Substitution Level Research Articles

Nutrient Composition And Sensory Evaluation Of Sorghum Based Complementary Food Fortified With Soybean, Carrot And Crayfish

The nutritional composition and sensory characteristics of sorghum-based complementary food fortified with soybean, carrot and crayfish at different substitutional levels were evaluated using standard analytical procedures. The results revealed that moisture,ash,fat,fibre,protein and carbohydrate content values range from 7.73% to 13.07%, 1.84% to 4.66%, 39.48% to 44.02%, 0.02% to 2.01%, 13.59% to 24.51% and 16.31% to 27.44% respectively. The selected minerals showed that calcium, zinc, magnesium, manganese, and iron varied from 1.61 to 15.56mg/100g, 0.05 to 4.71mg/100g, 3.51 to 8.80mg/100g, 0.22 to 7.78mg/100g and 0.02 to 6.68mg/100g respectively. Vitamin A showed an appreciable amount in the sample with the inclusion of carrot.Values obtained met the Codex Alimentarius Commission Guidelines for formulated complementary foods for older infant and young children. The sensory properties revealed that sample E (60% sorghum, 25% soybean, 10% carrot and 5% crayfish) was most preferred and this has provided a basis for the development of an acceptable complementary food that can provide the needed protein and other nutrients, thereby combating protein energy malnutrition in infants

Production and Evaluation of Peanut Butter Prepared with Peanut Shells

Background:: Innovative application of processing is an emerging trend in food production. Objective:: The present study was conducted to produce peanut butter and evaluate the physical, chemical, and sensory properties of the product, to which the outer shells of peanuts were added in different proportions (5, 10, 15%) to reduce the calories of the product by reducing the fat content in the peanut butter as well as benefiting from the shells as a residue secondary to the peanut seeds. Methods:: The chemical composition of the prepared sample, along with bioactive determination Using HPLC, microbial testing, Aflatoxin content, and sensory evaluation, have been done for the prepared peanut butter using standard methods. Results:: The chemical composition of the peanut outer shell powder was characterized by the highest value of fiber (46.6%), followed by total carbohydrates and protein (23.25%, (12.54%) respectively. The produced peanut butter showed that the total carbohydrate resulted in the highest value (23.25%), followed by fat (42.21) and protein (28.12%). Substitution at 5, 10, and 15% peanut outer shell resulted in a non-significant difference concerning protein. At the same time, the lipid content showed a significant decrease compared to the control. A similar trend was found concerning total carbohydrate-to-fat content. Total fiber increased to 1.5 & 2.08, and 2.6 times as high as the content parallel to dietary fiber, while β-Carotene decreased significantly due to the substitution level. The substitution level decreased energy (cal) by about 203.58, 730.093, 562.86, 545.19, and 526.66, respectively, compared with the control. A slight increase was found in the mineral content due to the substitution, except for the calcium increases at 15%. DPPH and ABTS% increased in parallel with the substitution level, which was in line with total phenols and flavonoids. Flavonoid fraction resulted in nariagin (94.72 QE), the major flavonoid, followed by lutein (82.23 QE). Meanwhile, phenolic compounds were described with pyrogallol (68.31 GAE) (as the main compound, followed by chlorogenic (780.76 GAE). The fatty acid composition showed that oleic and linoleic were predominant in all treatments. Bacterial, yeast, and mold counts appeared after three months of storage (20 ± 2°C). Aflatoxin was not detectable in the sample of the peanut outer shells and peanut butter samples. Sensory characteristics showed approximately the same score for all treatments except that of 15% substitution, which resulted in a significant decrease in all parameters compared with the control. Conclusion:: This study reported that 5%, followed by 10% of peanut outer shells, were the most suitable levels for making peanut butter, improving the nutritional value by increasing the percentage of fiber and antioxidants in peanut shells, leading to better quality products and shelf life.

Effects of water-unextractable arabinoxylan from wheat processing wastewater on the quality characteristics of multigrain bread

The water-unextractable arabinoxylan (WUAX) was extracted from the wheat processing wastewater to replace the flour in the bread formula and improve the quality characteristics of the multigrain bread. We investigated the effects of WUAX substitution concentration (0, 2.5, 5, 7.5 and 10 g/100 g high gluten flour weight) on multigrain bread texture, microstructure, color difference variation, relative crystallinity, moisture distribution, and sensory evaluation. Within the specified range, the bread hardness increased by 4.0 N, a negative effect on the bound water in bread and significant changes in the color difference were observed. The optimal substitution level was 7.5%, increasing the crude fiber content by 33% (dry weight ratio) and reducing the starch content by 10%, maintaining the specific volume and hardness similar to the control group. The scanning electron microscopy X-ray diffraction (XRD) measurements showed that WUAX affected the aggregation of protein and starch, and reduced the relative crystallinity of bread, retarding bread staling. The WUAX replacing flour (7.5% replacement level) also provided good sensory evaluation. Overall, WUAX boosts bread's dietary fiber content while lowering its starch proportion. Although WUAX had negatively impact on bread texture, a 7.5% substitution level could minimize these effects. This study offered insights for the dietary applications of WUAX from wheat processing wastewater.

Production And Quality Evaluation Of Kokoro (A Maize Based Snack) From Sprouted Maize Suipplemented With African Yam Bean

“Kokoro”, a maize-based snack characterized by low protein was evaluated for nutrients composition by supplementation with African yam bean (AYBF)flour using standard analytical procedures. The maize-based snack (Kokoro) produced from this research work was a blend of unsprouted maize and sprouted maize supplemented with AYBF at different substitutional levels. The proximate content revealed that moisture content, crude protein, fat, ash and fibre as well as carbohydrate contents ranged from 9.23-1054%, 7.82-13.13%, 20.82- 31.73%, 1.52—1.96%, 2.16-2.74% and 41.21-57.14% respectively. Increase in the levels of protein, fat, ash and fibre as the level of substitution increases was observed. Functional properties revealed AYBF can be useful in food application, most especially with cereal based crops. The pasting characteristics although revealed significant variation (P<0.05) among samples, also revealed its uses in food systems. The sensory qualities showed that sample supplemented with 30% AYBF came closely to the reference kokoro, indicating consumers’ preference for supplemented kokoro that an favourably supply needed nutrients when consumed.

Elucidating the Impact of Mn-Fe Substitution on The Crystal Structure of LiMn(x)Fe(1-x)PO4 Solid Solutions: A Theoretical Study

Abstract This study generated crystallography information files (CIF) to synthesize LiMn(x)Fe(1-x)PO4 solid solutions, with the Mn to Fe substitution ratio (x) ranging from 0 to 1 in 0.1 increments, guided by Vegard’s law, utilizing crystallography software. The investigation focused on how this substitution influences key structural parameters and properties within the Mn-Fe Olivine system. Specifically, it examined variations in lattice parameters, unit cell volume, cell density, and Theoretical capacity attributable to the substitution factor. Furthermore, X-ray diffraction (XRD) patterns, predicted using mathematical models through the same software, provided insights into structural changes. Notably, the XRD analysis revealed a progressive shift in peak positions and an increase in peak intensities corresponding to the substitution level. These observations were linked to the altered lattice parameters resulting from the introduction of ions with varying ionic radii, and an enhanced electron density stemming from the increased presence of Fe. This comprehensive analysis underscores the significant impact of Mn-Fe replacement on the microstructural characteristics and electron density of the olivine system, offering valuable insights into material design and optimization in the context of energy storage materials.

Interplay of Na Substitution in Magnetic Interaction and Photocatalytic Properties of Ca1-xNaxTi0.5Ta0.5O3 Perovskite Nanoparticles.

This research paper delves into the enhancement of wastewater treatment through the design and synthesis of advanced photocatalytic materials, focusing on the effects of sodium (Na) substitution in Ca1-xNaxTa0.5Ti0.5O3 perovskites. By employing various analytical techniques such as X-ray diffraction, Field Emission Scanning Electron Microscopy, Transmission Electron Microscopy and UV-vis spectroscopy, the study examines the transition of these perovskites from tetragonal to orthorhombic structures and observes a reduction in Ca content with Na substitution, which also favors the cubic phase formation and inhibits secondary phases. Significantly, magnetic property analysis uncovers an unexpected ferromagnetic ordering in these perovskites, including compositions traditionally viewed as non-magnetic. The photocatalytic tests reveal a significant improvement in degrading Rhodamine B dye under visible light, particularly in samples with higher Na levels, attributed to enhanced light absorption and efficient electron processes. The study highlights the optimal Na substitution level for peak photocatalytic performance, offering valuable insights into the complex interplay between structural, magnetic, and photocatalytic properties of these perovskites, and their potential in various applications, thereby contributing to the advancement of wastewater treatment technologies.

The location of cationic substitutions in carbonated biomimetic apatites significantly affects crystal nanomechanics

Bone and teeth are comprised of carbonate-substituted apatites with cationic substitutions, like sodium and potassium. Cations substitute for calcium in the apatite lattice but it is unclear whether they substitute for Ca(1) or Ca(2). Additionally, although we know that anionic substitutions affect the mineral mechanics, it is unclear how cationic substitutions affect mineral stiffness. Here, a combined experimental and theoretical approach using in situ fluid-mediated hydrostatic loading with synchrotron Wide Angle X-ray Scattering (WAXS) and Density Functional Theory (DFT) is used to elucidate the role of CO32− and Na+ or K+ co-substitutions on the atomic structure and mechanics of biomimetic apatites. Comparison of WAXS and DFT results showed that preferential substitutions at the Ca(1) and Ca(2) sites depended on cationic type and concentration, with a preference for Ca(1) at higher levels of co-substitution. Substitution levels and location of the cationic substitution both significantly affected the modulus of the minerals. This presents a new paradigm for the development of biomimetic apatites with multi-property tunability by considering composition and atomic organization.

Purchase or generate? An analysis of inter-fuel substitution and electricity generation in Japanese manufacturing plants

As the manufacturing industry is one of the largest contributors to global emissions, decarbonization of the production line is a key aspect in the fight against climate change. In this study, we examine the level of substitutability between fossil fuel and electricity. Using data on Japanese plants from 2004 to 2020, we estimate the elasticity of substitution between the two inputs and find that a 1 % increase in electricity prices results in a 6.55 % increase in fossil fuel consumption. Our paper also contributes to explaining mechanisms behind inter-fuel substitution, with a special focus on electricity and fossil fuel through cogeneration. We find that substitutability is highly sector-dependent, and identify the pulp & paper, iron & steel, chemicals and cement to be sectors with substitution capacity. These sectors see an increase in their electricity generation, the magnitude of which is estimated between 0.004 % (cement) to 0.23 % (iron & steel). Iron & steel and cement also increase their consumption of coal to power generators by 0.06 % and 0.005 %, respectively. Our findings suggest the need for taxation of both fuel and electricity together, to discourage further substitution attempts that would hinder decarbonization efforts.

Effects of Hydrogen on Ammonia/Methane/Air Combustion in a Can-type Combustor

In recent years, the importance of blending traditional methane gas with alternative fuels in combustion to reduce emissions has gained increasing recognition. Existing literature has demonstrated the successful operation of ammonia and hydrogen as fuels in diesel engines. However, there is still insufficient information regarding the combustion of methane in combination with ammonia and hydrogen. This paper investigates the effects of replacing ammonia with hydrogen in blends consisting of 70% CH4 and 30% NH3, with hydrogen substitution levels of 0%, 10%, 30%, 50%, 70%, and 90%. The simulation was carried out using the SST k-ω turbulence model and steady diffusion flamelet model. Calculations using Okafor-mech to predict the emission characteristics were also attempted to determine concentration values more accurately. Results show that as the proportion of hydrogen in the blended fuel increases, the maximum temperature rises by 29.28 K. There is an increase in emissions of carbon dioxide and carbon monoxide, while nitrogen oxide emissions decrease.

Enhanced Cycling Performance of Spinel LiNi0.5Mn1.5O4 Cathodes through Mg-Mn Hetero-Valent Doping via Microwave Sol-Gel Method.

As a high energy density cathode material, further development of high working voltage spinel LiNi0.5Mn1.5O4 has hindered by its rapid capacity degradation. To address this, a hetero-valent substitution of magnesium for manganese was used to synthesize spinel LiNi0.5MgxMn1.5-xO4 (x = 0, 0.03, 0.05) via a microwave sol-gel method. XRD and refined results indicate that such strategy leads to the modification of the 16c interstitial sites. The electrical performance demonstrates that a modest substitution (x = 0.03) significantly improves both rate performance (113.1 mAh/g, charge and discharge at 5 C) and cycling stability (85% capacity retention after 500 cycles at 1 C). A higher substitution level (x = 0.05) markedly improves high-rate cycling performance, achieving 96% capacity retention after 500 cycles at 5 C. It offers tailored solutions for various application needs, including capacity-focused and high-current-rate applications. Furthermore, the stable LiNi0.5Mg0.05Mn1.45O4 sample could also serve as an effective coating layer for other electrode materials to enhance their cycling stability.

Mechanism of praseodymium yttrium regulating the absorption properties of M-type strontium ferrite: From single phase to multi phase mixed system

When Pr and Y ions are added to M-type strontium ferrite, a portion of the ions will enter the main phase lattice, while the excess ions will aggregate at the grain boundaries to form a secondary phase. The occupancy of rare earth ions in the main phase lattice and the formation of secondary phases are two key factors affecting the material's absorbing properties. The difference in ultimate solid solubility between rare earth ions Pr and Y in M-type strontium ferrite is significant, and they also form different secondary phases at grain boundaries. Consequently, the synthesized SrFe12-2xPrxYxO19 (0 < x ≤ 1.5) demonstrates its potential as a microwave absorbing material across a wide range of substitutions. Moreover, the performance changes have their own characteristics at different substitution levels. XRD results show that the samples include pure M phase and the coexistence of M phase and heterogeneous phases, with the heterogeneous phases being perovskite-type and garnet-type. SEM and EDS results indicate that Pr and Y co-substitution can refine grain size and reduce oxygen content. XPS results suggest that the valence change of Pr ions leads to the generation of Fe2+ ions and oxygen vacancies (Od). PPMS results reveal that saturation magnetization and coercivity are mainly affected by anisotropy field and particle size. Co-substitution of Pr and Y increases the dielectric and magnetic losses of the M phase, and the generated heterogeneous phases also enhance the dielectric and magnetic losses through interface polarization and magnetic exchange coupling effects, both cooperatively improving the wave-absorbing performance, with the minimum reflection loss (RLmin) reaching −51.57 dB (x = 0.1, d1 = 4.0 mm, EAB = 2.57 GHz).

Synthesis, Characterization, and Biological Performances of Magnesium-Substituted Dicalcium Phosphate Anhydrous.

Dicalcium phosphate anhydrous (DCPA, CaHPO4) is regarded as an orthopedic material due to its ability to match the generation of new bone to the rate of implant resorption without considering the material's mechanical stability. Additionally, magnesium (Mg) is widely recognized for its essential function in bone metabolism, especially during the initial phases of osteogenesis. Therefore, we explored the influences of Mg ions on DCPA powder, in biological responses, and on the enhancement of osteogenic properties. Mg-DCPA powders with varying substitution levels (0, 3, 5, and 7 mol%) were produced using the co-precipitation method. In the in vitro test, precipitates began to develop on the surface of the Mg-DCPA powders after 7 days. These results indicate that Mg ions in the DCPA powder could enhance the generation of a new apatite phase when subjected to physiological fluids on the surface of the powder. In addition, the osteogenic performance of the DCPA powder was improved by adding Mg ions. The most effective magnesium substitution content in the DCPA powder in order to improve its osteogenic potential was approximately 3 mol%. Consequently, this amount of magnesium in the DCPA powder could control the maintaining time in the implantation operation to produce a new apatite phase.

Advancing the performance characteristics of rubber asphalt mixtures through the integration of Basic Oxygen Furnace (BOF) slag: A focus on static and dynamic mechanical enhancements.

To investigate the advantageous effects of incorporating industrial solid waste basic oxygen furnace (BOF) slag on the mechanical characteristics of warm-mixed rubber asphalt (WMRA) and hot-mixed rubber asphalt (HMRA) mixture, varying proportions of BOF slag were substituted for limestone coarse aggregates (0%, 25%, 50%, and 75%). Additionally, a 1.5% dosage of Sasobit warm-mixed modifier was introduced to prepare the rubber asphalt. Subsequent to preparation, both static mechanical tests (including Marshall and indirect tensile tests) and dynamic mechanical tests (including dynamic creep and elastic modulus tests) were conducted to evaluate the influence of BOF slag on the mechanical behavior of WMRA and HMRA mixtures across different substitution levels. Following testing, a two-way analysis of variance (ANOVA) was employed to dissect the impact of BOF slag content and Sasobit warm-mixed modifier on the static and dynamic mechanical properties of the rubber asphalt mixtures. The findings reveal that BOF slag exhibits commendable engineering aggregate properties, enabling substantial substitution of coarse aggregates in both HMRA and WMRA mixtures. As the proportion of BOF slag increases, it enhances the resistance of asphalt mixtures to permanent deformation and cracking under static and dynamic loading conditions, while broadening the range of elastic deformation for both WMRA and HMRA mixtures subjected to repeated loading. Moreover, a synergistic enhancement in the resistance of rubber asphalt mixtures to dynamic load-induced deformation is observed when employing both BOF slag and Sasobit warm-mixed modifier. The findings offer valuable insights for enhancing the performance of WMRA and HMRA mixtures, as well as broadening the utilization of BOF slag and waste rubber.

Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts.

The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten's viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara flour on the rheological properties, physical attributes, and sensory qualities of gluten-free waffles. Waffle batters with varying levels of okara flour (10%, 20%, 30%, and 40%) were prepared, and their rheological properties were analyzed using oscillatory shear and creep-recovery tests. Physical properties, proximate composition, cholesterol and glucose adsorption capacities, storage stability, and sensory attributes were also assessed. The results demonstrated that increasing okara flour content improved batter elasticity and viscosity (with complex viscosity reaching up to 10,923 Pa·s for 40% okara flour) but decreased spread ratio by up to 45% and increased moisture content by approximately 2.7%. Higher okara content also led to a 16% decrease in brightness (L*) and increased hardness, reaching 325.26 g/s at 40% substitution. Sensory evaluation revealed that waffles with 30% okara flour were preferred for their texture and overall liking, with a score of 7.43 compared to higher substitution levels. Cholesterol and glucose adsorption capacities were high in okara flour, contributing to potential health benefits. Storage stability tests showed acceptable moisture content, water activity, and microbiological safety over 60 days, though hardness decreased by about 42%. In conclusion, okara flour enhances the nutritional profile of gluten-free waffles, but its impact on texture and flavor requires careful formulation adjustments to optimize consumer acceptance.

Development and characterization of tilapia skin collagen-inulin oleogel as the potential fat substitute in beef patty formulations

The effects of inulin addition, olive oil content, and ultrasonic treatment on the rheological, texture, and structural properties of collagen-based oleogels were investigated in this study. Furthermore, the fat substitution ability of the oleogel in low-fat beef patties was evaluated. Initially, a uniform and dense network cross-linked structure was found when the ratio of collagen to inulin complex was 1:5. The oleogel sample exhibited good stability and oil binding ability with an additional amount of 50 % olive oil. Ultrasonic treatment improved the stability of the oleogel structure in all samples. Additionally, the addition of inulin reduced cooking loss in beef patties. Beef patties prepared at a 50 % fat substitution level showed physical properties that were the least different from those of pure adipose tissue (control group), which could significantly reduce the content of saturated fatty acids and improve the storage stability of beef patties. This study provided guidance for the application of collagen-inulin oleogel in food processing.

Influence of magnesite/limestone addition on the hydration characteristics of ternary slag cement systems

To explore the potential of magnesite adopted as supplementary cementitious material (SCM) in cement industry, the authors of this paper investigated the hydration characteristics of ternary slag cement mixtures containing magnesite or limestone. All cement pastes were formulated with a water-to-binder ratio of 0.4, and a total of 50 % substitution level was applied across the blends, with varying slag and magnesite/limestone contents. Experimental results confirmed that adding limestone to slag cement can promote the hydration of cement clinker through the nucleation effect, while not for magnesite addition. As the substitution ratio of magnesite increased, there was a notable increase in both the critical pore diameter and cumulative pore volume, leading to a continuous decrease in the compressive strength of cement pastes. Compared to limestone-containing blends, the incorporation of magnesite was more beneficial to the compressive strength at 7 and 28 days. Additionally, limestone facilitated the precipitation of hemi- and mono-carboaluminate, whereas no hemicarbonate was observed in mixtures containing magnesite. The addition of magnesite promoted the formation of hydrotalcite-like phase, and the quantitative analysis revealed that the dissolution of magnesite primarily occurred in the first 7 days. The authors believed that the results obtained in this paper proposed new perspectives on utilizing magnesite as SCM in cement industry.

Lactic acid bacteria‐fermented Chlamydomonas reinhardtii as an innovative ingredient to produce microalgae‐enriched steamed bread

AbstractBackground and ObjectivesChlamydomonas reinhardtii (C. reinhardtii) is recognized as a sustainable source of high‐quality protein. This study aimed to assess the potential application of C. reinhardtii for producing microalgae‐fortified steamed bread. To reduce the inherent green color and volatile compounds of the microalgae, lactic acid bacteria (LAB) fermentation was applied as a pretreatment method for C. reinhardtii. Subsequently, both unfermented (unFC) and fermented C. reinhardtii (FC) were added to steamed bread formulations (4%, 8%, 12%, and 16% wheat flour substitution).FindingsThe results showed that the incorporation of unFC into steamed bread had a dose‐dependent negative impact on the dough fermentation performance and the quality of steamed bread, including volume, texture, and sensory attributes, rendering the steamed bread unacceptable. Fermentation altered the amino acid profile of C. reinhardtii, caused the color to shift from green to red (a*, −14.7 vs. 7.0), and reduced unpleasant volatile components. Further, fermentation reduced the negative impact of microalgae incorporation, especially at substitution levels of 4% and 8%, which manifested as an increased dough fermentation volume and improved bread volume with reduced crumb firmness of the steamed bread. However, in sensory analysis, the steamed bread that contained 4% FC had an overall acceptability similar to the control sample.ConclusionsMicroalgae‐enriched steamed bread could be produced by incorporating up to 4% FC to improve its nutritional profiles while maintaining overall sensory acceptability by the consumers.Significance and NoveltyLAB fermentation of C. reinhardtii is a feasible strategy to address the sensory and structural challenges that hinder the incorporation of algae into food products.

Microwave absorption properties of β-type ferrites: Influence of Nd-loading percentage on structural, spectral, elemental, and electrical features

Hexagonal ferrites have drawn significant attention due to a broad range of telecommunication and stealth technology applications. β-Type hexagonal ferrites are rarely used in various technological applications. In the current work, Nd3+ substituted polycrystalline β-type hexagonal ferries with composition LiFe11-x NdxO17 (x = 0.0–0.04, ∇ x = 0.01) were prepared using the sol-gel method. All prepared samples were sintered at 1000 °C for 4 h. The influence of Neodymium (Nd3+) on its structural, electrical, and dielectric properties was investigated. Lattice parameters (a, c) and Vcell increased with varying Neodymium substitution levels. The crystallite size was measured in the range of 38–42 nm. Fourier Transform IR (Infrared) spectroscopy exposed the presence of two spectral bands at 416 to 449 cm−1 and 449 to 489 cm−1. XPS (x-ray photoelectron spectroscopy) analysis verified the presence of metal ions and their chemical states in all prepared samples. The dielectric constant, loss, tan δ, and σac (ac-conductivity) decreased by increasing Nd3+ content. Jonscher's power law explains the conduction mechanism of charge carriers in all fabricated samples. The influence of relaxation time and grain boundaries on the electrical characteristics of prepared nanomaterials was investigated by impedance analysis. SEM (scanning electron microscopy) confirms the successful formation of β-hexaferrite nanomaterials. A minimum reflection loss of −32.08 dB was observed at 1.5 GHz for the x = 0.04 sample. This minimum reflection loss evidenced the novelty of the research and suggested their usefulness in high-frequency microwave applications. All samples investigated in this research work are suitable for high-frequency applications, multilayer chip inductors, and EM interference shielding.

The enhanced antiferromagnetic interaction and tunable temperature coefficient of resistivity in antiperovskite compounds Mn3−xCoxAgN (0≤x≤0.2)

The magnetic and electric evolution with the substitution level of Co element has been investigated in Mn[Formula: see text]CoxAgN. The DC magnetic measurements demonstrate that the substitution of Co for Mn enhances the antiferromagnetic (AFM) interaction and weakens the magnetic irreversibility at low temperature. The strengthening of AFM order in Mn[Formula: see text]CoxAgN has been attributed to the enhanced Co–Mn AFM interaction and weakened Co–N–Mn ferromagnetic (FM) interaction. Additionally, with the gradual increase of Co content, the temperature coefficient of resistivity (TCR) in paramagnetic (PM) region changes from a positive one to a negative one gradually. When [Formula: see text], the TCR value is only [Formula: see text]5[Formula: see text]ppm/K, which is one magnitude smaller than that of conventional standard resistor materials. The negative TCR phenomenon is closely associated with the Co-element-induced lattice disorder, which leads to the weak localization of conduction electrons.

Nutritional value of a novel EMS-induced cell wall-defective strain of Saccharomyces cerevisiae yeast for Pacific oyster (Magallana gigas) juveniles

The difficulties and high costs of live microalgae production have driven the search for alternative diets in bivalve aquaculture. The baker's yeast (Saccharomyces cerevisiae) represents a promising, cost-effective, high-quality protein for aquaculture. However, its application is restricted by poor digestibility due to its thick, rigid cell wall. Previously, we observed that the deletion of mnn9 gene in S. cerevisiae, leading to defective mannan synthesis and increased β-glucan exposure, enhances growth and immune response in Magallana gigas oysters. Nevertheless, using ∆mnn9 in aquaculture is not feasible due to restrictions on genetically modified organisms (GMO) containing antibiotic-resistance genes. This study aimed to create a non-GMO cell-wall defective yeast mutant (JH40) via ethyl methanesulfonate (EMS) mutagenesis and evaluate its nutritional value for M. gigas juveniles. Phenotypical differences between wild-type S. cerevisiae (WT), ∆mnn9, and JH40 were characterized using fluorescein isothiocyanate (FITC)-labeled lectin analysis, microscopy, cell diameter measurements, growth curves, and osmosensitivity tests. The nutritional value of a microalgae-based diet (Chaetoceros muelleri:Tisochrysis lutea, 50:50 based on dry weight) and its 50% substitution with JH40 or WT was assessed over 21 days in M. gigas juveniles. A complementary test also explored higher substitution levels (63%, 75%, and 100%) of the based diet with JH40 and the addition of extra JH40 (+25 %) in the 63% and 75% replacement diets. Results indicated that JH40 forms clumps, grows slower than the WT, has a larger cell diameter, higher binding affinity to WGA and LEL lectins than the WT, and is highly sensitive to hypo-osmotic stress, which are characteristics of cell-wall defective yeasts. Oysters fed a diet with 50% JH40 substitution showed significantly higher growth compared to those fed the WT-containing diet. JH40 could replace 50% of the algal diet without significantly affecting oyster growth and survival. However, higher inclusion levels of JH40 (62 %, 75 %, and 100 %) did not achieve the oyster growth observed with the algae-based diet, even with additional yeast. These findings are attributed to the limited polyunsaturated fatty acid content in yeast cells. Further research on dosing and administration frequencies is needed to evaluate the immunostimulatory potential of JH40.