 carbon filaments are contained in one bundle) carbon fibers were embedded by pure aluminum sheets to have a sandwich composite structure under the accumulative roll bonding method. The tensile and cupping tests were carried out to reveal the strengthening mechanism of carbon fibers embedded in the aluminum+carbon fibers composite sheets. The improvements of ultimate tensile and cupping strengths of aluminum+carbon fibers composite sheets reached to be as high as 48 % and 38 %, compared with that of as‐received sheets. With the detailed observation of the tensile and cupping fractures, the underlying strengthening mechanism comes from the bridging effect of carbon fibers during tensile and cupping tests. The accumulative roll bonding method was approved to be an effective way for aluminum+carbon fibers composite sheets preparation with higher tensile and cupping strength.

Evaluation of multifunctional marine coatings enriched with organometallic biocides supported on ZSM-5 zeolite for biofouling prevention

There is significant concern regarding the biocides commonly used in commercial antifouling protection systems because of their high concentrations in coastal areas and the potential harm they can cause to marine organisms. Thus, much research has been dedicated to replacing these biocides with environment-friendly alternatives. Particularly, the use of natural products that inhibit the settlement of fouling organisms is the key to antifouling coating technology. The purpose of this study was to develop antifouling paints by using eco-friendly compounds and implement a multifunctional coating factor. Natural-origin biocidal agents, such as capsaicin, and a copper-ion release system supported on synthetic zeolite ZSM-5 were used. The formulations resulted in viscosities and particle sizes similar to those of commercial antifouling paints. The capsaicin coatings exhibited less fracture damage and more resistance to deformation in the flexibility and cupping tests. In the adhesion tests, all formulations exceeded 3 MPa, thereby enhancing the adhesion values of conventional antifouling agents. However, the capsaicin coatings exhibited less abrasion resistance than those containing zeolite. Corrosion resistance tests using electrochemical impedance spectroscopy indicated good anti-corrosive properties, particularly in the coatings with 8 % and 10 % copper. All formulations proved to be bactericidal within 6 h, and some completely eliminated the cell density by 3 h, highlighting the effectiveness of the biocide against the marine strain Pseudoalteromonas sp. UCO92.

Sintering enhancement process based on fluidity and bonding phase strength

The sintering process is influenced by complex low-grade ores. This study used seven types of imported iron ore, A–F and domestically produced iron ore, G, as raw materials to study their chemical composition, as well as the liquid fluidity and bonding strength of the mixed ore after single and optimised ore blending. The high-temperature characteristic test values of mixed ores are positively correlated with the weighted calculated values of individual ores. Under the sintering cup conditions, the optimal ore mixing includes a 9% increase in liquid fluidity and a 6% increase in bonding strength. The latter significantly improved the sintering yield and drum strength, reaching 75.89% and 65.67%, respectively. In addition, the consumption of solid fuel has slightly decreased by 0.06 kg·t−1, and the utilisation coefficient has slightly increased. In addition, the sintering yield and quality indicators of the scheme have been comprehensively improved. Compared with the benchmark scheme, through liquid fluidity optimisation, an increase in magnetite phase, a decrease in haematite, and a significant decrease in acicular calcium ferrite were observed, interwoven with magnetite. The silicate-bounding iron oxide also showed an increase in this optimisation. In the optimisation of bonding strength, the corrosive structure interwoven with magnetite and needle shaped ferrite significantly increases, while the iron oxide bound with silicate decreases. The improvement effect of liquid phase fluidity and bonding phase strength optimisation on sintering process and mineralisation behaviour was verified through sintering cup test and mineral phase analysis.

Chemical profile of compounds in irrigated arabica coffee by ESI-MS

The use of irrigation in coffee aims productivity increase and better quality of the final product. The impacts of irrigation in productivity and quality are impressive. In this study, ten different varieties of Coffea arabica L., were cultivated with irrigation and no irrigation regimes and these samples were analyzed by direct infusion electrospray ionization mass spectrometry (ESI-MS), in positive mode. The constituents identified were choline; trigonelline; sucrose; βN-arachinoyl-5-hidroxytryptamide; βN-behenoyl-5-hidroxytryptamide; palmitoyl-linoleoyl (PL); dilinoleoyl (LL); dipalmitoyl-linoleoyl (PPL); palmitoyl-dilinoleoyl (PLL) and three new compounds reported in coffee – triacylglycerol (TG 54:6), phosphoethanolamine (PE 40:7) and 1-hexadecyl-2-dodecanoyl-glycero-3-phosphate It was possible to efficiently sort the groups of irrigated and non-irrigated using PLS-DA to obtain all the minimum requirements for evaluation of efficiency of the rating model. Sucrose and the ion m/z 431 (not identified) suffered a negative influence of irrigation. The trigonelline, and the ion m/z 723 (not identified) were influenced positively by irrigation. The cup test showed that the coffees cultivated in not-irrigated regime had slightly larger cupping notes that the ones cultivated under irrigation, probably because they presented higher sucrose content.

Formability prediction of perforated sheet metal by representative volume element and homogenized sheet models

Perforated sheet metal (PSM) can be formed with plastic deformation. Modeling a perforated model in finite element analysis requires domain discretization with many small elements, which can lead to significant computation time and cost. This study introduces a novel approach using representative volume elements (RVE) and homogenized sheet (HS) models as an efficient alternative for PSM analysis. The forming limit of the PSM was established by analyzing localized necking in RVE. The HS model in simulations of the limit dome height and Swift cup tests results were in good agreement with those from the computational intensive perforated sheet models.

Synthesis of Novel 2-Amino Thiazole Derivatives and Salicyaldehyde based Ligand to have Biological Activity

In inorganic chemistry, Schiff bases and complexes come in a variety of forms. Therefore, the discovery of new organic and inorganic compounds with remarkable anti-fungal, anti-bacterial, and anticancer characteristics represents a major advancement in biochemistry, pharmacy, and medicine. All of the chemicals that were employed in this study were A.R. grade. The following materials provided by SD's fine chemical Ltd. and Merck chemicals, Mumbai were utilised impurification: methanol, calcium hydroxide, sodium acetate, thiourea, ethylacetoacetate, benzoyl chloride, acetyl chloride, 1,4-dioxane, and sulfuric acid. Additionally, this Schiff base may combine with the ions of several transition metals, such as Ni(II), Cu(II), Co(II), and Cd(II), to create complexes. In addition to chemical analysis, conductivity, and magnetic tests, we further characterized the complexes using electronic and infrared spectroscopy in order to examine their structures. Every compound's antibacterial activity was evaluated. In the agar cup test method, all of the Schiff base metal complexes had a moderate level of antibacterial activity. Spectroscopic data suggests that these complexes are all of type ML2.(H2O)2 (M=Mn, Fe, Co, Ni, and Cu).

Peningkatan cita rasa kopi robusta terdekafeinasi melalui fermentasi ulang menggunakan mucilage tiruan

Some consumers prefer coffee's flavor but not caffeine's adverse effects. Therefore, a decaffeination method is used to reduce the amount of caffeine in coffee. However, decaffeination can decrease the flavor of the coffee. Accordingly, this study aimed to examine the influence of re-fermentation utilizing imitative mucilage from sweet potato and passion fruit pulp on the taste of decaffeinated coffee. The study's Robusta coffee green bean samples were treated: non- decaffeination and re-fermentation; non-decaffeination and re-fermententation; decaffeination and fermentation; and fermentation and decaffeination. Each sample was roasted and evaluated for flavor using the cupping test, and tests to green beans were also conducted for total acid, total dissolved solids, pH, phenolic, and volatile compounds. The results of this study indicate that decaffeination can reduce the taste of robusta coffee, as seen from the decreased cupping test results. However, decaffeinated coffee beans re-fermented with imitative mucilage exhibited increased cupping test values, total phenols, and volatile compounds. The decaffeination and further fermentation treatments decreased the total acid and dissolved solids. In contrast, the re-fermentation treatment impacted the increase in pH, total phenolic, and volatile compounds

Knowledge Level of Women Dairy Farmers on Dairy Animal Management in Guntur District of Andhra Pradesh

An investigation was undertaken to study knowledge level of women dairy farmers on dairy animal management in Guntur district of Andhra Pradesh. A total of 225 randomly selected women dairy farmers in three animal husbandry divisions of Guntur district in Andhra Pradesh viz., Pedaravuru, Guntur and Narasaraopeta. The farm women in the study area had good knowledge regarding importance of Artificial Insemination (96.40%), followed by identifying the animals in estrus (95.10%), importance of treatment of anestrus and repeat breeding animals (92.90%), culling of unproductive animals (87.10%) and pregnancy diagnosis at 3 months after insemination (86.70%). Poor knowledge was observed regarding dry period (20.90%), feeding concentrates according to the level of production (16.00%), strip cup test to detect mastitis (13.78%), urea treatment of paddy straw (4.90%) and practicing of dry cow therapy (4.89%) in the study area.

On the application of buoyancy correction in the cup test measurement

The water vapour permeability of building materials is often measured using the cup method. One of usual corrections applied to the measured data is correction for the ambient air buoyant force acting on the cup assembly during weighing, the so-called ‘buoyancy correction’. Although the mathematical formula for the correction is well known, there are two distinct ways for its application to the cup test, which depend on the air permeability and flexibility of the tested sample. The magnitude of the correction can be twice different for the two approaches. This study, at first theoretically describes the use of buoyancy correction for cups with different samples. Then, presents results of the measurement of the air pressure inside cups with different samples which support the theoretical assumptions. Finally, based on numerical simulation, were established limits of use of the calculated buoyancy correction. Many samples of building materials are enough air permeable (air permeance higher than 1 × 10−10 kg/(m2sPa)) or flexible to maintain the air pressure and density in the cup close to ambient conditions. Cups with these samples can be corrected by applying the buoyancy correction to the volume of the air-impermeable parts of the cup assembly. If the air permeance of the sample is lower, the possible residual error after the application of correction can be ±3–7 mg/dm2 of the cup mouth area. The application of buoyancy correction can reduce the measurement time, especially for samples with a higher vapour resistance.

Simulation, experiment and application of the damage analysis in the sheet plate forming based on modified Lemaitre model

In this study, the accuracy of the test and simulation was verified and applied to the process of forming lightweight components of automobiles. First, the cupping test of 5052 aluminum alloy was carried and the reliability of the modified Lemaitre damage model was further analyzed by numerical simulation. The reliability of the corrected Lemaitre damage model is verified by comparing the Erichsen cupping index (IE), stress-strain damage distribution and the relative position of macroscopic cracks between the test and the simulated IE, and the fracture morphology of the cupping test under different loading speeds is analyzed by scanning electron microscopy (SEM), the results show that during the numerical simulation of the cupping protrusion of the aluminum alloy sheet, the maximum equivalent stress and equivalent plastic strain of the sheet metal appear near the contact area between the sheet and the top of the punch, which is distributed in a circular shape, and the shape of the specimen fracture simulated by the modified Lemaitre damage model is close to the shape of the test fracture, which belongs to the dimple-shaped fracture, and the large and deep dimples are distributed in the middle of the dense small dimples, showing the characteristics of ductile fracture. The IE value predicted by the simulation is small, and the error of the test is small. Then, the modified Lemaitre model was applied to the process of forming the automobile engine cover plate to predict its rupture position.

THE SIMULATION OF THE ANISOTROPY OF ALUMINUM ALLOY SHEETS BY DEEP DRAWING: A CRUCIAL STUDY FOR THE AUTOMOTIVE AND MATERIALS ENGINEERING INDUSTRIES

Recently, the automotive industry has shown an increasing interest in utilizing thin aluminum alloy sheets to reduce the weight of various car components. The occurrence of uneven cup heights in deep drawing processes is called earing. This issue arises due to the planar anisotropy of sheets, a consequence of crystallographic texture. Therefore, this study involves a meticulously conducted cylindrical cupping test. For the experimental research, four different aluminum alloys were used, each with distinct mechanical and plastic properties. The experimental results of the drawing process were compared with the simulation results using the Simufact Forming software. Different numbers of elements were selected for experimental material with a 1 mm thickness to further compare the simulation results with experiments. In a separate simulation in the Simufact Forming software, the effect of the number of elements on the earing height and computing time was evaluated. The results obtained with five different solvers were compared within Simufact Forming. The results showed significant differences in computing times for the different types of solvers.

The quality and flavour effects of robusta coffee cultivated at various altitudes in Aceh Tengah District - Gayo Highlands were investigated

Abstract Gayo Highland (GH) is known for its arabica GH also planted robusta in lower altitude areas, but its quality is rarely reported. In Indonesia, robusta is mostly planted in Lampung and Java and thus is well-examined and reported. This study explores the quality of the Gayo-robusta-picked coffee cherries and its green bean and the effect of post-harvest practices farmers apply towards the quality of Gayo robusta. This research used RBF Design with two factors and four repetitions. Factor A is altitude levels, which are 600-800 m.a.s.l, 801-1.000 m.a.s.l and 1.001-1.200 m.a.s.l. Factor B is post-harvest practices, which have two levels with and without post-harvest practices. The result shows that 800-1.000 m.a.s.l altitude showed better quality of red cherries (75.25% ± 3.30) as the black and green cherries percentages are lower than other levels. As the altitude increases, green beans tend to have higher moisture, defect value, and bigger size. The average moisture of the green bean was 12.44%, the defect value was 12.51%, and the green bean size that passed the 6.5 mm sieve was 86.84%. For the cupping test, the average score was 67.33. The best treatment was robusta was planted on 600-800 m.a.s.l and, with post-harvest practices, had a cup test value of 80.25 and was considered a quality of fine Robusta.

Chemical and sensory characteristics of Arabica Gayo coffee (Tim-Tim longberry) with different brewing techniques

Abstract Tim-Tim is one of the superior varieties of Gayo Arabica coffee. The cupping test method was used to determine the flavor of the coffee according to the brewing technique. However, only a few studies have been conducted to investigate the effect of brewing processes on the physicochemical and sensory qualities of Gayo Arabica coffee, especially Tim-Tim longberry. This study aimed to determine the effect of brewing techniques, i.e., tubruk, V60, Aeropress, and French Press, on the physicochemical and sensory characteristics of Arabica Gayo tim-tim longberry coffee. The green bean of Arabica Gayo single origin Tim-Tim longberry coffee had a moisture content of 8.5%, ash content of 4.1%, protein content of 12.35%, fat content of 4.9%, and L*a*b color with L* (33.35) dark, a* (-8) green, and b* (13.4) yellow. The average pH of Arabica Gayo tim-tim longberry coffee was 4.5, total soluble solids was 2.1°Brix, and caffeine content was 1.2%. The tubruk technique is recommended for brewing Arabica Gayo Tim-Tim longberry coffee because it is simple to use and produces coffee with excellent flavor and taste.

Comparison of Friction Properties of GI Steel Plates with Various Surface Treatments

This article presents the improved properties of GI (hot-dip galvanized) steel plates in combination with a special permanent surface treatment. The substrate used was hot-dip galvanized deep-drawn steel sheets of grade DX56D + Z. Subsequently, various surface treatments were applied to their surface. The coefficient of friction of the metal sheets without surface treatment, with a temporary surface treatment called passivation, and a thin organic coating (TOC) based on hydroxyl resins dissolved in water, Ti and Cr3+ were determined by a cup test. The surface quality and corrosion resistance of all tested samples were also determined by exposing them for up to 288 h in an atmosphere of neutral salt spray. The surface microgeometry parameters Ra, RPc and Rz(I), which have a significant influence on the pressing process itself, were also determined. The TOC deposited on the Zn substrate was the only one to exhibit excellent lubrication and anticorrosion properties, resulting in the lowest surface microgeometry values owing to the uniform and continuous layer of the thin organic coating compared to the GI substrate and passivation surface treatment, respectively.

Physical quality and flavor profile of arabica coffee beans (Coffea arabica) from Seko, South Sulawesi as a specialty coffee

Physical quality and taste are important parameters for determining the status of coffee beans as specialty coffee. This research aims to determine the status of Seko coffee by identifying the physical quality and taste. Arabica coffee samples were taken purposively and then processed following specialty coffee processing standards (SS) and processing carried out by farmers (NS). The research data was evaluated using a Randomized Block Design using Windows SAS V9.4. The parameters measured are physical quality and taste based on SNI 01-2907-2008 and specialty coffee standards according to the Specialty Coffee Association of America (SCAA). The identification results showed that in both treatments there were no live insects, foul smelling seeds and smelling like mold, and no dirt found. Standardly processed coffee (SS) has a defect value of 6.1, water content 8.40%, flavors specifications: brown sugar, caramelly and flowery, cup test score 85.38, while non-standard processing (NS) has a value defects 145.5, water content 10.4 %, taste specifications caramelly, herbal, and spicy with a cup test score of 83.75. It was concluded that standard processing (SS) produces a cup test value of > 80 and a defect value of ˂ 8 so it qualifies as premium quality specialty coffee.

Wide-aperture Faraday Cup for the High-Intensity Linear Proton Accelerator of the Project DARIA

One of the main problems for beam diagnostics in the projected linear proton accelerator for the DARIA compact neutron source is the high pulse and average beam power combined with a relatively low energy, that significantly limits the choice of possible diagnostic instruments and methods. For basic beam current measurements and tuning procedures in the low-energy part of the accelerator, a wide-aperture water-cooled Faraday cup was developed. This paper presents design features, estimations of thermal loads during typical operation and experimental results of the cup tests at a high-intensity proton beam, also the design features of such devices are described, considering the influence of the beam space charge on the measurement results.

Optimization of robusta green coffee fermentation by Bifidobacterium bifidum and Lactobacillus plantarum using response surface methodology

In vitro fermented robusta coffee is fermented coffee beans using lactic acid bacteria (LAB) isolated from the stomachs of civets. In vitro fermented robusta coffee was obtained by optimizing three variables, namely inoculum concentration, use of microorganisms Bifidobacterium bifidum and Lactobacillus plantarum and in vitro fermentation time using response surface methodology (RSM). This study aimed to produce fermented robusta coffee in vitro with optimal cupping test results using three variables that affect fermentation. The results of the RSM showed that the optimum cupping test results were 72.62, inoculum concentrations of 5% (w/v), in vitro fermentation time of 8 hrs and the ratio of B. bifidum/L. plantarum at a ratio of 1:0.

Effect of Heat Treatment on Formability of AZ61 Magnesium Alloys

The current paper focuses on enhancing the manufacturability of AZ61 magnesium alloys by heat treatment. Specimens are subjected to solution heat treatment. First, all samples underwent a 15-hour treatment at 415°C before aging at 50°C, 100oC, and 150°C. The specimens were furnace cooled and quenched after achieving the precise aging temperature. The results have been extracted from tensile and cupping tests. The outcomes of each test have been compared with the data taken without heat treatment, so the ductility increase can be observed. Tests revealed better results for furnace-cooled specimens. The increase in formability of about 9% along with a decrease in strength of only 11% is observed for 150°C aging temperature.

Experimental Validation is Always Required for Molten Oxide Electrolysis Laboratory Crucibles

Molten oxide electrolysis (MOE) is a promising electrochemical route to de-carbonize primary and secondary metal production. Developing MOE processes starts with laboratory experiments at temperatures > 1000∘C\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$1000\\,^\\circ{\\rm C}$$\\end{document} lasting ~10 hours and requiring long heating/cooling times to protect furnace hardware. Before investigating MOE processes, crucibles must be selected that tolerate the required temperatures while minimizing chemical interactions with the oxide to control melt contamination and contain the melt. Unfortunately no general procedure guiding MOE crucible selection is documented. Here we focus on laboratory crucibles in air for two MOE melts: titania-sodia at 1100∘C\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$1100\\,^\\circ{\\rm C}$$\\end{document} and neodymia-boria at 1300∘C\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$1300\\,^\\circ{\\rm C}$$\\end{document}. After shortlisting generic crucible materials using Ashby’s method, thermodynamic predictions were made for all-oxide titania-sodia charges using FactSage and cup test experiments were conducted on (i) all-oxide and carbonate charges for titania-sodia and (ii) neodymia-boria charges. While magnesia was predicted to be the best crucible for the titania-sodia melt, alumina was the best choice for both oxide and carbonate charges. The grain boundary networks of both magnesia and YSZ were infiltrated by the oxide and carbonate charges. Platinum was the best crucible for neodymia-boria melts. We show that compositional control during long, high-temperature MOE experiments requires experimental validation for specific chemistries every time.