Composition Of Mixture Research Articles

(E)-2-Benzylidenecyclanones: Part XIX. Reaction of (E)-2-(4′-X-Benzylidene)-1-tetralones with Cellular Thiols: Comparison of Thiol Reactivities of Open-Chain Chalcones and Their Six- and Seven-Membered Cyclic Analogs

Non-enzyme-catalyzed thiol addition onto the α,β-unsaturated carbonyl system is associated with several biological effects. Kinetics and diastereoselectivity of non-enzyme catalyzed nucleophilic addition of reduced glutathione (GSH) and N-acetylcysteine (NAC) to the six-membered cyclic chalcone analogs 2a and 2b were investigated at different pH values (pH 3.2, 7.4 and 8.0). The selected compounds displayed in vitro cancer cell cytotoxicity (IC50) of different orders of magnitude. The chalcones intrinsically reacted with both thiols under all incubation conditions. The initial rates and compositions of the final mixtures depended both on the substitution and the pH. The stereochemical outcome of the reactions was evaluated using high-pressure liquid chromatography with UV detection (HPLC-UV). The structures of the formed thiol-conjugates and the retro-Michael products (Z)-2a and (Z)-2b were confirmed by high-pressure liquid chromatography-mass spectrometry (HPLC-MS). Frontier molecular orbitals and the Fukui function calculations were carried out to investigate their effects on the six-membered cyclic analogs. Data were compared with those obtained with the open-chain (1) and the seven-membered (3) analogs. The observed reactivities do not directly relate to the difference in in vitro cancer cell cytotoxicity of the compounds.

Utilization of marble waste as fine aggregate in the composition of high performance concrete containing mineral additions

This study investigates the effect of adding marble waste as fine aggregate on the properties of high-performance concrete. To achieve this objective, 10%, 20%, 30%, and 40% of marble waste fine aggregate were substituted for ordinary fine aggregate in the composition of high-performance concrete mixtures containing silica fume and ground blast furnace slag. The fresh properties were studied using slump, fresh density and air content tests, while the hardened properties were assessed using compressive and flexural strengths, ultrasonic pulse velocity, water absorption, and chemical acid attack tests. The results obtained revealed that the addition of marble waste fine aggregate significantly improved the properties of high-performance concrete and increased its resistance to chemical acid attacks. The composition-based ground blast furnace slag containing 40% marble waste fine aggregate outperformed all other compositions, increasing compressive strength by 30.98%.

Retrieval and analysis of the composition of an aerosol mixture through Mie–Raman–fluorescence lidar observations

Abstract. In the atmosphere, aerosols can originate from numerous sources, leading to the mixing of different particle types. This paper introduces an approach to the partitioning of aerosol mixtures in terms of backscattering coefficients. The method utilizes data collected from the Mie–Raman–fluorescence lidar, with the primary input information being the aerosol backscattering coefficient (β), particle depolarization ratio (δ), and fluorescence capacity (GF). The fluorescence capacity is defined as the ratio of the fluorescence backscattering coefficient to the particle backscattering coefficient at the laser wavelength. By solving a system of equations that model these three properties (β, δ and GF), it is possible to characterize a three-component aerosol mixture. Specifically, the paper assesses the contributions of smoke, urban, and dust aerosols to the overall backscattering coefficient at 532 nm. It is important to note that aerosol properties (δ and GF) may exhibit variations even within a specified aerosol type. To estimate the associated uncertainty, we employ the Monte Carlo technique, which assumes that GF and δ are random values uniformly distributed within predefined intervals. In each Monte Carlo run, a solution is obtained. Rather than relying on a singular solution, an average is computed across the whole set of solutions, and their dispersion serves as a metric for method uncertainty. This methodology was tested using observations conducted at the ATOLL (ATmospheric Observation at liLLe) observatory, Laboratoire d'Optique Atmosphérique, University of Lille, France.

Ballistic Gels in Experimental Fracture Setting

Biomechanical tests typically involve bending, compression, or shear stress, while fall tests are less common. The main challenge in performing fall tests is the non-reproducible directionality of bone when tested with soft tissue. Upon removal of the soft tissue, the explanted bone’s resistance to impact diminishes. Therefore, ballistic gels can fix specimens in reproducible directions and simulate periosteal soft tissue. However, the use of ballistic gels in biomechanical studies is neither standardized nor widespread. This study aimed to optimize a ballistic gel consistency that mimics the upper thigh muscle in sheep. Our results suggest a standardized and flexible evaluation method by embedding samples in ballistic gel. Compression tests were conducted using cylindrical pieces of gluteal muscle from sheep. Various compositions of agarose and gelatin mixtures were tested to achieve a muscle-like consistency. The muscle-equivalent ballistic gel was found to consist of 29.5% gelatin and 0.35% agarose. Bones remained stable within the ballistic gel setup after freeze–thaw cycles between −20 °C and +20 °C. This method reduces the variability caused by muscle and improves storage quality, allowing for tests to be conducted under consistent conditionsBallistic gels of agarose and gelatin are suitable for bone fracture models. They have muscle-like strength, fix fractures simultaneously, are inexpensive to produce, and can be stored to allow repeated measurements of the same object with changing questions.

Determinants of oilseed rape-service plant intercropping performance variability across a farmers’ fields network in Western Switzerland

The intercropping of winter oilseed rape with frost-sensitive service plants can provide a diversity of services including weed control and N supply for oilseed rape. This practice started to be adopted by farmers and has therefore become one of the most popular intercropping in Western Europe. However, in Switzerland, such intercropping leads to contrasting yields. The growth of service plants and the benefits they provide have also been found to be variable. The factors explaining these variabilities remain unclear. Our study aimed to better understand this variability under a temperate climate thanks to the regional agronomic diagnosis framework. In this study, we first investigated the main factors explaining this variability and then aimed to rank them to identify ways to better manage such intercropping systems. A network of 28 farmers’ fields planted with winter oilseed rape intercropped with service plant mixtures was studied. Farmers’ practices were diverse in terms of specific composition of the service plant mixture, pest management, and fertilization. We observed that the growth of oilseed rape and service plants in fall was highly variable. We determined that in late fall, the main drivers of the service plant mixture dry weight were specific composition of the mixture and precipitation. The introduction of buckwheat in the service plant mixture enhanced its late fall biomass. The oilseed rape grain yields ranged from 0.4 to 5.0 t ha−1 and were lower than that of the local reference in 75% of the fields. This was mainly explained by insect pest damage in spring due to a very limited use of insecticide in our field network combined with a lack of alternative pest management strategies. This work provides further elements to investigate the causes leading to the high variability we observed, together with the local observations that will benefit the farmers.

Multipressure Sampling for Improving the Performance of MOF-based Electronic Noses.

Metal-organic frameworks (MOFs) are a promising class of porous materials for the design of gas sensing arrays, which are often called electronic noses. Due to their chemical and structural tunability, MOFs are a highly diverse class of materials that align well with the similarly diverse class of volatile organic compounds (VOCs) of interest in many gas detection applications. In principle, by choosing the right combination of cross-sensitive MOFs, layered on appropriate signal transducers, one can design an array that yields detailed information about the composition of a complex gas mixture. However, despite the vast number of MOFs from which one can choose, gas sensing arrays that rely too heavily on distinct chemistries can be impractical from the cost and complexity perspective. On the other hand, it is difficult for small arrays to have the desired selectivity and sensitivity for challenging sensing applications, such as detecting weakly adsorbing gases with weak signals, or conversely, strongly adsorbing gases that readily saturate MOF pores. In this work, we employed gas adsorption simulations to explore the use of a variable pressure sensing array as a means of improving both sensitivity and selectivity as well as increasing the information content provided by each array. We studied nine different MOFs (HKUST-1, IRMOF-1, MgMOF-74, MOF-177, MOF-801, NU-100, NU-125, UiO-66, and ZIF-8) and four different gas mixtures, each containing nitrogen, oxygen, carbon dioxide, and exactly one of the hydrogen, methane, hydrogen sulfide, or benzene. We found that by lowering the pressure, we can limit the saturation of MOFs, and by raising the pressure, we can concentrate weakly adsorbing gases, in both cases, improving gas detection with the resulting arrays. In many cases, changing the system pressure yielded a better improvement in performance (as measured by the Kullback-Liebler divergence of gas composition probability distributions) than including additional MOFs. We thus demonstrated and quantified how sensing at multiple pressures can increase information content and cross-sensitivity in MOF-based arrays while limiting the number of unique materials needed in the device.

Optimization of Liquid-State Anaerobic Digestion by Defining the Optimal Composition of a Complex Mixture of Substrates Using a Simplex Centroid Design

This study aimed to define the optimal composition of three heterogeneous substrates of the anaerobic digestion process to maximize methane production. The investigated substrates were sewage sludge (SS), the organic fraction of municipal solid waste (OFMSW), and horse waste (HW). The optimal composition of these substrates was defined using the mixture design and, more specifically, the simplex–centroid mixture design. Customized methods and materials were employed to study the complex mixture design of these substrates. The findings revealed that the optimal mixture involved all three substrates with the composition 0.17 HW, 0.66 SS, and 0.17 OFMSW, which demonstrated the highest methane yield at 269 NmL·gVS−1. In addition, a mathematical model was developed to predict methane production based on a specific composition of co-substrates. The results were validated at the small pilot scale.

ИСПОЛЬЗОВАНИЕ РЫЖИКОВОЙ МУКИ ДЛЯ ПРОИЗВОДСТВА МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

The purpose of the study is to determine the possibility of using camelina flour obtained from camelina cake for the production of flour confectionery products. Tasks: to grind the original camelina cake into camelina flour and camelina bran; to develop a recipe for flour confectionery products gingerbread and cake health with the addition of 5 to 20 % camelina flour instead of premium wheat baking flour; to conduct an organoleptic assessment and determine the physico-chemical quality indicators of gingerbread and health cakes made from wheat-camelina flour of various ratios. The object of study is camelina flour. A recipe has been developed for a Stolichny type cake and gingerbread made from whole-ground wheat and camelina flour of various ratios with premium-grade wheat baking flour. The parameters and modes for preparing flour confectionery products in the form of cakes and gingerbread have been established. Adding camelina flour to the recipe for both cakes and gingerbread leads to an increase in humidity, alkalinity and the mass fraction of fat in the finished products. The most optimal ratio of premium wheat flour and camelina flour for the production of products is the ratio of 9 : 1, at which the finished products have the most attractive presentation and good organoleptic characteristics. Compared to control samples of flour confectionery made from premium wheat flour, in products made from wheat-camelina flour there is an increase in the content of protein, fats, including polyunsaturated fatty acids, essential amino acids, including limiting ones. Based on the results of research, we can recommend the use of a composite flour mixture of premium wheat flour and camelina flour for the production of flour confectionery products of increased nutritional value at existing confectionery enterprises.

ПРИМЕНЕНИЕ ГРЕЧИХИ В РЕЦЕПТУРЕ ХЛЕБА

The purpose of research is to study the chemical composition of buckwheat varieties bred in the Republic of Bashkortostan and the influence of buckwheat flour on bread quality indicators. Objectives: to study the chemical composition of buckwheat varieties in the Republic of Bashkortostan, to identify varieties that have the highest nutritional value; to set parameters for soaking and germination of buckwheat grains; to carry out the selection of technological parameters for baking bread from composite flour (first grade wheat flour and buckwheat flour); to explore the quality indicators of bread. The study was carried out at the Department of Technology of Public Nutrition and Processing of Plant Raw Materials of the Fe¬deral State Budgetary Educational Institution of Higher Education "Bashkir State Agrarian University" and in the analytical laboratory of the Bashkir Research Institute of Agriculture UFITs RAS. The results of the chemical composition of buckwheat varieties Agidel, Zemlyachka, Ilishevskaya, Inzerskaya selection of the Republic of Bashkortostan for the 2019–2021 harvest, as well as the use of flour from sprouted buckwheat grains on the quality indicators of wheat bread are presented. Based on nutritional value, the buckwheat variety Inzerskaya was selected for the production of buckwheat flour for inclusion in the bread recipe. The physicochemical parameters of flour from sprouted buckwheat grain, as well as the content of flavonoids in buckwheat flour, were determined. Optimal parameters for germination of buckwheat grain have been identified, which prove an improvement in the physico-chemical parameters and antioxidant activity of the resulting flour, which confirms the need to use this flour in the bread recipe. The optimal content of flour from sprouted buckwheat grain as part of a composite mixture with first-grade wheat flour was identified, which was 10%, which improves the organoleptic and physicochemical properties of bread.

Operation Mechanism Analysis and Parameter Optimization of Bean Impurity-Separation Device for Tiger Nut Harvester

This study aimed to enhance the efficiency of tiger nut combine harvesters by reducing impurity and loss rates during processing. Scholars focused on analyzing the composition and suspension speed of the bean mixture, leading to the development of a wind-screen impurity-removal method. The wind-screen-type bean-separation device was designed with a cross-flow fan, louver screen, frame, and driving mechanism. Theoretical analysis was employed to discuss the motion characteristics and behavior of the sieve body and material, thereby revealing the screening dynamics of tiger nuts and impurities. Factors such as crank radius, crank speed, and fan speed were identified as crucial for optimizing separation performance. Initial single-factor tests helped narrow down the range of influencing factors. Subsequently, a three-factor, three-level Box–Behnken test was conducted with crank radius, crank speed, and fan speed as variables and impurity rate and loss rate as evaluation indexes. This led to the establishment of a multiple regression equation linking these factors to the evaluation indexes. Through response surface analysis and multi-objective optimization using the regression model, the optimal operational parameters for the device were determined: crank radius of 45 mm, crank speed of 497 r/min, and the fan speed of 1100 r/min. Theoretical calculations predicted an impurity rate of 2.42% and a loss rate of 0.51%. Verification tests confirmed these findings, showing an average impurity rate of 2.53% and a loss rate of 0.56%, which met the mechanized harvesting standards for tiger nuts. Overall, this study introduces a novel method and technical framework for effectively separating tiger nuts from impurities, thereby advancing the mechanization of tiger nut harvesting processes.

Operation Mechanism Analysis and Parameter Optimization of Bean Impurity-Separation Device for Tiger Nut Harvester

This study aimed to enhance the efficiency of tiger nut combine harvesters by reducing impurity and loss rates during processing. Scholars focused on analyzing the composition and suspension speed of the bean mixture, leading to the development of a wind-screen impurity-removal method. The wind-screen-type bean-separation device was designed with a cross-flow fan, louver screen, frame, and driving mechanism. Theoretical analysis was employed to discuss the motion characteristics and behavior of the sieve body and material, thereby revealing the screening dynamics of tiger nuts and impurities. Factors such as crank radius, crank speed, and fan speed were identified as crucial for optimizing separation performance. Initial single-factor tests helped narrow down the range of influencing factors. Subsequently, a three-factor, three-level Box–Behnken test was conducted with crank radius, crank speed, and fan speed as variables and impurity rate and loss rate as evaluation indexes. This led to the establishment of a multiple regression equation linking these factors to the evaluation indexes. Through response surface analysis and multi-objective optimization using the regression model, the optimal operational parameters for the device were determined: crank radius of 45 mm, crank speed of 497 r/min, and the fan speed of 1100 r/min. Theoretical calculations predicted an impurity rate of 2.42% and a loss rate of 0.51%. Verification tests confirmed these findings, showing an average impurity rate of 2.53% and a loss rate of 0.56%, which met the mechanized harvesting standards for tiger nuts. Overall, this study introduces a novel method and technical framework for effectively separating tiger nuts from impurities, thereby advancing the mechanization of tiger nut harvesting processes.

Improving the technology of gluten-free bread from composite flour mixtures

The article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50). A sociological survey conducted has shown that potential consumers are interested in expanding the line of gluten-free food products in the Saratov region. The following technological parameters for the production of gluten-free bread were determined: proofing time – 100 minutes, chamber temperature 35°С and relative air humidity 40%. The bread was baked for 9 minutes at 200°С and 35 minutes at 180°С with a relative humidity in the working chamber of 40%. Physicochemical studies showed that the moisture content in three samples of gluten-free bread was 1.17 times higher than the norm (46.0) compared to the control. In turn, the acidity of the sample crumb was in the range of 5.5–7.2 degrees, respectively, which exceeded the norm. The crumb porosity of the developed samples was 65.22–68.03%, respectively, while less than 68% was explained by the use of gluten-free mixtures, which were unable to form an elastic elastic frame in the products. The developed gluten-free bread contained QMAFAnM, coliform bacteria, Staphylococcus aureus, bacteria of the genus Proteus, mold fungi and pathogenic microorganisms, including Salmonella, and complies with TR CU 021/2011.As a result of the research, sample No. 3 was selected from pumpkin and corn flour (50: 50), which had high performance in terms of overall physicochemical and organoleptic characteristics. The selected sample had dimensional stability, pleasant taste, aroma and baked crumb.

Improving the technology of gluten-free bread from composite flour mixtures

The article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50). A sociological survey conducted has shown that potential consumers are interested in expanding the line of gluten-free food products in the Saratov region. The following technological parameters for the production of gluten-free bread were determined: proofing time – 100 minutes, chamber temperature 35°С and relative air humidity 40%. The bread was baked for 9 minutes at 200°С and 35 minutes at 180°С with a relative humidity in the working chamber of 40%. Physicochemical studies showed that the moisture content in three samples of gluten-free bread was 1.17 times higher than the norm (46.0) compared to the control. In turn, the acidity of the sample crumb was in the range of 5.5–7.2 degrees, respectively, which exceeded the norm. The crumb porosity of the developed samples was 65.22–68.03%, respectively, while less than 68% was explained by the use of gluten-free mixtures, which were unable to form an elastic elastic frame in the products. The developed gluten-free bread contained QMAFAnM, coliform bacteria, Staphylococcus aureus, bacteria of the genus Proteus, mold fungi and pathogenic microorganisms, including Salmonella, and complies with TR CU 021/2011.As a result of the research, sample No. 3 was selected from pumpkin and corn flour (50: 50), which had high performance in terms of overall physicochemical and organoleptic characteristics. The selected sample had dimensional stability, pleasant taste, aroma and baked crumb.

A gold standard dataset and evaluation of methods for lineage abundance estimation from wastewater

During the SARS-CoV-2 pandemic, genome-based wastewater surveillance sequencing has been a powerful tool for public health to monitor circulating and emerging viral variants. As a medium, wastewater is very complex because of its mixed matrix nature, which makes the deconvolution of wastewater samples more difficult. Here we introduce a gold standard dataset constructed from synthetic viral control mixtures of known composition, spiked into a wastewater RNA matrix and sequenced on the Oxford Nanopore Technologies platform. We compare the performance of eight of the most commonly used deconvolution tools in identifying SARS-CoV-2 variants present in these mixtures. The software evaluated was primarily chosen for its relevance to the CDC wastewater surveillance reporting protocol, which until recently employed a pipeline that incorporates results from four deconvolution methods: Freyja, kallisto, Kraken 2/Bracken, and LCS. We also tested Lollipop, a deconvolution method used by the Swiss SARS-CoV-2 Sequencing Consortium, and three additional methods not used in the C-WAP pipeline: lineagespot, Alcov, and VaQuERo. We found that the commonly used software Freyja outperformed the other CDC pipeline tools in correct identification of lineages present in the control mixtures, and that the VaQuERo method was similarly accurate, with minor differences in the ability of the two methods to avoid false negatives and suppress false positives. Our results also provide insight into the effect of the tiling primer scheme and wastewater RNA extract matrix on viral sequencing and data deconvolution outcomes.

Emergent Antiferroelectric Ordering and the Coupling of Liquid Crystalline and Polar Order

Polar liquid crystals possess 3D orientational order coupled with unidirectional electric polarity, yielding fluid ferroelectrics. Such polar phases are generated by rod‐like molecules with large electric dipole moments. 2,5‐Disubstituted 1,3‐dioxane is commonly employed as a polar motif in said systems, and herein it is shown to suffer from thermal instability as a consequence of equatorial‐trans to axial‐trans isomerism at elevated temperatures. Isosteric building blocks are utilized as potential replacements for the 1,3‐dioxane unit, and in doing so new examples of fluid ferroelectric systems are obtained. For binary mixtures of certain composition, the emergence of a new fluid antiferroelectric phase, a finding not observed for either of the parent molecules, is observed. This study also reveals a critical tipping point for the emergence of polar order in otherwise apolar systems. These results hint at the possibility for uncovering new highly ordered polar liquid‐crystalline phases and delineate distinct transition mechanisms in orientational and polar ordering.

Development of Micronutrient Enriched Composite Flour with Selected Grains, Pulses, and Herbs

Most of the non-communicable diseases are directly related to the consumption of purified wheat flour. Therefore, composite flour mixtures can be introduced as a remedy. This study aimed to formulate a composite flour mixture comprising rice (Oryza sativa, variety Bg352), cowpea (Vigna unguiculata), horse gram (Macrotyloma uniflorum), black cumin (Nigella sativa), and ash plantain (Musa paradisiaca) pseudo stem. All the raw materials were cleaned and transformed into flour forms, and eight different composite flour mixtures were prepared according to Taguchi’s L8 orthogonal design. Eight samples of String hoppers, hoppers and pittu were prepared with eight different formulations. The sensory properties of prepared samples were evaluated using the five-point hedonic scale with thirty semi-trained panelists. The proximate composition, mineral profile, total phenolic content and antioxidant activity of the selected formulae were determined using standard analytical techniques. The colour, swelling index, initial water absorption capacity and bulk density of the final formulae were also evaluated. The highest rank for all the tested sensory attributes was obtained by the formula consisting of 82.93% O. sativa, 10.73% V. unguiculata, 3.90% M. paradisiaca pseudo stem, 1.95% M. uniflorum, and 4.88% N. sativa flour. The proximate results revealed that the sample with highest overall acceptability contains moisture (9.83%), ash (1.25%), total fat (1.28%), crude protein (10.55%), crude fiber (2.40%) and carbohydrate (70.25%). The results of the mineral profile of the sample with the highest overall acceptability for all sensory attributes revealed that sodium (1879.85 ppm), potassium (1276.20 ppm), calcium (2911.67 ppm), magnesium (8923.68 ppm), zinc (2.57 ppm), manganese(0.32 ppm), and iron (2.19 ppm). DPPH radical scavenging activity (0.0688 mg mL-1) and gallic acid equivalent phenolic content (37.02 μg/mL) of the composite flour mixture were analyzed. The initial water absorption capacity (150.83), oil absorption capacity (1.99 g/g), swelling index (4.99 mL/g), bulk density (0.50 g/ mL), and color (L*87.03, a*0.8, b*7.9, h 84.27) were recorded. The total plate count, yeast & mold count, coliform count, peroxide value and moisture content confirmed the product's safe consumption for two months. The developed composite flour mixture meets micronutrient requirements, and it can be used as a substitute for purified wheat flour for making string hoppers, hoppers, roti and pittu.

Development of Ready-to-Eat Breakfast Flakes with Green Banana (<em>Musa Acuminata</em>) and Jackfruit Seeds (<em>Artocarpus Heterophyllus</em>) Flour: A Comprehensive Analysis of Nutritional and Functional Properties

Green banana flour (GBF) and jackfruit seed flour (JSF) present sustainable solutions for reducing banana waste and offering a gluten-free alternative in the food industry. The present study explores the feasibility of a composite mixture of GBF and JSF as a nutritious option for preparing breakfast flakes, evaluating their proximate composition and functional properties. The flakes were formulated with 15% JSF and varying ratios of GBF and Corn flour (w/w); T1 (50:35) T2 (60:25), T3 (70:15), T4 (80:5), and a control sample (C) with 100% corn flour. Physico-functional properties of GBF and JSF, proximate composition and antioxidant activity of the breakfast flakes were determined using standard protocols. Sensory evaluation was conducted by a semi-trained panel using a 5-point hedonic scale. The physico-functional data suggested JSF had higher water absorption (24.66±0.58%) and oil absorption (52.33±2.52%) than GBF (5.08±0.38%, 6.14±0.38%). In the sensory data, the T3 sample exhibited the highest scores for taste (4.03±0.91), texture (3.73±0.87), crunchiness (4.03±0.13), and overall acceptability (3.90±0.95). Incorporating GBF and JSF positively impacted nutritional content, with T4 showing the highest crude fibre levels (5.86±0.11%) and total ash content (2.84±0.05%). Additionally, antioxidant activity was significantly elevated (P<0.05) in flakes with GBF and JSF, with the highest observed in T4 (19.70±0.14%) followed by T3 (18.66±0.13). Storage study data confirmed a shelf-life of 4 weeks for the developed flake samples without added preservatives at room temperature. Therefore, the present study demonstrates the potential of GBF and JSF as a healthy alternative in the bakery industry, offering both nutritional benefits and favourable sensory properties.

Role of cover crop roots in soil organic carbon accrual—A review

AbstractAppropriate cover crop (CC) management is an important tool for the improvement of soil carbon stock; however, the relationships between carbon accumulation and CC root traits remain unclear. A literature review was performed to identify the extent and focus of recent research and to answer questions about the role of root traits of CCs in soil C accumulation with regard to species selection, mixture composition and agronomic management. The findings based on the analysis of 69 publications show that a range of root traits such as root biomass, architecture, depth of rooting, root chemical composition, as well as quantity and quality of rhizodeposition, can contribute to soil structure formation and C accumulation. These traits are usually species specific, and it seems that appropriate species combinations in the mixtures can offer the highest potential for optimization of C stock across various environments. However, there has been twice as much recent research on roots of CC monocultures than on mixtures, with little attention paid to agronomic aspects such as plant spatial arrangement or soil tillage in relation to CC root development. Considerations of real management under field conditions could be beneficial in providing greater accuracy of estimation of the contribution of CCs in increasing the SOC stock in croplands.

Influence of inhomogeneous distribution of inflow equivalence ratio on oblique detonation morphology and characteristic

In this paper, numerical simulations using Euler equations coupled detailed chemical reaction model are performed to reveal the influence of inhomogeneous distribution of inflow equivalence ratio (ER) on the morphology and characteristic of oblique detonation in hydrogen/oxygen/argon mixtures. The purpose of this study is to better understand the key parameters’ variation law of oblique detonation flow field under practical flight conditions so as to guide the design of oblique detonation chamber. Within the scope of our simulations, the results show that the oblique detonation wave (ODW) can still be standing under a large ER gradient. The thermodynamic state and characteristic sizes of the flow field reach the maximum value around ER = 0.8. First, the ODW angle and the post-wave temperature/pressure increase with the homogeneous inflow ER. Then, the inhomogeneity of inflow ER is introduced by assuming a lateral linear distribution covering the whole inflow boundary. When the ER increases along the inflow boundary with ER = 0 at the wedge tip, the overall morphology of the ODW presents a concave structure. Inversely, the ODW is convex with ER = 0 at the top outlet. The morphology and characteristic sizes of ODW are determined by the mixture composition in front of the corresponding wave surface. The transition mode of ODW is mainly determined by the ER of the incoming flow in front of the induction region.

Influence of inhomogeneous distribution of inflow equivalence ratio on oblique detonation morphology and characteristic

In this paper, numerical simulations using Euler equations coupled detailed chemical reaction model are performed to reveal the influence of inhomogeneous distribution of inflow equivalence ratio (ER) on the morphology and characteristic of oblique detonation in hydrogen/oxygen/argon mixtures. The purpose of this study is to better understand the key parameters’ variation law of oblique detonation flow field under practical flight conditions so as to guide the design of oblique detonation chamber. Within the scope of our simulations, the results show that the oblique detonation wave (ODW) can still be standing under a large ER gradient. The thermodynamic state and characteristic sizes of the flow field reach the maximum value around ER = 0.8. First, the ODW angle and the post-wave temperature/pressure increase with the homogeneous inflow ER. Then, the inhomogeneity of inflow ER is introduced by assuming a lateral linear distribution covering the whole inflow boundary. When the ER increases along the inflow boundary with ER = 0 at the wedge tip, the overall morphology of the ODW presents a concave structure. Inversely, the ODW is convex with ER = 0 at the top outlet. The morphology and characteristic sizes of ODW are determined by the mixture composition in front of the corresponding wave surface. The transition mode of ODW is mainly determined by the ER of the incoming flow in front of the induction region.