Evaluation Of Bar Research Articles

Physical-sensory evaluation of a cereal bar with quinoa: a preliminary study

Physical-sensory evaluation of a cereal bar with quinoa: a preliminary study

Bond Performance Evaluation of FRP Hybrid Bar Fabricated Using by Deformed Bar and Glass Fiber

Bond Performance Evaluation of FRP Hybrid Bar Fabricated Using by Deformed Bar and Glass Fiber

강재-콘크리트 하이브리드 보의 일축 전단 및 전단마찰 거동에서 장부철근의 영향평가

이 연구에서는 시공성이 단순한 연성형 절점을 갖는 HSRC 하이브리드 보 시스템의 콘크리트 보 영역에서의 일축전단 및 연결절점 영역에서의 전단마찰 거동을 평가하였다. 일축 전단의 실험은 내민보 시스템으로써 파괴경간의 전단경간비는 1.6이다. 연결절점 영역에서의 전단마찰 거동을 평가하기 위한 실험은 상부 2점 집중하중으로써 순 전단경간비는 0.1이다. 실험결과, 연결절점에서 배근된 장부철근이 HSRC 보의 균열 진전에 미치는 영향은 미미하였지만, 부재의 전단내력은 약 25% 향상시켰다. HSRC 보의 일축 전단 및 전단마찰 내력은 장부철근의 유무와 상관없이 ACI 318-14 및 EC2 설계식을 이용하여 안전 측에서 평가될 수 있었다.

Preparation and in vitro release evaluation of slow releasing intrauterine silicone rubber bar made of Panax notoginseng and Rubia cordifolia

To prepare the intrauterine slow release silicone rubber bar made of Panax notoginseng and Rubia cordifolia, and finish its preliminary evaluation of in vitro releasing properties. The open mill method was used for plasticating of silicone rubber. The process parameters of the silicone rubber and drugs mixing were optimized by orthogonal test. The parameters of silicone rubber vulcanization was optimized by single factor test. The preliminary evaluation of in vitro release performance of the silicone rubber bar was conducted with ginsenoside Rg₁, ginsenoside Rb₁, notoginsenoside R₁, purpurin and rubimaillin as the indexes. The results showed that optimum technologic parameters for silicone rubber and drugs mixing：the roller spacing 2 mm; speed ratio 1∶1.2; front roller temperature 55-60 ℃; rear roll temperature 50-55 ℃; and mixing time 20 min. The optimum parameters for silicone rubber vulcanization：temperature 90 ℃, and time 60 min. The studies on release process in vitro revealed that the release process of silicone rubber bar was in line with the Higuchi equations. After 90 days, the cumulative release of ginsenoside Rg₁, ginsenoside Rb₁ and notoginsenoside R₁ was 46.7%, and the cumulative release of purpurin and rubimaillin was 51.9%. The preparation method can be applied to the preparation of silicone rubber bar, with slow release characteristics.

Evaluation of Bar and Nightclub Intervention to Decrease Young Adult Smoking in New Mexico

PurposeOver 20% of young adults in New Mexico currently smoke. We evaluated cigarette smoking prevalence of young adult bar patrons during an anti-tobacco Social Branding intervention. MethodsThe Social Branding intervention used a smoke-free brand, “HAVOC,” to compete with tobacco marketing within the “Partier” young adult peer crowd. A series of cross-sectional surveys were collected from adults aged 18–26 in bars and nightclubs in Albuquerque, New Mexico, from 2009 to 2013 using randomized time-location sampling. Multivariable multinomial regression using full information maximum likelihood estimation to account for missing data evaluated differences in daily and nondaily smoking during the intervention, controlling for demographics, other risk behaviors, and tobacco-related attitudes. ResultsData were collected from 1,069 individuals at Time 1, and 720, 1,142, and 1,149 participants at Times 2, 3, and 4, respectively. Current smoking rates decreased from 47.5% at Time 1 to 37.5% at Time 4 (p < .001). Among Partiers, the odds of daily smoking decreased significantly, but nondaily smoking was unchanged. Partiers that recalled, liked, and understood the smoke-free message of HAVOC had lower odds of nondaily (odds ratio: .48, 95% CI: .31–.75) and daily (odds ratio: .31, 95% CI: .14–.68) smoking than those who did not recall HAVOC. HAVOC recall was associated with attitudes that were also associated with smoking behavior. ConclusionsThe significant decrease in daily smoking among young adult Partiers in New Mexico was associated with HAVOC recall and understanding. Social Branding interventions efficiently target and may decrease tobacco use among young adult bar patrons.

Evaluation of Physico-chemical and organoleptic quality of Papaya Cv. Taiwan and Banana Cv. Grand naine based mixed fruit bar during storage

The experiment was conducted at Dept. of Post-Harvest Technology, Navsari Agriculture University, Navsari in the year 2012–13 and comprised seven treatments of fruit bar prepared from different pulp ratio of papaya cv. Taiwan and banana cv. Grand Naine viz., 0: 100, 20: 80, 40: 60, 50: 50, 60: 40, 80: 20 and 100: 0 in the storage condition at room temperature in polyethylene bag was laid out in completely randomized design along with three repetitions. The physico-chemical parameters viz., TSS (°B), acidity, total sugars (per cent), ascorbic acid (mg/100g) and organoleptic quality (9 point Hedonic) with respect to colour, texture, taste and overall acceptability were evaluated at initial and up to 6 months of storage. TSS, total sugars and ascorbic acid content of fruit bar was found decrease while acidity increased during storage period of six months in all treatments. Considering the organoleptic evaluation of fruit bar with respect to colour, flavour, texture, taste and overall acceptability the treatment T4 (50: 50, papaya: banana) was found higher organoleptic score with better consumer acceptability during storage.

Optimization of ingredients in cereal bar

The objective of this study was the optimization of ingredient in RTE cereal bar using corn syrup and honey in different ratios. Organoleptic evaluation of RTE cereal bar was done by a panel of ten judges using 9 point hedonic scale. Results showed that 30 per cent incorporation level of corn syrup and honey in cereal bar obtained the highest overall acceptability i.e. , CCB (8.39 ± 0.08), HCB (8.18 ± 0.14) and the score was in the range of “like very much” to “like extremely”. Thus it can be concluded that 30 per cent incorporation of corn syrup and honey was highly accepted by panel members.

Evaluation of Bar, Barnase, and Barstar recombinant proteins expressed in genetically engineered Brassica juncea (Indian mustard) for potential risks of food allergy using bioinformatics and literature searches

The potential allergenicity of Bar, Barnase, and Barstar recombinant proteins expressed in genetically engineered mustard for pollination control in plant breeding was evaluated for regulatory review. To evaluate the potential allergenicity of the Bar, Barnase and Barstar proteins amino acid sequence comparisons were made to those of known and putative allergens, and search for published evidence to the sources of the genes using the AllergenOnline.org database. Initial comparisons in 2012 were performed with version 12 by methods recommended by the Codex Alimentarius Commission and the Indian Council of Medical Research, Government of India. Searches were repeated with version 15 in 2015. A literature search was performed using PubMed to identify reports of allergy associated with the sources of the three transgenes. Potential open reading frames at the DNA insertion site were evaluated for matches to allergens. No significant sequence identity matches were identified with Bar, Barnase or Barstar proteins or potential fusion peptides at the genomic-insert junctions compared to known allergens. No references were identified that associated the sources of the genes with allergy. Based on these results we conclude that the Bar, Barnase and Barstar proteins are unlikely to present any significant risk of food allergy to consumers.

Quality Evaluation of the Nutrtional Cereal Bar with Citrus Fruit Extract

Quality Evaluation of the Nutrtional Cereal Bar with Citrus Fruit Extract

Quality Evaluation of the Nutrtional Cereal Bar with Citrus Fruit Extract

Quality Evaluation of the Nutrtional Cereal Bar with Citrus Fruit Extract

Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth

Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritional and sensory evaluation of a gluten-free food bar containing amaranth and linseed. Gluten fractions were not detected in the food bar formulations. Crude protein and total lipid contents ranged from 68.32 to 76.60 and 74.56 to 82.06 g kg-1 of food, respectively. The polyunsaturated/saturated and n-6:n-3 fatty acid ratios ranged from 0.45:1 to 0.55:1 and 1.44:1 to 2.50:1, respectively. Calcium, magnesium, copper, iron, manganese and zinc were the principal minerals. Application of multivariate analysis enabled sample B to be distinguished according to its mineral and alfa-linolenic acid content. All food bar formulations had good sensory acceptance and high purchase intent.

Performance Evaluation of Tensile Lap Splicing Glass Fiber-Reinforced Polymer Reinforcing Bar in Concrete Beam

Performance Evaluation of Tensile Lap Splicing Glass Fiber-Reinforced Polymer Reinforcing Bar in Concrete Beam

Development of a Measuring System for Stiffness Evaluation of Micro Torsion Bar

For the micro torsion bar used in inertial navigation, the torsional stiffness should be evaluated precisely. A computer-controlled instrument for stiffness measurement based on static measuring principle was introduced for variant section micro bars, The main hardware of the system includes a precision motorized rotary stage and a torsion sensor. The stepping resolution of angular displacement is 0.00250, the measurement accuracy of moment is 0.05mN•m. The measurement software was programmed on the LabVIEW platform for virtual instrument. The measuring experiments indicate the device can be used for automatic testing of stiffness of the torsion bars with high accuracy and efficiency.

Evaluation of a XVIII Century Steel Bar in the Cathedral of Mexico

A cracked segment from a XVIII century steel bar was removed from the Cathedral of Mexico City for analysis in hopes of determining the source of the bar, its manufacturing process and the significance of several cracks. The historical and experimental analysis showed that the bar was manufactured by a puddling process typical of English steels and one crack was caused by lack of fusion when small bars were forge welded to form the bar used in the Cathedral and another crack was a fracture that also accompanied the forge welding process. The cracks developed during manufacture and were not the result of in-service degradation.

Evaluation of the nutrient-upgraded rodent food bar for rodent spaceflight experiments

Objective Selection of an appropriate diet for rodent spaceflight experiments is critical and may have significant effects on mission results. The National Aeronautics and Space Administration (NASA) rodent food bar (RFB) was reformulated and designated as the nutrient-upgraded RFB (NuRFB). The objectives of this study were to determine whether the NuRFB nutrient formulation meets the 1995 National Research Council (NRC) nutrient recommendations and whether the NuRFB can be used for short-term (45-d) and long-term (90-d) spaceflight experiments. Methods Nutrient and moisture analyses of the NuRFB were performed. Young (age 13–14 wk) male Sprague-Dawley rats ( n = 16/group) were individually caged and fed a diet treatment consisting of 1) NuRFB, 2) RFB, or 3) modified AIN-93 G containing 4% instead of the 7% fat for 45- or 90-d. At the end of the study, organs were weighted, and serum clinical chemistry indicators of organ function and hematologic measurements were determined. Results Chemical analysis of the diet ingredients showed that the NuRFB met the 1995 NRC nutrient recommendations for rats. Subsequent animal feeding studies showed that NuRFB was comparable to RFB and modified AIN-93 G for supporting rat growth and body weight maintenance. In addition, the safety of the NuRFB for use as a spaceflight diet was indicated by the absence of changes in organ weight or function. Conclusion Based on the study results, the NuRFB performed similarly to the RFB and met the criteria necessary for short-term and long-term rodent spaceflight experiments.

Evaluation of a subject-specific female gymnast model and simulation of an uneven parallel bar swing

A gymnast model and forward dynamics simulation of a dismount preparation swing on the uneven parallel bars were evaluated by comparing experimental and predicted joint positions throughout the maneuver. The bar model was a linearly elastic spring with a frictional bar/hand interface, and the gymnast model consisted of torso/head, arm and two leg segments. The hips were frictionless balls and sockets, and shoulder movement was planar with passive compliant structures approximated by a parallel spring and damper. Subject-specific body segment moments of inertia, and shoulder compliance were estimated. Muscles crossing the shoulder and hip were represented as torque generators, and experiments quantified maximum instantaneous torques as functions of joint angle and angular velocity. Maximum torques were scaled by joint torque activations as functions of time to produce realistic motions. The downhill simplex method optimized activations and simulation initial conditions to minimize the difference between experimental and predicted bar-center, shoulder, hip, and ankle positions. Comparing experimental and simulated performances allowed evaluation of bar, shoulder compliance, joint torque, and gymnast models. Errors in all except the gymnast model are random, zero mean, and uncorrelated, verifying that all essential system features are represented. Although the swing simulation using the gymnast model matched experimental joint positions with a 2.15 cm root-mean-squared error, errors are correlated. Correlated errors indicate that the gymnast model is not complex enough to exactly reproduce the experimental motion. Possible model improvements including a nonlinear shoulder model with active translational control and a two-segment torso would not have been identified if the objective function did not evaluate the entire system configuration throughout the motion. The model and parameters presented in this study can be effectively used to understand and improve an uneven parallel bar swing, although in the future there may be circumstances where a more complex model is needed.

Experimental Evaluation of Chin Bar on Head Injury in Facial Impact.

The chin bar of a motorcycle helmet protects the rider from facial and head injuries. An experimental model was developed to evaluate the behavior of the chin bar on direct facial impact, and compared this model with the Snell Memorial Foundation and British Standard tests. In the model, a headform was secured against the interior of the chin bar, then dropped to impact a flat anvil. The maximum acceleration and Head Injury Criterion(HIC) were measured to assess the impact-absorbing capability of the chin bar. The results showed that this approach provides a more realistic and accurate assessment of the ability of the chin bar to protect against head injuries than the Snell or British Standard systems. A chin bar consisted only of plastic shell and comfort foam offers inadequate protection. An impact-absorbing liner is essential to increase the protective performance of chin bar. An appropriate cushioning structure at impact shell area could further improve the impact-absorbing capability. The stiffness at the connected portion between the chin bar and the helmet should be reduced to enhance the cushioning effect.

Evaluation of a snack bar containing uncooked cornstarch in subjects with diabetes

The objective of this study was to determine the effect of a snack bar containing uncooked cornstarch, equivalent to 1 1 2 starch/bread exchanges (bar 1), compared to a control bar (bar 2), on the incidence of nocturnal and morning hypoglycemia in subjects with diabetes. Adolescent campers and counselors with diabetes ( n = 79) were randomly assigned to Group A (5 nights of snack bar 1 as the evening snack, followed by 5 nights of snack bar 2) or Group B (5 nights of snack bar 2 as the evening snack, followed by 5 nights of snack bar 1). Midnight and morning finger stick blood glucose levels were compared to determine the incidence of hypoglycemia (< 60 mg/dl) and hyperglycemia (>250 mg/dl), and events were analyzed for the total cohort, Group A, and Group B and by glycated hemoglobin quartile to determine the effect of each bar on glycemia. For subjects with diabetes there was a significant decrease in the number of hypoglycemic episodes with bar 1 compared to bar 2 at midnight (total cohort and Groups A and B) and in the morning (total cohort and Group A). There was a significant decrease in the number of subjects to ever experience hypoglycemia with snack bar 1 compared to snack bar 2, a significantly lower incidence of hyperglycemic episodes at midnight with snack bar 1, and no difference in the incidende of hypoglycemia by glycated hemoglobin quartile. These data suggest that the snack bar containing uncooked cornstarch can diminish night time and morning hypoglycemia in subjects with diabetes, without causing hyperglycemia.

Formulation and Sensory Evaluation of a Low Calorie Fiber Bar

ABSTRACTThree levels of fiber were incorporated, and five combinations of wheat and corn bran were evaluated in formulating the fiber bars. A total of 15 fiber‐bar variations were tested for physical characteristics and subjected to sensory evaluation by trained taste panelists. The three fiber‐bar variations which were ranked highest by the sensory panel were also tested by consumer sensory evaluation. Findings indicated that the optimum level of fiber replacement of flour were 20% by weight. At this level of replacement, either all wheat bran or a mixture containing a maximum of half corn and half wheat was found by consumer sensory evaluation to produce acceptable fiber bars.

凍結点周辺の温度域における魚の貯蔵

Papaya fruit bar (Thandra) was stored at room temperature (25-45°C) for nine months and the physico-chemical and microbiological changes were studied during the storage period. It was also stored at different temperatures and organoleptic changes were evaluated. Sensory evaluation of fruit bar revealed higher deterioration in colour, appearance and texture on 6 and 9 months storage at higher temperature. The losses of total carotenes. β-carotene and vitamin C were 54, 46 and 43%, at the end of the storage period. The products stored for 6 months were found to be superior from the textural and odour points of view and with minimum physico-chemical changes. Microbiological count was observed on 6 months storage and increased with increase in storage temperature. Equilibrium relative humidity studies revealed that 3 mil high density polyethylene could be used to store the product for 10 months.