Plastic Jugs Research Articles

Evaluation of the Attractancy of 3 Fly Baits in Two High-Rise Poultry Houses, 1985

Abstract Alfacron sugarbait (CGA 18809) was compared with Improved Golden Malrin fly bait containing 1.0% methomyl and Hopkins Fly Bait Grits containing 1.0% Bomyl in two high-rise poultry houses utilizing baited jug traps. Each trap was constructed from 3.87-liter translucent white plastic jugs (common “1-gal” milk jugs) with four 5-cm diam access holes cut equidistant around the circumference of the upper third of the jug. Each jug received 25 g of bait scattered on the inside bottom of the jug each week. Flies and old bait were removed from each trap prior to the addition of new bait and returned to the lab for enumeration. A Union Co., PA house received 30 jug traps (10 jugs/bait) hung in groups of 3 (all baits/group, jugs 2.4 m apart) at 10 equidistant points around the periphery of a 10.7 × 137.2-m pit at a height of approximately 1.1m from the floor for 8 wk. Six jug traps (4 jugs/ bait, 12 total) were hung for 9 wk in random order at an approximate height of 1.1 m from the floor at each end of a Montour Co., PA house (11.4 × 96.2 m pit) due to limited pit access. Jug traps were separated 2.6, 2.0 or 0.5 m apart, depending upon their location. Fly populations at the Union Co. house and the Montour Co. house were Musca domestica and Ophyra aenescens, respectively.

Effect of Fluorescent Light on the Folacin Content of Homogenized Milk Held in Conventional Containers

Homogenized whole milk in three types of conventional containers, carton, plastic jug and clear pouch, was exposed to fluorescent light intensities of 0 and 200 ft-c. at 4°C for periods of 0, 6, 12, 24 and 48h. Total folacin activity of the samples was determined microbiologically with L. casei. Exposure to light intensity of 200 ft-c over a period of 48h did not significantly affect total folacin activity in homogenized milk regardless of type of container. After exposure to light intensity of 200 ft-c for 48h there was an indication that total folacin activity began to deteriorate in homogenized milk held in the clear pouch.

Consumer Reaction to Colored Plastic Milk Jugs

Colored plastic gallon milk containers were prepared and demonstrated to consumers in three grocery stores. The four containers were colors yellow, opaque white, cream colored, and translucent plastic. A total of 393 respondents participated in the study. Several questions were asked relating to general milk consumption and preference for a particular color of milk jug. Of those respondents, 40.4% bought all their milk in plastic with 19.2% buying most of their milk in plastic. Approximately 74% indicated that they would buy milk packaged in colored plastic jugs if it were the same price as currently priced. Only 35% indicated that they would buy the plastic jug if they had to pay 3 to 5¢ more per container. The white opaque jug was the choice of consumers. Cream color was second, translucent third, and yellow fourth. Approximately 75% of the respondents indicated that it did not matter whether they could see the milk in the container.

Effect of Oxygen, Carbon Dioxide, and Nitrogen on Maple Syrup Stored in Plastic Jugs

ABSTRACTSix maple syrups were stored in the dark for 6 months in pigmented and unpigmented high‐density polyethylene jugs at room temperature (72°F) in three gas environments‐nitrogen, oxygen, and carbon dioxide. The syrup was analyzed for changes in flavor, color, and pH. A taste panel, tasting syrup from pigmented jugs only, detected flavor change in both the oxygen and carbon dioxide environments. There were statistically significant interactions for changes in both color and pH between gas and syrup treatments. The greatest darkening of color and decrease in pH were associated with the carbon dioxide. Jug pigmentation had no detectable effect on the syrup.

Artificial Turf as a Substrate for Incubating Lake Trout Eggs on Reefs in Lake Superior

Abstract In October 1980, more than 50,000 eggs of lake trout (Salvelinus namaycush) were placed between layers of artificial turf, 30 x 90 cm. These “sandwiches” were suspended from plastic jugs above the bottom at Devils Island Reef, Lake Superior, and anchored to pieces of railroad track. The total material cost for each sandwich was $45. When they were retrieved from the reef in May 1981, about 78% of the eggs had apparently hatched and most sac fry had left the sandwiches.

Light Activated Flavor in Milk

An expert panel was used to determine the frequency and severity of light activated flavors in milk packaged in plastic jugs. Samples were evaluated weekly (different day each week) with a total of 90 samples being examined. Fifty-three samples (59%) of the total were rated as having a moderate to strong light-activated flavor. After establishing the existence of a severe problem, large consumer panels were run at two shopping centers. The triangle test was used to determine whether panelists could distinguish between milk and light activated flavor and milk with no noticeable off-flavor. In addition, preference was obtained from those respondents correctly identifying the odd sample. Consumers could distinguish between samples. The age group 25 yr and younger was the most successful in correctly detecting differences; therefore, a survey also was conducted at a local college with 69 of 132 respondents correct. Preference testing over all portions of the study indicated that 63% preferred the milk with no off-flavor, 27% preferred the light activated flavor, and 10% had no stated preference. Results from one of the malls (identified as a “blue collar” mall) brought the average down for those preferring milk with no light activated flavor.

A Survey of Milk Flavor and Quality

Six brands of milk sold at Manhattan, Kansas, retail outlets were evaluated for quality on the day the milk was delivered, and again after being held in display cases for a week. Five of the six were in one gallon plastic jugs; the other one was in a 1/2 gallon carton. Only freshly delivered milks were analyzed for chemical composition. Both freshly delivered and stored samples were examined for bacteria, temperature, flavor and some volatile materials. The study continued five weeks, with fresh samples collected weekly.Only 3 (all from one processor) of the 30 samples were below the 3.25% legal fat limit for Kansas (considering a 0.1% allowance for Babcock testing); they were 2.4, 3.1, and 3.15%. Temperatures of milks held in the display cabinets were generally lower than milk as delivered; only 2 of the 30 samples exceeded 4.5 C (40 F). Fourteen of the milks as delivered exceeded 4.5 C (40 F), but only one 8.5 C (47 F) exceeded the 7 C (45 F) legal limit.Most bacterial counts (SPC) of freshly delivered milks were within legal limits, but three of the brands of week-old milks had consistently high counts, and most often were >300,000/ml. Psychrotroph counts of milk from the same 3 brands were consistently >300,000/ml after a week in the display case. Only two SPC and four psychrotroph counts from the other three brands exceeded 20,000/ml after one week in the display case.All milks showed less than one coliform per ml. Flavors tended to deteriorate after one week storage except in two brands that remained good. One of the two was cartoned milk. Gas liquid chromatographic (GLC) analysis of milks showed increases in acetaldehyde, n-pentanal and n-hexanal, which paralleled increases in off-flavors, in milk held in the display cases. There was no apparent relationship between methyl sulfide concentration and tendency of milk to deteriorate in flavor during one week display-storage.

Effects of Package Temperature and Days of Storage on the Flavor Score of Processed Milk

Shelf-life studies were made on commercially pasteurized milk packaged in fiberboard and blow-mold plastic containers, using two temperatures of storage {4.5 and 7 C) and 0, 7 and 14 days of storage. Quality parameters evaluated were flavor, Standard Plate Count, coliform count, oxidase-positive bacteria count and acid degree value. The data suggest a shelf-life (flavor score ⩾ 36.0) of 2–3 days at 7 C and 7 days at 4.5 C. No significant (P > .01) differences, in the parameters measured, were noted between milk packaged in fiberboard and plastic jugs which were not exposed to fluorescent light. A second phase of this study examined the shelf-life of commercially pasteurized milk packaged in fiberboard containers only. The milks were tested at 0,3,5,7,9,11 and 13 days of storage, using the same parameters noted above. The results suggested a satisfactory shelf-life of 11 and 9 days, respectively, for storage temperatures of 4.5 and 7.0 C.

Recycling Plastic Milk Jugs

Research Article| October 01 1978 Recycling Plastic Milk Jugs Jan L. Nagalski Jan L. Nagalski Search for other works by this author on: This Site PubMed Google Scholar The American Biology Teacher (1978) 40 (7): 441. https://doi.org/10.2307/4446332 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Jan L. Nagalski; Recycling Plastic Milk Jugs. The American Biology Teacher 1 October 1978; 40 (7): 441. doi: https://doi.org/10.2307/4446332 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu nav search search input Search input auto suggest search filter All ContentThe American Biology Teacher Search This content is only available via PDF. Copyright 1978 National Association of Biology Teachers Article PDF first page preview Close Modal You do not currently have access to this content.

Possibilities of Prevention of Light-Induced Quality Loss of Milk

The effect of light on milk in different types of packaging materials was studied. Three commercially available packages, viz. carton, plastic pouch and returnable plastic jug were used as well as cartons with inner brown printing, plastic pouches with black pigmented overwrap and plastic jugs pigmented with titanium dioxide. The milk in these packages was exposed to cool white fluorescent light, warm white fluorescent light and cool white lamps provided with plastic ultraviolet shields. The milk was exposed at intensities of 2200 lux and examined for sensory defects as well as losses of riboflavin and ascorbic acid. The colored carton and pigmented pouch pack has a light transmission over the whole visible spectrum of less than 1% and were very effective in preventing light induced changes in the milk. The pigmented plastic jugs were not satisfactory. The use of ultra-violet shields or warm white lights had only a minor influence on light-induced changes.

Effects of Light on Concentrations of Some Volatile Materials in Milk

Gas chromatographic analyses of head-space vapors of steam distillates from milk enabled me to monitor part per billion changes in concentrations of acetaldehyde, propanal, methyl sulfide, acetone, butanone, n-pentanal, and n-hexanal before and after milks were exposed to sunlight in a clear glass flask and fluorescent light in a plastic jug, n-Pentanal and n-hexanal increased about the same under either light (19.6 to 68.5 ppb and 19.1 to 83.6 ppb, respectively). Acetaldehyde increased much more under sunlight than under fluorescent light. Methyl sulfide increased slightly in concentration under 44 h of fluorescent light (6.8 to 11.6 ppb) but did not change appreciably during exposure to 1 h of sunlight. Changes in concentrations of the same compounds, except acetone and butanone, were determined in raw; laboratory pasteurized; and plant pasteurized, homogenized, Vacu-Therm-treated milk exposed to sunlight for 20 min. Except for n-pentanal, all carbonyl compounds in pasteurized, homogenized, Vacu-Therm-treated milk changed less after exposure to 20 min sunlight than did the same compounds from either raw or laboratory pasteurized milk. n-Pentanal was relatively higher in exposed-pasteurized milk than in either raw or laboratory pasteurized milk. Differences between concentrations of volatile materials in exposed raw and in laboratory pasteurized milk were slight. Exposing skimmilk to sunlight for 20 min produced more acetaldehyde than similarly treating homogenized-pasteurized milk, indicating that nonfat fractions are precursors of acetaldhyde. Increases in all other carbonyl compounds could be attributed to the fat.

Effect of Packaging Material on Light Induced Quality Deterioration of Milk

Milk was exposed to fluorescent light at intensities of 100 or 200 ft-c at a temperature of 5°C for periods of 3, 6, 12 or 24 hours. The samples as well as unexposed controls were analyzed for ascorbic acid and riboflavin content and examined for flavor changes by a duo-trio taste panel difference test. Four packaging materials were used — clear pouch, opaque pouch, carton and plastic jug. Light transmittance of the packaging materials in the spectral range 380-750nm was determined. Off-flavour was detected in all containers except the opaque pouch. Significant losses of ascorbic acid and riboflavin occurred in all containers but the opaque pouch.

Uses of wasted solids for improved construction

This paper considers the current amount of wasted solids, costs disposal, and some of the problems impeding solutions. Research efforts on recycling of various new types of construction materials such as beer bottles, scrap tires plastic milk jugs, and animal waste were discussed. New procedures were used for better evaluations in the reported feasibility studies.