Samples F3 Research Articles

Preparation and Characterization of Au Quantum Dots Using Laser in Benzene and Study of the Pulse Energy effect on Quantum Size

Here, findings from a study on pulsed laser ablating of noble Au targets submerged in benzene solvent and a study on the effect of pulse energy on quantum size are presented. Three samples of gold quantum dots (AuQDs) are synthesized at pulse fluence of 4, 8, and 12 J/cm2, which is referred to as F1, F2, and F3, respectively. The prepared AuQDs were characterized by UV-Vis, HR-TEM, XRD, XPS, EDX, FTIR, Raman spectroscopy and Photoluminescence measurement. AuQDs that were synthesized have monocrystalline and cubic (FCC) structure, according to XRD patterns. It was found that the direct optical energy gap of AuQDs is enhanced to 2.6 eV. The emission peak of AuQDs photoluminescence emission spectra is at roughly 481, 445, and 437 nm, for F1, F2, F3 samples, respectively. The quantum size was reduced to 2 nm for sample F3. This strategy has the ability to prepare pure AuQDs in one step, with promising biosensor and bioimaging applications.

Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli

This study aims to improve the quality of vermicelli products by replacing a portion of rice flour with orange-fleshed sweet potato powder at four ratios ranging from 10 % (F1) to 25 % (F4) (5 % interval), while the control sample used 100 % rice flour (F0). The products were analyzed for quality and sensory characteristics. The analysis of five vermicelli production formulas revealed that the product made from formula F3, which contains OFSP powder and rice flour at a ratio of 20:80 %, had a relatively high amount of β-carotene (9.29 μg/g), a bright color (L∗ = 67.15, b∗ = 29.45), and a suitable hardness (46.79 g-force). The F3 sample had better cooking quality than the F0 sample, which was proved by the percentages of weight increase, volume increase, and dry matter loss of 59.88 %, 56.89 %, and 7.08 %, respectively. The estimated PRAL score of the product prepared from formula F3 was −1.45 (PRAL<0), indicating that the vermicelli product is alkaline, which can support and improve human health. A quantity of 100 g of vermicelli contains 25.15 g of carbohydrates, 3.17 g of protein, 1.48 g of lipids, 4.26 g of resistant starch, 2.43 g of fiber, and 1.66 g of ash. The reduction in estimated glycemic index (eGI) was also found, reaching a value of 51.24 for the F3 sample, whereas the eGI of F0 was 58.24 (medium-high range). Furthermore, microstructural image analysis (from a scanning electron microscope) of sample F3 indicated that OFSP powder addition could result in a better gel network structure than occurs in conventional vermicelli. The findings from this study will be a steppingstone to processing various popular food products with enhanced nutrients. This activity can also be developed on a larger production scale, improving the quality of life for communities, especially in areas with chronic vitamin A deficiency.

Effect of Sugar on Anthocyanins in Rosella Kombucha Drink

Rosella kombucha is a fermented drink with a high antioxidant content and is known to be a solution that can neutralize free radicals and prevent oxidative stress. The ingredients in rosella kombucha drinks are anthocyanins, flavonoids, vitamin C, and polyphenols. Anthocyanin is a natural color pigment produced by plants. Anthocyanin is an antioxidant that is beneficial for the body. The fermentation process for the rosella kombucha drink was carried out for 14 days. This research aimed to determine the effect of sugar concentration on anthocyanin levels in rosella (Hibiscus sabdariffa L.) kombucha drinks. The method used in this research is quantitative experimental with a completely randomized research design (RAL) with 3 samples and 3 repetitions. The independent variable in this study is sugar concentration, while the dependent variable is anthocyanin content. The subject of this research is sugar concentration, with concentrations of 15%, 25%, and 35%. Anthocyanin levels were measured using a visible spectrophotometer using a wavelength of 700 nm. Data analysis used in this research used the Shapiro-Wilk test and the One Way ANOVA test. The results of the data analysis show that the highest average is found in the F3 sample at 38.743900 ppm. The results of data analysis using the One Way ANOVA test showed a p-value &lt;0.05, which means it has a real influence. The lowest pH value was found in sample F3, namely 2. The low pH helped stabilize the anthocyanin levels in the Rosella kombucha drink. The results showed that the sugar concentration used to make rosella kombucha drinks in all samples had a significant influence on anthocyanin levels (p&lt;0.05).

Development and Formulation of Millet based Nutri-Bar

Whole grains like millet and rice are rich in nutrients and fiber, making them an excellent ingredient for developing a nutritious snack bar. The nutri bar was formulated using popped pearl millet and black rice flakes as primary ingredient. Three samples (F1, F2 and F3) with different composition are prepared. The proximate composition, chemical and sensory analysis was determined for all the samples. Sensory evaluation was conducted using a nine-point hedonic scale to assess the bar's taste, colour, texture, and overall acceptability. Results showed that the sample F3 has rich content of 12.8 gm of protein, 77.6 gm of carbohydrate, 366 Kcal of calories, 9.4 gm of dietary fiber were recorded per 100 grams of sample. Hence sample F3 is considered as the perfect formulation as it scored 8.5/9 in hedonic scale. Keywords: popped pearl millet, black rice flakes, sensory, nutrition, snack bar.

Utilitization Of Catfish Bone Gelatin (Pangasius Sp.) In Marshmallow Products

To take advantage of the by-product of catfish bone, gelatin is made as a value added of the by-product of the fishery industry, because Gelatin using sapa bovine fish bone has the same characteristics as catfish bone gelatin. Gelatin is the main ingredient in the manufacture of marshmallows to improve texture and ebilite. The purpose of this study was to determine the panelists' preference for marshmallows with the addition of catfish bone gelatin into marshmallows and to conduct chemical quality tests (water content and ash content) on catfish bone gelatin marshmallows. The method used is descriptive method, the results of this study are marshmallow hedonic testing with the highest appearance parameter value found in the sample F2 = 7.54, namely the addition of 0.93 gram catfish bone gelatin. From the parameters of taste, aroma, and texture, the highest value was found in sample F3 with the addition of 1.16 gram catfish bone gelatin to get a taste parameter value of 7.72, an aroma parameter value of 7.52, and a texture parameter value of 7.66. In chemical testing, all samples met the standard of SNI 3547.2-2008 soft confectionery. In the water content parameter, the highest value was found in sample F2 of 11.85% with a maximum limit of SNI 3547.2-2008 soft confectionery 20.0%. In the ash content parameter, the highest value is found in the F2 sample of 0.455% with a maximum limit of 3.0%. In the protein parameter, the protein test was taken from the best sample of sensory test results, namely marshmallow with the addition of 1.17gram catfish gelatin and 2.34gram beef gelatin with a protein content test result of 0.315%

Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures

This study aims to investigate the possible usages of terebinth as a functional additive in noodle formulation. For this purpose, raw terebinth and roasted terebinth in different temperatures (100 °C, 125 °C, 150 °C, 175 °C and 200 °C) were added to the formulation at rates of 0%, 10%, 20% and 30% to produce noodles. According to the results of this study, the use of terebinth in the noodle formulation decreased the amount of phytic acid in the noodles while it significantly increased the amount of ash, protein, fat, total dietary fiber, total phenolic content and antioxidant (p < 0.05). In the sensory analysis, the highest score in the context of general acceptances was obtained from the sample B1 which 10% terebinth roasted at 100 °C while the lowest score belonged to the sample F3 which 30% terebinth roasted at 200 °C was added.

Development of haploids in the winter bread wheat anthers

In the modern world, the use of isolated anther cultivation technology is currently an integral part of the wheat breeding process. The development of haploids in the winter bread wheat anthers will allow obtaining new forms of wheat in the shortest possible time and without large areas. The purpose of the current study was to estimate the F3 winter bread wheat hybrids according to the anthers’ sensitivity to androgenesis and plant regeneration in vitro and to identify the factors affecting the yield of haploid production. There has been studied the ability to androgenesis in vitro in the anthers of four winter bread wheat hybrids of intensive and semi-intensive type of the FSBSI “ARC “Donskoy”. There has been assessed the role of the mineral composition of three induction nutrient media N6, W14 and NPB-99. There has been established a correlation between the main stages of development of haploids and a genotype. The highest regeneration rate of green plants was obtained in the sample F3 623 of intensive type (3.3%). The most suitable medium for androgenesis of the winter bread wheat anthers in vitro is NPB-99. Since the genotype F3 623 of intensive type demonstrated high values of haploid production capacity, it could be successfully used in breeding programs for the rapid production of homozygous wheat anther lines in vitro. Using two-way analysis of variance, there has been identified a correlation between the effects of a genotype, nutrient medium and their interaction with the main parameters of haploid formation in winter wheat. The formation of embryogenic structures is mainly associated with the effect of a genotype (46.52%). The proportion of the nutrient composition of the medium was low (1.82%), and the correlation factor was 2.1%. The genotype had the greatest effect on the indicator of the regenerants’ number. The nutrient medium had little effect. Regarding the regeneration of green plants, which is the main indicator of the haploid production, the share of a genotype effect was the largest (47.32%). The contribution of the medium and the correlation of factors were less important, but statistically significant.

Fungal biodiversity and metabolic potential of selected fluvisols from the Vistula River valley in Lubelskie, Poland

Analyses of the soil mycobiome, though limited, are needed to understand interactions in the ecosystem. We have attempted to assess structural and functional differentiation of fluvisol mycobiomes located in the Natura 2000 area in Vistula River valet in Lubelskie, Poland. The metabolic potential of mycobiomes was analysed using Biolog® FF Plates™, structural differentiation was determined using next-generation sequencing (NGS) and the glomalin content in selected soils was determined. The obtained results showed differences between mycobiomes of the examined fluvisols. Ascomycota and Basidiomycota were identified as the dominant phyla. In addition, 51 genera common to the examined fluvisols were identified. The highest content of glomalins and nutrients (organic and total carbon, organic matter) was recorded in sample F1 – medium fluvisols, while metabolic activity and structural differentiation were highest in sample F3 – very light fluvisols. The very light fluvisols (F3), with the smallest nutrient reserves, are characterised by the greatest fungal biodiversity. These results suggest that a greater variety of fungi and their synergistic effects can ensure the survival of the entire mycobiome in a less fertile soil environment. • The metabolic activity of the mycobiome and its structural biodiversity are correlated. • Selected fluvisols differ in structure and activity of mycobiomes. • Fungi of phyla Ascomycota and Basidomycota dominated in the fluvisols. • Large amounts of organic carbon and organic matter do not always determine the high variety of fungi taxa in soil.

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum-Soybean-Orange flesh Sweet Potato Complementary Diet.

The protein quality of complementary foods developed from fermented and unfermented sorghum, soybeans, and orange‐fleshed sweet potato (OFSP) flour blends was evaluated using rat model. The test diet was as follows: UF2: unfermented sorghum (56%), soybean (17%), and OFSP (27%); UF3: unfermented sorghum (59%), soybean (31%), and OFSP (10%); F2: fermented sorghum (56%), soybean (17%), and OFSP (27%); and F3: fermented sorghum (59%), soybean (31%), and OFSP (10%), while cerelac served as positive control, corn starch (basal diet), and ogi (negative control). Forty‐nine Wistar albino rats were grouped and fed with diets for 28 days. The growth, hematological, serum parameters of animals, protein quality, and proximate composition of developed diet were determined. Fermentation significantly improved the protein content and nutritional indices of experimental animals. Moisture content ranged from 2.5% to 9.24%, protein (7.09%–25.29%), ash (1.09%–3.71%), fat (10.28%–15.24%), and fiber (0.85%–3.17%). The biological values (BV) ranged from 75.11% to 78.44%. The weight gained in rat fed the formulated diet ranged from 46.0 g to 77.3 g and was highest in F3. The packed cell volume (PCV), hemoglobin concentration (HBC), red blood cell (RBC), and lymphocytes were highest in F3. Urea nitrogen and creatinine of the rats fed with formulated diets ranged from 3.58 to 15.32 mg/dl and 1.56 to 6.15 mg/dl, respectively. Sample F3 is a protein‐rich complementary food that is comparable to ogi and suitable to manage malnutrition and support growth in children. However, clinical trials on the formulated diet are needed to further substantiate its nutritional potentials.

Influence of N sources on the photocatalytic activity of N-doped TiO2

Influence of nitrogen precursors urea, semicarbazide and N,N’-dimethyl urea on the photocatalytic activity of the N-doped TiO2 were studied by a simple decomposition method. The nano N-TiO2 catalysts were synthesized via two different modified approaches by calcination at 500 °C. The synthesized samples were characterized by IR, UV-DRS, Raman, TG-DTA, XRD, EDX, XPS, SEM, TEM and BET analysis. Of the synthesized six samples of N-TiO2 five samples showed better photocatalytic activity towards direct sunlight photo-degradation of methylene blue (MB) and rhodamine B (RhB) than Degussa P25. The catalysts obtained using semicarbazide samples F3 and F4 having large surface area of 76 and 85.8 m2/g displayed maximum photocatalytic activity. The sample F4 was 1.5 times more active than Degussa P25 for the decolourisation of MB and 1.9 times more active for the decolourisation of RhB. The presence of nitrogen, large surface area and coupling of rutile-anatase phases were found to be the main responsible factors for the enhanced photocatalytic activity. The exclusive formation of the anatase phase in the case of urea precursor is attributed to the slow evaporation of urea due to the formation of melamine derived products. The calcination temperature is the deciding factor responsible for the photocatalytic activity of the N-TiO2 samples prepared from precursors which can potentially form the melamine and its oligomerized products on the surface of TiO2.

Desenvolvimento e caracterização de máscaras peel-off à base de atapulgita

A atapulgita é um filossilicato pertencente ao grupo das argilas fibrosas, silicatos complexos de alumínio e magnésio caracterizados por apresentarem morfologia alongada. Devido ao arranjo das fibras e à sua fina granulometria, a atapulgita possui uma elevada área superficial e alta capacidade de adsorção. Estas propriedades justificam o interesse crescente de sua aplicação em máscaras faciais, pois os filossilicatos permitem a adsorção das sujidades da pele e promovem uma leve esfoliação física, removendo as células mortas. O presente estudo teve como objetivo desenvolver e caracterizar máscaras faciais do tipo peel-off a partir do filossilicato atapulgita. Para tanto, foram empregadas diferentes concentrações da atapulgita (0 – 2%), seguindo-se da avaliação organoléptica, determinação da viscosidade e do pH, espalhabilidade, teste de centrifugação e tempo de secagem. Observou-se que as formulações têm o aspecto homogêneo e firme, e apresentam-se compatíveis com o pH cutâneo. As densidades relativas das máscaras foram superiores à da água destilada, o que não implicou em restrição à aplicação de nenhuma das amostras. Além disso, a espalhabilidade foi semelhante entre as diferentes formulações. Nenhuma amostra apresentou separação de fases no teste de centrifugação, indicando boa estabilidade. Avaliou-se que o conteúdo de atapulgita influenciou o tempo de secagem das máscaras, após o qual foi possível remover integralmente os filmes formados. Concluiu-se que, embora todas as formulações tenham apresentado pH, densidade e estabilidade física adequadas à aplicação facial, as amostras F3 (1,5%, m/m) e F4 (2,0%, m/m) secaram em um menor tempo, um aspecto importante para o tipo de máscara desenvolvida. Por outro lado, estas formulações possuem espalhabilidade ligeiramente menor em relação às demais máscaras, devido ao efeito reticulante que os filossilicatos possuem em matrizes poliméricas. Portanto, a atapulgita, um filossilicato natural, de baixo custo, amplamente disponível e biocompatível, pode ser empregada em fórmulas dermocosméticas de máscaras peel-off que atendam aos requisitos qualidade e adequação ao uso pretendido.

The ramification of Arabic gum and gelatine incorporation on the physicochemical properties of Belimbing Buluh (Averhoa belimbi) fruits pastilles

Pastille is a type of small round sweet confectionery product categorized in the Gummy Candies family that can be sucked or chewed. The goal of this research was to determine the physicochemical features and sensory profile of five pastille samples (F1, F2, F3, F4 and F5) produced with a mixture of belimbing buluh fruit juice and distinct concentrations of Arabic gum and gelatine. The pastilles were developed from the mixture of belimbing buluh fruit juice, sorbitol, sugar syrup using separate concentrations of Arabic gum (0%, 4%, 8%, 12% and 16%) and gelatine. The physicochemical analysis shows that, F1 using 16% of gelatine obtained 19.48% moisture content, 0.25% crude fat, 20.60% crude protein, 0.45% crude fiber, 0.34% ash, 58.87% carbohydrates and 3475.3 kcal calorie content, while F5 using 16% of Arabic gum obtained 13.52% moisture content, 0.688% crude fat, 0.69% crude protein, 0.188% crude fiber, 0.92% ash, 84.01% carbohydrates and 3174.1 kcal calorie. The physical analysis showed that belimbing buluh fruit pastilles properties were influenced by the addition of Arabic gum and gelatine. The sensory study showed that the overall acceptance for sensory analysis showed that sample F3 (3.87) and sample F5 (3.63) were moderately liked by the panellists. However, more effort is needed in order to improve the quality of the belimbing buluh fruit pastilles, using other ingredients.

Effect of Welding Current on Mechanical Properties and Microstructure of TIG Welding of Type-304 Austenite Stainless Steel

The aim of this paper is to study the effect of welding current on the microstructure and the mechanical properties. Material characterizations were conducted on a 6 mm thick plates of type-304 austenite stainless steel, welded by TIG welding process at two different welding currents of 150 A (Sample F3) and 170 A (Sample F4). The tensile strength and the elongation obtained from sample F4 weld were approximately 584 MPa and 19.3 %; which were higher than sample F3 weld. The average micro hardness value of sample F4 weld was found to be 235.7 HV, while that of sample F3 weld was 233.4 HV respectively. Homogenous distribution of iron (Fe), chromium (Cr) and nickel (Ni) were observed at the welded joint of the two samples. The EDS analysis revealed that Fe, Cr, and Ni made up the composition formed at the weld zone. The optimum welding current of 170 A for TIG welding of type-304 austenite stainless steel can be recommended for high-tech industrial applications.

CHANGES IN THE TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF FERMENTED MORINDA CITRIFOLIA L.

Objective: The fermented plant beverages (FPBs) are considered as functional food. A detailed scientific investigation is required to develop functionally potential FPBs. The present study aimed to investigate the changes in total phenolic content and antioxidant properties of Lactobacillus paracasei HII01-mediated fermented Morinda citrifolia L. (noni) juice.Methods: The fermentation media consist of 3:10:1 ratio of noni, water, and carbon source (either cane sugar or honey) along with 10% of inoculum (L. paracasei). The control samples were prepared without inoculum or substrate. The variations in pH, acidity, total phenolic content, and the antioxidant capacity of the samples were kinetically measured by standard methods.Results: The pH and total acidity of the samples were progressively reduced and improved when the duration of fermentation was prolonged, respectively. After 15 days of fermentation, F1 (1.198 mg GAE/ml sample) and F3 (1.265 mg GAE/ml sample) exhibited high total phenolic compound compared to other samples. Likewise, sample F3 displayed maximum antioxidant capacity. The samples with cane sugar exhibited high phenolic content, free radical scavenging activity, and chelating power than samples with honey.Conclusion: About 15 days of fermentation in sufficient to obtain the high quality (rich in phenolic compounds and antioxidant capacity) fermented M. citrifolia juice using L. paracasei, and cane sugar as starter, and carbon source, respectively

Bamboo Fibre-reinforced Semi-Metallic Brake Friction Materials for Automotive Applications

Three friction material formulations composed of bamboo fiber along with binder, friction modifiers and filler have been prepared through powder metallurgy process. Sample F1 and F2 are composed of 10 wt. % of copper and barium, respectively, while the other ingredients in both formulations have the same wt. %. The wt. % of bamboo fiber in sample F3 is, however, increased by 100%, while the compositions of the other ingredients are proportionally decreased. The samples were examined for their porosity, hardness, and friction and wear properties using hot bath, Rockwell hardness tester, and CHASE friction dynamometer, respectively. The test results are compared with those of a commercial sample as the benchmark. Normal and hot frictions of all the three samples developed comply with the requirements specified by Automotive Manufacturer Equipment Companies Agency (AMECA). However, sample F3 which is composed of 20 wt. % of bamboo fiber does not comply with the minimum requirement of friction coefficient. Whereas, sample F2, which is composed of 10 wt. % of bamboo fiber and 10 wt. % of barium, has lower friction coefficient than the commercial sample, and has a sudden drop in friction coefficient at a temperature of 500°F. Out of three developed samples, sample F1, which is composed of 10 wt. % of bamboo fiber and 10 wt. % of copper, complies with all the requirements and has higher friction coefficient than the commercial sample, and has higher fade resistance. Thus, it could be postulated that bamboo fiber could be used as a reinforcing fiber with composition of 10 wt. %.

EHydrogel Formulation of Buchanania lanzan Spreng-A Focus on Rheological Properties

The aim of this study was to characterize and optimize the different hydrogel formulations of the methanolic root extract of Buchanania lanzan (MEBL) with an objective towards the development of a suitable topical delivery system. The gel formulations were prepared with different concentrations of polymer (Carbopol-940) and 0.5% of the active fraction (ethyl acetate sub-fraction of MEBL). Different hydrogel formulations were analyzed for rheological properties, spreadability, homogeneity and stability. A comparative study of rheological parameters, and spreadability showed that the gel formulations displayed all the desirable properties, which are considered to be essential prerequisites for a standard stable gel formulation. Based on the rheological studies of all the formulations, sample F3 was found to be a stable formulation with comparatively superior rheological characteristics.

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

The aim of this study was to use a factorial design approach for developing a palatable and stable soy-based dessert with the addition of Soy Protein (SP), oligofructose, and Passion Fruit Juice (PFJ). Panelists (n = 50) used a seven-point hedonic scale to assess the overall liking, degree of liking of creaminess, taste, and color of the desserts. In addition, the samples were submitted to a preference ranking test in order to evaluate the products' preference. Water Holding Capacity (WHC) and backscattering (BS) measures were also determined to assess the physical stability of the trials. Sample F3 (35% PFJ and 2% SP) was the only one that presented a WHC index of 94.8%; moreover, none of the developed samples had synerisis after 72 hours of storage indicating adequate physical stability of the emulsion process. Samples F2 (25% PFJ, and 3.0% SP), F4 (35% PFJ, and 3.0% SP), and F5 (30% PFJ, and 2.5% SP) presented mean hedonic scores above 'slightly liked' for all sensory attributes. The acceptance index of samples varied from 62.50 to 88% showing the great sensory potential of such products.

DIFFERENTIAL VOCALIZATION IN BUDGERIGARS: TOWARDS AN EXPERIMENTAL ANALYSIS OF NAMING

In Experiment 1, 3 budgerigars (Melopsittacus undulatus) were trained with food reinforcement to make low- or high-frequency calls in response to different color stimuli, C1 and C2 (a color-naming task), using a gradual response-differentiation procedure and an automatic call-recognition system. Thus, a call within a certain frequency band was reinforced in the presence of C1 ("C1 call"), and a call within a different band was reinforced in the presence of C2 ("C2 call"). In Experiment 2, all 3 budgerigars were trained in a form-to-color matching-to-sample task, alternating trial by trial with either the color-naming task (2 birds) or an identity color matching-to-sample task (1 bird). Sample stimuli for the new matching-to-sample task were forms (F1 or F2) and comparisons were the same two colors (C1 and C2). Given Sample F1 or F2, birds had to make a call to produce Comparison Pair C1 and C2. With F1 as the sample, a peck on C1 was reinforced; with F2 as the sample, a peck on C2 was reinforced. Although no particular call was specified in the presence of F1 and F2, 2 birds made the C1 call in the presence of F1 and the C2 call in the presence of F2. In Experiment 3, the bird that failed to match form and color calls in Experiment 2 and another bird were first trained in a color-to-form matching-to-sample task: C1 to F3 and C2 to F4. In this task, to produce the comparison pair of forms, a high call (or low for the other bird) was required in the presence of C1, and a low call (or high) was required in the presence of C2. Both birds were then trained with an identity matching-to-sample task in which sample and comparison stimuli were the same two forms, F3 and F4. Trials on the identity task alternated with the color-to-form trials. Although no particular call was required in the presence of Samples F3 and F4, both birds came to make the C1 call in the presence of F3 and the C2 call in the presence of F4. Our technique promises to be useful for the study of emergent vocal relations in budgerigars and other animals.