Effect Of Soaking Time Research Articles

The Effect of Soaking Time on The Quality of Candied Papaya

One processing technology that can be developed to extend the shelf life of papaya fruit is processing papaya into sweets. Candied fruit is a type of snack made from fruit that is processed using granulated sugar and has a sweet and sour taste so it has a distinctive taste. This research aims to analyze the effect of soaking time of 3 hours, 6 hours and 9 hours on the quality of shape, color, aroma, texture and taste. This type of research is a true experiment (pure experiment) using a completely randomized design (CRD) method with 5 panelists. The data in this research uses primary data. The data was then analyzed using analysis of variance (ANOVA), if F calculated > F table then continued with the Duncan test. The results of this research are that there is no significant influence of the length of soaking on the quality of shape (neat flower shape), color (reddish yellow), aroma (typical of papaya), texture (brittle), and there is a significant influence of the length of soaking on the quality of the sweet taste. in candied papaya because F count > F table. The highest overall achievement scores were shape (neat flower shape) 4.07 (3 hours), color (reddish yellow) 4.53 (3 and 9 hours), aroma (typical papaya) 4.60 (9 hours), texture (brittle ) 4.53 (9 hours) and taste (sweet) 4.47 (9 hours). The best quality results for sweets were in the X3 treatment (9 hours).Keyword: Influence, Long Soaking, Sweets, Papaya

Effect of soaking time of cocoa fruit peel and addition of citronella grass extract (Cymbopogon nardus) on quality characteristics of infused water from indonesian local resources for increasing body immune to face bad environment

Infused water is a form of modern processed food that is widely consumed by the public. Infused water drinks can be made from a variety of food ingredients. This infused water drink is made from cocoa pod skin and added citronella juice. This research was conducted to investigate the impact of soaking duration of cocoa fruit peel and the concentration of lemongrass extract on the characteristics of cocoa fruit peel infused water. This study used a factorial Completely Randomized Design method with two factors, namely the soaking time of cocoa fruit peel (P): (2 hours; 4 hours; 6 hours) and the concentration of citronella grass extract (S): (5%; 10%, 15%). Infused water drinks were then analyzed for color index (°Hue), pH, vitamin C levels, and antioxidant activity. The final result was that P3S3 treatment = 6 hours of soaking cocoa pod skin : 15% citronella grass extract was the best treatment of infused water.

The Effect of Soaking Time and Size of Fruit Pieces on Pineapple Infused Tea Characteristic

Fruit-infused tea become one of the exciting innovations in recent years. Fruit addition could improve the freshness and richness of tea drinks. Pineapple has good potency when used in the making of fruit-infused tea. The soaking time and size of fruit pieces were essential to determine because there is a solid-liquid extraction process in making pineapple-infused tea. This research aimed to assess the effect of soaking time and the size of fruit pieces on the characteristics of pineapple-infused tea. This research used Complete Block Design (CBD) with two factors: (A) soaking time and (B) size of fruit pieces. Factor A consisted of 3 levels: A1 = 3 hours; A2 = 6 hours; A3 = 9 hours. Factor B consisted of 3 levels: B1 = 0.5×0.5×0.5 cm; B2 = 1×1×1 cm; B3 = 1.5×1.5×1.5 cm. The treatment was replicated two times. The analysis was antioxidant activity, vitamin C, pH, total flavonoid, and tannin content. The result showed a significant difference in soaking time on tannin content, vitamin C, pH parameters, and the size of fruit pieces on pH parameters. The best result was obtained in 1×1×1 cm of fruit pieces and 3 hours soaking time with 13.20 ± 0.01% vitamin C, 17.28 ± 0.83% tannin content, 0.107 ± 0.018 % flavonoid content, 92.56 ± 1.99 % antioxidant activity and 4.95 ± 0.03 pH value. This research provides data about the difference between soaking time and the size of fruit pieces to the pineapple-infused tea characteristic.

Correlation Among Physical Properties of Parboiled Milled Rice During Hydrothermal Pretreatment Processing

The rice cultivar MR297 has a high harvesting yield but a low milling and head rice yield. Parboiling is one of the methods to increase the head yield of rice varieties. The colour of parboiled rice is intense due to husk colour absorption during soaking. This study researched the influence of hydrothermal pretreatment (soaking time and temperature) on the physical properties such as dimension, thousand kernel weight (TKW), density, volume expansion (Ve), colour, and hardness of parboiled milled rice. MR297 raw rice cultivars were soaked at 1:1 (w/w). Paddy was soaked at 50, 60, and 70°C for 1, 2, 3, 4, and 5 hr and steamed at 100°C for 20 min prior to drying for 24 hr at 38°C. It was discovered that the effects of soaking time and temperature varied with the physical properties of rice. Soaking time and temperatures were found to be significant (p<0.05) in terms of dimensional properties (length [L], width [W], and thickness [T]), TKW, density, Ve, colour (L*, a*, b*) and hardness of parboiled rice. The L, W, T, Ve, TKW, a*, and b* increase proportionally as time and temperature increased, while the density and L* were negatively correlated. The hardness was negatively correlated with the L and colour b* (yellowness) rice measurements. The principal component analysis (PCA) results revealed that the soaking time was associated with L, W, T, density, Ve, and colour properties based on the loading analysis in the PC1. In contrast, the temperature, TKW and hardness were associated with PC2.

PENGARUH LAMA PERENDAMAN TEMU KUNCI TERHADAP AKTIVITAS PENGHAMBATAN RADIKAL

Fingerroot is a type of rhizome that is usually added in cooking a dish. The purpose of this study was to determine the effect of soaking time on the total phenolic compounds and radical scavenging activity of the fingerroot soaking time. Fingerroots were washed, chopped, then soaked in distilled water for 0, 10, and 20 minutes at 95°C. Afterwards, screening was carried out followed by testing for radical scavenging activity using the DPPH and ABTS methods, as well as testing for total phenolic compounds. From the results, it was obtained that zero-minute immersion time produced the highest total phenolic compounds and radical scavenging activity (DPPH method), namely 0.70 mg GAE/100g and 6.53%, respectively. Meanwhile, the radical scavenging activity using the ABTS method resulted in the highest value reaching 88.98% for 20 minutes of immersion.

Effects of Soaking Time and Peppermint Oil Concentration on Chemical, Sensory, and Antibacterial Characteristics of Robusta Coffee (Coffea canephora)

The increase in public coffee consumption is influenced by lifestyle, technological support and the emergence of various choices of coffee. Herbal coffee is generally made by adding herbal powder, infusion, and drying. Soaking techniques with peppermint oil to make herbal coffee have never been studied. The purpose of this study was to determine the effect of robusta coffee treated with soaking time and peppermint oil concentration on chemical characteristics, sensory and antimicrobial activity. Randomized Complete Group Design method with two factors was performed in this study. The first factor is soaking time (L) which consists of 0 (L0), 5 (L1), and 10 (L2) min. The second factor was peppermint oil concentration consisting of 0% (K0); 0.5% (K1); and 0.75% (K2). The results showed that the soaking time and concentration of peppermint oil can increase the water content and pH. The peppermint coffee showed antimicrobial activity against Salmonella typhi and Eschericia coli bacteria with an inhibition diameter of 8.72-13.16 mm and 9.88-12.24 mm, respectively. The peppermint coffee of L1K1 treatment (5 min soaking time; 0.5% peppermint concentration), is preferred by panelists with sensory test scores on taste (6.15), aroma (7.09), aftertaste (5.32), and overall (6.16). Keywords: Coffee bean, Concentration, Peppermint oil, Robusta coffee, Soaking time.

Improving open sun and indirect solar drying kinetics with physicochemical quality of regal seedless grapes by novel pretreatment solution

This paper reports a study of the physicochemical quality and the drying behavior of regal seedless grapes (RSG), pretreated with a novel solution (Olive oil: 2%, calcium carbonate: 2% and distilled water: 96%), then open sun-dried and dried in an indirect solar dryer. To show the effect of soaking time and temperature of the solution, two soaking times are carried out (120 and 240 s) at two temperatures (333.15 and 353.15 K). Quality indicat or such as shrinkage, color, rehydration capacity, titratable acidity, power of hydrogen (pH) and polyphenol content are evaluated. The results show that the time required to dry treated RSG varies from 220 to 328h during indirect solar drying (ISD) (during 428 h for untreated samples), and from 164 to 180 h during open sun drying (OSD) (during 290 h for untreated samples). The effective moisture diffusivity of solar-dried RSG ranges from 0.316 to 3.030 mm2s−1and that of open sun-dried regal seedless grape ranges from 0.706 to 5.700 mm2 s−1. Pretreatment affects the pH values significantly, whereas the rehydration capacity showes a large difference between the treated and untreated RSG. The solar-dried RSG has more stable color and ISD retains more of their polyphenol content.

Porcelain Stoneware Tiles Based on Clays Mixture and Recycled Waste Glass Powder: Effect of Soaking Time

The effect of soaking time on the properties of porcelain stoneware tiles based on clay mixture and recycled waste glass powder was studied. Mixture was prepared and fired at 1150°C. During firing, raw mixture was subjected to various soaking times: 30, 60, 90 and 120 min. The by-products were characterized by their linear shrinkage, water absorption, bulk density, flexural strength, X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results were modelled by using different mathematical expressions. The results demonstrated that physico-mechanical properties of ceramic probe are significantly affected by soaking time. After 30 min, products satisfied the ISO 13006 standard condition for porcelain stoneware wall and floor tiles: water absorption value was lowest (0.07%) and mechanical strength value was 44.4 MPa. Prolonged soaking time was undesirable due to its negative effect (bloating) on the products’ physical and mechanical performance. The XRD patterns indicated the presence of mullite, cristobalite, enstatite, anorthite, hematite and quartz as the main crystalline phases. SEM images of the tiles fired at 1150°C for 30 min display a very close texture and dense microstructure.

Effect of Immersion Duration in Coffee Beverage on Colour Stability of Polymethyl Methacrylate Denture Base Reinforced with 1% Chitosan Nanogel (Laboratory Study)

Hot polymerized acrylic resin (RAPP) denture bases have several weaknesses, so RAPP requires reinforcing materials, one of which is chitosan. Extrinsic factors cause color changes in RAPP. The aim of this research was to determine the effect of soaking time for RAPP denture base material after adding 1% chitosan nanogel in coffee solution on color stability. Laboratory experimental research, using 16 cylindrical plates, diameter 15 x 2 mm (n = 8 from each group). There are 2 groups, the water-soaked group and the coffee drink group. Color stability measurements were carried out before and after soaking for 1, 2, 3, 4, and 7 days. The color stability of the samples was tested using a colorimeter and color changes were analyzed using the Kruskall-Wallis and Mann-Withney tests. There is an effect of soaking time for RAPP denture base material on color stability with a value of p = 0.0001. Soaking the RAPP denture base material after adding 1% chitosan nanogel in a coffee solution for color stability for 4 days is still clinically acceptable.

Effect of soaking time of dithionite–citrate–bicarbonate solution on strength and deformation characteristics of lateritic soil

Effect of soaking time of dithionite–citrate–bicarbonate solution on strength and deformation characteristics of lateritic soil

Effect of Soaking Time for Eggs with Brown Seaweed Extract (Sargassum Crassifolium) for Purebred Chicken Eggs

The main objective of this study was to investigate how different durations of soaking brown seaweed extract (Sargassum crassifolium) affect the quality of chicken eggs in terms of their safety and sensory characteristics. The research utilized an experimental design with a one-factor Completely Randomized Design, encompassing five different time intervals: 0 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, and 70 minutes of soaking the eggs in S. crassifolium extract, each with three replications. The parameters that were assessed included the microbiological quality, specifically the total microbe count, APM coliform count, APM E. coli count, and the presence of Salmonella sp. Additionally, the organoleptic quality, focusing on the appearance and aroma of the eggs, was also evaluated. The collected data was subjected to a variance analysis (Analysis of Variance) at a significance level of 5%, using CoStat software. In cases where a significant difference was detected, post-hoc tests such as the least significant difference (LSD) for the total microbial parameters and the Honest Significant Difference (BNJ) for the organoleptic parameters were performed to identify specific variations among the different soaking time intervals. The results of the study demonstrated that an extended soaking time of 70 minutes in S. crassifolium extract had a notable impact. It significantly reduced the total microbial count on the eggshells by 5.5671 Log CFU per shell, lowered the coliform count to 11.07 APM per shell, resulted in an E. coli count below 3.0 APM per shell, and effectively eliminated Salmonella sp.

Pengaruh Lamanya Perendaman Terhadap Absorpsi, Ketahanan Aus, dan Kuat Tekan Paving Block

Paving blocks are considered advantageous over other road surfaces, and it is undeniable that paving blocks are an alternative road surface whose quality is still affected by water flooding. The objective of this study was to determine the effects of soaking time and age of paving blocks in terms of absorption, wear resistance, and compressive strength. The paving blocks used were manual (Holland) brick models obtained from Banyubiru and mechanical ones obtained from PT Pohon Cemara Semarang. The variations soaking times were 0, 12, 24, 36, 48 (hours) for 7, 14, 21, 28 (days) old pavers. The tests conducted were absorption, wear resistance, and compressive strength tests of paving blocks, carried out in the UNISSULA civil engineering laboratory. The results of absorption tests manual and machine paving block showed that value of the absorption test increased with increasing soaking time. The results of wear resistance of manual and machine pavers show that the untreated samples had a lower wear value and all test results met the requirements of SNI 03-0361-1996 Quality A. The maximum compressive strength of manual paving blocks at 28 days of age without treatment is 13.334 MPa. The maximum compressive strength of machine-made pavers is 25.297 MPa for paving blocks without immersion.

Pengaruh Lama Perendaman Benih Pepaya (Carica papaya L.) Dalam Ekstrak Bawang Merah (Allium ascolanicum L.) Terhadap Pertumbuhan Bibit

Research in the form of a field experiment on "The Effect of Soaking Time of Papaya (Carica Papaya L.) Seeds in Shallot Extract (Allium ascolanicum L.) on Seedling Growth. It has been carried out in the form of a field experiment that has been carried out in the experimental field of the Faculty of Agriculture, University of Muhammadiyah West Sumatra, Tanjung Gadang Koto Nan Ampek Village, West Payakumbuh District, Payakumbuh City, with Inceptisol soil type, and has an altitude of ± 514 meters above sea level, this experiment was carried out in starting from June 2023 to July 2023. This experiment used a completely randomized design (CRD) with 5 treatments and 4 replications, in each treatment there were 4 plants and 2 were sample plants. Treatment of papaya seeds soaked in water for 1 hour, papaya seeds soaked in shallot extract for 2 hours, papaya seeds soaked in shallot extract for 3 hours, papaya seeds soaked in shallot extract for 4 hours, papaya seeds soaked in shallot extract for 5 hours. Observational data on papaya seedlings were averaged and statistically analyzed using the F test. Parameters observed in this study were field emergence (days), seedling height (cm), number of leaves (strands), leaf length (cm), width leaves (cm), stem diameter (cm), growing percentage (%). From the results of this experiment it can be concluded that due to long soaking of papaya seeds in shallot extract it has not been able to have a significant effect on the growth of papaya seedlings aged 45 HST.

Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan

Phaseolus vulgaris L. are a type of legume that is potential and easily available in Indonesia. Processing red kidney beans into instant porridge is an effort to increase the usability of red kidney bean-based products. The purpose of this study was to determine the effect of soaking time of red beans and addition of skim milk to instant red kidney bean porridge based on physicochemical and organoleptic analysis. The research design used in this study is RAK (Group Random Design) consisting of two factors, factor 1: soaking time (12%, 24%, 36%), factor 2: concentrations of skim milk (5% and 10%). The parameters observed are moisture content, ash, protein content, phytic acid, water absorption, swelling, and solubility and organoleptic properties of color, taste, texture, and aroma. The data obtained were analyzed using ANOVA (Analysis of variance) with Tukey's follow-up test 95% confidence level (α<0.05). While sensory tests are carried out with the Friedman Test with a hedonic scale. The results of this study indicate that variations of soaking time and concentrations of skim milk have a significant impact on physicochemical and organoleptic properties are moisture content, ash, phytic acid, protein, water absorption, swelling, solubility, organoleptic parameter (color, texture, and aroma). The best treatment according to the results of physicochemical and organoleptic analysis tests is soaking time 36 hours and concentrations of skim milk 10%, with physicochemical and organoleptic analysis parameters including moisture content 4.28%, ash 1.53%, protein content 8.58%, phytic acid 3.08%, water absorption 5.08%, swelling 568.74%, solubility 29.92%, and organoleptic taste 4.56 (very like), color 4.52 (like), texture 4.60 (very like), and aroma 4.24 (like).

Formulation development, in vivo bioequivalence and pediatric PBPK modeling studies of taste-masked ciprofloxacin chewable tablets

A taste-masked chewable tablet of ciprofloxacin using ion exchange resin Kyron T-134 for enhancing compliance for the paediatric population was developed. The drug-to-resin ratio was optimized for maximum taste masking by studying the effects of soaking time (X1) and mixing time (X2) on complexation (%) using Central Composite Rotatable Design (CCRD). The resin complexes were characterized by bitterness score, DSC, FTIR, and PXRD. The complex was further formulated and optimized into chewable tablets through full factorial design, The optimized formulation was subjected to a bioequivalence study, and a virtual approach of PBPK modelling was adapted to predict the pharmacokinetics of the drug in the paediatric group. The drug resin ratio of 1:1.5 yielded an optimum drug loading of 99.05%. The optimized formulation shows minimum disintegration time with more than 99% drug release within 30 min. The formulation F-9 was found to be bioequivalent with a geometric mean ratio of Cmax, Tmax, AUC0–t, and AUC0–∞ within 90% CI. It was concluded that quality by design approach can successfully be applied to optimize the drug resin ratio and PBPK modeling is a successful predictive tool for estimating the pharmacokinetics of ciprofloxacin HCl in the paediatric population.

The Effect of Soaking Time on Mechanical Properties of Roll-Bonded AA3003 and AA4045 Used for Heat Exchangers

Due to the rising need for energy saving, high-performing automotive heat exchangers, demand has significantly grown in recent years. As a result, effective fin-tube heat exchangers are becoming more popular. These tubes are typically made by rolling flat strips of AA3003 aluminum alloys that have either one or both sides coated with AA4xxx alloys. The AA3003 type of alloy is typically used as the core, which is then covered in either AA4045 or AA4343, which melts during the brazing process to adhere the fins to the tubes. To maintain the optimal size and distribution of manganese (Mn)-containing precipitates, preheating parameters are carefully controlled. Then, longer soaking times or higher soaking temperatures result in larger precipitates, which cause the final product to exhibit poor mechanical properties. Therefore, it is crucial to optimize the different manufacturing steps, such as homogenization, soaking time, and brazing in order to achieve a high quality product. Studies on the impact of homogenization temperature and time on the microstructure of AA3xxx aluminum alloys have been conducted. However, there has been little research on the impact of soaking (reheating) time on AA3003 cladded alloys. Hence, the effects of isothermal soaking time on the microstructure and mechanical properties of AA3003 cladded with AA4045 alloy were investigated in this work. Optical microscopy (OM) and scanning electron microscopy (SEM) were used to characterize the microstructure and identify intermetallic phases. The final microstructure in terms of grain structure at various homogenization times was characterized by electron backscattered diffraction (EBSD). After the hot-rolling and cold-rolling of the as-received material, large particles of intermetallic (mainly in the form of Chinese script morphology consisting of Fe-Mn-Si) were broken into smaller particles with an increased Fe, Mn, and Si content, indicating the formation of an α-Al(Fe,Mn)Si phase. The α-Al(Mn,Fe)Si was found to be a dominant dispersoid precipitate in the modified AA3003 core. Coarsening of the Al(Mn,Fe)Si dispersoids at 505 °C was only observed at a 45 h homogenization time. The hardness trend with homogenization time was found to be similar to that after homogenization, cold working, and annealing, with exception of an increase in hardness in the latter possibly due to strain hardening (from cold-rolling).

The effect of soaking time on brown rice germination by using different types of water

This research is the initial stage of the entire process of developing a functional drink based on germinated brown rice flour. The purpose of this study was to see the effect of the type of water used and it’s relation to the duration of soaking brown rice in the germination process. From previous research, it is known that the germination process can significantly increase Gamma-aminobutyic acid (GABA) levels. GABA itself is a bioactive component which is a requirement so that this product can later be said to be a functional food. The type of water used in this study was bottled mineral water and Reserve Osmosis (RO) water with a variation of soaking time of 12 and 24 hours. The parameters observed were moisture content, ash content and carbohydrate content. The results showed that the highest water content was obtained from soaking in mineral water for 24 hours (10.9%). The highest ash content was obtained from soaking for 24 hours in mineral water (1.67%). The highest carbohydrate content was obtained from the control treatment (78.65%).

Dyeing Jumput Batik Using Clay Media From the Malo Region, Bojonegoro

Indonesian clay, with red color type was one kind of clay with wide distribution and yet to be well managed. The clay can be used as natural coloring material as a substitute for the textile dyes. This study aims to determine the effect of soaking time on the color produced and the effect of clay solution composition on the color produced. The variable used in this research is the variation of the solution composition (1kg/ 1 L, 1kg/ 2L, 1kg/ 3L) and variation of soaking time (24 hours, 48 hours, and 72 hours). The results of the research show that on the solution composition variation obtained the most concentrated color at 1kg/ 1L solution, and at the soaking time variation obtained the most concentrated color at 72 hours with the intensity of light that can penetrate the fabric is very small.

Study on the Deterioration Mechanism of Magnesium Oxychloride Cement under an Alkaline Environment.

The deterioration process and deterioration mechanism of magnesium oxychloride cement (MOC) in an alkaline environment were studied using a scanning electron microscope (SEM), an X-ray diffractometer (XRD), a Fourier transform infrared spectrometer (FT-IR) and a micro-electro-hydraulic servo pressure testing machine to investigate the effects of soaking time in 10 wt.% NaOH solution on the macro- and micro-morphology, phase composition and compressive strength of MOC samples. The results show that the deterioration of MOC samples under an alkaline environment is mainly caused by the alkaline environment providing more OH- ions, which can react with 5Mg(OH)2·MgCl2·8H2O (P 5) in the sample. The resulting reaction gives rise to a faster decomposition of 5Mg(OH)2·MgCl2·8H2O (P 5) and a substantial reduction in the strength of the sample, and finally leads to a gradual deterioration of MOC samples. Meanwhile, immersion time exhibits a significant effect on MOC samples. The extension of immersion time coincides with more OH- ions entering the sample, and the greater presence of OH ions increases the likelihood that more P 5 will produce a hydrolysis reaction, further resulting in the increased deterioration of the sample. After soaking for 6 h in alkaline media, the main phase composition of the surface layer of an MOC sample changes to MgO and Mg(OH)2, and its microscopic morphology is also dominated by round sheets, giving rise to a sharp decrease in its compressive strength (52.2%). When the immersion time is prolonged to 72 h, OH- ions have already immersed into the inner core of the sample, causing the disappearance of P 5 from the whole sample. At the same time, both the surface and inner core of the sample exhibit a disc-shaped morphology, and chalking phenomena also appear on the surface of the sample. This reduces the compressive strength of the sample to 13.5 MPa, only 20% of its compressive strength in water. The compressive strength of the sample after 120 h of immersion is as low as 8.6 MPa, which is lower than that of the sample dipped in water for 21 days (9.5 MPa). As a result, the MOC samples studied in alkaline environments exhibit a faster deterioration rate, mainly because of a faster hydrolysis reaction by P 5, caused by more OH- ions.

Effect of soaking time on deep cryogenic treatment of Nimonic-90 alloy

The current experimental work on Nimonic-90 alloy presents the behaviour of hardness as a result of microstructural change occurring after deep cryogenic treatment. The results of the microstructure alterations at sub-zero temperature showed an effective change in hardness. Compared to the hardness value corresponding to a 36-h soaking period, the 24-h soaking period's hardness value was lower. One of the main factors contributing to the enhancement in Nimonic-90's hardness was the phase change and grain size reduction during the soaking period. Nimonic-90's hardness behaviour was largely controlled by tempering following deep cryogenic treatment. The maximum and minimum hardness values were corresponding to 100 °C and 200 °C, respectively. At the soaking period of 36 h, tempering temperature of 100 °C and tempering time of 1 h, and the hardness of Nimonic-90 came as 443.36 HV. With more tempering cycles and higher tempering temperatures, a corresponding decline in hardness value was observed. The sample that was subjected to a tempering temperature of 200 °C, a soaking time of 24 h, and three tempering had the lowest value of hardness out of all the deep cryogenically treated samples. According to the findings, the maximum hardness was 1.56 times the hardness of untreated sample.