Double Boiler Research Articles

Development of Banana Fabric Fruit Cover Finished with Neem Leaf Extraction

Fruit covers, also known as fruit protection covers or fruit netting, are used in agro tech to provide a physical barrier around fruits. They are typically made of lightweight, breathable material that allows sunlight, air, and water to reach the fruit while keeping pests, birds, and other animals away. Fruit covers act as a shield against extreme weather conditions, such as hail, strong winds, or excessive rainfall, which can cause physical damage to the fruit. Fruit cover protects from damages caused by nature to the fruits. Banana fabric is used for fruit cover. It is breathable and biodegradable. Banana fiber has its own physical and chemical characteristics and many other properties that make it a fine quality fiber. Appearance of banana fiber is similar to that of bamboo fiber and ramie fiber, but its fineness and spinnability is better than the two. The chemical composition of banana fiber is cellulose, hemicellulose, and lignin .It is highly strong fiber .It has smaller elongation. It has somewhat shiny appearance depending upon the extraction & spinning process. Selected the neem leaf to prevent the fruits from insects. The herb was collected and washed thoroughly to get rid of insects if any were present in it. The leaves are plucked and taken for the next process. Double boiling method is used to extract neem leaf. In a double boiler, water is placed in a pot that sits on the burner. On top of the pot, a glass or metal bowl holds the ingredients you're cooking. The steam from the simmering water warms the contents of the bowl gently with indirect heat. Fruit cover has 70% breathability. It is done to confirm that the fruit cover is suitable for the fruit to grow. Tearable testing is 25% towards wet tearing an 20% towards dry tearing. Keywords: Fruit cover, Extraction of neem leaf, Banana fabric, breathability, shield against extreme weather, Myrobalan

Outrunning COVID-19 II: My Trip to Aeæa

I live close to my university and I have been taking my meals at the school canteen but it has been shuttered because of COVID-19. Tonight I will make pasta in a double boiler: pasta cooks in the bottom and cherry tomatoes steam on top, served with olive oil. Not too shabby! The students are still in lockdown in the dormitory, going on four months now. I miss Rolande, a young woman from the DRC. “Roland" is a boy’s name, but my young woman friend Rolande, spelt with an “e”, was named after the famous hero of Roncesvalles even so, she tells me. I wish she could come for dinner again, and if only I had some Asiago cheese like I saw at Lille this summer to go with my pasta. I’ve been thinking like this a lot these days.

Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product

Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of dough for 36 – 68% and relative plasticity for 16 – 18%, to increase of its elasticity relative resilience up to 2.3 times. Dough fermentation process is investigated. It is established that amount of carbon dioxide accumulated in gluten-free dough increases by 10 – 30%. Process of acid accumulation during fermentation is studied. A flow chart for the production of gluten-free steamed bread is proposed. The parameters for the production of gluten-free steamed bread were established and justified. Product is prepared in a single-phase method, adopted in practice of baking bread. The duration of dough mixing is 10 – 15 min, fermentation 20 – 35 min. Steam treatment is carried out under atmospheric pressure. Recommended steam processing time is 35 min for bread based on rice flour, 30 min for based on corn flour. In comparison with the traditional technological scheme, it is recommended to use a double boiler instead of an oven.

EVALUATION OF TECHNIQUES FOR RECOVERY OF Angiostrongylus vasorum FROM Achatina fulica, A POTENTIAL INTERMEDIATE HOST

Moluscos são hospedeiros intermediários de Angiotrongylus vasorum, parasito com potencial zoonótico que tem os canídeos como hospedeiro definitivo. Neste trabalho, foram seccionados os tecidos de 180 espécimes de Achatina fulica infectados com 1.000 L1 de A. vasorum, os quais foram submetidos às seguintes técnicas: hidróxido de potássio 1% (grupo I), ácido clorídrico 3% (grupo II), ácido clorídrico e pepsina 1% (grupo III) em banho-maria a 37 °C e Baermann a 42 °C (grupo IV). No primeiro, oitavo e trigésimo dias após infecção (dpi), foram obtidos L1, L2 e L3, e 240 L3 recuperadas do grupo III foram fornecidas a um cão. Os resultados mostraram no grupo I: 59% L1, 7% L2 e 13% L3; no grupo II: 31% L1, 13% L2 e 27% L3, no grupo III: 23% L1, 22% L2 e 30% L3 e no grupo IV: 0,3% L1, 0,02% L2 e 5% L3. Observaram-se larvas vivas no grupo III: 15,5% L1 e 8,22% L3; no grupo II: 9,8% L3 e no grupo IV: 100% L1, L2 e L3. No 56° dpi, encontrou-se L1 nas fezes do cão. Pelas técnicas avaliadas, foram recuperados e identificados todos os estádios de A. vasorum intramolusco, confirmando o potencial de A. fulica como hospedeiro intermediário do nematoide.

Validation and comparison of a candidemia prediction models: A case-control study

reduce acutely raised intracranial pressure, thus, this drug has very high usage in the neurosurgical ward. When room temperature is below 25 degree Celsius, crystals formed in the bottle and crystals also formed within the infusion control set. In order to melt the crystals, health care workers heated both the Mannitol bottle and the infusion control set in a water bath,(by tying Mannitol bottle and the infusion control set together). So the water in the water bath penetrates into the infusion control set. Results: After shifting to double boiler, this kind of contamination does not occur. Conclusions: In medical area, even tiny or mindless inappropriate procedure can induce serious and fatal result just like Bacteremia can have several consequences. As Infection control practitioners, we should always keep alert when find unusual infections, and carry out investigations immediately.

LOW GRADE FUEL OIL SHALE AND BIOMASS CO-COMBUSTION IN CFB BOILER

Estonia has two of the world's largest oil shale firing circulating fluidized bed (CFB) units with a designed electrical capacity of 215 MW each. The units are based on double boiler CFB technology provided by Foster Wheeler Energia OY. The units are located at Eesti and Balti power plants (EPP and BPP). The paper presents analyses of data obtained from tests of oil shale and biomass co-combustion in the full-scale CFB boiler located at BPP. The tests were conducted at nominal boiler load: 100% (314 t/h), with a biomass thermal input of 15%. During the experiments ash samples from the furnace chamber (bottom ash), INTREX, super-/reheater (SH, RH), economizer (ECO), and air preheater (APH), and from all four fields of the electrostatic precipitator (ESP) were taken. Samples of fly ash for determining the mass division (total suspended particulates PM10 and PM2.5) were taken after the ESP. The gas analysis was performed at the ESP inlet. Analysis of the chemical composition of ash was carried out. The specific consumption of oil shale per useful heat and gross electricity were found and other techno-economic characteristics determined. It was found that oil shale and biomass co-combustion reduced CO2 emission by 14.6% and ash formation by 16% when compared with con- ventional oil shale CFB combustion. The SO2 emissions remained in the limits of 20-30 mg/Nm 3 . Total suspended particulates PM10 and PM2.5 did not change compared to conventional oil shale CFB firing. The CFB boiler efficiency even increased slightly, when it is known that in case of coal and biomass co-combustion it decreases. Therefore, oil shale and biomass co- combustion can be considered as a viable option and near-term solution for reducing the environmental impact of oil shale-based power production.

Color change using HSB color system of dental resin composites immersed in different common Amazon region beverages

The purpose of this study is to evaluate in vitro the color stability of composite resins when exposed to beverages with high coloring contents from the Amazon region. 240 samples from four different composite brands (Natural Look, Z350, 4Seasons and Opallis) of hue A3 were fabricated using an acrylic matrix. The samples were stored in distilled water at 37ºC for 24 hours. The initial color (T0) was registered using a Canon EOS Rebel XTi 10 mp camera, and then the samples were divided into four groups (n=15): G1 (coffee), G2 (açaí juice), G3 (energetic guaraná) and G4 (control - distilled water). The samples were exposed to solutions of DES (6hs) and RE (18hs) and placed in a double boiler under constant agitation, at 37ºC for 30 days. The samples were immersed in the coloring solutions for 15 minutes daily. After 7, 15 and 30 days, new photographic registers were made (T1, T2 and T3). The images were analyzed using Corel PHOTO-PAINT 12 software to identify the colors through the HSB system. The Kruskal-Wallis and t tests (p<0.05) demonstrated significant differences in color (hue, saturation and brightness). The results revealed that none of the tested composites showed color stability when exposed to coloring solutions, and that the Amazon region beverages (açaí juice and energetic guaraná) showed to be less coloring than coffee.

Testes de vigor em sementes de algodoeiro herbáceo

O trabalho teve por objetivo avaliar a eficiência dos testes de deterioração controlada, de envelhecimento acelerado tradicional e modificado para avaliação do potencial fisiológico de sementes de algodoeiro, representadas por oito lotes da variedade CD 406. Para o teste de deterioração controlada, o grau de umidade das sementes foi ajustado para 15, 18, 21 e 24%, e essas colocadas em banho-maria, por 24 h, a 41, 43 e 45ºC. Para o teste de envelhecimento acelerado, foram utilizados os métodos tradicional, em câmaras com água, e modificado, com uso de solução saturada de NaCl, ambos conduzidos sob três combinações de temperatura-tempo: 41ºC/48h, 42ºC/60h e 45ºC/72h. Conclui-se que os testes mais promissores para uso na avaliação do potencial fisiológico de sementes de algodoeiro são os testes de deterioração controlada com o teor de água das sementes ajustado artificialmente para 15%, seguido de envelhecimento por 24h em banho-maria a 43ºC e o teste de envelhecimento acelerado com solução saturada de NaCl, conduzido a 41ºC/48h. O envelhecimento acelerado tradicional a 45ºC/72h, mostrou-se muito drástico, provocando a perda da viabilidade das sementes.

Pasteurization of goat milk using a low cost solar concentrator

This paper presents the design of a system for pasteurizing goat milk as a part of a process for artisan elaboration of cheese. The system consists in a Fresnel type concentrator used for cooking large amounts of food with a vaporizer located in the focus. The steam bubbles into the isolated container where the milk is cooked by a double boiler. When the desired temperature is reached, the steam flow is closed and the milk remains in this condition for 30 min into the closed container. Pasteurizing of 10 l of milk is done in about 1 h. The project considers guidelines for achieving a successful process.

Potencial Irritativo do Lipiodoluf e Hexabrix 320 utilizados em Sialografia

The vascular changes induced in the subcutaneous connective tissue of rats, by iodinated substances for radiographic contrast, were compared with physiological serum (negative control) and Furacin (positive control), during the exudative phase of the inflammatory process. Twenty mg/kg of Evan's blue were injected intravenously in the dorsal vein of the rat penis, after which 0,1ml of each substance tested were inoculated sbcutaneously. Three hours later the animals were sacrificed and their skins were excised, cut and punched out. The pieces were immediately immersed in 8ml of formamide and taken to a double boiler for 72 hours at 37°C, to remove the dye. The liquid containing the overflowed dye was filtered, analyzed in spectrophotometer T (620nm). The ranking of the irritating potential of the products, by decreasing order was as follows: Furacin (severe) Lipiodol UF and Hexabrix 320 (moderate), Physiological Serum (nonsignificant). Based on these results, both contrasts can be recommended, their choice depending on each particular clinical case. It is not recommended to inject Lipiodol UF or Hexabrix 320 in the connective because of their very slow reabsorption.

Contamination à Sphingomonas paucimobilis : à propos de sept cas isolés sur des milieux de conservation et de transport de greffons cornéens

From September to December 2004, contaminations were found in fifteen conservation and transport mediums of corneal grafts at the tissue bank of Brest, including seven by Sphingomonas paucimobilis. The pulsed-field gel electrophoresis made it possible to establish the genotypic profiles of each strain and to compare them. Similarities were found between certain strains of the contaminated mediums and those of the thermostated double boiler of the tissue bank. The link between the contamination and the defrosting of the mediums in the double boiler was thus established. Measures of prevention are currently proposed to defrost the bottles like the use of a dry bath to replace the current one.

Women of Science: Righting the Record

The book, undoubtedly as much a la bor of love as of resentment by its 11 women authors, cannot possibly redress the wrong of which it accuses academe: women's roles in universities have been restricted and their work has been ignored or purloined. The editors believe that in the main, women scientists of the past were unfairly treated but "Rather than cry over spilled milk, they made cottage cheese of it," a curiously feminine metaphor coined by the essayist and novelist, Joan Didion. The disciplines examined include archeology before 1960, geology, astronomy (this chapter is cleverly titled "Straying From Their Orbits"), mathematics, engineering, physics, biology, medicine, chemistry, and crystallography. Among the surprises in the chapter on chemistry by Jane Miller is this revelation: Moses' sister Miriam was an alchemist. To that purpose she devised laboratory equipment, including the double boiler, which is still called a bain marie in French kitchens. The chapter on medicine is written by Dr Patricia Fames, one of the two editors. Dr Fames was director of hematology at Rhode Island Hospital and associate professor of medical science at Brown University. She reminds us that women were healers before medical

Release of Iron from Phosvitin by Heat and Food Additives

Most of the iron in egg yolk is bound by phosvitin. Heating whole egg or yolk in a double boiler does not release this iron. Also, heating a 0.125 mg/ml solution of phosvitin in distilled water for 20 and 40 min at 110°C did not free iron. A second phosvitin solution mixed equally with 0.04M citric acid, 2 M NaCl and 0.03M Na2 EDTA. Only EDTA released (ca) iron from phosvitin without heating.

Quality Attributes of Whole Egg and Albumen Mixtures Cooked by Different Methods

ABSTRACTWhole egg and albumer mixtures were prepared and cooked by the following methods: (1) pan scrambled in a double boiler; (2) pan scrambled in a Teflon coated skillet; (3) boil‐in‐bag in boiling water; and (4) cook‐in‐bag in microwave oven. Yields, weeping, and content of volatile flavor components in the cooked products were measured. Cooking yields were higher for those cooked by the boil‐in‐bag and cook‐in‐bag methods than those pan scrambled. Regardless of cooking method, yields of the albumen product were lower than the whole egg product. Products prepared by the cook‐in‐bag method were also lower in weeping percentages. The methods of cooking affected the major volatile contents of the products slightly. Double boiler scrambled whole egg product contained less H2S, NH3 and total carbonyls as compared to those prepared by other methods.

Observations on the Weeping of Double, Boiler Scrambled Egg Products and Its Prevention

ABSTRACTExperimental scrambled egg products were prepared with liquid whole eggs or liquid egg whites as the major ingredient. The effects of ingredients, length of cooking time and holding time on the weeping of double boiler cooker products were observed. For both types of products, longer cooking time resulted in products with lower weeping volumes. The presence of yolk greatly reduced the weeping. Most of the weeping occurred within the first 5 min after cooking and reached a maximum between 20 and 30 min of holding. A slight reabsorption of the weeping fluid was observed for some of the products after 40 min of holding. The addition of carboxymethylcellulose either reduced or prevented weeping.

EFFECTS OF SERVING TEMPERATURE ON SENSORY EVALUATION OF BEEF STEAKS FROM DIFFERENT MUSCLES AND CARCASS MATURITIES

ABSTRACTThe effects of post‐cooking beef sample temperatures of 22°C (room temp) and 50°C on sensory measures were determined. Steaks from psoas, longissimus, and semitendinosus muscles from carcasses of A−, A+, and C+ USDA maturity groups were used. Steaks were oven roasted to 70°C internal temperature and cores (1.88 cm) were removed and halved, with one‐half being maintained at 22°C and the other half at 50°C. A calibrated double boiler system was used to accurately control sample temperature. Eight trained sensory panelists rated all samples on a 7‐point rating scale for flavor, juiciness, initial tenderness, and overall tenderness, and on a 5‐point rating scale for connective tissue residue. Significantly higher values for flavor (P > 0.01) and juiciness (P > 0.01) were found for 50°C samples, Tenderness measures were not affected by serving temperature. Correlation coefficients between juiciness and the various tenderness measures were higher for the 22°C samples but lower for flavor and the other sensory measures at 22°C.

A SIMPLE TECHNIQUE FOR MAINTAINING TEMPERATURE OF COOKED MEAT SAMPLES PRIOR TO SENSORY EVALUATION

ABSTRACTA technique using a double boiler system was developed to keep cooked meat samples at a constant uniform temperature prior to sensory panel analysis. The advantages of the technique include temperature stability, ease of use, prevention of surface dehydration and versatility (can be used with many other heated food products). A comparison to holding samples in either a gas or electric oven was made.

ChemInform Abstract: VIBRATIONAL SPECTRUM OF MOF5

AbstractDie IR‐Spektren von matrixisoliertem MoF5 sowie die Raman‐Spektren der flüssigen und polykristallinen Spezies werden aufgenommen.

Vibrational spectrum of MoF5

The infrared spectrum of matrix isolated MoF5 as well as the Raman spectra of the liquid and polycrystalline species have been observed. The use of double boiler Knudsen cells has facilitated a vibrational assignment for monomeric MoF5 based on a trigonal bipyramid (D3h) structure.

Infrared Spectrum of Matrix Isolated NbF5

The infrared spectra of matrix isolated NbF5 as well as some gas phase spectra have been observed. These spectra have been obtained using double boiler Knudsen cells. An interpretation of the spectra to yield the six infrared active frequencies of a C4v monomeric structure for NbF5 is advanced.