Effect Of Different Ingredients Research Articles

A critical review on mechanical, durability, and microstructural properties of industrial by-product-based geopolymer composites

Abstract For the sustainability of the construction industry, geopolymers (GPMs) play an important role compared with Portland cement due to their improved mechanical properties, enhanced durability, and outstanding performance in alkali and acidic conditions. Most of the previous review investigations explored the general behavior of GPM developed with kaolin, silica fume (SF), rice husk ash, ground granulated blast furnace slag, fly ash, etc., but a comprehensive review study on the industrial by-products, including granite waste powder (GWP) and bauxite residue (BR), is required to investigate their suitability in the construction industry. The current investigation aims to present a detailed review of the fresh, mechanical, durability, and microstructural behavior of the GPM paste produced using BR and GWP from the literature. The effect of different ingredients and testing conditions are evaluated for the fresh, mechanical, durability, thermal, and microstructural performance of the GPM paste. The results indicate that the pure BR having a lower ratio of SiO2/Al2O3 reacts poorly; therefore, it should be blended with other aluminosilicates comprising a higher ratio of SiO2/Al2O3 for better geopolymerization. Pre-activation of BR including 3 h calcination at 800°C, 1 h thermal pretreatment of alkali with solid activators at 800°C, mechanical co-grinding, and pulverization presented improved strength and microstructural properties of GPM. When mixing GWP in large quantities, heat curing is preferred for 8 h at 60–80°C for better behavior of GPM. Incorporating the nanomaterials into GWP-based GPM showed a significant impact on initial compressive and tensile strengths. Further studies on the synergistic use of GWP with aluminosilicate products and BR with silica-rich pozzolanic ingredients for GPM are required. Improved physiochemical features of BR-GPM and GWP-GPM are the potential research areas that can be addressed by incorporating raw materials for enhancing the internal matrix, such as nanoparticles, bio-additives, micro-fibers, etc., that have been observed to be effective for the GPM pastes.

Development and Characterization of Niosomal Gel System using Lallementia royaleana Benth. mucilage for the treatment of Rheumatoid Arthritis.

Niosomes structural framework comprises of non-ionic surfactant-based microscopic lamellar structures which carries the potential to sustain the effect of drug from its delivery system. In present work, the attempt was made to identify the effect of different ingredients such as effect of Tweens and natural mucilage of Lallemantia royaleana Benth. on the performance of developed niosomal gel formulations in order to prolong the duration of action of drug and to minimize its side effects of topical conventional drug administration. All Ibuprofen loaded niosomes formulationswere prepared by ether injection method; using cetosteryl alcohol with different variants of Tweens and Spans. Various evaluation parameters were performed to confirm niosome formation. Further, the niosomes were incorporated into gel system and evaluated for in-vitro permeability study (ex-vivo) on excised rat skin by membrane diffusion method and in-vivo study by carrageenan induced rat paw edema model. The best selected niosome formulation F9 gave no sedimentation, layer separation and unchanged particle shapes and thus selected for gel preparation using Lallemantia royaleana Benth. mucilage and carbopol in different ratios. Ex-vivo and in-vivo studies indicated high skin retention and penetration rates within the skin for tests niosomal gel formulations (G1 & G2). The present study suggested that developed topical gel formulation provides enhance permeability and longer duration of drug action over conventional gels.

Does the addition of ingredients affect mercury and cadmium bioaccessibility in seafood-based meals?

Despite the bioaccessibility of nutrients and contaminants present in individual seafood products has been thoroughly studied, information is extremely limited in what concerns complete seafood-based meals, where interactions between ingredients may occur. Hence, this study aimed to evaluate the effect of different ingredients and cooking processes in mercury (Hg) and cadmium (Cd) bioaccessibility in complete meals of tuna (Thunnus spp.) and edible crab (Cancer pagurus), respectively. The addition of ingredients/side dishes decreased Hg levels in cooked tuna meals, but increased Hg bioaccessibility (up to 31% of bioaccessible Hg in complete meals, against 13.5% in stewed tuna alone). Cd levels in edible crab meals were significantly decreased by the addition of ingredients (~36% and ~65% decrease in boiled crab and paté, respectively), but its' bioaccessibility was not significantly affected (>94% in all cases). Results showed that the weekly consumption of 2 complete tuna meals does not exceed MeHg tolerable weekly intake (TWI), whereas Cd's TWI is largely surpassed with the consumption of 50 g/week of edible crab meals. This highlights the importance of determining contaminant levels and bioaccessibility in a whole seafood-based meal context, as such approach enables a more realistic assessment of the risks that seafood can pose to consumers.

Effect of Different Ingredients of Ultra High Performance Asphalt Concrete Pavement on Modulus of Elasticity Using Response Surface Modelling

This paper provides the result of experimental and statistical modeling study on modulus of elasticity of Ultra High Performance Asphalt Concrete Pavement consisting different level of silica fume, superplastisizer, steel fiber, cement, and water binder ratio. Number of experiments designed by using design of experiment (DOE) in two levels, results modeled by using analysis of variance (ANOVA), and monitored using response surface methodology. This study clearly revealed the effect of each variable and their interactions on modulus of elasticity of Ultra High Performance Asphalt Concrete Pavement. This study is valid for the mixes of UHPC with 0.18–0.32 water binder ratio, 0.04–0.08 steel fibre, 0.7–1.3 cement, 0.15–0.30 silica fume, and 0.04–0.08 superplasticiser by aggregate mass.

Oil migration in hazelnut paste/chocolate systems using magnetic resonance imaging

Oil migration in confectionery products results in undesired quality changes of confections such as fat bloom. Oil migration and the resulting bloom formation in chocolate could be an important quality defect in a confectionery product. This study addressed to evaluate mass transfer of liquid oil on two-layer chocolate model systems prepared from hazelnut paste over different dark chocolate formulations by utilizing magnetic resonance imaging (MRI). Through the use of MRI, it becomes easier to predict the rate of migration and the effect of different ingredients on bloom formation. For five chocolate formulations stored at 30 °C over a time frame of 22 days, experimental data acquired through MRI were modeled using a Fickian-based mathematical model to calculate diffusion coefficient (D). Using two different equations for boundary condition at upper chocolate surface, two models were evaluated and logistic type boundary model was shown to fit exhibit a better fit. In addition, associated constants (C0, β, t0) for time dependent upper boundary conditions were determined. Average diffusivities of all samples varied in the order of 10−11 m2/s. This study addressed the potential use of MRI for visualization and quantification of migration for different chocolate formulations.

Electrical conductivity and interlaminar shear strength enhancement of carbon fiber reinforced polymers through synergetic effect between graphene oxide and polyaniline

Utilizing synergetic effect of different ingredients is an important strategy to design new multi-functional composites. In this work, high-strength graphene oxide and conductive polyaniline were selected to dope into divinylbenzene to fabricate a new type carbon fiber reinforced polymer laminates, where a cooperative improvement of through-thickness electrical conductivity and interlaminar shear strength was observed. With addition of 15wt% of PANI-GO at the optimized weight ratio of 60:1 in the CF/DVB-PANI-GO, 150% enhancement of the electrical conductivity compared to the CF/DVB-PANI, and 76% enhancement of the ILSS compared to the CF/DVB-GO were realized. Our laminates reach 66% in ILSS of that for the conventional CFRP made of epoxy, but the former features about 103 times higher AC conductivity. The mechanism for such a synergic enhancement for both electrical and mechanical performance was investigated by rheology measurement and scanning electron microscopy, where uniform 3-D network formed by PANI/GO has been clearly observed.

Membrane transport of nobilin conjugation products and use of the extract of Chamomillae romanae flos influence absorption of nobilin in the Caco-2 model

The purpose of this work was to investigate the role of bioconjugation and carrier mediated efflux of conjugation products in the absorption mechanism of the sesquiterpene lactone nobilin in the Caco-2 model in vitro and to elucidate the impact of the extract of Chamomillae romanae flos and its ingredients on absorption. Transport experiments with inhibitors of P-gp, BCRP, and MRPs were performed to detect efflux and its connection to bioconversion and the effect of different ingredients of the plant extract on absorption processes was determined. Permeability, transport and bioconversion parameter values were deduced by kinetic multi-compartment modeling. Nobilin exhibited high permeability, low relative absorption and fast bioconversion producing glucuronide, cysteine conjugate, and glutathione conjugate that were transported by P-gp (the first two), apical MRP2 and basal MRP3 and possibly MRP1 out of the cell. Inhibition of efflux resulted in diminished bioconjugation and improved absorption. The extract increased the relative fraction absorbed primarily by directly inhibiting bioconversion, and by reducing efflux. Individual extract ingredients could only partly explain this effect. Extensive bioconversion, hence, limited absorption of nobilin in the Caco-2 model and the interplay between conjugation and efflux was shown to provide a possible mechanism for absorption increase. Plant extract increased absorption by this mechanism in addition to metabolic enzyme inhibition.

A study into the potential barrier properties against mineral oils of starch-based coatings on paperboard for food packaging

Abstract The aim of this research study is to evaluate the effectiveness of starch-coatings for preventing food contamination from paperboard packaging. Specifically, regarding the migration phenomena of n-alkanes and Mineral Oil Saturated Hydrocarbons (MOSH). Migration test series were performed under varying conditions (kinetics up to 5 days, at 40 and 60 °C) using spiked model substances (n-alkanes mixture: C10–C40) and Tenax® as food simulant. The results obtained for neat paperboard showed that at 40 °C, alkanes from C18 to C26 and at 60 °C from C18 to C28 can migrate almost for 5% of the original spiking. Migration testing of starch-coated paperboard was evaluated, considering the effect of different ingredients and discussed together with the information gained by micro-structural observations. Results for coated paperboards demonstrated significant barrier properties compared to neat materials at the tested conditions. Finally, migration test series with originally contaminated materials were carried out.

Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce

Tomato pulp was added with flour, gelatin, and salt (and their binary and ternary mixtures), to obtain tomato sauces with different formulations. Water status of the mixes was characterized at different time-space levels by means of water activity, moisture content and 1H rotational and translational molecular mobility (low resolution 1H NMR, 1H D and 1H T2 relaxation times distributions). The effect of different ingredients and water status was very different on macroscopic and molecular indicators. In particular, moisture content decreased with addition of all ingredients, as expected, while water activity was significantly reduced only when salt was added into the formulation by itself or together with flour and/or gelatin. At a molecular level, flour was the most effective ingredient in reducing proton rotational mobility (1H T2 relaxation time), while gelatin further increased proton molecular mobility as compared to the standard. Proton translational mobility was reduced with the addition of all ingredients, more effectively in the presence of gelatin and flour. It is interesting to point out the different molecular dynamics developed by these two thickening agents although their similar macroscopic effect in tomato sauce. Changes in formulation strongly affected water status at all time-space levels investigated in a complex manner, and the effect of each single ingredient should be carefully considered in the production of tomato sauces as it can affect product properties and stability.

Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer

Abstract Color characteristics and oxidative stability of high pressure processed chicken breast meat were studied as a function of various added ingredients such as sodium chloride (NaCl), sodium tripolyphosphate (STPP) and β-glucan (BG). There was an increase in L* value and a decrease in a* value for samples with increase in applied pressure. The additives had little impact on color characteristics in most of the combinations studied. At 40 °C and 600 MPa pressure, expressible moisture of all the samples were not statistically different. SDS PAGE profile of sarcoplasmic proteins revealed a decrease in number of bands in high molecular weight region and an increase in low molecular weight region with increase in applied pressure. Simultaneous application of high pressure and temperature cause breakdown of myosin into its subunits. Carbonyl content of BG samples was lower while treating at 60 °C. Samples with β-glucan showed significantly lower lipid oxidation levels. Industrial relevance Preparation of ready to eat gel-type meat products using temperature assisted high pressure processing is still not commercialized. This is basically due to lack of information on the chemistry of food undergoing this process. Increased salt content in modern convenient foods is a major drawback. The results of this experiment showed that high pressure processing and addition of β-glucan can help to partially replace salt addition. In addition, anti-oxidative property of β-glucan in meat system was revealed. This information will help industry to adopt temperature assisted high pressure processing to prepare ready to eat chicken products.

Trapping of electrons near chemisorbed hydrogen on graphene

Chemical adsorption of atomic hydrogen on a negatively charged single layer graphene sheet has been analyzed with ab-initio Density Functional Theory calculations. We have simulated both finite clusters and infinite periodic systems to investigate the effect of different ingredients of the theory, e.g. exchange and correlation potentials, basis sets, etc. Hydrogen's electron affinity dominates the energetic balance in the charged systems and the extra electron is predominantly attracted to a region nearby the chemisorbed atom. The main consequences are: (i) the cancellation of the unpaired spin resulting in a singlet ground-state, and (ii) a stronger interaction between hydrogen and the graphene sheet.

Application of electronic tongue to soya drink discrimination

The objective of the research was to compare the taste attributes of different commercial soya drinks. Furthermore, the task was to determine the effect of different ingredients and processing technologies on the taste attributes of the product. Based on the results of electronic tongue measurements the instrument is able to determine the effect of the applied technology and to distinguish soya juice samples according to sensory preferences. Canonical discriminant analysis showed that the groups of two measurements of the same products were overlapping. Therefore, the electronic tongue measurements are supposed to be of acceptable repeatability. The canonical discriminant analysis showed that the taste attributes of soya juice made of hulled soybeans was beneficial for the taste attributes relative to that of the juice made of not-hulled soybeans. Three main groups could be observed from the analyzed six commercial soya drink samples based on canonical discriminant analysis. There is a group of top market brands having definite taste improver additives and another one containing three products having low amount of additives. However, the group of samples made of soybean and rice is located between the above-mentioned two groups in the discriminant score plot.

Effect of different ingredients in traditional Korean medicine for human uterine leiomyoma on normal myometrial and leiomyomal smooth muscle cell proliferation

Crude water extracts of 13 traditional Korean medicinal ingredients used for leiomyomal treatment were prepared and used to treat human uterine normal myometrial and leiomyomal cell cultures. All the ingredients inhibited proliferation and altered the morphology of both myometrial and leiomyomal cells. Among the 13 ingredients, n-hexane-, chloroform-, and ethylacetate-soluble fractions were extracted from seven ingredients that potently inhibited cell proliferation in their water extract form. Among these, the ethylacetate-fraction of Phlomis umbrosa and Spatholobus suberectus, and the chloroform-fraction of Curcuma zedoaria and S. suberectus inhibited leiomyomal cell proliferation significantly compared to myometrial cell proliferation. Similarly, immunohistochemical analysis showed the inhibition of transforming growth factor-beta receptor 2 in leiomyomal tissue after treatment with the fractions of the ingredients. Moreover, the chloroform-fraction of C. zedoaria was subfractionated by open column chromatography. Two of the eight subfractions (fractions 6 and 7) potently inhibited cell proliferation in leiomyoma compared to myometrium. Further study will be performed with the goal of isolating specific compounds from two effective subfractions of C. zedoaria, ethylacetate-fraction of P. umbrosa, and the ethylacetate and chloroform-fractions of S. suberectus. The present study may be helpful in developing an alternative remedy to leiomyoma with minimal side-effects compared to the current treatments.

The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology

SummaryThe objective of this work was to evaluate the effect of different ingredients on the mixing and fermentation times required to attain good bread quality. Results showed that variation in almost all ingredients affected mixing time; shortening being the exception. Longer mixing times were required as the concentration of ingredients was increased. Water‐soluble ingredients had a synergistic effect. The same behaviour was observed with total fermentation time, sugar, salt and milk powder having major effects. The only change in crumb colour was caused by egg. Crust colour was only affected by the presence of milk and sugar. It was concluded that it was possible to get good quality bread by varying the process conditions according to the formulation used. Non‐hygroscopic ingredients had a lesser effect on mixing and fermentation times. Predictive equations were obtained.

Effect of different additives on mixograph and bread making properties of Indian wheat flour

The effect of different ingredients (sodium chloride, skim milk powder (SMP), fat, lactic acid and sugar) on mixograph and bread making properties of flour was studied using a central composite design. Mixograph properties such as mixing time, peak height and mixing tolerance and bread making properties such as volume and firmness were measured. All quadratic regression models were significant at p<0.03 level and had R 2 value between 88.2% and 91.5%. These models can be used to predict dough and bread properties when additive levels are known. Sodium chloride and lactic acid had the most prominent effect on mixing time and peak height, respectively. Mixing time increased with the increase in the sodium chloride level but peak height decreased with the increase in lactic acid level. Lactic acid and SMP exhibited a negative effect on bread volume and firmness whereas sugar had an improving effect on these parameters. Sodium chloride showed a positive effect on bread volume and firmness. The models developed can be used to ascertain optimum combinations of additives and their levels to produce a bread of desired volume and firmness.

Role of feed ingredients in the bromophenol content of cultured prawns

Commercial and experimental pelleted feeds were fed to prawns ( Penaeus monodon) in aquaculture ponds and laboratory tanks to assess the effect of different ingredients on the bromophenol content of cultivated animals. Ingredients with bromophenols typically used in commercial feeds were fish, shrimp head, krill and squid meals and those additionally used in experimental feeds were dried marine algae, dried polychaetes, free bromophenols and bromophenol sulphate esters. After harvest, prawns and feed were analysed by GC/MS for 2- and 4- bromophenol, 2,4- and 2,6-dibromophenol and 2,4,6-tribromophenol. The total bromophenol content of commercial feeds ranged from 1.4 to 153 ng/g and those of experimental feeds from 2.9 ng to 18.9 μg/g. Retention of bromophenols by prawns was low for all ingredients; prawns fed commercial feeds ranged from 0.3 to 9.7 ng/g and those fed experimental feeds ranged from trace to 22.2 ng/g. Sensory analysis showed that the flavour of most prawns was bland and lacked the characteristic ocean flavour of wild crustaceans. Possible reasons for the low retention of bromophenols in prawns fed pelleted feeds are discussed.

Sunlight persistence and rainfastness of spray-dried formulations of baculovirus isolated from Anagrapha falcifera (Lepidoptera: Noctuidae).

Nuclear polyhedrosis viruses such as the one isolated from the celery looper, Anagrapha falcifera (Kirby) (AfMNPV), have the potential to be successful bioinsecticides if improved formulations can prevent rapid loss of insecticidal activity from environmental conditions such as sunlight and rainfall. We tested 16 spray-dried formulations of AfMNPV to determine the effect of different ingredients (e.g., lignin, corn flour, and so on) on insecticidal activity after simulated rain and simulated sunlight (at Peoria, IL) and natural sunlight exposures (at Tifton, GA). The most effective formulation contained pregelatinized corn flour and potassium lignate, which retained more than half of its original activity after 5 cm of simulated rain, and almost full activity after 8 h of simulated sunlight. In Georgia, formulations made with and without lignin were compared for persistence of insecticidal activity when exposed to natural sunlight. In addition, the effect of fluorescent brighteners as formulation components and spray tank additives was tested. Results showed that the formulations with lignin had more insecticidal activity remaining after sunlight exposure than formulations without lignin. The inclusion of brighteners in the formulation did not improve initial activity or virus persistence. However, a 1% tank mix significantly enhanced activity and improved persistence. Scanning electron micrographs revealed discreet particles, and transmission electron micrographs showed virus embedded within microgranules. Results demonstrated that formulations made with natural ingredients could improve persistence of virus-based biopesticides.

Effect of different ingredients on the fermentation activity in tarhana

Tarhana is a fermented wheat flour–yoghurt mixture which is widely consumed in Turkey. Baker's yeast is also involved in the fermentation. In this study, fermentation activity of tarhana was investigated by monitoring the lactic acid bacteria and yeast population when the level of salt and amount of yoghurt used were varied. Fermentation activity was high during the first day of fermentation. Microbial counts dropped below the initial counts at the end of a 4-day fermentation. Fermentation activity of tarhana prepared without salt was found to be higher than the tarhana samples prepared with salt.

Effect of ingredients on the electrical conductivity of styrene butadiene rubber

AbstractThe effect of different ingredients, which are usually added during the preparation of rubber mixtures, on the electrical conductivity σ of styrene‐butadiene rubber (SBR‐1502) has been studied. It was found that processing oil (as softener) showed a marked increase in σ with respect to the pure sample. Stearic acid (as antioxidant), however, did not show a considerable effect on σ. The addition of constant concentration of 50 phr from different types of carbon black (filler) namely, ISAF, HAF, FEF and SRF to the rubber matrix resulted in different values of the initial conductivity of the vulcanized samples. The conduction mechanism through carbon black‐loaded rubber vulcanizates has been discussed and rough estimation of the separation distance between carbon black particles (or aggregates) suggested. The carbon black‐loaded rubber vulcanizates showed a reasonable stability and reproducibility of σ after pre‐thermal‐oxidative ageing at 365 K for 30 days.