Hand Mixer Research Articles

Nanobubbles: a promising efficient tool for therapeutic delivery of antibacterial agents for the Staphylococcus aureus infections.

The current research is focused to address the implementation of nanobubbles technology to antibacterial agents against Staphylococcus aureus infections. Nanobubbles technology is a novel, latest research employed in many medical fields including drug discovery. In this present work, supramolecular nanoliquid formulation of potential antiseptic agent chloroxylenol-based Dettol and its enhanced antibacterial activity, biocompatibility assessment was studied. Nanobubble technology was adopted to prepare nanoformulation (NB-D) using a household hand mixer under thermostatically controlled conditions. A high-stability nanoformulation with high potential antibacterial activity against human pathogenic strains of Pseudomonas aeruginosa and Staphylococcus aureus was produced by the nanobubbles created in the antiseptic solution. The overall vitality of both strains was significantly reduced in all dose tests on NB-D treatment as a result of the antibacterial activity as assessed by the well-diffusion assay, turbidometric microdilution assay, biofilm inhibition assay, and total count reduction assay. Biocompatibility of the NB-D formulation was studied by the determination of cytotoxicity against HaCaT-human keratinocytes and hemocytes. NB-D treatment did not induce any notable cytotoxic effect on HaCaT cells by showing none of the changes in cell morphology and architecture. No toxic effect on the hematocytes was observed in NB-D treatment. The enhanced antibacterial activity and best biocompatibility of NB-D result shows that the nanobubble technology could be used as an effective strategy for the formulation of antiseptics or disinfectants against high health risk infectious organisms. The novelty of the work is the formation of supramolecular nanoformulation on antiseptic agent which promised the results enhanced than the raw antiseptic agent.

PENGARUH PENGGUNAAN HAND MIXER DAN OVERHEAD MIXER PADA UNJUK KERJA PENCAMPURAN DALAM PEMBUATAN KULIT SINTETIS

The mixing process is necessary for the manufacture of a product, one of which is the manufacturing process of artificial leather. The mixing process in the manufacture of artificial leather aims to mix raw materials and additives such as fillers, stabilizers, plasticizers, and others. The mixing process is carried out using a mixer. This study aims to determine the effect of using mixers that have different specifications. The mixer used is the Hand Mixer Miyako SM-625 with the Overhead Mixer IK RW 20. Both of these mixers have differences in speed and type of agitator.From the results of organoleptic test, both of these mixers there was no difference. But the results of the physical test showed that the values of tensile strength, elongation, and tear strength were higher when using the IK RW 20 Overhead Mixer. This indicated that both mixers could be used in the manufacture of artificial leather, but to obtain measurable test results, using the IK RW 20 Overhead Mixer was recommended, seen from the difference in each of the physical test parameters.

Fully bio-based composite foams made of wheat gluten and disintegrated spruce tree bark

New lightweight materials made from wheat gluten and disintegrated spruce tree bark were studied. Disintegration of bark by dry milling resulted in rather isodiametric particles, whereas steaming and refining resulted in a more fibrous material. All components were blended and mechanically foamed with a hand mixer and subsequently dried in a conventional oven. The density, thermal conductivity, mechanical properties and water absorption were characterized. Densities vary according to their composition from 60 kg m−3 up to almost 300 kg m−3, as well as thermal conductivity whose lowest values oscillate around 0.04 W m K−1. The mechanical properties are strongly influenced by the type of particle used as reinforcement, with refined particles showing the best results, due to their high aspect ratio. Moreover, the foams produced show water absorption rates ranging from 310 to 480% after 14 h.

Characterization of Old Nipah (Nypa fruticans Wurmb) Fruit Endosperm Flour and Its Application for Gluten-Free Cookies

Old nipah fruit endosperms (ONFEs) contain high carbohydrates that have a potency to be applied to make flour. In this study, we made flour from ONFEF and its cookies. This study aimed to characterize the functional properties of unbleached and bleached old nipah fruit endosperm flour (UONFEF and BONFEF) and to assess the consumer acceptability of ONFEF flour and gluten-free cookies made from UONFEF and BONFEF. UONFEF and BONFEF were prepared from the ONFEs. They were cut, dried and ground, and sieved to obtain the UONFEF. TheUONFEF was bleached using Na2S2O5 0.4% for 15 mins then filtered, and the precipitates were dried under the sun. The dried precipitates were sieved to obtain the BONFEF. Both of the flour types were analyzed in terms of their functional properties (bulk density, swelling power, solubility, swelling capacity, water absorption index, and viscosity) and were used to make gluten-free cookies. The following ingredients were prepared to make the the gluten-free cookies: 200 g of flour (each of the UONFEF, BONFEF, and commercial wheat flour (CWF, Segitiga Biru brand) as a control), 100 g of margarine, 60 g egg, 125 g of fine granulated sugar, and 2 g of vanillin. Margarine, egg, and fine granulated sugar were mixed using a hand mixer and added with the flour, blended, molded, then baked. Consumer’s acceptability of each type of flour and cookies from different types of flour was evaluated using semi-trained panelists. The bleached treatment (the BONFEF) caused differences of the flour, particularly in terms of the physical properties (particle size, color, and odor) from the unbleached treatment and rated thehighest score for the overall criteria. Besides, the functional properties of the UONFEF were significantly different (p < 0.05) from those of the BONFEF except for the rendement, SP, and viscosity. The gluten-free cookie made from the UONFEF was the most preferred by the panelists. Therefore, the UONFEF can be successfully used as a substitute flour of wheat flour to make cookies.

Effect of homogenization speed on the stability of the mayonnaise from catfish belly and red palm mixture oil

This study aimed to determine the effect of homogenization speed on the stability of mayonnaise from catfish belly and red palm mixture oil. This study used a non-factorial complete randomized design (CRD) with five treatments and three replications. The treatments were homogenization speed by using a hand mixer, namely: K1= scale 1 (658 rpm), K2= scale 2 (728 rpm), K3= scale 3 (845 rpm), K4= scale 4 (936 rpm), and K5= scale 5 (1.028 rpm). Data were analyzed statistically using analysis of variance and followed by Duncan’s multiple range test (DMRT) at the 5% level. The results of the analysis showed that the homogenization speed significantly affected the stability of the mayonnaise on the viscosity, creaming index on the 10th day of storage, and stability of the emulsion by centrifugation on the 5th and 10th days of storage. The homogenization speed also affected the sensory descriptive of the mayonnaise on the viscosity. The best treatment was K5 (1.028 rpm) with 22.470 mPa.s viscosity, 100% creaming index on the 10th day of storage, 100% emulsion stability on the 5th day of storage, and 98,67% on the 10th day of storage. The mayonnaise was very yellow in color, normal taste, and thick.

Whipping Behavior of Rice Flour Dough

In this study, the bubbles in rice flour dough were investigated under a constant temperature. The bubble size distribution is important for the control of food texture. If bubble sizes depend mainly on the inertial force, viscous force, and surface tension, then the normalized mean bubble diameter should be a function of the Reynolds number and Weber number. We obtained experimental data using a hand mixer, and compared the properties of doughs prepared using six rice flours; each flour was prepared through a different milling process. We also added the size effect of the rice flour particles as the Bond number. Furthermore, we performed a dynamic wettability test to estimate the wettability of the rice flour surface. The results of this test were described well by the Washburn equation, and dccosθ was calculated as a wettability parameter (where, dc: effective diameter of a capillary in a powder bed, cosθ: the contact angle). The mean bubble diameter (dbm) generated by whipping was expected to be affected by the thickness (d) of the rod of the mixer, its movement speed, physical properties of the material, and gravitational acceleration. Therefore, dimensionless mean diameter (dbm/d) was expressed by a dimensionless equation. The empirical equation obtained was generally applicable to the variety of materials selected for this study.

Viability of Various Sources to Ignite A2L Refrigerants

Environmental considerations are motivating the adoption of low global warming potential refrigerants. Most of these are mildly flammable, i.e., A2L. Their susceptibility to ignition from various ignition sources is poorly understood, particularly for the stoichiometric and quiescent mixtures that are emphasized here. The viability of fifteen residential ignition sources to ignite four A2L refrigerants is considered. Tests are performed in a windowed chamber with a volume of 26 L. The refrigerants are R-32 (difluoromethane); R-452B (67% R-32, 26% R-1234yf, and 7% pentafluoroethane); R-1234yf (2,3,3,3-tetrafluoropropene); and R-1234ze (1,3,3,3-tetrafluoropropene). Two types of ignition sources are confirmed here to be viable: a resistively heated wire at 740 °C and open flames. When the refrigerant concentration was increased slowly, candle flames and butane flames extinguished before initiating any large deflagrations. Eleven other sources were not viable: a smoldering cigarette, a butane lighter, friction sparks, a plug and receptacle, a light switch, a hand mixer, a cordless drill, a bread toaster, a hair dryer, a hot plate, and a space heater. The difficulty to ignite these refrigerants in air is attributed to their long quenching distances (up to 25 mm). Under some conditions the refrigerants were observed to act as flame suppressants.

PSXI-25 The effect of plant tannins on methane and nitrous oxide emissions from dairy manure under laboratory conditions

Abstract Emissions of greenhouse gases (GHG; methane, CH4; nitrous oxide, N2O) from dairy cattle manure contribute to global climate change. The aim of this study was to assess the associative effects of three different levels [0, 4 and 8% wet weight (WW) basis] of condensed tannins (CT; quebracho tannins) and hydrolysable tannins (HT; chestnut tannins) on CH4 and N2O emissions. The dairy manure consisted of a 50:50 volume mixture of fresh feces and dry manure scraped from the surface of an open-lot dairy in the Texas panhandle. Control (0% tannin), 4%, and 8% of CT or HT (w/w) were added to each bucket and homogenized with a hand mixer for 5 min. Aliquots of 220 g (WW) manure, with or without tannins, were placed into 1 L fermentation bottles (n = 3, total of 18 bottles) and incubated at 39o C for 14 days. A second set of 18 fermenters were set up in the same manner for sample collection at 0, 2, 3, 6, and 9 h to discern changes in pH and redox status. There were no differences in redox values with the addition of either tannin type to in vitro fermenters. However, application of CT to dairy manure reduced (P < 0.05-0.01) cumulative CH4 emissions by 68 to 63% at the concentrations of 4 and 8% WW, respectively, compared with the non-tannin control group. Both CT and HT decreased cumulative N2O emissions (P < 0.02). Examination of the emission kinetics revealed a tradeoff (interchange or pollution swapping) between CH4 and N2O emissions when tannins were applied to manure. These results suggested that the inclusion of 4% CT (WW) is a promising technique for reducing CH4 and N2O emissions from excreted dairy manure. Further study is warranted to investigate the effects of feeding CT and HT on manure-derived GHG in dairy systems.

Phenomenological analysis on whipping behavior of rice flour batter.

In this study, the bubbles in rice flour batter were investigated under a constant temperature, because the bubble size distribution is important for the control of food texture. We obtained experimental data using a hand mixer and compared the properties of doughs prepared using six rice flours; each flour was prepared through a different milling process. We also added the size effect of the rice flour particles as the Bond number. Furthermore, we performed a dynamic wettability test to estimate the wettability of the rice flour surface. The results of this test were described well by the Washburn equation, and dccosθ/dp was calculated as a wettability parameter (where, dc = effective diameter of a capillary in a powder bed, cosθ = the contact angle, dp = mean particle diameter of rice flour). If bubble sizes depend mainly on the inertial force, viscous force, surface tension, and gravity, then the normalized mean bubble diameter should be a function of the Reynolds number, Weber number, and Froude number. The mean bubble diameter (dbm) generated by whipping was expected to be affected by the thickness (d) of the rod of the mixer, its movement speed, and physical properties of the material. Therefore, dimensionless mean diameter (dbm/d) was expressed based on a dimensionless equation. In the three‐phase dispersion, different empirical equations were obtained depending on the amount of rice flour added, and the bubble diameter could be predicted using dimensionless parameters. In addition, the equations were generally applicable to the various materials selected for this study.Practical ApplicationThe powder properties of rice flour were investigated, and dimensionless parameters were analyzed to construct an appropriate process control system for rice flour‐based food products. Although the process method optimized for flour products is also used for rice flour products in practical situations, the comprehensive evaluation based on dimensionless parameters leads to optimization of the process for rice‐flour based products. Moreover, this optimization might strongly support the creation of a new texture, and thus, the potential for market expansion of rice‐flour based products is considerable.

Physico-mechanical Properties of Low-density GeopolymerMortarSynthesized Using Inexpensive Foam Agent

Low-density geopolymer(LDG) mortars have been synthesized through the use of an inexpensive car-wash foaming agent. LDG mortarswere made by mixing coal fly ash and sand with activator solution of NaOH and Na2SiO3. The slurry mixture was then mixed with a thick foam and stirred using a hand mixer. During the stirring process, the ordinary Portland cement (OPC)was added to the mixture as additive. Once homogeneous, the slurry mixture was then poured into mortar molds and left overnight at room temperature before heat treatment at 60 °C for 24 h. The geopolymer mortars formed were then characterized. The density measurement showed that the density of geopolymerdecreased to about half from the original density at the OPC compositions of 5-15% and the activator solution compositions of 20-26%. In this composition range, the highest compressive strength (2.15 MPa) was shown by the LDG synthesized using a 23% activator solution and 15% OPC. Further addition of activator solution decreased the compressive strength due to the increase of porosity. The thermal durability test indicated that the LDG structure was relatively stable up to a temperature of 300 C. A further increase in temperature would cause structural degradation.

Donut mixer using bevel gears transmissions with 18 kg/hour in capacity

Small scaled donut productions use hand mixer to mix flours, eggs and another dough contents. The usage of this mixer was followed by some obstacles, such as the plastic material astigmatism worm gearbox that resulting the edge of gears has friction loss. Metal material bevel gearbox may overcome the dough stirring problem. This gearbox is able to overcome big load and high spin. As a result, the capacity of stirring container is able to be maximized that increasing working productivity result. There are a few things must be designed in scheming of the design process, such as the scheming of shaft calculation, bearing, bevel gear transmissions and frame. The results show that the production capacity increase 225 % from 7 kg/hour in capacity using hand mixer to 18 kg/hour in capacity.

ПОРОШКОВЫЙ МАТЕРИАЛ НА ОСНОВЕ МЕХАНОХИМИЧЕСКИ АКТИВИРОВАННОГО СТРУЖКОВОГО ПОРОШКА Д16, С ДОБАВЛЕНИЕМ ФЕРРОТИТАНА

The PURPOSE of the paper is determination of the influence regularities of mechanochemical activation parameters on the particle size and properties of hot-deformed powder materials (HDPM) that are based on activated chip powder D16 with the addition of ferrotitanium. METHODS. Combined mechanochemical activation of chip D16 and ferrotitanium was carried out in the saturated aqueous solution of boric acid (SASBA) in a planetary ball mill SAND-1 at different processing times and grinding rates. The particle size distribution of charge followed by its processing in a hand mixer was studied and the agglomeration parameter was determined. The resulting charge was divided into fractions; one part was mixed with aluminum powder; subjected to cold moulding followed by short-term heating and forming. Hardness, ultimate shear strength and ultimate bending strength of hot-deformed powder materials were also determined. RESULTS AND THEIR DISCUSSION. 3D spline models of the activated chip powder (ACP) yield dependence on grinding time and rate have been constructed. Introduction of 30% saturated aqueous solution of boric acid of the charge weight into the grinding media provides better grinding estimated by the amount of yield of the activated chip powder. Using Rosin-Rammler equation the correspondence to the normal distribution law has been revealed for the particles of this charge. The integral curves of particle size distribution after the mechanochemical activation and manual processing have been constructed. CONCLUSIONS. The optimal parameters of mechanochemical activation are determined. They provide a higher yield of the activated chip powder. The resulting charge is characterized by a minimum average particle sizes and the increased value of the agglomeration parameter. The obtained materials have increased values of the ultimate shear strength (249 MPa), hardness (102 HRE) under the bending strength of σ b = 179 MPa. An improved technology is proposed for the production of hot-deformed powder materials based on mechanochemically activated chip powder with the addition of ferrotitanium.

RANCANG BANGUN ALAT MIXER VERTIKAL ADONAN KUE DONAT DENGAN GEARBOX TIPE BEVEL GEAR KAPASITAS 7 KILOGRAM

Making doughnut in a small-scale industry generally has a problem with inappropriate equipment and easy to be broken like using hand mixer. In its gearbox, the cylindrical worm gear usually made of plastic so that will easy to worn. With the use gearbox type bevel gear made of metal, then the mixer would able to overcome the problem of dough mixing where the gearbox of this type can overcome the large load with high rotation, so that the capacity of the mixer can be enlarged so that it will increase the results of work productivity. The design method begins with observation of the impact of performance, efficiency, needs and ergonomics and then proceed with the design concept of the tool design, calculation of the construction of the tool and its components and the last phase is testing of the tool by trial and error. Calculations were made to the components that will be assembling such as axis, pegs, bearings, bevel gear and its gear ratio, then the construction framework of the mixer and the container for the dough to be stirred. From the calculation results obtained from the capacity of the hand mixer with the use of 7 kg / hour, the bevel gear mixer can improve productivity results with a larger capacity of 18 kg / hour or increased by 225% compared to hand mixer capacity.

RANCANG BANGUN ALAT MIXER VERTIKAL ADONAN KUE DONAT DENGAN GEARBOX TIPE BEVEL GEAR KAPASITAS 7 KILOGRAM

Making doughnut in a small-scale industry generally has a problem with inappropriate equipment and easy to be broken like using hand mixer. In its gearbox, the cylindrical worm gear usually made of plastic so that will easy to worn. With the use gearbox type bevel gear made of metal, then the mixer would able to overcome the problem of dough mixing where the gearbox of this type can overcome the large load with high rotation, so that the capacity of the mixer can be enlarged so that it will increase the results of work productivity. The design method begins with observation of the impact of performance, efficiency, needs and ergonomics and then proceed with the design concept of the tool design, calculation of the construction of the tool and its components and the last phase is testing of the tool by trial and error. Calculations were made to the components that will be assembling such as axis, pegs, bearings, bevel gear and its gear ratio, then the construction framework of the mixer and the container for the dough to be stirred. From the calculation results obtained from the capacity of the hand mixer with the use of 7 kg / hour, the bevel gear mixer can improve productivity results with a larger capacity of 18 kg / hour or increased by 225% compared to hand mixer capacity.

Microtomographic Porosity Determination in Alginate Mixed with Various Methods

Mechanical spatulation of alginate impression materials reportedly produces fewer voids and superior casts than hand mixing. Two current methods of alginate mechanical preparation are a vacuum mixer Vac-U-Vestor, (Whip Mix Corp, Louisville, KY) and a semiautomated method that involves hand spatulation in a rotating bowl Alginator II (Cadco, Oxnard, CA). A new alginate-mixing machine has been introduced, TurboMax (Dentsply Raintree Essex, Sarasota, FL), with a centrifugal-spinning action that reportedly incorporates the alginate powder into the water more efficiently. The purpose of this study was to determine the number, percent, and volume distribution of porosities in alginate mixed with three mechanical-mixing methods using a nondestructive, microtomographic analysis method. Alginate was mixed by each of the three mechanical methods per respective manufacturer's guidelines, with the set alginate analyzed using a microtomography unit and proprietary software. A mean and standard deviation was determined per group and analyzed with Kruskal-Wallis ANOVA/Mann-Whitney tests. Significant differences (p < 0.001) were found between groups per each of the three testing parameters (number, percent, volume distribution of porosities). The vacuum mixer produced significantly less percent porosity and number of porosities than the centrifugal mixer and semiautomated hand mixer. Both the vacuum mixer and centrifugal mixer produced porosities of significantly smaller volume than the semiautomated hand mixer. Of the three mechanical mixing methods, the vacuum mixer had the best performance overall in reducing the number, percent, and volume of porosities in the mixed alginate.

Improved and Reproducible Flow Cytometry Methodology for Nuclei Isolation from Single Root Meristem

Root meristems have increasingly been target of cell cycle studies by flow cytometric DNA content quantification. Moreover, roots can be an alternative source of nuclear suspension when leaves become unfeasible and for chromosome analysis and sorting. In the present paper, a protocol for intact nuclei isolation from a single root meristem was developed. This proceeding was based on excision of the meristematic region using a prototypical slide, followed by short enzymatic digestion and mechanical isolation of nuclei during homogenization with a hand mixer. Such parameters were optimized for reaching better results. Satisfactory nuclei amounts were extracted and analyzed by flow cytometry, producing histograms with reduced background noise and CVs between 3.2 and 4.1%. This improved and reproducible technique was shown to be rapid, inexpensive, and simple for nuclear extraction from a single root tip, and can be adapted for other plants and purposes.

Low-Frequency Dosimetry of Inhomogeneous Magnetic Fields Using the Coil Source Model and the Household Appliance

In this paper, the magnetic field properties and the dosimetry at ELF (50 Hz) are investigated using a coil model, which is prescribed in the European standard EN50366 (CENELEC) as a substitute source model for real household appliances. The accuracy of magnetic field vectors and values of the induced current density, which is achieved with the coil model, were compared with the results of two test appliances (a drilling machine and a hand mixer) obtained from the equivalent source model. It was demonstrated that the magnetic fields obtained (dominant component and strength) using the coil model and the real appliance show an agreement with each other with a maximum difference of 5 dB. The calculated induced current densities in the numerical human body models (homogeneous and anatomical body models) and the real appliances also show a good agreement with each other with a maximum difference by a factor of 1.6 (by the anatomical body model). Furthermore, the values of both field vectors and induced current density values calculated using the coil model were shown to be higher than those calculated in the case of the real appliances. Based on these results, the applicability of the coil model prescribed in EN50366 confirms that of the two applied test appliances.

Fate of Staphylococcus aureus in Whipped Butter

This study determined growth and survival of Staphylococcus aureus strains 100-A, 196-E, 254, 473, 505, and 521 in whipped butter made by whipping butter produced from inoculated cream or in whipped butter inoculated after manufacture. Cream was inoculated to contain ca. 104 to 105S. aureus/ml and then was held at 4°C for 3 d, at 22°C for 36 h, or at 37°C for 24 h. After incubation, cream was churned to obtain butter which then was either lightly salted (1.0%, w/w) or left unsalted. Fresh sweet cream also was churned to obtain sweet cream butter which was lightly salted or left unsalted. Sweet cream butter was inoculated to contain ca. 105S. aureus/g. Butter containing S. aureus was brought to 15°C and whipped for 5–7 min with a three-speed hand mixer. Whipped butter was held at 4, 10, 15, and 25°C for up to 6 weeks. Whipping of butter influenced growth and survival of all strains of S. aureus. Whipped butter inoculated after churning and before whipping was a better medium for growth of the pathogen than was whipped butter made from butter that had been churned from inoculated cream. Whipping of butter had a greater effect than salt on the ability of S. aureus to grow or survive. Variability among strains also was important in determining growth and survival of S. aureus in whipped butter.