Soaking Duration Research Articles

Effect of Seawater Environment on the Structure and Performance of Basalt Continuous Fiber.

Basalt continuous fibers (BFs) have been widely applied in the construction industry including marine applications, however, the corrosion mechanism of BFs in a seawater environment is still not well understood. In this work, we explored the effect of the seawater environment on the weight loss, tensile strength, surface morphology, and microstructure structure of BFs via soaking the BFs in seawater solutions at different temperatures and durations. Results show that the weight loss ratio of BFs decreases at the first stage (around 18 h) of soaking at 80 °C, 85 °C, and 90 °C and then increases for longer soaking durations, while the tensile strength has the opposite change. This enhancement of tensile strength and chemical resistance (at the first stage of seawater soaking) is dominated by the ion-exchange induced ‘blunting’ mechanism, even though the results from a Fourier transform infrared (FT-IR) spectrometer and energy-dispersive spectroscopy (EDS) revealed the damaging of the Si–O–Si tetrahedral structure during the corrosion process. This work revealed the full corrosion process and corresponding mechanism of BFs in a seawater environment.

The improvement of white pepper quality through fermentation process by Acetobacter sp

White pepper is a potential plantation commodity. The improvement of white pepper quality has been developed by the fermentation method. This research aimed to study the characteristics of white pepper through fermentation by the addition of Acetobacter sp. The procedures of the study consisted of several stages, i.e handling of raw material, fermentation, decorticating, washing, drying and quality analysis. The raw material was used in this study from Sukabumi, Indonesia. After threshing, 1.2 kg of pepper was soaked in water mixed with inoculum culture. The experiment used a completely randomized design (CRD) with two replications. The treatment consisted of: A) concentration of Acetobacter sp (A1 = 15, A2 = 20, A3 = 25%) and B) soaking duration (B1 = 3, B2 = 5 and B3 = 7 days). The result showed that the best treatment was the fermentation conducted for 5 days with the addition of 25% of Acetobacter sp. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine content of 3.82%, essential oil content of 2.4% and TPC of 1.25 x 102 CFU/g. These cleaner bio-processes could contribute to the production of pepper providing environmentally friendly and sustainable methods.

Effect of Azolla (Azolla pinnata) as a bio-stimulant on nutrient uptake and yield of mungbean (Vigna radiata L.)

A bio-stimulant is any substance that can enhance crop productivity and nutrient uptake. The study was conducted to determine the nutrient uptake and yield performance of mungbean using Azolla (Azolla pinnata) concentrates as a bio-stimulant. A 5 × 3 factorial arrangement in randomized complete block design was used with three replications. The levels of Azolla concentrates (25%, 50%, 75%, and 100%) served as factor A and soaking duration (1, 1.5, and 2 h) as factor B. Results revealed that soil pH, OM content, available P, and available K were increased after the addition of Azolla. Application of different concentrates of Azolla significantly increased (P = 0.001) the length of pods, number of pods, N, and K uptake efficiency of mungbean. Soaking duration likewise influenced significantly (P = 0.001) the P and K uptake efficiency of the mungbean plant. The highest return of investment was attained when mungbean seeds were soaked in 100% Azolla concentrates for 1.5 h, with a value of 429%. However, the number of seeds per pods and the yield of mungbean were not significantly affected by the levels of Azolla concentrates and soaking duration.

Optimization of Turning Parameters of Cryogenic Soaked AZ91 Magnesium Alloy using TOPSIS coupled Taguchi Technique

Magnesium alloys is a lightweight material establishing scope in various fields such as aerospace and automobile. Moreover, magnesium alloys are also considered as a hydrogen storage materials. In order to understand the machining behaviour of magnesium alloy a detail research is planned. In this research the turning experiments are conducted on AZ91 magnesium alloy using the L9 orthogonal array (OA) experimental design. Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) coupled with Taguchi and Analysis of Variance (ANOVA) methods are used to analysis the experiments. The influence of cryogenic soaking duration, feed, speed and depth of cut on cutting temperature, surface roughness and cutting force were studied. Based on the TOPSIS analysis the optimal combination for the better response is cryogenic soaking time of 30 min, speed of 500 rpm, feed of 40 mm/min and depth of cut of 0.3mm. As per F value the depth of cut shows the 0.4822 and next best factors are cutting speed and feed rate. The chip analysis reveals that the cryogenic soaking duration level of 60 min is found to reduce the self-ignited chips.

Effect of Hay Soaking Duration on Metabolizable Energy, Total and Prececal Digestible Crude Protein and Amino Acids, Non-Starch Carbohydrates, Macronutrients and Trace Elements

Soaking hay before feeding has been documented to reduce airborn respirable particles and water-soluble carbohydrate (WSC) content which may have positive benefits for horses suffering from Equine Asthma (EA) or Equine Metabolic Syndrome (EMS). Prolonged soaking also leaches minerals, but to-date no measurement of the loss of small intestine digestible crude protein has been documented. One aim of this study was to investigate various soaking durations on nutrient contents of hay, WSC, macronutrients, and trace elements levels. Another objective was to determine the prececal digestible crude protein (pcd CP) and amino acid (pcd AA) fraction contents and prececal digestibility (pcD). Four different batches of meadow hay were soaked in water (20° C during preparation) for 0 minutes, 15 minutes, 30 minutes, 60 minutes, and 12 hours and drained for 20 minutes. A 15 minutes soaking duration significantly reduced the levels of nearly all investigated nutrients (e.g. for fructans, and WSC, macronutrients and trace elements). However, the crude fiber, acid detergent fiber (ADF), and acid detergent lignin content increased. Metabolizable energy (ME) contents decreased by 5−15 %, pcd CP and pcd AA fell by 35 %, and the pcD declined by up to 49 %. In contrast, the pcD was 56 % before soaking. Longer soaking durations did not enhance the wash-out effect. Horse owners should be aware that soaking hay, regardless of reason, may negatively alter the nutritional value. The wide range of wash-out effects may pose risks in calculating the correct dry matter portion to prevent weight loss and maintain ME, pcd CP and pcd AA requirements, especially for horses with EMS and EA.

Standardization of Seed to Solution Ratio and Soaking Duration for Priming of Brinjal Seeds

Studies were conducted to standardize seed to solution ratio and soaking duration for priming of brinjal seeds. The seeds were soaked in three different seed to solution ratios viz., 1:1, 1:1.5 and 1:2 both as weight by volume and volume by volume basis with the priming durations of 6 and 9h. The results revealed that seed priming with seed to solution ratio of 1:1 as volume by volume basis for 6h increased the germination by 4 per cent along with seedling quality characters.

Chemical Evolution of Solutions from Beans Soaking and Cooking Processes: Case Study of Phaseolus vulgaris L

The present paper aims to highlight the physicochemical evolution of solutions from soaking and beans cooking processes. For that purpose, solutions from soaking were produced by putting in contact 2kg of sorted and quickly washed beans seed with 8kg of water with known physicochemical characteristics. Concerning the solutions from cooked beans, they were produced by putting on fire the pot containing the water mixture from soaking and bean seeds. The beans were a variety of Phaseolus vulgaris L.,known as “Meringue”. The cooking process was done without salts. The samples of solutions were collected as follows: 30 and 60 minutes respectively after the start of the soaking, 30, 60, and 90 minutes after the beginning of the cooking process of the beans soaked for 60 minutes. After each sampling, the cooking solution was brought back to the gauge line using the water prepared for the cooking process. Solutions obtained from beans soaking and cooking gradually enriched in mineral salts, particularly major macro-elements (N and K), minor macro-elements (Ca, S, Mg) and oligo-elements compared to the situation noticed in the water used for the cooking process. Concerning the third main macro-element, notably the phosphorous, it is present in low amounts. The pH and the electric conductivity (EC) of the solutions increase with the duration of soaking and cooking processes. The amounts start their weak increasing thirty minutes after the beginning of the soaking, and continue their shy increasing up to the end of the sixtieth minute of the soaking. With the opening of the cooking process, the increase becomes abrupt. The correlation between all the parameters are globally positive. But the study of the clouds of dots reveals the impact of the temperature as the major responsible for the behavior of some of those elements despite the positive correlations established. The Pearson index in the correlations including sodium is the lowest.

The improvement of white pepper quality using ozone application

The processing of white pepper is still done in the traditional way so that it has low quality. To improve the quality of white pepper has been tried using the ozone application. This research aimed to study characteristics of white pepper using ozone application. The experiment designed Randomized Complete Design (CRD) with two factors and three replications. The first factor was water soaking duration (4 and 6 days). The second factor was an ozone application for 0, 20, 40 and 60 minutes using an ozone generator. The analysis performed on physical, chemical, microbiological and flavor parameters. The results showed that the best treatment was soaked for 6 days and combined with soaking in 0.25 ppm ozonated water for 20 minutes. This condition produced white pepper according to the SNI standards with characteristics: yield of 28.55 ± 0.6%, bulk density of 622.77±17.8 g/l, moisture of 11.45 ± 0.5%, dark pepper berries of 0.94 ± 0.2%, foreign matter of 1.03 ± 0.20%, piperine content of 4.89 ± 0.12%, essential oil of 2.60 ± 0.02%, lightness of 35.10 ± 4.21, TPC of 1.25 x 102 CFU/g, and butanoic acid as an off-flavor were not detected.

Effect of Milk and Hydro-priming on Seed Germination Characteristics of Bitter Gourd (Momordica charantia L.)

To meet the demand for an appropriate soaking duration and priming type, there is a need to embrace cheap, fast, natural, accessible, and adaptable physiological techniques as soaking of seeds in water and fresh cow milk. Fresh cow milk contains hormones that relieve seeds from photo, thermo, physiological and mechanical dormancy. In light of this, this study was conducted to assess the effect of hydration and fresh cow milk on different seed quality attributes like germination percentage, mean germination time, the uncertainty of germination process, and synchrony of germination process of bitter gourd seeds. The study involved two factors namely hydropriming and different concentrations of fresh cow milk (viz. 60%, 80% and 100%), and the other factor was seed soaking duration with 4 levels (i. e., 0, 12, 18 and 24 hours). The experiment was conducted in a Complete Randomized Design (CRD) with three replicates. Results revealed that the percentage germination value of seeds soaked in all concentrations of fresh cow milk was better than hydropriming. A significant germination percentage value of 96% and 93% were recorded for seeds treated for 18 hours in 80% and 100% concentrations of fresh cow milk respectively. Maximum uncertainty of the germination process and minimum synchrony of germination the process was recorded in untreated seed.

Distribusi, Retensi, dan Penetrasi Bahan Pengawet Ekstrak Daun Tuba (Derris elliptica Benth) pada Kayu Kemiri dan Kayu Agathis (Distribution, Retention, and Penetration of Tuba Leaves Extract (Derris elliptica Benth) on Aleurites moluccana and Agathis Wood)

Wood preservation is carried out to increase the service life of wood with low natural durability. Factors such as wood structure, preservatives, and methods of preservation influence the preservation processes. The aim of this study was to evaluate retention, penetration, and distribution of tuba (Derris elliptica) leaves extract into the candlenut wood (Aleurites molluccana) and agathis (Agathis sp.) wood structures. The wood samples were treated with hot and cold soaking. The duration of hot soaking were 3, 5, and 7 hours, while for cold soaking were 3, 5, and 7 days. The result showed that the highest retention of extract was achieved by cold soaking for 7 days at 9.4 kg m-3, and the lowest retention was achieved by hot soaking for 3 hours at 1.9 kg m‑3. The highest penetration occured by cold soaking for 7 days at 8.08 mm and the lowest was that with hot soaking for 3 hours at 2.81 mm. However, the distribution of the extract in the agathis wood structures could not be detected by stereo microscope. In the the case of the candlenut wood, the extract was distributed in the parenchyma cell.

Study of the effect of soybean and chickpea seeds watering on protein complex solubility

The functional properties of the protein complex of soybean and chickpea seeds during germination have been studied due to the growing interest in hypoallergenic foods and the search for new sources of plant proteins in the technologies of innovative products. Methodology and technique of germination start, developed earlier, allowed to reveal peculiarities of the process in chickpea seeds. Critical points of successful swelling of chickpea seeds with protein content of 22.5±1.8 at 22 °C: the duration of soaking 6 - 7 h, critical humidity 58.7% in the north-east, inclination from 28 h. Ability to germinate 94%. Comparison with soybean seeds revealed a close nature of the water absorption rate. Conditions for obtaining a stable water polydisperse system from swollen seeds: degree of crushing <0.5 mm; extraction temperature 50 - 60 °C. Dimensions of peeling phase - stability index in systems from swollen seeds 8-30 %, from dry seeds 40-60 %. Correlation dependence between technological factors and physiological state is 0.84-0.98. Electronic microscopy of repentant and swollen seed cells clearly confirms the start of hydrolysis processes.

Enhanced mechanical and thermal insulation properties of mullite-based thermal insulation materials by heat treatment in reducing atmosphere

To improve the properties of mullite-based thermal insulation materials typically prepared by foam-casting method, samples were heat treated under carbon monoxide atmosphere created by a carbon bed at 600 °C and 800 °C, respectively. The effects of reduction process on microstructure, pore size distribution, phase evolution, cold crushing strength (CCS), and thermal conductivity of the resultant materials were systematically studied. The results showed that the formation of high aspect ratio mullite whiskers and small amounts of glassy phases among whiskers during the reduction process are demonstrated as the key factors in improving the properties of the resultant materials. The mechanical properties are determined to be significantly enhanced for the binding effect of glassy phase among whiskers with soaking duration gradually increased to 48 h. And the lower thermal conductivity of samples treated for 24–48 h are mainly due to the high connectivity and lowered size of pores from the accumulation of high aspect ratio whiskers. Compared with samples treated at 800 °C, both the highest CCS (4.2 MPa) and minimum thermal conductivity (0.15 W/m K) were obtained in the sample heat treated at 600 °C for 48 h. Hence, it was demonstrated that the use of low-temperature reduction process could enhance the mechanical and thermal insulation properties of mullite-based thermal insulation materials.

Effects of Calcium Nitrate Levels and Soaking Durations on Cocopeat Nutrient Content

Cocopeat, a by-product of the coconut (Cocos nucifera L.), is an important soilless media that contains high potassium (K), sodium (Na), and electrical conductivity (EC) depending on its source. Methods for extracting these elements and thus lowering EC are yet to be standardized. This study was therefore carried out to investigate two extraction methods of these elements in cocopeat. A greenhouse pot experiment was carried out at the Climate and Water Smart Agriculture Centre of Egerton University, Kenya. It was laid out in a 5 × 4 factorial completely randomized design. Five soaking durations (12, 24, 36, 48, and 72 hours) and four calcium nitrate (Ca(NO3)2) levels (0, 60, 100, and 150 g) were used. The experiment was done in two folds: the leachate and treated cocopeat examination for their chemical properties. The General Linear Model procedures were used for Analysis of Variance at (P ≤ 0.05). The results showed that the addition of Ca(NO3)2 100 g extracted significantly more K and Na in the leachate than Ca(NO3)2 0.0 g and 60 g. The EC levels in the leachate increased with the application levels of Ca(NO3)2 while the pH levels were reducing. In the treated cocopeat, Ca(NO3)2 100 g and soaking duration 36 hours significantly reduced K and Na and sufficiently supplemented Ca and N. Irrespective of Ca(NO3)2 and soaking durations, after the cocopeat is washed, the EC and pH values fall within their suitable ranges. There was a strong negative correlation between Ca and Na, Ca and K, and between Na and EC. Also, strong positive correlation between Ca and N and Ca and EC. Effective supplementation of Ca and N, and optimal reduction of K and Na by 78.44% and 92%, respectively can be achieved with 100 g of Ca(NO3)2 1.5 kg-1 of cocopeat in 15 liters of water with a soaking duration of 36 hours.

Effect of Seed Priming on Radish with Different Nutrients at Various Soaking Durations

Effect of Seed Priming on Radish with Different Nutrients at Various Soaking Durations

PROSPECTS OF USING NON-FRIED BUCKWHEAT GROATS IN FIRST DISHES TECHNOLOGY

It is urgent to develop a technology of cream-soups, allowing to widen possibilities of combining vegetable components and to give dishes with original taste-aromatic characteristics. The main quality characteristic of soups-purees is a homogenous consistence. That is why for substantiating technological parameters of non-fried buckwheat groats preparation, an influence of boiling and preliminary soaking duration on structural-mechanical properties of the mixture has been studied. Rational technological parameters of non-fried buckwheat groats preparation have been determined: groats and water ratio – 1:7, preparation temperature (90 ± 2) °С, process duration 15min with preliminary hydration for 4 hours. The effectiveness of using non-fried buckwheat groats in the composition of dishes in amount 8.0 % has been proved, and spices compositions for first dishes have been developed: fragrant pepper, cumin, rosemary in ratio 1: 0.6: 0.4

Concentration and Soaking Duration Organic Growth Regulators for Stimulated Jati Unggul Nusantara (JUN) Shoots Cuttings

Jati Unggul Nusantara (JUN) is a new teak seedling product that is a teak variety obtained from the selection of superior teak clones from all over Indonesia using DNA selection. Vegetative effort propagation performed of JUN with shoot cuttings. Concentration and soaking duration growth regulators are important aspects in vegetative plant propagation especially by shoot cutting. The research was conducted at Maulafa – Kota Kupang from Mei to August 2020, The experiment was arranged in Complete Randomize Design 2 factorial applications with 3 replication. Factors studied are growth regulator concentration of cow urine 50% (A1), cow urine 100% (A2), green bean extract 50% (A3), green bean extract 100% (A4), shallot extract 50% (A5) and shallot extract 100% (A6) while soaking duration consists of 4 factors, 2 hours (B1), 4 hours (B2), 6 hours (B3) and 8 hours (B4). The measured observation parameters are the percentage of life, the period of appearance of shoots, the number of leaves, shoot lenght,, shoot roots and the number of roots. The experiment result showed that variation of concentration organic growth regulator significant effect of JUN shoot cuttings. The treatment of Shallot extract 50% (A5) which affects the percentage of life parameters, the period of appearance of shoots, the number of leaves and shoot lenght. The treatment of shallot extract 100% (A6) which affects the observation parameters of root length and the number of roots. Interaction among the treatment combination of organic growth regulators A6B2 (ZPT 100%) shallot extract and 4 hours soaking duration significant effect on the number of roots.

Factors Affecting Vegetative Propagation of Wintersweet (Chimonanthus praecox) by Softwood Cuttings

Wintersweet (Chimonanthus praecox) is one of the most popular winter-blooming species. Effective vegetative propagation is necessary for commercial usage and protection of wintersweet. In the current study, the four factors, namely hormone type (A), hormone concentration (B), soaking duration (C), and medium (D), were assessed using an L16 (44) orthogonal test design. The hormone types include ABT (A1), α-naphthalene acetic acid (NAA) (A2), indole butyric acid (IBA) (A3), and indole-3-acetic acid (IAA) (A4); the hormone concentrations include 100 mg·L−1 (B1), 500 mg·L−1 (B2), 1000 mg·L−1 (B3), and 1500 mg·L−1 (B4); the soaking durations include 5 seconds (C1), 5 minutes (C2), 30 minutes (C3), and 3 hours (C4); and the mediums include perlite: peat in the ratios 1:0 (D1), 2:1 (D2), 1:1 (D3), and 1:2 (D4). The results showed that hormone and proper medium could significantly improve the cutting survival, rooting, and sprouting, whereas poor factor combinations, especially high hormone concentrations combined with long soaking durations may be threatened to the cuttings and rooting. In actual experiments, we successfully obtained an excellent rooting percentage (62.22%) of wintersweet from treatment No. 5 (A2B1C2D3), which is perlite and peat (1:1) as the medium and soaking the cuttings in 100 mg·L−1 NAA for 5 minutes as the hormone treatment. This combination can already meet the requirements for commercial production. A range analysis showed that the medium and hormone concentration were the most important factors affecting the cutting of wintersweet. An analysis of variance also showed that the medium and hormone concentration can significantly or extremely significantly affect most cutting indicators. Moreover, our results revealed that an orthogonal design method is an effective tool for establishing an improved technique for cutting propagation.

Characterizing start emissions of gasoline vehicles and the seasonal, diurnal and spatial variabilities in China

Start emissions from gasoline light-duty passenger vehicles (LDPVs) remain an important source of emissions modeling. This study measured start emissions of gaseous pollutants and solid particle number based on dynamometer tests for a fleet of 111 LDPVs in China, and selected a portion of samples to be tested under low temperature or shorter soak conditions. The cold-start phase, defined to follow soak durations of more than 6 h, typically lasts less than 200 s but accounts for a high proportion of total tailpipe emissions under the regulatory cycle (e.g., ~60% for China 6 CO emissions). Low temperature predominantly increases start emissions rather than hot-running emissions, and the increase ratios vary by pollutant and vehicle technology. Metrological data and soak duration profiles informed by a large sample of LDPVs were used to quantify the seasonal, diurnal and spatial variabilities of LDPV emissions across China. One notable case indicates that tailpipe THC emissions in January could be 283% higher than those in July for the fleet in Beijing, and the emissions peak in the morning rush hour during a day due to long overnight soak durations. This study provides a comprehensive dataset and useful tools for addressing the seasonal, diurnal and spatial variations in tailpipe emissions of gasoline vehicles in China, and has the potential to improve future emission inventories and air quality simulations.

The effect of betel leaves as the soak solution for Bitti (Vitex cofassus) seeds germination

Bitti (Vitex Cofassus) is one of the endemic plants in South Sulawesi. The superior quality of the bitti seeds can be achieved by performing the right treatment on the seeds. The proper seed treatment can be applied by utilizing a plant that contains a disinfectant or antiseptic, such as betel leaf. This study aimed to find out the effect of the betel leave weight used in solution and soaking duration in betel leaves solution of bitti seeds as well as to determine the optimal soaking duration in order to maintain seeds’ quality. The method used in this study was an experimental field approach with a Completely Randomized Design (CRD) Factorial experiment and Tukey’s HSD posthoc test, which consisted of the weight of betel leaves and the soaking duration. The soaking duration treatments were: S1 = 12 hours, S2 = 24 hours, and S3 = 36 hours, and then the betel leave weight were: B1 = 200 g, B2 = 250 g, B3 = 300 g and B4 = 350 g each in 3 liters water. The observation variables consisted of the percentage of sprouts, germination rate, germination energy, and seed viability. Twenty four hours of soaking duration in 350 g of betel leave solution showed the highest percentages on sprouts percentage, seed viability, seed energy, and germination rate, which were 76.70%, 75%, 75%, and eight days, respectively.

Pengaruh Konsentrasi Natrium Metabisulfit Dan Lama Perendaman Terhadap Mutu Keripik Kentang

This study aims to determine the effect of the concentration and duration of soaking of Sodium Metabisulfite on the quality of potato chips. The study was conducted with a factorial Complete Randomized Design (CRD), which consisted of two treatment factors. The first factor concentration of Sodium Metabisulfite with the code N, consists of 4 levels, namely: N0 = 0% (control), N1 = 1%, N2 = 2% and N3 = 3%. The second factor of the immersion time with the code L, consists of 4 levels, namely: L0 = 0 minutes (control), L1 = 30 minutes, L2 = 60 minutes and L3 = 90 minutes. Data analysis was performed with LSR (Least Significant Ranges) test.The results showed that the concentration of Sodium Metabisulfite had a significantly different effect (P &lt;0.01) on water content, ash content, protein content, and fat content. The higher the concentration of Sodium Metabisulfite, the fat content decreases, while the water content, ash content, and protein content increase. Soaking time gave a very significant effect (P &lt;0.01) on the water content, ash content, protein content, and fat content. The longer the immersion time, the higher water content, and fat content while protein content, fat content content decrease. The interaction between Sodium Metabisulfite Concentration and soaking time had a very significant effect (P &lt;0.01) on ash content.